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POmi-T          A completely Natural Super-food Antioxidant Boost

The worlds first broad spectrum anti-oxidant food designed by a leading oncologist

60 tablets per box (one twice a day)

One box £9.90 Two boxes £18.90 Three boxes £26.90 Ten boxes £79.90

For more information about Pomi-T or issues with your order - contact us

What is POMI-T?
Pomi-T aims to supplement the daily diet with a broad range of healthy antioxidants with a combination of four whole natural foods ( Pomegranates |  Broccoli |  Green tea  | Turmeric). They haves been dried and concentrated and put into a convenient tablet. The evidence for the benefits of these high antioxidant containing foods have been carefully selected by a panel of leading Oncologists and nutritionalists. Pomi-T^® is owned by naturemedical and is manufactured in the UK to the highest quality assurance standards and EU compliance regulations. 

Why are antioxidants important?
Antioxidants are natural chemicals found in healthy foods which protect us from the effects of unhealthy chemicals which damage our DNA by a chemical process called oxidation. There have been many studies linking the consumption of foods containing antioxidants with the lower risk of developing cancer and other chronic illnesses such as high cholesterol, dementia, arthritis, skin aging and macular degeneration (blindness). There is also published evidence that antioxidants in foods such as pomegranate and green tea may be able slow the rate of cancer progression and protect against relapse. Read more about the benefits of antioxidants to our health

Rationale for the ingredients of POmi-T:
The foods selected have demonstrated health benefits in a series published clinical trails (see below) and be known to be safe if concentrated. Each food contains a number of healthy antioxidants and which are different from the types of antioxidants within the other foods. In this way, the mix contains a broad range of  antioxidants all fighting the oxidative damage to the body's cells in different ways. As well as a wider range of action these non-overlapping ingredients ensure that one particular anti-oxidant, unlike some commercially available supplements, cannot be absorbed in excess which can be counter productive.

Evidence for the benefits of the ingredients:

It may surprise some people that both green tea and the black stuff we’ve been drinking for several hundred years come from the same plant, Camelia Sinensis, found in tropical and sub-tropical regions like India and China. When dried, black tea is fermented and oxidised. Green tea is left unfermented, and then merely steamed. Many experts now believe that green tea is thus a better, more whole, source of natural chemicals like proteins, sugars and vitamins and, in particular, natural polyphenols and antioxidants.

The polyphenol, epigallocatechin gallate (EGCG), seems to be the most active antioxidant within green tea. In terms of reducing the risk of developing cancer, research from Perth University in 2002 showed drinking just one cup per day reduced ovarian cancer risk by 60 per cent, and in 2003 the same group showed it reduced prostate cancer risk by 33 per cent. As well as the antioxidant properties, Green tea´s active ingredients are also thought to be anti-oestrogenic. This was confirmed in a further study in 2009, which showed that Green Tea could reduce breast cancer rates by 40 per cent. And if women ate mushrooms daily as well as drinking green tea, only 1 in ten of them would get breast cancer compared to those who consumed neither. Furthermore, EGCG has been found to block an enzyme, ornithine decarboxylase, which tells cells to proliferate faster. As well as slowing cell growth by blocking this enzyme, has also been shown to cause cancer cell death or apoptosis.

Research from the Shanghai Cancer Institute looked at the risk of oesophageal cancer among those who neither drank alcohol nor smoked (two of the main causes). They found drinking green tea further and significantly reduced their risk, starting at 57 per cent in the no alcohol group and 60 per cent amongst the non-smokers. Overall the more green tea drunk, the better the results.

 After the development of cancer, green tea has also been shown to be beneficial. The prestigious Mayo Clinic in the USA researched green tea in patients with chronic lymphocytic leukaemia and concluded that over 4 cups per day prevented leukaemia cells developing. In fact the Phase I Clinical Trials showed that high doses of tea helped decrease the white cell count by one third in CLL patients. Those people with enlarged lymph nodes showed a 50 per cent reduction.

 Other studies have suggested that green tea has a beneficial effect in breast cancer, liver cancer and colon cancer prevention, and there is also work showing it improves the positive effects and reduces the negative effects with people undergoing radiotherapy. On a cautionary note, it is not wise to drink excessive amounts during chemotherapy as the powerful antioxidants can repair the chemotherapy damage on the cancer cells and therefore actually prevent the chemotherapy doing its job. Of course one or two cups is fine.

 A  study from Louisiana State University has found that green tea may reduce the levels of some compounds linked to prostate cancer progression. Through their study of prostate of 26 men with prostate cancer who were given a concentrated extract of tea polyphenols for an average of 34-days, they report a significant reduction in the levels of several growth factors that promote cancer as well as reductions in PSA.

The polyphenols in green tea are potent antioxidants and have also been shown to protect against heart disease, as they can prevent the oxidation of LDL into cholesterol. 

Researchers from the University of Pennsylvania and Boston Biomedical Institute have also shown that EGCG helps protect the brain from the build up of amyloid proteins. They concluded that Green Tea would help prevent Parkinson´s and Alzheimer’s, and could also be used in treatment. Other 2009 researches from the American College of Nutrition found that regular Green Tea consumption could prevent colds and flu. The study compared people taking a green tea supplement with those taking a placebo and showed one third less colds and flu in the green tea supplement group. Green tea is also alleged to improve skin tone, smooth out wrinkles and even to help you slim. EGCG is also known to cause good bacteria in the intestine to flourish, thus aiding recovery after antibiotics or chemotherapy.

