Shopping cart
product Quantity Price Remove
Postage0 €
Subtotal0 €
Product total0 €
Checkout

THE FOOD WE EAT IS NOT AS IT USED TO BE. THE WORLD HEALTH ORGANIZATION HAS EXPRESSED ITS CONCERN.

According to an article in the medical journal Lancet,

over 95%

of the world’s population suffer from health problems.

The era of processed food

The purposes of food processing include extending shelf life and intensifying flavour. Because of this, oils, starch, fats, salt, and sugar are added to processed foods. Such foods are rich in additives and preservatives, but poor in nutrients.

In addition, the nutrient contents of fruits and vegetables have gone down.

"Because of soil depletion, fruits and vegetables contain significantly less essential nutrients than decades ago.

This degradation has been so substantial that in order to get as much vitamin C as our grandparents used to get from a single orange, we should eat not one but eight oranges."

Dirt Poor: Have Fruits and Vegetables Become Less Nutritious? News on the Scientific American website. Referenced on 4 Feb 2018.

A study conducted by the University of Texas concentrated on the decline in nutrient contents of 43 different vegetables and fruits between 1950 and 1999. The contents have gone down by 6-38 %, depending on nutrient. The researchers linked the changes to factors emanating from intensified cultivation.

J Am Coll Nutr. 2004 Dec;23(6):669-82. Changes in USDA food composition data for 43 garden crops, 1950 to 1999. Davis DR1, Epp MD, Riordan HD.

Another analysis focusing on the period between 1975 and 1997 indicated that among 12 different vegetables, the calcium content decreased by 27 %, the iron content by 37 %, vitamin A by 21 %, and vitamin C by 30 %.

Dirt Poor: Have Fruits and Vegetables Become Less Nutritious? News on the Scientific American website. Referenced on 4 Feb 2018.

In the United Kingdom, statistics from 1930-1980 were analysed. On average, the calcium content of 20 vegetable species had dropped by 19 %, the iron content by 20 %, and the potassium content by 14 %.

Historical changes in the mineral content of fruits and vegetables Anne-Marie Mayer British Food Journal 99(6):207-211

The WHO Bulletin states quite plainly:

There are about 422 million diabetes patients in the world. There is an equal number of people suffering from diabetes symptoms in whose case the disease has not yet been diagnosed. More than a billion people suffer from high cholesterol. The main reasons for this are the low nutrient content of food and excessive use of sugar and fat.

All of the processes in our body are the result of the co-operation between nutrients. Because of this, we need a wide range of nutrients. Even a small amount of a vital nutrient can have a major impact on our well-being.

For example, vitamin D needs other substances in order to function. The most important of these are magnesium, vitamin K, zinc, boron, and vitamin A. Without a sufficient amount of these substances, vitamin D is useless, regardless of the intake.

Synergy of antioxidants

There are more than 8,000 different antioxidants. They operate in different cell parts and participate in various chemical reactions in our organism.

Some act as the "first line of defence", suppressing the formation of free radicals. Other lead the radicals away before any harm is done. Some antioxidants are involved in repairing the damages caused by free radicals.

Berries, plants and fruits contain large amounts of various antioxidants. This reinforces the understanding that nature has designed nutrients to work together. Studies also support this hypothesis by demonstrating that antioxidants work stronger together. In science, the co-operation between antioxidants is known as the synergy of antioxidants.

Source: Thorsteinn Loftssonm. 2014. Drug Stability for Pharmaceutical Scientists. Elsevier Inc.

The cells in our body are constantly renewing. The adult human body regenerates 10 to 50 billion cells every day.

LIVER
Liver cells are renewed in about eight months.

SKELETON
Skeleton cells are regenerated in about ten years.

BRAIN
The brain is made up mostly of fats. More than 60% of our brains should consist of Omega-3 fatty acids. By eating good fats, you can positively influence the functioning of your brain in just a few months.

INTESTINES
Intestinal surface tissue renews in about four weeks.

SKIN
Skin tissue is regenerated in about four weeks.

BLOOD
Red blood cells are regenerated in about three and a half months.

You can positively affect the quality of the regenerated cells by consuming enough quality nutrients on a daily basis. Here is part of the extensive nutrient spectrum available from our products.

