Activa Well-Being, from our French neighbours, Laboratiores Activa, bring cutting edge technology and science to every product they produce. Each capsule contains microgranule technology which coats the active ingredient for sustained and controlled release into the digestive tract. Depending on the product, release can be slowly released, delayed or have more the one release stage. These microgranules also buffer the ingredients from the stomach acid thus ensuring that 96% of the active ingredients are protected ready for absorption.
All of the Activa Well-Being products have been designed with synergy in mind. Ingredients have been chosen for the efficacy and absorption to make sure you get the most benefit. All these factors mean that less needs to be taken because it is more bioavailable. The Activa Well-Being products do not fight against a symptom, but seek to strengthen the body’s natural self-regulation so that it recovers all its vitality.
All natural with some help from science!
Laboratoires Activa, manufacturers of the Activa Well-Being range, has been leading the way in natural food supplements in France since the 1980s. In the 1990s they created their first laboratory to expand into the science of supplementation. High on their remit was the research into bioavailability – making sure the maximum effect was achieved by allowing the body to absorb as much active ingredient as could be made available.
Due to this science their products are cutting edge. The formulas have been designed to release at the right times for maximum effect and potency, the ingredients chosen for their synergy in tackling symptoms all naturally. This means fewer dosages to achieve a better result – 1 microgranule capsule is equal to 5 standard powder filled capsules.
Today Laboratiores Activa supply many French pharmacies with natural solutions and have a global market for their fantastic products.
At Bestcare we like science backed natural products and that is why we felt that the Activa Well-being range added something unique to our existing ranges. Browse the Well-Being pages to find out more about the individual products and what they can do.
About the Manufacturer:
About the Technology:
Spirulina — the “superfood”
Spirulina has existed for 3.5 billion years without changing, and continues to be involved in creating organic substances necessary for the evolution of living things owing in part to the phycocyanin it contains.
Exceptional virtues for humans
Spirulina was consumed from early times by the Aztecs and the Mayas, and specialists from all countries today agree that its exceptionally high levels of proteins, essential rare lipids and many other nutrients make Spirulina the best friend of human health.
Besides its nutritional benefits, it has real therapeutic properties and is currently used in more than 70 countries to combat malnutrition. Since 1996 the World Health Organisation of the United Nations has recommended the use of Spirulina as a superfood to combat malnutrition and lack of micronutrients, for multiple reasons:
- It provides more than 100 nutrients: amino acids, minerals, rhamnose sugar (a complex natural plant sugar), trace elements (calcium, phosphorus, magnesium, iron, zinc, copper, manganese, chromium, sodium, potassium and selenium), enzymes (superoxide dismutase, etc.) and vitamins A, D, E, B1, B2, B3, B6, B7, B8, B12 and K.
- It is an extraordinary source of various carotenoids (mainly beta-carotene, but also cryptoxanthin, lutein, zeaxanthin, etc.). Spirulina contains 30 times as much beta-carotene (antioxidant) as carrots do!!
- It contains from 55% to 70% proteins of excellent quality that have the advantage of being rich in essential amino acids, including leucine (the most important amino acid in the synthesis of muscle protein). Its proteins are also the easiest to digest and the most suitable for persons whose intestines have difficulty absorbing nutrients efficiently. Clinical studies have shown that it helps rebuild a healthy intestinal flora by stimulating the production of lactobacilli.
- The fatty acids of Spirulina consist of 40% gamma-linolenic acid, a precursor of chemical mediators of inflammatory reactions and immune reactions. That makes it one of the best known sources of gamma-linolenic , acid, which is a rare compound in ordinary foodstuffs. Its component fatty acids also show the presence of a high concentration of omega-3 and omega-6, which prevent the build-up of cholesterol in the body.
- It is an excellent source of iron and provides fully bioavailable magnesium.
- Lastly, Spirulina, is rich in phycocyanin, a grouping of proteins and pigments involved in Spirulina photosynthesis, which gives its blue-green colour. Multiple studies have shown the therapeutic value of this pigment: it has a powerful cell oxygenating action, and it promotes the production of red cells, white cells and platelets . The most “famous” experiment on its therapeutic effects was that performed on two hundred and seventy Chernobyl children whose bone marrow had been damaged by radiation: when given Spirulina they became healthy in the space of six weeks as their red and white blood cell production became activated, even though their immune system appeared to have been irremediably damaged.
The phycocyanin of Spirulina is also a powerful detoxifying agent for the liver and kidneys, and promotes bile salt production and faecal removal of cholesterol.
Spirulina is therefore recommended in cases of deficiencies and malnutrition, and also for stimulating the immune defences.
Spirulina, the healthy friend of dieters!
