ShieldsUp™ TR - slows down the aging process

ShieldsUp™ TR - Clinical Trials

I Product Info I Ingredients
I Recommended Use
I Clinical Trials
I Research Brief
I References




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Indication: body‘s antioxidant defense, cardiovascular disease and cancer prophylaxis, prophylaxis of aging.

Actions: potent antioxidant, prevents free radical damage, strengthens the immune system, helps to slows down the aging process.

Ingredients (per 1 tablet): Vitamin A (100% as natural beta-carotene) - 2,500 IU, Vitamin C (as ascorbic acid, calcium ascorbate, ascorbyl palmitate, acerola 4:1 fruit extract, rose hips powder) - 50 mg, Vitamin E (as d-alpha-tocopheryl succinate) - 50 IU, Selenium (as selenium + GPM) - 50 mcg, OPC (oligometric proanthocanidins from 95% grape seed extract) - 25 mg, Resveratrol (from Polygonum cuspidatum root extract) - 2 mg, Green tea leaf extract - 35 mg, High-ORAC blend - 40 mg: Green tea extract (97% total polyphenols), grape seed extract, apple powder, blueberry powder, broccoli powder, cranberry powder, kale powder, orange powder, prune powder, raspberry powder, spinach powder, strawberry powder, and blueberry extract.

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ShieldsUp™ TR - Clinical Trials:

Resveratrol Prolongs Lifespan And Delays The Onset Of Aging-related Traits In A Short-lived Vertebrate
Recently, the seasonal fish Nothobranchius furzeri, a small fish species with captive lifespan of only three months, was described by Cellerino and colleagues; Lay Line Genomics a company focused on neurodegenerative and ageing related diseases, has developed this organism into a unique animal model to isolate new molecular targets controlling aging in vertebrates and for screening anti-aging compounds
The researchers used this short-lived fish as an animal model to test the effects of resveratrol on aging-related physiological decay. They added resveratrol to daily fish food and found that this treatment increased longevity and also retarded the onset of aging-related decays in memory and muscular performance. (16)

Resveratrol Fights Brain Plaque
Studies with resveratrol were conducted recently by scientists at the Litwin-Zucker Research Center for the Study of Alzheimer’s Disease and Memory Disorders at the North Shore-Long Island Jewish Institute for Medical Research in Manhasset, New York, and reported in a not-yet-finished paper. Using a variety of sophisticated biochemical techniques with cultures of human embryonal kidney cells, they were able to establish that resveratrol did not affect the production of amyloid-beta molecules inside the cells but resveratrol promoted the clearance of amyloid-beta molecules that had already formed. (17)

Neuroprotective effects of resveratrol against  beta-amyloid-induced neurotoxicity in rat hippocampal neurons: involvement of protein kinase C
Resveratrol, an active ingredient of red wine extracts, has been shown to exhibit neuroprotective effects in several experimental models. The present study evaluated the neuroprotective effects of resveratrol against amyloid  beta-induced toxicity in cultured rat hippocampal cells and examined the role of the protein kinase C (PKC) pathway in this effect. Pre-, co- and post-treatment with resveratrol significantly attenuated amyloid  beta-induced cell death in a concentration-dependent manner, with a concentration of 25  microM being maximally effective. Pretreatment (1 h) of hippocampal cells with phorbol-12-myristate-13-acetate, a PKC activator, at increasing concentrations (1–100 ng ml-1), resulted in a dose-dependent reduction in amyloid  beta -induced toxicity, whereas the inactive 4 -phorbol had no effect. Pretreatment (30 min) of hippocampal cells with GF 109203X (1  microM), a general PKC inhibitor, significantly attenuated the neuroprotective effect of resveratrol against amyloid  beta-induced cell death. Treatment of hippocampal cells with resveratrol (20  microM) also induced the phosphorylation of various isoforms of PKC leading to activation.
Taken together, the present results indicate that PKC is involved in the neuroprotective action of resveratrol against amyloid  beta-induced toxicity. (18)

Effects of red wine and wine polyphenol resveratrol on platelet aggregation in vivo and in vitro.
Low to moderate consumption of red wine reportedly has a relatively greater benefit than other alcoholic beverages in the prevention of atherosclerosis and coronary heart disease (CHD). This beneficial effect is increasingly attributed to the polyphenol resveratrol, present in red wine. In the present study, we investigated the effects of resveratrol and red wine on aggregation of platelets isolated from healthy, normotensive male volunteers and in rabbits with experimental hypercholesterolemia. Platelet aggregation rate (PAR) was measured using Born’s method. The results showed that aggregation of platelets from healthy subjects induced in vitro by collagen (5 microg/ml), thrombin (0.33 units/ml), and ADP (4 microM) was significantly inhibited by 10-1000 microM resveratrol, in a concentration-dependent manner. Hypercholesterolemic rabbits showed enhanced ADP-induced platelet aggregation; the average PAR increased from 39.5+/-5.9% in normal animals to 61.0+/-7.0% in the high-cholesterol fed group (n=8, p<0.001). Resveratrol (4 mg/kg/day) inhibited ADP-induced platelet aggregation in vivo by maintaining the PAR at 35.7+/-6.3% (vs. 39.5+/-5.9% for control rabbits, n=8, p=0.228), but had no effect on serum lipid levels. Similarly platelet aggregation in hypercholesterolemic rabbits was also inhibited when animals received intragastrically Chinese red wine (with or without alcohol, 4 ml/kg/day). These results suggest that resveratrol can inhibit platelet aggregation both in vitro and in vivo, which conceivably could be one of the mechanisms by which this red wine polyphenol exerts its cardioprotective effects. (19)

A new study shows obese, middle-aged mice fed a fatty diet supplemented with resveratrol , an antioxidant found in red wine, seemed to be spared most of the unhealthy effects of their extra weight and lived longer than those fed the same fat-laden diet without resveratrol.
"After six months, resveratrol essentially prevented most of the negative effects of the high calorie diet in mice," researcher Rafael de Cabo, PhD, of the National Institute on Aging’s Laboratory of Experimental Gerontology, Aging, Metabolism, and Nutrition Unit, says in a news release.
In the study, researchers compared the effects of feeding middle-aged mice three different diets for a year (the mouse equivalent of progressing to old age).
One group was fed a standard diet; another a high-calorie diet with 60% of daily calories coming from fat; the third the same high-calorie diet supplemented with a large dose of resveratrol.
At the end of the study, 58% of the mice fed the high-calorie diet had died, compared with 42% of those fed the standard diet or the resveratrol-supplemented high-calorie diet.
On average, researchers found the resveratrol supplementation reduced the risk of death for the mice eating the high-calorie diet by 31%. (20)

The first large randomized trial on antioxidants and cancer risk was the Chinese Cancer Prevention Study, published in 1993. This trial investigated the effect of a combination of beta-carotene, vitamin E, and selenium on cancer in healthy Chinese men and women at high risk for gastric cancer. The study showed a combination of beta-carotene, vitamin E, and selenium significantly reduced incidence of both gastric cancer and cancer overall. (21)