THE SCIENCE

ULTRA ANTIOXIDANTS. Maximum impact.

Vincent Ultra Antioxidants target free radicals in the body. Free radicals come from the food we eat, our biological processes and pollutants in the environment. They attack the body's cells causing cellular inflammation and stress - the primary contributors to aging and degenerative diseases. Ultra Antioxidants, with higher bioavailability and more hydroxyl groups,target and stabilize free radicals. This maximizes the removal of free radicals from the body and alleviate cellular inflammation – keeping the body’s cells healthy.

PATENTED. World's First and Only.

Vincent was born from research at a leading Australian university that resulted in the world’s first patented process - proven to be the only 100% naturally extracted and activated phenolic antioxidants. This breakthrough means that every product, from our skincare to our health supplements, is infused with the unparalleled power of Ultra Antioxidants. The patented process makes the antioxidants 20x more potent and bioavailable than other antioxidants. With no risk of pro-oxidisation, 100% natural means safe for everyday use.

NATURAL DEFENSE. Vast Benefits.

Vincent Ultra Antioxidants are nature's most powerful defenders against cellular damage caused by oxidative stress and inflammation. These unique Ultra Antioxidants work to:

- Support everyday energy, stamina and recovery so you can feel your best, day after day*

- Support the body’s natural defences, helping you stay well, recover and keep going*

- Protect and restore skin at a cellular level for younger looking skin, longer*

UNIQUE SOURCE. Aussie Apples.

Derived from a closely guarded combination of apple varieties to create a single source of all 8 phenolic antioxidants. These Ultra Antioxidants work synergistically in and on the body.

Aussie apples are uniquely positioned to make this possible due to rich volcanic soils and the combination of temperature differential, UV light intensity and rainfall that result in the highest broad-spectrum phenolic content.