Understanding the Raw Material: Bergamot
Bergamot, scientifically known as Citrus bergamia, is a small, aromatic citrus fruit native to the coastal regions of Southern Italy, particularly Calabria. The raw fruit resembles a round lemon and is generally too bitter and sour to be eaten fresh. For centuries, the fruit has been prized for its peel, from which essential oils are extracted for use in perfumery, cosmetics, and as the signature flavor in Earl Grey tea. The fruit's juice and pulp are also rich in naturally occurring compounds, most notably flavonoids.
Key Characteristics of Bergamot
- Botanical Origin: The fruit comes from the Citrus bergamia tree.
- Cultivation: Its growth is primarily concentrated in Italy's Calabria region due to the specific climate and soil conditions.
- Bioactive Profile: The fruit and its juice contain a complex profile of phytochemicals, including flavonoids like naringin, neoeriocitrin, and neohesperidin.
- Uses: Its essential oil is used in aromatherapy and fragrances, and its flavor is used in teas and foods. The juice is also a source for extracts.
Understanding the Manufactured Product: Bergavit
Bergavit™ is a proprietary and patented powdered extract derived specifically from bergamot juice. It is manufactured by the Italian company Bionap and is standardized to contain specific concentrations of the flavonoid compounds found in bergamot. The purpose of standardizing the extract is to ensure that each dose contains a consistent and predictable amount of the active compounds, which is crucial for efficacy in dietary supplements and clinical studies.
Key Characteristics of Bergavit™
- Specific Brand: It is a trademarked ingredient produced by Bionap, not a generic name for any bergamot extract.
- Formulation: It is a concentrated powder, distinct from the raw fruit, essential oil, or juice.
- Standardized Potency: A key feature is its standardization to a specific percentage of flavonoids, allowing for consistent dosages.
- Clinical Backing: Numerous studies, including a randomized, double-blind, placebo-controlled clinical trial, have been conducted using Bergavit™, demonstrating its potential to support cardiovascular health and lipid metabolism.
The Extraction and Standardization Process
The transformation from raw bergamot fruit to a standardized Bergavit™ extract involves a multi-step process.
- Juice Production: The juice is first extracted from the fruit, often as a co-product of essential oil production.
- Aqueous Extraction: A specialized aqueous extraction process is used to isolate the flavonoid compounds from the juice and pulp residue.
- Standardization: The resulting extract is then standardized to ensure a consistent concentration of key flavonoids, such as neoeriocitrin, naringin, and neohesperidin.
- Quality Control: The process includes rigorous quality control measures to guarantee the purity, potency, and safety of the final ingredient.
Bergavit vs. Bergamot: A Comparison Table
| Feature | Bergamot | Bergavit™ |
|---|---|---|
| Nature | The raw, whole citrus fruit (Citrus bergamia). | A proprietary and standardized extract made from bergamot fruit juice. |
| Source | The entire fruit, including the peel, pulp, and juice. | Derived specifically from the juice and pith (albedo) of the fruit. |
| Form | Fresh fruit, essential oil (from peel), or juice. | A concentrated powder for dietary supplements. |
| Potency | Variable; dependent on the ripeness, cultivar, and part of the fruit. | Standardized to a consistent level of flavonoids (e.g., 25-28%). |
| Use Case | Flavoring for food/tea (Earl Grey), aromatherapy, and cosmetics. | Primary use is as a nutraceutical ingredient in dietary supplements for cardiovascular health. |
| Clinical Study | Studies often refer to the general efficacy of Citrus bergamia flavonoids. | Specific clinical studies have been performed to validate its efficacy and safety. |
Why is the Distinction Important?
The difference between the raw fruit and the proprietary extract is critical for consumers. When research shows potential health benefits, it is often based on clinical trials using a specific, standardized extract like Bergavit™, not the whole fruit or essential oil. This means that consuming bergamot-flavored tea or oil is not a direct substitute for taking a standardized supplement. The concentration and specific flavonoid profile in the patented extract are what provide the clinically studied benefits, which cannot be guaranteed from a variable, unprocessed source. Consumers looking for specific health outcomes, such as managing cholesterol, should look for supplements containing a clinically-backed, standardized extract rather than assuming a generic bergamot product will have the same effect.
Conclusion
While the terms are related, Bergavit™ is not the same as bergamot. Bergamot is the raw citrus fruit, Citrus bergamia, cultivated primarily in Italy for its aromatic oil and juice. Bergavit™, on the other hand, is a specific, trademarked, and clinically-studied powdered extract derived from that fruit's juice, and is standardized for a consistent flavonoid content. The distinction is crucial for understanding the potential health benefits, as the concentration and reliability of the active compounds are fundamentally different. Consumers seeking the specific health-related effects documented in scientific research should look for products containing the standardized Bergavit™ extract rather than relying on unstandardized bergamot products. For those considering supplements, consulting a healthcare provider is recommended, particularly due to potential interactions with other medications. National Institutes of Health (NIH) - Bergamot Studies
