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Optimal Support Packets |
Ingredients
Aloe vera (inner leaf gel powder)Aloe vera (inner leaf gel powder)
Aloe vera gel. For centuries, the aloe vera plant, Aloe barbadensis, has been used by cultures for its beneficial effects on human health (1). Today aloe vera gel continues to be used in supplements, foods, beverages, and cosmetics. Aloe leaves consist of two major parts, the outer leaf epidermis and the inner leaf gel, which are very different in their chemical composition and properties. Aloe gel is obtained from the inner portion of the leaves. Much of the health benefits observed by the use of aloe vera gel may be attributed to its high molecular weight polysaccharides. Before a process was developed to stabilize aloe vera gel or extracts, fresh preparations were regarded as being required for any therapeutic efficacy (2). It has now been shown that careful drying of aloe vera gel can retain the polysaccharide content important for producing many of its health benefits (3).
There are very few studies exploring what happens to aloe vera gel once ingested. It has been demonstrated that the human gut bacteria can digest polysaccharides from aloe vera (4). Aloe has a long history of safe use, dating back thousands of years.This ingredient can be found in the following products:
References
• Advanced Ambrotose® capsules
• Advanced Ambrotose® powder
• AmbroStart® drink mix
• Ambrotose AO® capsules
• Ambrotose® Complex capsules
• CardioBALANCE® capsules
• Catalyst™ caplets
• EM•PACT®
• GlycoBears® tablets
• MannaBears™ supplement
• Manna-C™ capsules
• MannaCLEANSE™ caplets
• Optimal Support Packets
• Phyt-Aloe® capsules or powder
• PhytoBurst® Nutritional Chews
• PhytoMatrix® caplets
• PLUS™ caplets
• SPORT™ capsules
References
1. The Merck Index. Whitehouse Station, NJ: Merck & Co., Inc., 1996.
2. Gjerstad G, Riner TD. Am J Pharm Sci Support Public Health 1968;140:58-64.
3. Ni Y, Turner D, Yates KM, Tizard I. Isolation and characterization of structural components of Aloe vera L. leaf pulp. Int J Immunopharmacol. 2004;4:1745-55.
4. Sinnott RA, Ramberg J, Kirchner JM et al. Utilization of arabinogalactan, aloe vera gel polysaccharides, and a mixed saccharide dietary supplement by human colonic bacteria in vitro. Int J Probiotics Prebiotics 2007;2:97-104.
Last updated March, 2009
Print This Ingredient- Arabinogalactan (from Larix spp. wood)
Arabinogalactan (from Larix spp. wood)
Arabinogalactans are a class of long, densely branched high-molecular weight polysaccharides extracted for commercial uses from the bark of the Eastern and Western Larch trees, Larix larcinia and Larix occidentalis. Larch arabinogalactans are considered a good source of soluble dietary fiber. Arabinogalactans are common in many food plants, including corn, carrots, tomatoes, pears, wheat and red wine (1).
The amount of arabinogalactan absorbed through the intestine after an oral dose is unclear. Non-absorbed arabinogalactan is fermented by bacteria in the gastrointestinal tract (2), (3). Larch arabinogalactans are approved by the U.S. Food and Drug Administration (FDA) as generally recognized as safe (GRAS) (21CFR172.610).This ingredient can be found in the following products:
References
• Advanced Ambrotose® capsules
• Advanced Ambrotose® powder
• AmbroStart® drink mix
• Ambrotose® Complex capsules
• Ambrotose® Complex powder
• CardioBALANCE® capsules
• Catalyst™ caplets
• EM•PACT®
• GlycoBears® tablets
• Manna-C™ capsules
• MannaCLEANSE™ caplets
• Optimal Support Packets
• Phyt-Aloe® capsules or powder
• PLUS™ caplets
• SPORT™ capsules
References
1. Cui SW. Polysaccharide Gums from Agricultural Products: Processing, Structures & Functionality. Lancaster, Pa.: Technomic Publishing Co., Inc., 2001.
2. Crociani F, Alessandrini A, Mucci MM, Biavati B. Degradation of complex carbohydrates by Bifidobacterium spp. Int J Food Microbiol 1994;24:199-210.
3. Kelly GS. Larch arabinogalactan: clinical relevance of a novel immune-enhancing polysaccharide. Altern.Med Rev 1999;4:96-103.
Last updated March, 2009
Print This Ingredient- Australian bush plum (Terminalia ferdinandiana) (fruit)
Australian bush plum (Terminalia ferdinandiana) (fruit)
Australian bush plum, or Kakadu plum, is the fruit of a small deciduous tree, Terminalia ferdinandiana, found in northwestern Australia. Kakadu plums have been a food and medicinal source for aboriginal people for thousands of years (1). With an average vitamin C content of 3.0%–3.5% (range = 0.2%–5.9%), the bush plum is believed to be the single natural food source with the highest vitamin C content in the world (2).
This ingredient can be found in the following products:
References
• Ambrotose AO® capsules
• Optimal Support Packets
References
1. Isaacs J. Bush Food. Aboriginal Food and Herbal Medicine. The Rocks, Australia: Landsdowne Publishing Pty Ltd, 1997.
2. Woods B. Kakadu plum (Terminalia ferdinandiana). The Australian New Crops Newsletter (July 10). 1998.
Last updated March, 2009
Print This Ingredient- Beta-sitosterol (from plant sterols)
Beta-sitosterol (from plant sterols)
Beta-sitosterol. Phytosterols (PS) are fats present in plants--mostly in plant oils, nuts and seeds. Because the human body cannot produce PS, they must be obtained through the diet. Epidemiologic studies suggest that phytosterol intake supports good health (1). Processing of plant oils typically reduces their PS content (1). The average consumption of PS in industrialized Western countries is low, about 78 mg/day. Asian countries consume an average of 4 times that amount, about 400 mg/day (2).
