Cambridge (PRWEB UK) 11 December 2012
In this first publication, the authors Dr. Ivan Petyaev and Dr. Yuriy Bashmakov suggest that regular consumption of Roquefort, Camembert and other moulded fermented cheeses could be the answer to some of today's key health problems. Despite a diet high in saturated fats, France has been known to have the lowest rate of cardiovascular mortality. Today, the real secret to this lifestyle has been revealed. Eat more mouldy cheese!
Extensive laboratory and clinical validation by the Lycotec doctors and scientists have demonstrated that these anti-inflammatory factors, which occur during the ripening of the cheese, have unique properties which work best in acidic environments. The most notable two environments affected by these smelly cheeses include the stomach lining and skin surface.
In fact, the anti-inflammatory factors found in these cheeses could be extracted and used independently or as a part of today’s pharmaceutical or beauty products. Moreover, there is a growing consensus that sub-clinical inflammation is behind many aging processes, from the loss of skeletal muscles and cellulite to metabolic, cardiovascular and cerebrovascular diseases.
The Lycotec Team urges pharmaceutical and beauty product companies to take a look at this new publication for future product ideas and partnerships, without the mouldy smell.
About the Lycotec Team:
Based in Cambridge, Lycotec focuses on the development and commercialisation of its proprietary bio-medical technologies for pharmaceutical, nutraceutical and functional food industries.
For more information please contact info(at)lycotec(dot)com