Salba® has been investigated at the Risk Factor Modification Center, St.Michael's Hospital, University of Toronto, Toronto, Canada, by * Dr. Vladimir Vuksan, Associate Professor of Endocrinology and Nutritional Sciences, Faculty of Medicine, in randomized, acute and long-term studies. In the acute study, Salba® reduced after-meal blood glucose and plasma insulin levels, compared to control. In a long term trial (12 weeks), Salba® reduced blood pressure, the major cardiovascular risk factor in individuals with Type 2 Diabetes. In the same study, Salba® proved to be effective with respect to reduction in inflammation and coagulation factors. These unexpected clinical results indicate the great health potential of Salba® as a functional food, to be used as a novel agent in the prevention and treatment of cardiovascular disease.
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As Chief Investigator of clinical studies on Salba®, Dr. Vuksan stated:
"Due to its extremely high content of Omega-3 fatty acids, a nutrient rich composition and results of preliminary clinical trials, Salba® creates exceptional possibilities for the improvement of human health and nutrition. Salba® can be considered the perfect functional food".
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