This ingredient can be found in the following products:
References
• Optimal Support Packets
• PLUS™ caplets
References
1. Awad AB, Fink CS. Phytosterols as anticancer dietary components: evidence and mechanism of action. J Nutr 2000;130:2127-30.
2. Ovesna Z, Vachalkova A, Horvathova K. Taraxasterol and beta-sitosterol: new naturally compounds with chemoprotective/chemopreventive effects. Neoplasma 2004;51:407-14.
Last updated March, 2009
Print This Ingredient- Biotin (from baker’s yeast)
Biotin (from baker’s yeast)
Biotin is a water-soluble B complex vitamin required for many reactions involved in the metabolism of carbohydrates, fats and proteins (1). Biotin is found in many foods such as liver, egg yolk, green vegetables and whole grains.
The U.S. Food and Drug Administration (FDA) has established a Reference Daily Intake (RDI) of 300 μg biotin for adults and children 4 or more years of age (21CFR101.9). RDIs are a set of dietary references for essential vitamins and minerals that are considered amounts sufficient to meet the daily requirements of healthy individuals. RDIs serve as the basis for calculating the percent daily value (%DV) amounts found on dietary supplement and food labels.
Baker’s yeast, Saccharomyces cerevisiae, also known as brewer’s yeast, is a yeast often used for baking or brewing. It is an excellent source of the essential B vitamins, including folic acid, niacin, biotin, pantothenic acid, riboflavin, thiamin and vitamin B6 (2).This ingredient can be found in the following products:
References
• Optimal Support Packets
• PhytoBurst® Nutritional Chews
• PhytoMatrix® caplets
References
1. Institute of Medicine. Dietary Reference Intakes for Thiamin, Riboflavin, Niacin, Vitamin B6, Folate, Vitamin B12, Pantothenic Acid, Biotin, and Choline. Washington, D.C.: National Academy Press, 2000.
2. Natural Medicines. Comprehensive Database. Therapeutic Research Faculty, 2003.
Last updated April, 2009
Print This Ingredient- Boron (from mustard sprout and boron glycine chelate)
Boron (from mustard sprout and boron glycine chelate)
Boron is a trace mineral naturally occurring in many foods, but it is particularly abundant in peanut butter, wine, raisins and nuts. The U.S. FDA has not established a DV for boron, but growing evidence suggests it is essential to human beings. In the U.S., adult men consume a mean of 1.17 mg/day and women consume 0.96 mg/day. Vegetarian adults consume slightly more (1).
Up to 18 mg/day of boron appears to be safe for adults even if taken for long periods of time. There is no evidence that it is either carcinogenic or mutagenic. No adverse effects have been observed in women taking boron supplements (2).
Mustard sprout. The greens and seeds of the Indian, or brown mustard plant, Brassica juncea, have been cultivated in Asia and Europe for thousands of years (3). Growing Indian mustard sprouts in mineral-enriched soil can increase the amount of minerals concentrated in the plant’s tissue. The sprouts can then be used in dietary supplements as sources of essential and trace minerals such as chromium, iron, manganese, selenium and zinc (4).
Boron glycine chelate, or boron glycinate, is a form of chelated boron, in which a boron ion is bound to the amino acid glycine. It is used as a source of the trace mineral boron in dietary supplements.This ingredient can be found in the following products:
References
• Optimal Support Packets
References
1. Rainey CJ, Nyquist LA, Christensen RE, Strong PL, Culver BD, Coughlin JR. Daily boron intake from the American diet. J Am Diet.Assoc. 1999;99:335-40.
2. PDR Health Database. www.pdrhealth.com. 2007.
3. Ensminger AH, Ensminger ME, Konlande JE, Robson JRK. The Concise Encyclopedia of Foods and Nutrition. Boca Raton, Florida: CRC Press, 1995.
4. Elless M, Blaylock M, Huang J. Plants as a natural source of concentrated mineral nutritional supplements. Food Chem 2000;71:181-8.
Last updated April, 2009
Print This Ingredient- Broccoli (flower/stalk)
Broccoli (flower/stalk)
Broccoli. The leaves and stem of broccoli, Brassica oleracea italica, are an excellent source of calcium, phosphorus, potassium, vitamin A and vitamin C. Broccoli also contains the additional nutrients protein, fiber, iron, thiamin, riboflavin, niacin, folic acid and biotin, as well as bioflavonoids (1). Many of these nutrients have antioxidant properties.
Recent attention has been devoted to an additional component of cruciferous vegetables, namely, the glucosinolates. Glucosinolates are biologically inactive, sulfur-containing compounds that can be broken down in the human gastrointestinal tract. Isothiocyanates, including sulforaphane, are the biologically active metabolites of glucosinolates that can then be absorbed through the intestine (2). Broccoli has a high glucosinolate content compared to other cruciferous vegetables, and broccoli extracts have a particularly high concentration of sulforaphane (3), (4).This ingredient can be found in the following products:
References
• Ambrotose AO® capsules
• MannaBears™ supplement
• Optimal Support Packets
• Phyt-Aloe® capsules or powder
References
1. Ensminger AH, Ensminger ME, Konlande JE, Robson JRK. The Concise Encyclopedia of Foods and Nutrition. Boca Raton, Florida: CRC Press, 1995.
