Oregano oil is a normal part of the human diet and has been safely consumed for millennia. Because of its ability to kill yeast and bacteria, oregano oil has been used as a food preservative, and it has recently been shown to possess powerful antioxidant properties.
BIOTICS RESEARCH CORPORATION
Science is making rapid progress in unlocking Nature’s basic secrets, especially in the area of plants and food stuffs,which supply more than just nutrients. One promising field is the variety of spices that have been used for centuries to add zest to a wide range of foods. Interestingly, long before the advent of refrigeration it was recognized that herbs and culinary spices could slow food spoilage–natural antimicrobial principles were obviously at work. Food scientists have become more interested in essential oils and aromatic plants. Recent studies have focused on the effects of spices and associated oils on food borne organisms in the context of food safety and spoilage.Attempts have been made to identify the active components of essential oils from spices, among them the oil of oregano.Analysis revealed two phenolic compounds, thymol and carvacrol, as primary constituents of oregano extracts, and their antioxidant properties were reported.
A.D.P.™ combines the old with the new–natural principles with the application of sophisticated technology.
Biotics Research Corporation is widely recognized for its emulsified fat-soluble nutrients and other lipids, microemulsified with the practical objective of increased absorption and bioavailability. This technology has now been applied to the oil of oregano. By emulsifying oregano extracts, the effective surface area of the oil is dramatically increased. An additional step was to apply a sustained release mechanism to A.D.P., assuring a slow release throughout the digestive tract.The combined effect of emulsification and sustained release is to enhance intestinal exposure to the essential oil.
