OPCs are short for oligomeric proanthocyanidins, OPCs were discovered and isolated in France by Professor Jack Masquelier, the condensed forms of a vegetal molecule known as flavan-3-ol. This molecule is not naturally produced by the body and cannot be synthetically reproduced. OPCs are concentrated in the woody parts of plants (i.e. bark, peel, seeds and shells) typically discarded when preparing meals. They may not taste great or particularly enhance the foods we enjoy eating, but they’re full of natural antioxidants.

Renowned French phyto (plant) scientist, Professor Masquelier, discovered OPCs in 1947 and was the first to isolate them from plants and harness their nutritional qualities for therapeutic use.

Professor Masquelier’s distinguished scientific track record includes half a century of research, a multitude of patents including the proprietary process used to isolate the OPCs in Anthogenol.

These OPCs appear to have an affinity for vascular tissue (the network of arteries, veins and smaller vessels). They strongly inhibit several enzymes involved in the degradation of collagen, elastin, and hyaluronic acid, the main structural components of the extravascular matrix.