Illawarra Plum: 
One of the strongest antioxidants known. 
Subtle plum/pine flavours plus vitamin C make it a 
culinary favourite & boost for KJ 


                       
Goji Berry: 
A natural cornucopia of nourishing vitamins:  
– A, C, E & B, antioxidants, amino acids, essential oils, 
anti inflammatories and proteoglycans (glyco proteins)


                             
 Wild Rosella: 

 A truly rich antioxidant food with 

 high levels of active anthocyanins 
                                                     

                       
Acaii: 

A feast of flavonoids, EFAs (omega 3, 6, and 9 oils), vitamins & 
sterols . A health-food favourite of the native South Americans 

with a chocolate cherry taste. YUM!  read more on EFAs

                         
Mangosteen: A delicious fruit with minerals, polyphenols, polysaccharides and anti-inflammatories; over 40 high concentrated antioxidant xanthones for  intestinal health; strengthen immunity; neutralize free radicals; support cartilage & joints; promote healthy seasonal respiratory system. aid allergies; infection (microbe, fungal, viral); cholesterol; inflammation; skin disorders & fatigue.

Blueberry:  

A well known health-food full of flavour, fibre, phenols, vitamin 
C and potent antioxidants including resveratrol and numerous
bioflavonoids.

                                                  
Green Tea: 
A powerful herb, famous for its copious catechins, vitamins and 
minerals plus EGCG  (Epi-gallo-catechin-gallite) -100 times more
powerful antioxidant than vitamins C and 25 times more powerful
than Vitamin E

   
Flax:
The best source of EFAs (omega 3, 6 & 9 oils), lignans (phyto estrogens)
-numerous health benefits - and rich in healthy plant proteins
 important for a naturally nutritious diet.    read more on EFAs


   
Barley Grass:
A concentrated green food rich in enzymes, proteins, antioxidants, 

vitamins, minerals and chlorophyll which may be lacking in modern 
processed food diets.

  
Grape Seed:
Grape seeds contain numerous fatty acids and antioxidants 
including resveratrol and OPC's (Oligomeric Proanthocyanidins) 
which are strong and versatile antioxidants.

   
Pomegranate:
Juicy and sweet with an abundance of anti inflammatories 
and many antioxidant bioflavonoids including ellagic acid
polyphenol anti oxidant said to have anti-carcinogenic and 
anti-mutagenic activity

   Taken as 10mls prior to food, Kakadu Juice®  is concentrated cold pressed juice of the above
   nutrients.  It contains less than 10% water meaning if you took 6 of the leading juice products
   and combined them together you still wouldn't equal the quantity and quality of nutrients
   contained in 1 bottle of Kakadu Juice®. This alone makes it the most nutritious and value for 
   money juice available.
   you may order online
  
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Kakadu Juice®  Research:

Professor Brand-Miller, the pre-eminent authority and author on glycaemic index discovered that Kakadu Plum is the World's richest natural source of Vitamin C. [1] At up to 450mg of Vitamin C per gram of dry fruit, that is over 150 times the concentration found in dried goji berries, over 200 times more than blackcurrants and 900 times more than oranges

Scientists from Deakin University in Melbourne revealed that quandong oil has the ability to vigorously stimulate the production of brain, liver and kidney enzymes responsible for the detoxification of drugs and alcohol. [2]

According to Vic Cherikoff, former researcher at Sydney University Human Nutrition Unit, the commonly known antioxidant foods such as goji, mangosteen, noni, blackberry, and blueberry are "eclipsed in antioxidant concentration" by: Kakadu Plum, Tasmanian Mountain Pepperberry, Wild Rosella and Illawarra Plum. He says "Eating a Tasmanian Mountain Pepper berry is like having a hand grenade go off in your mouth". Furthermore, the carbohydrates found in bush foods are much more complex, greatly slowing the release of sugar into the body, allowing the Indigenous people to sustain themselves for long periods on relatively small amounts of food. [3]
The research by Vic and Professor Brand-Miller is well-supported by a recent research alliance between Food Science Australia and the CSIRO. According to numerous tests it is revealed that the World's strongest antioxidant food is indeed the Tasmanian Mountain Pepper Berry. [4]

Analysis of the Mountain Pepperberry also revealed an abundance of  'polygodial', a substance found in many traditional medicinal foods of the Australian Aborigines and New Zealand Maoris; possibly Nature's finest anti-microbial agent and believed to offer hope to arthritis sufferers. Also found were bioflavonoids known to slow sugar-release from food, stimulate the immune system and bolster the body's natural defences. [5]