2. Lund E. Non-nutritive bioactive constituents of plants: dietary sources and health benefits of glucosinolates. Int J Vitam.Nutr Res 2003;73:135-43.
3. Zhang Y, Talalay P, Cho CG, Posner GH. Proc Natl Acad Sci U.S A 1992;89:2399-403.
4. McNaughton SA, Marks GC. Development of a food composition database for the estimation of dietary intakes of glucosinolates, the biologically active constituents of cruciferous vegetables. Br J Nutr 2003;90:687-97.
Last updated March, 2009
Print This Ingredient- Broccoli concentrate (floret)
Broccoli concentrate (floret)
Broccoli. The leaves and stem of broccoli, Brassica oleracea italica, are an excellent source of calcium, phosphorus, potassium, vitamin A and vitamin C. Broccoli also contains the additional nutrients protein, fiber, iron, thiamin, riboflavin, niacin, folic acid and biotin, as well as bioflavonoids (1). Many of these nutrients have antioxidant properties.
Recent attention has been devoted to an additional component of cruciferous vegetables, namely, the glucosinolates. Glucosinolates are biologically inactive, sulfur-containing compounds that can be broken down in the human gastrointestinal tract. Isothiocyanates, including sulforaphane, are the biologically active metabolites of glucosinolates that can then be absorbed through the intestine (2). Broccoli has a high glucosinolate content compared to other cruciferous vegetables, and broccoli extracts have a particularly high concentration of sulforaphane (3), (4).This ingredient can be found in the following products:
References
• Optimal Support Packets
References
1. Ensminger AH, Ensminger ME, Konlande JE, Robson JRK. The Concise Encyclopedia of Foods and Nutrition. Boca Raton, Florida: CRC Press, 1995.
2. Lund E. Non-nutritive bioactive constituents of plants: dietary sources and health benefits of glucosinolates. Int J Vitam.Nutr Res 2003;73:135-43.
3. Zhang Y, Talalay P, Cho CG, Posner GH. Proc Natl Acad Sci U.S A 1992;89:2399-403.
4. McNaughton SA, Marks GC. Development of a food composition database for the estimation of dietary intakes of glucosinolates, the biologically active constituents of cruciferous vegetables. Br J Nutr 2003;90:687-97.
Last updated March, 2009
Print This Ingredient- Brussels sprout (aerial part)
Brussels sprout (aerial part)
Brussels sprout is a cruciferous vegetable closely related to the cabbage and a member of the mustard family, Brassicaceae. The sprouts are named for the area in which they were first cultivated sometime around the 15th century, Brussels, Belgium (1). Brussels sprouts are an excellent source of vitamin C and vitamin K, and a good source of manganese. They are also a source of riboflavin, iron, magnesium, phosphorus, dietary fiber, protein, vitamin A, thiamin, vitamin B6, folate and potassium (2). Many of these nutrients have antioxidant activities.
Recent attention has been devoted to an additional component of cruciferous vegetables, namely, the glucosinolates. Glucosinolates are sulfur-containing compounds that can be broken down in the human gastrointestinal tract. Isothiocyanates, including sulforaphane, are the metabolites of glucosinolates that can then be absorbed through the intestine (3). Brussels sprouts have a particularly high glucosinolate content compared to other cruciferous vegetables (4).This ingredient can be found in the following products:
References
• Ambrotose AO® capsules
• MannaBears™ supplement
• Optimal Support Packets
• Phyt-Aloe® capsules or powder
References
1. Ensminger AH, Ensminger ME, Konlande JE, Robson JRK. The Concise Encyclopedia of Foods and Nutrition. Boca Raton, Florida: CRC Press, 1995.
2. United States Department of Agriculture. USDA National Nutrient Database for Standard Reference, Release 21. http://www.ars.usda.gov/main/site_main.htm?modecode=12-35-45-00. 2008.3. Lund E. Non-nutritive bioactive constituents of plants: dietary sources and health benefits of glucosinolates. Int J Vitam.Nutr Res 2003;73:135-43.4. McNaughton SA, Marks GC. Development of a food composition database for the estimation of dietary intakes of glucosinolates, the biologically active constituents of cruciferous vegetables. Br J Nutr 2003;90:687-97.Last updated March, 2009
Print This Ingredient- Cabbage (leaf)
Cabbage (leaf)
Cabbage is a cruciferous vegetable that is a member of the mustard family, Brassicaceae. Cabbage ranks fifth in the world as a vegetable crop. The U.S. is one of the leading cabbage-producing countries, where about 15% of the total crop is made into sauerkraut and the rest is marketed fresh (1). Cabbage is an excellent source of vitamin C and vitamin K, as well as a source of dietary fiber, vitamin B6, folate and manganese (2).