Green tea is well tolerated but drinking it regularly can be difficult to palate. Another downside of green tea is that it can cause discolouration of the teeth, turning them yellow or even green. Whole tea extract has all the goodness of tea itself as the antioxidants are not damaged in its production.

Pomegranates

A North American study, sponsored by the Pomegranate Growers Association, 48 men with prostate cancer were evaluated. Pomegranate juice has a particularly high concentration of antioxidants. All the patients had previously received radiotherapy or surgery but started showing evidence of their cancer returning in the form of a rising PSA blood test (generally referred to as PSA relapse). The rate of rise of the PSA for each patient was plotted on a graph and provided it rose in a consistent, steady fashion (i.e. not just a temporary increase), they were entered into the study. All men were given 200ml of pomegranate juice to drink every day. The PSA blood test was then measured for several months and again plotted on the same graph. The rate of rise of the PSA (the doubling time – PSAdt) was compared before and after consumption of the juice. There was a very significant prolongation of PSAdt, from a mean average of 15 months at baseline, to 54 months post pomegranate juice consumption. In other words this dietary intervention had slowed the growth rate of the tumour almost by a factor of four, which for men in their seventies may mean they would significantly delay or never need more aggressive hormonal intervention. For example, a man aged 74 years with a PSA of 3.5 and a PSAdt of 54 months would be 87 years old before his PSA exceeded 20.

             This study also had a further interesting angle. It looked at a factor known as the baseline oxidative state, which is thought to reflect the body’s ability to fight off the free radicals that cause cancer or encourage slow growing existing cancers to mutate into more aggressive counterparts. These free radicals are generated by eating unhealthy foods, excessive exposure to sunlight, smoking or radiation. Anti-oxidants mop up these free radicals before they have time to exert their damage. The optimal amount of anti-oxidants needed in the diet depends on the level of exposure to carcinogens as well as the individual’s own genetic makeup (i.e. vulnerability to attack). This balance of anti-oxidants and oxidative exposure can be measured in the blood with a variety of tools which in general measure the baseline oxidative stress levels in the body (BOS). The BOS was measured as a secondary end point in this study. Patients’ blood BOS significantly improved following pomegranate consumption when measured at the start, then at three separate points over the next year. 

Broccoli

Biologists at Britain’s Institute of Food Research published a study which showed that the healthy chemicals found in broccoli can prevent precancerous cells in the prostate progressing to more aggressive cancers. They found that just a few more portions of broccoli each week sparks hundreds of genetic changes, activating some genes that fight cancer and switching off others that fuel them. They split into two groups of 24 men with pre-cancerous lesions and had them eat four extra servings of either broccoli or peas each week for a year.

            The researchers then took tissue samples over the course of the study and found that men who ate broccoli showed hundreds of changes in the genes known to play a role in fighting cancer. They believe the benefit would likely be the same in other cruciferous vegetables that contain a compound called isothiocyanate, including brussel sprouts, cauliflower, cabbage, rocket or arugula, watercress and horse radish. Broccoli, however, has a particularly powerful type of the compound called sulforaphane glucosinate, which the researchers think gives the green vegetable an extra cancer-fighting kick. The broccoli eaters showed about 400 to 500 of the positive genetic changes, with men carrying a gene called GSTM1 enjoying the most benefit. About half the population have this gene.

            The researchers did not track the men long enough to see who got cancer but it is a very logical conclusion that  just a few more vegetable portions each week can make a big difference. Furthermore it is also likely that these vegetables work the same way in other parts of the body and probably protect people against a whole range of cancers.  

A study from Queensland Australia analysed over a thousand individuals who had been treated for skin cancer – a common occurrence in fair-skinned migrants to hot climates. They estimated their intake of dietary antioxidants via interviews and questionnaires over the next eight years. The results showed there was a significantly lower rate of subsequent skin cancers in those who had a high level of dietary antioxidants compared to those who did not. This was particularly associated with foods which contained lutein and xeaxanthin found commonly in broccoli and leafy green vegetables.

Curcumin (Turmeric)

A number of lab studies have demonstrated the benefits of these spices. Research conducted at the University of Michigan Comprehensive Cancer Centre found that compounds in black pepper and curry powder help halt the growth of stem cells that give rise to breast cancer. After applying piperine, found in black pepper, and curcumin, the main ingredient in the curry spice turmeric, to breast cancer cells in a laboratory dish, researchers found that the combination reduced the number of cancer cells, but did not harm normal breast cells. A team from Columbia University found that curcumin and ginger reduced prostate cancer cell growth and increased the rate of programmed cell death. They are now investigating a combination of turmeric and ginger in humans. In support of this, following an environmental study of the local population, researchers at Leicester University have postulated that the antioxidants found in spices such as capsaicin, the chemical responsible for the heat in chilies, and curcumin, the chemical that gives turmeric its yellow colour, could be responsible for the low levels of colon cancer in the Asian community.