alpha-tocopherol
beta-tocopherol
gamma-tocopherol
beta-carotene
calcium
iron
sodium
salt
vitamin D3
niacin
vitamin B6
vitamin B2
vitamin B1
25-dihydroxybenzoic acid
gallic acid
p-hydroxybenzoic acid
3,4-dihydroxycinnamic acid
protocatechuic acid
salicylic acid
vanillic acid
caffeic acid
m-coumaric acid
o-coumaric acid
p-coumaric acid
ferulic acid
hydroxycaffeic acid
quinic acid
cinnamic acid
malic acid
oxalic acid
citric acid
succinic acid
organic acids
Flavanols
kaempferol
quercetin
rutin
ellagitannins
proanthocyanidins
Omega-3 fatty acids
EPA fatty acids
DHA fatty acids
ALA fatty acids
SDA fatty acids
Omega-6 fatty acids
linoleic acid (LA)
gamma-linolenic acid (GLA)
Omega-7 fatty acids
palmitoleic acid (PA)
vaccenic acid
Omega-9 fatty acids
oleic acid (OA)
rose root (Rhodiola)
rosemary
fructose
glucose
polysaccharide (water-soluble)
insoluble fiber
Amino Acids and Related Compounds
protein
tryptophan
histamine
serotonin
histidine
isoleucine
leucine
lysine
methionine
phenylalanine
threonine
valine
alanine
arginine
aspartic acid
cysteine
glutamate
glycine
proline
serine
tyrosine
Vitamin A
Vitamin B1 (thiamine)
Vitamin B2 (riboflavin)
Niacin
Vitamin B6
Vitamin B12 (cobalamin)
Vitamin E (alpha-tocopherol)
Inositol
Biotin
Folic acid
Pantothenic acid
Vitamin C
Carotenoids
Niacin equivalent NE
Potassium
Magnesium
Phosphorus
Selenium
Zinc
Copper
Minerals
Molybdenum
Manganese
Plant nutrients
Beta-carotene
Chlorophyll (leaf green)
Phycocyanin
Omega-6 fatty acids
Gamma-linolenic acid (GLA)
Linoleic acid (LA)
Dihomo-gamma-linolenic acid
Omega-3 fatty acids
ALA fatty acids
DHA fatty acids
Palmitoleic acid (PA)
Oleic acid (OA)
Erucic acid
Palmitic acid
Myristic acid
Stearic acid
Arachidonic acid
Behenic acid
Lignoceric acid
Natural acids
incl. phenolic acids
Caffeic acid
Ferulic acid
Gallic acid
p-Coumaric acid
Protocatechuic acid
Mustard acid
Syringic acid
Vanillic acid
Benzoic acid
Citric acid
Malic acid
Chlorogenic acid
Quinic acid
Acetic acid
Shikimic acid
Organic acids
Flavonoids
Anthocyanins
Delphinidin
Cyanidin
Petunidin
Peonidin
Malvidin
Flavanols
Catechins
Epicatechins
Flavonols
Quercetin
Myricetins
Phenolic polymers
Proanthocyanidins
Stilbenes
Resveratrol
Starch
Sugars
Fructose
Glucose
Sucrose
Polysaccharide
Starch
Sugars
Fructose
Glucose
Sucrose
Polysaccharide,
Lignin
Fiber
Protein
Aspartic acid
Glutamic acid
Asparagine acid
Serine
Glutamic acid
Histidine
Glycerin
Threonine
Citrulline
Arginine
Alanine
Gamma-aminobutyric acid,
GABA
Tyrosine
Valine
Methionine
Tryptophan
Phenylalanine
Isoleucine
Leucine
Lysine
Hydroxyproline
Proline
Iodine
Potassium
Magnesium
Sodium
Salt
Phosphorus
Zinc
Nickel
Folate,
Molybdenum
Niacin equivalent NE
Niacin
Vitamin B2 (riboflavin)
Vitamin B1 (thiamine)
Carotenoids
Vitamin E (alpha-tocopherol)
Vitamin K
p-Coumaric acid
Caffeic acid
Cinnamic acid
Ferulic acid
Gallic acid
Protocatechuic acid
Mustard acid
Vanillic acid
Citric acid
Malic acid
Benzoic acid
p-Hydroxybenzoic acid ursolic acid
Arbutin
Flavonoids
Anthocyanins
Cyanidin
Peonidin
Quercetin
Flavanols
Catechins
Epicatechins
Trans-resveratrol
Protein
Tryptophan
Histamine
Calcium
Selenium
Vitamin B6
Vitamin B12
Vitamin C
Vitamin A
Carotenoids
Molybdenum
Lignin
Copper
Manganese
Chloride
Caffeic acid
Ferulic acid
Gallic acid
p-Coumaric acid
Protocatechuic acid
Mustard acid
Syringic acid
Vanillic acid
Benzoic acid
Citric acid
Malic acid
Chlorogenic acid
Quinic acid
Acetic acid
Shikimic acid
Organic acids
Amino acids
Alanine
Arginine
Phosphoserine
Taurine
Phosphoethanolamine
Aspartic acid
Threonine
Serine
Glutamic acid
Glutamine
Proline
Glycine
Citrulline
Valine
Cystine
Methionine
Isoleucine
Leucine
Tyrosine
Phenylalanine
Ornithine
Lysine
Histidine
Aspartic acid
Alpha-aminobutyrate
Creatine
L-carnitine
Taurine
Choline
Ascorbic acid
Alpha-lactalbumin
Vitamin B
Niacin
Pantothenic acid
Flavonoids
Anthocyanins
Delphinidin
Cyanidin
Petunidin
Peonidin
Malvidin
Flavanols
Catechins
Epicatechins
Flavonols
Quercetin
Myricetin
Phenolic polymers
Proanthocyanidins
Stilbenes
Resveratrol
Immunoglobulins
IgG1
IgG2
IgM
IgA
Antimicrobial agents
Lactoferrin
Lactoperoxidase
Lysozyme
Growth factors
IGF-1
Only the Best!

In order for valuable natural raw materials to retain their vitality, we process them properly. We invest in quality and functionality to ensure our clients get everything they need and get value for their money. We have recognized the importance of vital nutrients and manufacturing methods, honouring them for as long as we have existed: Ever since 1997.

Soluni quality guarantee

STRAIGHT FROM NATURE

We use ingredients straight from nature, such as berries and fruit.

JUST THE ESSENTIALS

Our products only contain the most nutritious parts of the ingredients

ADVANCED TECHNOLOGY

We protect the ingredients during the manufacturing process, preserving the delicate nutrients.

QUALITY GUARANTEE

We manufacture our products in accordance with the international GMP and ISO quality standards

Arctic Nutrition Finland Kauppalehti Menestyjät Susijengi Premium Quality Made in Finland