Recent attention has been devoted to an additional component of cruciferous vegetables, namely, the glucosinolates. Glucosinolates are sulfur-containing compounds that can be broken down in the human gastrointestinal tract. Isothiocyanates, including sulforaphane, are the metabolites of glucosinolates that can then be absorbed through the intestine (3). Cabbage has a high glucosinolate content when compared with other cruciferous vegetables (4).This ingredient can be found in the following products:
References
• Ambrotose AO® capsules
• MannaBears™ supplement
• Optimal Support Packets
• Phyt-Aloe® capsules or powder
References
1. Ensminger AH, Ensminger ME, Konlande JE, Robson JRK. The Concise Encyclopedia of Foods and Nutrition. Boca Raton, Florida: CRC Press, 1995.
2. United States Department of Agriculture. USDA National Nutrient Database for Standard Reference, Release 21. http://www.ars.usda.gov/main/site_main.htm?modecode=12-35-45-00. 2008.
3. Lund E. Non-nutritive bioactive constituents of plants: dietary sources and health benefits of glucosinolates. Int J Vitam.Nutr Res 2003;73:135-43.
4. McNaughton SA, Marks GC. Development of a food composition database for the estimation of dietary intakes of glucosinolates, the biologically active constituents of cruciferous vegetables. Br J Nutr 2003;90:687-97.
Last updated March, 2009
Print This Ingredient- Calcium
Calcium
Calcium is the most abundant mineral in the human body. Over 99% of total body calcium is found in the bones and teeth. The remaining 1% is found throughout the body in blood, muscle and the intracellular fluid. Calcium is used for muscle contraction, blood vessel constriction and relaxation, the secretion of hormones and enzymes, and nervous system signaling. A constant level of calcium is needed to be maintained in the body in order for these processes to function properly. The body gets the calcium it needs through food and by being extracted from bones. Calcium-rich foods include dairy products and dark, leafy greens. For dietary calcium, vitamin D is important and recommended for optimal calcium absorption through the intestine. Calcium extraction from bones occurs when dietary calcium is insufficient and can lead to weakened bone structure (1).
Many individuals in the U.S. consume inadequate amounts of calcium. The U.S. Food and Drug Administration (FDA) has established a Reference Daily Intake (RDI) of 1,000 mg calcium for adults and children 4 or more years of age (21CFR101.9). RDIs are a set of dietary references for essential vitamins and minerals that are considered amounts sufficient to meet the daily requirements of healthy individuals. RDIs serve as the basis for calculating the percent daily value (%DV) amounts found on dietary supplement and food labels.This ingredient can be found in the following products:
References
• AmbroStart® drink mix
• Catalyst™ caplets
• GlycoBears® tablets
• Optimal Support Packets
• PhytoMatrix® caplets
References
1. Institute of Medicine. Dietary Reference Intakes for Calcium, Phosphorus, Magnesium, Vitamin D, and Fluoride. Washington, D.C.: National Academy Press, 1997.
Last updated March, 2009
Print This Ingredient- Carrot (root)
Carrot (root)
Carrot. The edible roots of the carrot plant, Dacus carota, are one of the world’s leading vegetable crops. Carrots are a member of the parsley family, Apiaceae or Umbelliferae, and are one of the richest vegetable sources of vitamin A and beta-carotene (1). Carrots are also a good source of vitamin K and a source of vitamin C, thiamin, niacin, vitamin B6, folate, manganese, dietary fiber and potassium (2). Many of these nutrients have antioxidant activities.
This ingredient can be found in the following products:
References
• Ambrotose AO® capsules
• GlycoBears® tablets
• MannaBears™ supplement
• Optimal Support Packets
• Phyt-Aloe® capsules or powder
References
1. Ensminger AH, Ensminger ME, Konlande JE, Robson JRK. The Concise Encyclopedia of Foods and Nutrition. Boca Raton, Florida: CRC Press, 1995.
2. United States Department of Agriculture. USDA National Nutrient Database for Standard Reference, Release 21. http://www.ars.usda.gov/main/site_main.htm?modecode=12-35-45-00. 2008.Last updated March, 2009
Print This Ingredient- Cauliflower (flower/stalk)
Cauliflower (flower/stalk)
Cauliflower is a cruciferous vegetable that is a member of the mustard family, Brassicaceae. The edible part of cauliflower is its large flower head, which is usually white but can also be colored light green or purple. Cauliflower is an excellent source of vitamin C and a good source of vitamin K, as well as a source of dietary fiber, vitamin B6, folate, pantothenic acid, potassium and manganese (1).
Recent attention has been devoted to an additional component of cruciferous vegetables, namely, the glucosinolates. Glucosinolates are sulfur-containing compounds that can be broken down in the human gastrointestinal tract. Isothiocyanates, including sulforaphane, are the metabolites of glucosinolates that can then be absorbed through the intestine (2). Cauliflower has a moderate glucosinolate content when compared with other cruciferous vegetables (3).This ingredient can be found in the following products:
References
• Ambrotose AO® capsules
• MannaBears™ supplement
• Optimal Support Packets
• Phyt-Aloe® capsules or powder
References
1. United States Department of Agriculture. USDA National Nutrient Database for Standard Reference, Release 21. http://www.ars.usda.gov/main/site_main.htm?modecode=12-35-45-00. 2008.
2. Lund E. Non-nutritive bioactive constituents of plants: dietary sources and health benefits of glucosinolates. Int J Vitam.Nutr Res 2003;73:135-43.
3. McNaughton SA, Marks GC. Development of a food composition database for the estimation of dietary intakes of glucosinolates, the biologically active constituents of cruciferous vegetables. Br J Nutr 2003;90:687-97.
