Tag: Valentus Emulin

What is Valentus Emulin

The 3 active ingredients in the original formulation of Emulin are Quercetin, Myricetin and Chlorogenic Acid. The discovery by Dr. Joe Ahrens is not just the ingredients, but the way they work together.

 

Although intended to be included in our diets by nature, they are no longer found together except in Emulin. This is part of the Emulin Plus patent. 

Emulin is a natural, over-the-counter compound derived from plants found in nature , grape skins, onion and green coffee beans (without caffeine ) .

Emulin works with enzymes to metabolize carbohydrates and lower blood sugar levels.

Emulin was discovered by Daryl Thompson, a food and biochemist, and Dr. Joseph Ahrens, former director of research for the Florida Department of Citrus, by studying the use of grapefruit as a weight-loss tool.

Studies have shown Emulin to…
• slow the conversion of complex carbohydrates to simple sugars
• reduce sugar absorption to the bloodstream while stimulating absorption to
muscle tissue
• slow down gluconeogenesis by the liver
• increase the breakdown of lipids in fat tissue
• increase insulin sensitivity by increasing glucose transporters in muscle tissue
in the presence of insulin
• block an insulin inhibitor called TNF alpha, which therefore increases insulin
release from pancreatic tissue

Emulin® was discovered by Nobel Prize Nominee scientists after 10 years of rigorous testing and research. The proprietary blend of natural plant flavonoids has been awarded a US patent and has also been tested in twoclinical studies where it was shown to help lower blood sugar, which can help with weight management and inflammation in the body.

Emulin™ is a patented blend of chlorogenic acid, myricetin, and quercetin that has shown efficacy in reducing midday and post-oral glucose tolerance test (OGTT) area under the curve (AUC) glucose in streptozotocin-treated rats.

The purpose of this study was to determine if similar effects would be evident in type 2 diabetic humans. Forty human subjects with confirmed type 2 diabetes (10 each in 4 groups: placebo/no medication, Emulin/no medication, placebo/metformin and Emulin/metformin) were evaluated.

At the end of 1 week, fasting blood glucose, 2 h postprandial, actual peak glucose, and AUC (post-50 g OGTT) were determined. The placebo-only group had a large (5%-13%) increase in all parameters.

The Emulin group and those on metformin performed similarly with reductions between 1% and 5%, with Emulin slightly outperforming the medication-alone group. The most significant reduction occurred in the Emulin/metformin group, with decreases in the parameters by up to 20%.

These results suggest that Emulin, if consumed regularly, could not only have the acute effect of lowering the glycemic impact of foods, but chronically lower background blood glucose levels of type 2 diabetics.