Rounding up the latest plant-based food, health and product news

PlantBased NEWS

New study shows how plant-based Astaxanthin will save your skin against sun damage

A new clinical trial, by FujiFilm, has provided stronger evidence for the protective role of astaxanthin against skin damage from UV. Algal-derived astaxanthin is a powerful carotenoid antioxidant and through the studies conducted by FujiFIlm, has been proven to help protect our skin against the damage and ageing that UV light can cause. Nature has already proven the relevance of this nutritional supplement, with fish and birds accumulating astaxanthin from microalgae in order to enhance their protection from oxidative stress and UV radiation.

Volunteers in the study received either a 4mg dose of astaxanthin, derived from Algatech’s microalgae population or an inert placebo. The results were gained by measuring the subjects’ minimal erythema dose (the minimal dose of UV light that induces visible reddening of the skin). Those taking the astaxanthin showed an increased minimal erythema dose, meaning they could withstand longer exposure to UV light before it reddening their skin-in comparison to the placebo group, whose levels were lower.

Additionally, those who took the astaxanthin supplement were seen to retain higher levels of skin moisture in the areas exposed to UV light, compared to the placebo group.

So to save your skin against the last of the summer sun, consider opting for astaxanthin supplements. Algatech’s AstaPure astaxanthin is all-natural, vegan-friendly and non-GMO.

O.VINE turns water into wine… sustainably!

By ‘upcycling’ the grape skins from wineries, which were previously deemed as waste, O.Vine have created a delicious botanical beverage. Simple spring water is infused with the nutraceutical compounds derived from the surplus wine grape skin and seeds, to create the unique and refreshing O.Vine Wine Water.

Considering that during the process of making wine, around 25 per cent of the wine grapes become waste, O.Vines drinks are not only inventive, but are sustainable also. “Wine waste typically is used for compost or animal feed, but storing and transport costs are expensive,” explained CEO, and mind behind Wine Water, Anat Levi. “Yet the skins and seeds of grapes are rich in phytochemicals that have been shown to have positive health benefits. The vision of Wine Water Ltd. was to upcycle these typically ‘lost’ ingredients and use them in a product to sustain wellbeing and health.”

Though the O.Vine line of non-alcoholic drinks is the company’s first launch in this effort, Anat Levi doesn’t plan to stop experimenting; “We intend to launch more innovative food products based on vine grape seeds and skins waste and our goal is to become a zero-waste company,” he concluded. O.Vine plans to be in UK stores soon.

TOGETHER launches new D3 supplement to get you through cold and flu season

Made from 100 per cent natural products, Together’s new supplements are made using simple, chemicalfree processes and are free from artificial additives, binders and preservatives. Unlike many other D3 supplements, which contain lanolin – a product made from sheep’s wool – Together’s vegan version is sourced from natural lichen. Each capsule provides a dose of 1,000iu of D3 and sits in a base of coconut oil – which aids your body’s absorption of the vitamin. Additionally, the lichen is grown in a sustainable, environmentallyconscious site.