Last updated March, 2009
Print This Ingredient- Chromium (from mustard sprout)
Chromium (from mustard sprout)
Chromium is an essential trace element that plays an important role in normal blood sugar regulation. Sources of dietary chromium include high-bran cereals, meats, poultry, fish and some beers and red wines. Only small amounts (<2.5%) of dietary chromium are absorbed through the intestine (1).
No adverse effects have been associated with chromium intake from food or supplements (1). The U.S. Food and Drug Administration (FDA) has established a Reference Daily Intake (RDI) of 120 μg chromium for adults and children 4 or more years of age (21CFR101.9). RDIs are a set of dietary references for essential vitamins and minerals that are considered amounts sufficient to meet the daily requirements of healthy individuals. RDIs serve as the basis for calculating the percent daily value (%DV) amounts found on dietary supplement and food labels.
Mustard sprout. The greens and seeds of the Indian, or brown mustard plant, Brassica juncea, have been cultivated in Asia and Europe for thousands of years (2). Growing Indian mustard sprouts in mineral-enriched soil can increase the amount of minerals concentrated in the plant’s tissue. The sprouts can then be used in dietary supplements as sources of essential and trace minerals such as chromium, iron, manganese, selenium and zinc (3).This ingredient can be found in the following products:
References
• Optimal Support Packets
• PhytoBurst® Nutritional Chews
• PhytoMatrix® caplets
References
1. Institute of Medicine. Dietary Reference Intakes for Vitamin A, Vitamin K, Arsenic, Boron, Chromium, Copper, Iodine, Iron, Manganese, Molybdenum, Nickel, Silicon, Vanadium, and Zinc. Washington, D.C.: National Academy Press, 2002.
2. Ensminger AH, Ensminger ME, Konlande JE, Robson JRK. The Concise Encyclopedia of Foods and Nutrition. Boca Raton, Florida: CRC Press, 1995.
3. Elless M, Blaylock M, Huang J. Plants as a natural source of concentrated mineral nutritional supplements. Food Chem 2000;71:181-8.
Last updated April, 2009
Print This Ingredient- Copper (from mustard sprout)
Copper (from mustard sprout)
Copper is a mineral that occurs naturally in many foods and is present in small amounts in drinking water. Contributors of dietary copper include organ meats, seafood, nuts, wheat bran cereals and whole grain products. Copper is a component of multiple enzymes and is involved in numerous biochemical reactions in human cells, such as the reduction of molecular oxygen, the regulation of gene expression, mitochondrial function/cellular metabolism and the absorption, storage and metabolism of iron (1).
The U.S. Food and Drug Administration (FDA) has established a Reference Daily Intake (RDI) of 2.0 mg copper for adults and children 4 or more years of age (21CFR101.9). RDIs are a set of dietary references for essential vitamins and minerals that are considered amounts sufficient to meet the daily requirements of healthy individuals. RDIs serve as the basis for calculating the percent daily value (%DV) amounts found on dietary supplement and food labels.
The risk of adverse effects resulting from excess intake of copper from food, water and supplements appears to be very low in adults, but may be more likely in young children. Excess copper intake can lead to gastrointestinal disturbances and possible liver damage (1).
Mustard sprout. The greens and seeds of the Indian, or brown mustard plant, Brassica juncea, have been cultivated in Asia and Europe for thousands of years (2). Growing Indian mustard sprouts in mineral-enriched soil can increase the amount of minerals concentrated in the plant’s tissue. The sprouts can then be used in dietary supplements as sources of essential and trace minerals such as chromium, iron, manganese, selenium and zinc (3).This ingredient can be found in the following products:
References
• Optimal Support Packets
• PhytoBurst® Nutritional Chews
• PhytoMatrix® caplets
References
1. Institute of Medicine. Dietary Reference Intakes for Vitamin A, Vitamin K, Arsenic, Boron, Chromium, Copper, Iodine, Iron, Manganese, Molybdenum, Nickel, Silicon, Vanadium, and Zinc. Washington, D.C.: National Academy Press, 2002.
2. Ensminger AH, Ensminger ME, Konlande JE, Robson JRK. The Concise Encyclopedia of Foods and Nutrition. Boca Raton, Florida: CRC Press, 1995.
3. Elless M, Blaylock M, Huang J. Plants as a natural source of concentrated mineral nutritional supplements. Food Chem 2000;71:181-8.
Last updated April, 2009
Print This Ingredient- Cranberry juice concentrate (fruit)
Cranberry juice concentrate (fruit)
Cranberry juice concentrate. The cranberry, Vaccinium macrocarpon, grows wild in eastern North America and is commonly associated with the holiday of Thanksgiving. Cranberries are consumed as whole berries (fresh or frozen) or as the primary ingredients in cranberry juice and cranberry sauce. Fresh cranberries are rich in fructose and the acids citric, quinic and benzoic (1). They are fairly low in calories and are also a source of fiber, bioflavonoids, potassium and vitamin C (2). When compared with a variety of other common fruits, cranberries contain the largest amount of phenolic antioxidants (3).