Besides all its therapeutic uses, Spirulina is very helpful to those wishing to lose weight … without losing tone and becoming demoralised. It allows calorie intake at mealtimes to be reduced without leaving feelings of hunger, irritability, drowsiness and lack of drive, while keeping muscle mass intact.
It supplies all the nutrients the body needs to function properly and maintain its vitality (see previous paragraph) and yet is very low in calories. It is particularly beneficial in countering the shortfalls in iron and vitamin A which are inevitable with restricted diets (see report by ANSES, the French national agency for nutritional, environmental workplace safety).
What is more, as the cell membranes of Spirulina are mostly composed of polysaccharides which are very sensitive to digestive juices, its constituents are easily absorbed by the body. It is absorbed with minimal intervention from insulin, thus limiting sugar levels and the accumulation of sugar in the form of fat. And yet at the same time, since it is rich in fast-acting sugars, it delivers energy almost immediately, without tiring the pancreas or triggering a blood sugar low.
Spirulina is also a source of phenylalanine, an amino acid precursor of cholecystokinin (CCK), a hormone produced by the brain to signal satiety. Intake of phenylalanine therefore raises the concentrations of CCK, causing a hunger suppressing action. It also acts favourably on mood (which can often be depressed during dieting) because it is a precursor in the synthesis of noradrenaline and dopamine, two neurotransmitters that have antidepressant effects.
Combine it with cress for maximum effect
Like Spirulina, cress contains very few calories (only 17 kcal per 100 grams) while being very rich in nutrients! When combined, these two plants reinforce each other’s virtues and provide nourishment, and yet the process of eating them burns more calories than they themselves contain.
Like Spirulina, its low calorie content is by no means its only advantage: it contains a great deal of calcium (160 mg per 100 g). The calcium in cress is highly bioavailable, so that around 67% is absorbed, as opposed to 5% from spinach. It has good iron, magnesium, zinc and iodine density, better than most fresh vegetables … and is also very rich in vitamins such as vitamin C (a 75 g portion provides half the daily requirement!), provitamin A (antioxidant), vitamin B9, vitamin E and vitamin K.
Cress is a diuretic, a laxative, and is considered to be a “detox” food. Its sulphur compounds and its fibres promote the evacuation of toxins and contribute to better prevention, it is noteworthy that watercress is considered an antidote to nicotine.
What is the best way to eat them to be sure of their efficacy?
Supplements based on Spirulina alone or cress alone are readily available in the shops, but it is difficult to find a well designed blend of these two plants. It should never be forgotten that consuming complexes of plant extracts can potentially be dangerous and, because of the great variation in the composition of natural products offered for sale, it is essential to check the provenance, quantity and concentration of the active ingredients in these products.
We have found for you a 100% natural complex that has optimal bioavailability and biocompatibility for real efficacy, with no undesirable side effects:
This complex is composed of a specially designed blend of dry extracts of Spirulina and cress in which the proportions and quality of the active agents are such that it is an excellent aid to weight loss and dieting:
- An excellent source of essential nutrients while reducing calorie intake,
- A natural hunger suppressant
- No risk of muscle loss and/or negative impact on the body while on a restricted diet,
- No sense of deprivation or frustration
- Tone and vitality maintained or improved
- The result of the latest pharmaceutical innovations, it is presented in a special microgranular form:
- The microgranules have a biocompatible neutral core (patented), and a semi-permeable membrane that protects and releases 96% of the active ingredients (no contamination by dust and moisture, no risk of sticky clumping in a wet environment).
- The microgranules also provide greater protection in the stomach, thus eliminating any side effects.
- They ensure improved compliance due to the reduced dosage, and greater comfort due to masking the taste and odour of plant extracts.
Blinkova et al, 2001
Falquet J, Hurni JP (2006) Spiruline, Aspects Nutritionnels [Spirulina, Nutritional Aspects]. Antenna Technologies, Geneva.
Ciferri O (1983) Spirulina, the Edible Microorganism. Microbiological Reviews 47: 551-578.
Cohen Z, Reungjitchachawali M, Siangdung W, Tanticharoen M (1993) Production and partial purification of γ-linolenic acid and some pigments from Spirulina platensis. Journal of Applied Phycology 5: 109-115.
Planes P, Rouanet J-M, Laurent C, Baccou J-C, Besancon P, Caporiccio B (2002), Magnesium bioavailability from magnesium-fortified spirulina in cultured human intestinal Caco-2 cells. Food Chemistry 77: 213-218.
Campanella L, Crescentini G, Avino P (1999) Chemical composition and nutritional evaluation of some natural and commercial food products based on Spirulina. Analusis 27: 533-540.
Thus, this substance facilitates the differentiation of stem cells in bone marrow by stimulating the secretion of the hormone erythropoietin or EPO.