oPCXtra is a super antioxidant drink mix made from a combination of six major sources of bioflavonoids. Four of the sources - Grape Seed Extract, Red Wine Extract, Pine Bark Extract and Green Tea Extract - supply a group of powerful antioxidant bioflavonoids called Oligomeric Proanthocyanidins (OPC).oPC's are known to stabilize and protect collagen (a major protein in the body) from free radical damage and enzymatic digestion.bioflavonoids are complex organic plant compounds found mostly in fruits and vegetables. They function as a cofactor or helper to the body's immune system to respond to inflammation, allergy and infection.oPCXtra is totally bioavailable, water soluble and delivered in an isotonic solution, the way nature intended it to be. This product is delivered to the small intestines within five minutes, when taken as directed.oPCXtra is a super antioxidant drink mix made from a combination of six major sources of bioflavonoids. Four of the sources - Grape Seed Extract, Red Wine Extract, Pine Bark Extract and Green Tea Extract - supply a group of powerful antioxidant bioflavonoids called Oligomeric Proanthocyanidins (OPC).

some 400 years later, Professor Jacques Masquelier concluded that pine bark not only contained some vitamin C, but obviously was a good source of bioflavonoids, whose effects are similar to those of vitamin C. Further studies and research revealed that the pine bark contained an array of proanthocyanidins complexes. These compounds were also found in a variety of plants, including grape seeds, cranberries, peanut skin, lemon tree bark and citrus rinds. Masquelier termed the active ingredients of the pine bark "pycnogenols", which today are referred to in the scientific community as oligomeric proanthocyanidins, or OPCs.in 1534, French explorer Jacques Cartier was leading an expedition up the St. Lawrence River. Trapped by bad weather, Cartier and his crew were forced to survive on a ration of salted meat and biscuits. Cartier's crew began to suffer from severe deficiency of vitamin C and showed symptoms of scurvy. Many crewmembers died before the surviving members encountered a friendly Native American who saved most of their lives. He told them to make a tea from the bark and needles of the pine tree to cure their malady. They complied and, as a result, Cartier and many crewmembers survived.some 400 years later, Professor Jacques Masquelier concluded that pine bark not only contained some vitamin C, but obviously was a good source of bioflavonoids, whose effects are similar to those of vitamin C. Further studies and research revealed that the pine bark contained an array of proanthocyanidins complexes. These compounds were also found in a variety of plants, including grape seeds, cranberries, peanut skin, lemon tree bark and citrus rinds. Masquelier termed the active ingredients of the pine bark "pycnogenols", which today are referred to in the scientific community as oligomeric proanthocyanidins, or OPCs.in 1534, French explorer Jacques Cartier was leading an expedition up the St. Lawrence River. Trapped by bad weather, Cartier and his crew were forced to survive on a ration of salted meat and biscuits. Cartier's crew began to suffer from severe deficiency of vitamin C and showed symptoms of scurvy. Many crewmembers died before the surviving members encountered a friendly Native American who saved most of their lives. He told them to make a tea from the bark and needles of the pine tree to cure their malady. They complied and, as a result, Cartier and many crewmembers survived.some 400 years later, Professor Jacques Masquelier concluded that pine bark not only contained some vitamin C, but obviously was a good source of bioflavonoids, whose effects are similar to those of vitamin C. Further studies and research revealed that the pine bark contained an array of proanthocyanidins complexes. These compounds were also found in a variety of plants, including grape seeds, cranberries, peanut skin, lemon tree bark and citrus rinds. Masquelier termed the active ingredients of the pine bark "pycnogenols", which today are referred to in the scientific community as oligomeric proanthocyanidins, or OPCs.