This ingredient can be found in the following products:
References
• Optimal Support Packets
References
1. Bruneton J. Pharmacognosy, Phytochemistry, Medicinal Plants. New York, NY: Intercept, Ltd, 1999.
2. Ensminger AH, Ensminger ME, Konlande JE, Robson JRK. The Concise Encyclopedia of Foods and Nutrition. Boca Raton, Florida: CRC Press, 1995.3. Vinson JA, Su X, Zubik L, Bose P. Phenol antioxidant quantity and quality in foods: fruits. J Agric Food Chem 2001;49:5315-21.Last updated March, 2009
Print This Ingredient- Folic acid (from baker’s yeast)
Folic acid (from baker’s yeast)
Folic acid is a form of the water-soluble B complex vitamin, folate. Folic acid and folate are used in the human body for synthesis of nucleic acids and amino acids. Folate occurs naturally in food, while folic acid is the synthetic and more bioavailable form of folate (1). Natural food sources of folate include dark green leafy vegetables, citrus fruits and juices, legumes and liver. Folic acid is frequently used in combination with other B vitamins in vitamin B complex formulations and added to supplements and fortified foods such as cereal grains.
Folate is well tolerated in amounts found in fortified foods and supplements. The U.S. Food and Drug Administration (FDA) has established a Reference Daily Intake (RDI) of 400 μg folate for adults and children 4 or more years of age (21CFR101.9). RDIs are a set of dietary references for essential vitamins and minerals that are considered amounts sufficient to meet the daily requirements of healthy individuals. RDIs serve as the basis for calculating the percent daily value (%DV) amounts found on dietary supplement and food labels.
Baker’s yeast, Saccharomyces cerevisiae, also known as brewer’s yeast, is a yeast often used for baking or brewing. It is an excellent source of the essential B vitamins, including folic acid, niacin, biotin, pantothenic acid, riboflavin, thiamin and vitamin B6 (2).This ingredient can be found in the following products:
References
• Optimal Support Packets
• PhytoBurst® nutritional chews
• PhytoMatrix® caplets
References
1. Institute of Medicine. Dietary Reference Intakes for Thiamin, Riboflavin, Niacin, Vitamin B6, Folate, Vitamin B12, Pantothenic Acid, Biotin, and Choline. Washington, D.C.: National Academy Press, 2000.
2. Natural Medicines. Comprehensive Database. Therapeutic Research Faculty, 2003.
Last updated April, 2009
Print This Ingredient- Garlic (bulb)
Garlic (bulb)
Garlic, a member of the onion family Alliaceae, is an herb that has been used as a medicinal agent and a seasoning for many centuries (1). Garlic is an excellent source of calcium, selenium, vitamin C, vitamin B6 and manganese and a good source of protein, copper and phosphorus (2). Many of the health benefits of garlic are attributed to its sulfur-containing compounds – thiosulfinates, sulfoxides and dithiins – which are also responsible for its distinctive odor (3). Garlic and its derivatives are considered generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) for use as food additives (21CFR184.1317) (4).
This ingredient can be found in the following products:
References
• Ambrotose AO® capsules
• CardioBALANCE® capsules
• Optimal Support Packets
• Phyt-Aloe® capsules or powder
References
1. Ensminger AH, Ensminger ME, Konlande JE, Robson JRK. The Concise Encyclopedia of Foods and Nutrition. Boca Raton, Florida: CRC Press, 1995.
2. United States Department of Agriculture. USDA National Nutrient Database for Standard Reference, Release 21. http://www.ars.usda.gov/main/site_main.htm?modecode=12-35-45-00. 2008.
3. Natural Standard Database. www.naturalstandard.com. 2009.
4. Food and Drug Administration. EAFUS: A Food Additive Database. http://www.foodsafety.gov/~dms/eafus.html. 10-17-2008. 12-4-2008.
Last updated March, 2009
Print This Ingredient- Ghatti gum
Ghatti gum
Ghatti gum, a mixture of complex polysaccharides, comes from the bark of Anogeissus latifolia, a large tree native to India and Sri Lanka. Ghatti gum is used in supplements, foods, drugs and cosmetics. It contains as much as 80% soluble dietary fiber (1). Gum ghatti is also used to aid in mixing skin care product ingredients.
Most gums are believed to be largely degraded in the colon (2). Test tube studies have demonstrated the fermentation of ghatti gum by the beneficial human bacteria species Bifidobacterium (3), (4). Ghatti gum is considered generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) and is permitted for use as a food (21CFR184.1333).This ingredient can be found in the following products:
References
• Advanced Ambrotose® capsules
• Advanced Ambrotose® powder
• AmbroStart® drink mix
• Ambrotose AO® capsules
• Ambrotose® Complex capsules
• Ambrotose® Complex powder
• CardioBALANCE® capsules
• Catalyst™ caplets
• EM•PACT®
• Emprizone® gel
• FIRM with Ambrotose® cream
• GlycoBears® tablets
• Manna-C™ capsules
• MannaCLEANSE™ caplets
• Optimal Support Packets
• Phyt-Aloe® capsules or powder
• PLUS™ caplets
• SPORT™ capsules
References
1. Glicksman M. Gum Ghatti (Indian gum). In: Glicksman M, ed. Food Hydrocolloids. Boca Raton: CRC Press 1983:31-7.
2. Hill MJ. Bacterial fermentation of complex carbohydrate in the human colon. Eur J Cancer Prev 1995;4:353-8.
3. Crociani F, Alessandrini A, Mucci MM, Biavati B. Degradation of complex carbohydrates by Bifidobacterium spp. Int J Food Microbiol 1994;24:199-210.
4. Salyers AA, West SE, Vercellotti JR, Wilkins TD. Fermentation of mucins and plant polysaccharides by anaerobic bacteria from the human colon. Appl Environ Microbiol 1977;34:529-33.
