The key ingredient in all BergaMet products is citrus bergamot. Known as 'The Italian Superfruit', the properties of this fruit have been clinically proven to improve cardiovascular health whilst offering numerous other benefits. Bergamot differs from other citrus fruits not only because of the composition of it’s powerful polyphenols, but because of their particularly high content.
Bergamot was known through traditional use of the fruit in the Calabrian region of southern Italy for decades as having beneficial effects in supporting and promoting the health.
Not all Bergamot Products are the Same
When looking at Bergamot products it is important that you know some information:
BergaMet is the only citrus bergamot company to be approved by the prestigious Accademia del Bergamotto in Calabria, Italy.
This area yields the most potent citrus bergamot fruit in the world that enables us to produce a BPF (Bergamot Polyphenolic Fraction) of 47% or greater.
Competing citrus bergamot products contain only 30% BPF (BergaMet products contain a minimum of 40% BPF).
Our bergamot fruit is completely organic and we never use pesticides.
BergaMet is the ONLY product based on the most up to date and ongoing research of Professor Mollace (MD, PhD), extensive patient data, and the expert opinion of Dr Ross Walker (MB, BS (HONS) FRACP, FCSANZ), who as a cardiologist has experience with over 5,000 patients on BergaMet.
Professor Mollace tried many sources of Bergamot but found it was ONLY Calabrian Citrus Bergamot that had the unique polyphenols that are necessary to reduce cholesterol, blood glucose and treat metabolic syndrome and which are shown and are continued to be shown in his research.
The BPF extract is obtained using a patented extraction process and application. The patents are held by an Italian company, who have almost complete access to the region’s citrus bergamot.
The History of Bergamot
Bergamot was always considered precious and mysterious at the same time
It grows exclusively near the area around Reggio Calabria, along the coastal strip from Villa San Giovanni to Brancaleone. This fruit is classified by scientists as “Citrus bergamia”, has a spherical structure and becomes yellow when is completely ripe. This fruit, according to historians, is a crossbreeding of lime and grapefruit or maybe cedar with bitter orange.
The first traces of this fruit appears in the area near Reggio named ‘Fondo dei giunchi’; while in 1750 was noticed the first intensive planting of bergamot trees, created by Nicola Parisi. From the climate perspective, the area of cultivation is named in the maps as “tropical humid temperate.” The geographic centre of gravity of the cultivation area has been identified in the municipality of Melito di Porto Salvo. Other “competitors” all around the wold tried to cultivate this fruit, for instance in Ivory Coast, Argentina and Brazil, but the essence obtained in these places is not valuable and not comparable with the original one.
The cultivation of bergamot in Calabria, is about 1,500 hectares, with an average production of around 100 thousand kilograms of essence. To get one kilo of essence, it takes 200 kilograms of fruit. Each plant can produce, in generous time, up to a ton of fruit: these performances are achieved with a clever pruning, which allows the plant to “expand” and “lower” the stature at the same time, finding shelter from the strong summer sun and wind. The flowers are white (zagare) and very fragrant; the leaves are shiny, fleshy and always green, even in winter. Bergamot is grown in three varieties known as: “femminello”, “castagnaro” and “Fantastico”. Another detail is that the fresh fruit is not sold anywhere in the greengrocers, but only directly by farmers, is available from November until March.