Tag: Carbon 60

Despite a common misconception, C60 (Carbon 60) is not naturally present in any foods and must be synthesized in a laboratory. This unique carbon molecule, known for its powerful antioxidant properties, is a product of laboratory synthesis, though it is often combined with edible oils for supplementation.

Since its discovery in 1985, the buckminsterfullerene molecule, or C60, has captivated scientists and health enthusiasts with its unique cage-like structure. Research into the potential benefits of C60 for humans has revealed a powerful antioxidant and anti-inflammatory agent, though much of the evidence remains preclinical.