Last updated March, 2009
Print This Ingredient- Glycine
Glycine
Glycine is a non-essential amino acid found in meats, whole grains, and dairy products. Glycine is approved by the U.S. Food and Drug Administration (FDA) as generally recognized as safe (GRAS) (21CFR172.320).
This ingredient can be found in the following products:
References
• Optimal Support Packets
• PLUS™ caplets
- Grape pomace concentrate (fruit)
Grape pomace concentrate (fruit)
Grape pomace. Grapes, the fruit of the grape vine Vitis vinifera, are the leading fruit crop in the world. Although they are popular as a fresh fruit, grapes are also used to make juices, jams, jelly, raisins and wine (1). Grape pomace is defined as the pulp, peel, seeds and stalks that remain after oil, water or other liquids have been pressed out. Many health benefits provided by grapes and their products are attributed to their abundant polyphenols. The polyphenols in grapes include resveratrol and flavonoids: quercetin (and its glycoside, rutin), kaempferol, anthocyanins, tannins and myricetin. These compounds are present in the skins, seeds and stems of the grape and many demonstrate potent antioxidant activity (2). Grapes also contain plant acids, sugars, amino acids, minerals and small amounts of vitamins C and E (3), (4). The U.S. Food and Drug Administration (FDA) has been notified that industry considers grape pomace extract to be generally recognized as safe (GRAS) for use as an antioxidant in beverages and has not objected to its use for this purpose (GRN No.125).
This ingredient can be found in the following products:
References
• Optimal Support Packets
References
1. Ensminger AH, Ensminger ME, Konlande JE, Robson JRK. The Concise Encyclopedia of Foods and Nutrition. Boca Raton, Florida: CRC Press, 1995.
2. Torres JL, Varela B, Garcia MT et al. Valorization of grape (Vitis vinifera) byproducts. Antioxidant and biological properties of polyphenolic fractions differing in procyanidin composition and flavonol content. J Agric Food Chem 2002;50:7548-55.
3. Soleas GJ, Diamandis EP, Goldberg DM. J Clin Lab Anal. 1997;11:287-313.
4. Leung AY, Foster S. Encyclopedia of Common Natural Ingredients Used in Food, Drugs, and Cosmetics. New York: John Wiley & Sons, Inc., 1996.
Last updated March, 2009
Print This Ingredient- Grape skin extract
Grape skin extract
Grape skin extract. Grapes, the fruit of the grape vine Vitis vinifera, are the leading fruit crop in the world. Although they are popular as a fresh fruit, grapes are also used to make juices, jams, jelly, raisins and wine (1). Many health benefits provided by grapes and their products are attributed to their abundant polyphenols. The polyphenols in grapes include resveratrol and flavonoids: quercetin (and its glycoside, rutin), kaempferol, anthocyanins, tannins and myricetin. These compounds are present in the skins, seeds and stems of the grape and many demonstrate potent antioxidant activity (2). Grapes also contain plant acids, sugars, amino acids, minerals and small amounts of vitamins C and E (3), (4). Grape skin extract is considered generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) for use in the coloring of beverages and other foods (21CFR73.170) (5).
This ingredient can be found in the following products:
References
• Ambrotose AO® capsules
• Optimal Support Packets
References
1. Ensminger AH, Ensminger ME, Konlande JE, Robson JRK. The Concise Encyclopedia of Foods and Nutrition. Boca Raton, Florida: CRC Press, 1995.
2. Torres JL, Varela B, Garcia MT et al. Valorization of grape (Vitis vinifera) byproducts. Antioxidant and biological properties of polyphenolic fractions differing in procyanidin composition and flavonol content. J Agric Food Chem 2002;50:7548-55.
3. Leung AY, Foster S. Encyclopedia of Common Natural Ingredients Used in Food, Drugs, and Cosmetics. New York: John Wiley & Sons, Inc., 1996.
4. Soleas GJ, Diamandis EP, Goldberg DM. J Clin Lab Anal. 1997;11:287-313.
5. Food and Drug Administration. EAFUS: A Food Additive Database. http://www.foodsafety.gov/~dms/eafus.html. 10-17-2008. 12-4-2008.
Last updated March, 2009
Print This Ingredient- Green tea extract (leaf)
Green tea extract (leaf)
Green tea extract is made from the leaves of the tea plant, Camellia sinensis. First used in China as a beverage more than 4000 years ago, most green tea is now produced and consumed primarily in China, Japan and countries in North Africa and the Middle East. Green tea contains caffeine, polyphenols (catechins, anthocyanins and phenolic acids), tannins, trace elements and vitamins. Most of the health benefits of green tea are attributed to its polyphenolic catechins, which have potent antioxidant activities. Extracts of green tea may be standardized to 60%–97% polyphenols. Green tea is consumed daily in Asian countries and is considered safe and nontoxic (1).
This ingredient can be found in the following products:
References
• Accelerator 3™ capsules
• Ambrotose AO® capsules
• Optimal Support Packets
References
1. Natural Standard Database. www.naturalstandard.com. 2009.
Last updated March, 2009
Print This Ingredient- Gum arabic
Gum arabic
Gum arabic, also known as gum acacia, is the gum that exudes from the acacia tree, Acacia senegal or Acacia seyal. Gum arabic is a water-soluble dietary fiber used primarily to control the consistency of food and beverages. Gum arabic is approved for use as a food additive by the U.S. Food and Drug Administration (FDA) (1).
