Low molecular weight is a scientific measurement of the size of a molecule. Small (low molecular weight) molecules are absorbable, while large (high molecular weight) molecules are not. Clinical OPC is standardized for small, absorbable, low molecular weight oligomeric proanthocyanidins for optimal results.

Yes, the grape seeds used for Clinical OPC are from grapes grown in the Champagne region of France.

ORAC, or oxygen radical absorption capacity, is the measurement of the free radical fighting strength of an antioxidant. The higher the ORAC value, the more ability it has to reduce oxidative damage to the cells.

Adulteration is a way that unscrupulous companies cheat consumers. It usually means that a cheap ingredient has been substituted for the expensive one listed on the product label. In other words, consumers believe they are paying for one thing but are getting an inferior substitute instead. Unfortunately, adulterated products—and specifically adulteration of grape seed products—is increasingly common. In fact, an investigation published in the journal of Food Chemistry in 2015 found some alarming results. After testing 21 commercially available products claiming to contain grape seed extract, they found that 70 percent were subpotent extracts or contained no grape seed at all. Only 6 were potent grape seed extracts 9 were low potency--barely any OPCs (the key beneficial compounds in grape seed), and were probably grape seed mixed with peanut skin 6 had NO grape seed extract, but were entirely peanut skin extract, which could be potentially harmful for individuals with allergies That’s not something you have to worry about with any of our Clinical OPC supplements. Our French grape seed extract VX1is verified by independent testing to be real grape seed extract, and we guarantee what is listed on the label is what is in the product. Your good health deserves it. Source: Villani TS, Reichert W, Ferruzzi MG, Pasinetti GM, Simon JE, Wu Q. Chemical investigation of commercial grape seed derived products to assess quality and detect adulteration.Food Chem. 2015 Mar 1;170:271-80.