Anthocyanins show potent anti-obesity potential: study Stephen Daniells
Anthocyanins, antioxidant pigments from fruit and vegetables, have a "significant potency" against fat cells and could be used for the prevention of weight gain, suggests a new study from Japan.
Both in vitro and in vivo experiments showed that the antioxidants influenced the function of fat cells, and thereby could play in anti-obesity and prevention against metabolic syndrome (MetS), states the paper in the Journal of Agricultural and Food Chemistry
"This study shows that anthocyanins have a significant potency of anti-obesity and ameliorate adipocyte function in in vitro and in vivo systems and also that they have important implications for preventing metabolic syndrome," wrote Takanori Tsuda from Chubu University (Aichi, Japan).
Metabolic syndrome (MetS) is a condition characterised by central obesity, hypertension, and disturbed glucose and insulin metabolism. The syndrome has been linked to increased risks of both type 2 diabetes and CVD. fifteen percent of adult Europeans are estimated to be affected by MetS, while the US statistic is estimated to be a whopping 32 per cent. Obesity is established to be the main risk factor for MetS.
Tsuda reports that mice fed a high-fat diet supplemented with C3G-rich purple corn color (PCC, 0.2 per cent) for 12 weeks had significantly lower body weights than animals fed only the high-fat diet (30 per cent lard). "The dietary PCC clearly suppressed the HF-diet-induced increase in the tissue weight deposits. The data indicate that the dietary PCC has a significant potency for anti-obesity, "These studies indicate anthocyanins have a unique therapeutic advantage responsible for the regulation of the adipocyte function," wrote Tsuda
The research concluded that these findings provide a biochemical basis for the use of anthocyanins, which can also have important implications for preventing metabolic syndrome.

Red Wine Antioxidant May Kill Cancer Cells By Laura Crawley
The antioxidant resveratrol, found in grape skins and red wine, can cripple the function of pancreatic cancer cells while sensitising them to chemotherapy, says new research. Resveratrol is known for its ability to protect plants from bacteria and fungi, while previous research has also found it helps prevent the negative effects of high-calorie diets and has anti-inflammatory and anti-cancer potential
This study, published this month in Advances in Experimental Medicine and Biology, looked at the way the antioxidant may aid pancreatic cancer treatment, it also contributes to the growing knowledge on the health benefits arising from ingredients of red wine. As well as disabling the function of the cancer cells by reaching and reacting with the mitochondria (the cell's energy source), researchers found that when they were pre-treated with resveratrol before being irradiated, it resulted in cell death called apoptosis. This is
an important goal of cancer therapy.
"Antioxidant research is very active and very seductive right now," said Paul Okunieff, chief of radiation oncology at the University of Rochester Medical Centre. "The challenge lies in finding the right concentration and how it works inside the cell. Resveratrol seems to have a therapeutic gain by making tumour cells more sensitive to radiation and making normal tissue less sensitive."
Okunieff began studying resveratrol as a tumour sensitizer, which is when the link to the mitochondria was uncovered. Researchers divided pancreatic cancer cells into two groups: cells treated without resveratrol then iodised, and ones treated with resveratrol at a relatively high dose of 50mg per ml before being iodised
The amount of resveratrol in red wine can vary between types of grapes and growing seasons, and ranges can be as high as 30 mg per ml. But the researchers said higher doses are expected to be safe as long as a physician monitors the patient. The study found that resveratrol reduced the function of proteins in the pancreatic cancer cell membranes responsible for pumping chemotherapy out of the cell, therefore making them more sensitive to the treatment. The antioxidant triggered the production of reactive oxygen species (ROS), causing apoptosis, and depolarised the mitochondrial membranes, indicating a decrease in the cell's potential to function. The researchers said the discovery is important because the mitochondria contains its own DNA and can continuously supply the cell with energy when functioning fully. Stopping the energy flow can therefore help stop cancer.
In investigating why the pancreatic cancer cells are particularly resistant to chemotherapy and therefore reactive to the inclusion of resveratrol, the team found that the natural pumping of digestive enzymes to the duodenum actually flushes out chemotherapy from pancreas cells. But as resveratrol interferes with the cancer cells' energy source, it also may decrease the power available to pump the treatment out of the cell. "While additional studies are needed, this research indicated that resveratrol has a promising future as part of the treatment for cancer." Other research by the Sirtris company in Cambridge, Massachusetts has focused on resveratrol, a compound found in grapes and red wine. It is known to increase the production of sirtuins by activating a gene called SIRT1. They have conducted 20 clinical trials. They have been taken over by drug maker GlaxoSmithKline (GSK).  

Kakadu juice®  contains 100 times more Resveratrol than cabernet sauvignon. What that means is that with every 30ml of Kakadu Juice you drink an equivalent to 3 litres of cabernet sauvignon. ‘No other Juice in the world has more Resveratrol than Kakadu Juice® ’ says Dr George Kowalski. Recent trials of Resveratrol have shown it may increase life span and protection from diseases of aging such as atherosclerosis.
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Refs:

1. Brand, J.C. et al "An outstanding food source of Vitamin C." (1982) Lancet (#8303): 873.

4. Konczak, I. "Biodiscovery of antioxidants from Bush Foods." (2006) Future Foods for Future Health; June 14-15, Melbourne AUS.

7. Advances in Experimental Medicine and Biology 2008;614:179-86
"Anti-cancer effect of resveratrol is associated with induction of apoptosis via a mitochondrial pathway alignment"
Authors: Paul Okunieff, Weimin Sun, Wei Wang, Jung Kim, Shanmin Yang

9. Graeme Wearden - guardian.co.uk, Wednesday April 23 2008