This ingredient can be found in the following products:
References
• Ambrotose AO® capsules
• MannaBears™ supplement
• Optimal Support Packets
References
1. Food and Drug Administration. EAFUS: A Food Additive Database. http://www.foodsafety.gov/~dms/eafus.html. 10-17-2008. 12-4-2008.
Last updated March, 2009
Print This Ingredient- Gum tragacanth
Gum tragacanth
Gum tragacanth comes from the stems and branches of the flowering plant Astragalus gummifer. The raw gum is made up of a mixture of two polysaccharides. Gum tragacanth has been approved for use in pharmaceuticals in the U.S. since 1820 and in foods since 1925 (1).
Most gums are believed to be largely degraded in the colon (2). Test tube studies have demonstrated that gum tragacanth can be digested by a number of bacteria that inhabit the human colon, including the beneficial Bifidobacterium species (3), (4). Gum tragacanth is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) and is commonly added to foods (21CFR184.1351).This ingredient can be found in the following products:
References
• Advanced Ambrotose® capsules
• Advanced Ambrotose® powder
• AmbroStart® drink mix
• Ambrotose AO® capsules
• Ambrotose® Complex capsules
• CardioBALANCE® capsules
• Catalyst™ caplets
• EM•PACT®
• GlycoBears® tablets
• MannaBears™ supplement
• Manna-C™ capsules
• MannaCLEANSE™ caplets
• Optimal Support Packets
• Phyt-Aloe® capsules or powder
• PLUS™ caplets
• SPORT™ capsules
References
1. Anderson DM. Evidence for the safety of gum tragacanth (Asiatic Astragalus spp.) and modern criteria for the evaluation of food additives. Food Addit Contam 1989;6:1-12.
2. Hill MJ. Bacterial fermentation of complex carbohydrate in the human colon. Eur J Cancer Prev 1995;4:353-8.
3. Crociani F, Alessandrini A, Mucci MM, Biavati B. Degradation of complex carbohydrates by Bifidobacterium spp. Int J Food Microbiol 1994;24:199-210.
4. Salyers AA, West SE, Vercellotti JR, Wilkins TD. Fermentation of mucins and plant polysaccharides by anaerobic bacteria from the human colon. Appl Environ Microbiol 1977;34:529-33.
Last updated March, 2009
Print This Ingredient- Iodine (from mustard sprout)
Iodine (from mustard sprout)
Iodine is an essential element required by humans for the synthesis of thyroid hormones. Therefore, normal functioning of the thyroid gland, a gland actively involved in the regulation of metabolism, requires iodine. Humans obtain iodine from their diets. Iodine deficiency is rare in industrialized countries such as the United States due to the enrichment of table salt with iodine. Under normal conditions, the absorption of dietary iodine is greater than 90 percent (1).
The U.S. Food and Drug Administration (FDA) has established a Reference Daily Intake (RDI) of 150 μg iodine for adults and children 4 or more years of age (21CFR101.9). RDIs are a set of dietary references for essential vitamins and minerals that are considered amounts sufficient to meet the daily requirements of healthy individuals. RDIs serve as the basis for calculating the percent daily value (%DV) amounts found on dietary supplement and food labels.
Mustard sprout. The greens and seeds of the Indian, or brown mustard plant, Brassica juncea, have been cultivated in Asia and Europe for thousands of years (2). Growing Indian mustard sprouts in mineral-enriched soil can increase the amount of minerals concentrated in the plant’s tissue. The sprouts can then be used in dietary supplements as sources of essential and trace minerals such as chromium, iron, manganese, selenium and zinc (3).This ingredient can be found in the following products:
References
• Optimal Support Packets
• PhytoBurst® nutritional chews
• PhytoMatrix® caplets
References
1. Institute of Medicine. Dietary Reference Intakes for Vitamin A, Vitamin K, Arsenic, Boron, Chromium, Copper, Iodine, Iron, Manganese, Molybdenum, Nickel, Silicon, Vanadium, and Zinc. Washington, D.C.: National Academy Press, 2002.
2. Ensminger AH, Ensminger ME, Konlande JE, Robson JRK. The Concise Encyclopedia of Foods and Nutrition. Boca Raton, Florida: CRC Press, 1995.
3. Elless M, Blaylock M, Huang J. Plants as a natural source of concentrated mineral nutritional supplements. Food Chem 2000;71:181-8.
Last updated April, 2009
Print This Ingredient- Iron
Iron
Iron is an essential mineral that primarily functions in the movement of oxygen from the environment to the tissues. There are two forms of dietary iron: heme and non-heme. Sources of heme iron include meat, fish and poultry. Sources of non-heme iron include beans, lentils, flours, cereals and grains. Iron levels are tightly regulated in the human body, mainly by controlling the amount of iron absorbed from food. The proportion of dietary iron absorbed is determined by the iron requirement of the individual; more iron present in the body means less iron is absorbed through the intestine. Heme iron is more easily absorbed than non-heme iron (1).
The risk of adverse effects from food sources of iron is low. The U.S. Food and Drug Administration (FDA) has established a Reference Daily Intake (RDI) of 18 mg iron for adults and children 4 or more years of age (21CFR101.9). RDIs are a set of dietary references for essential vitamins and minerals that are considered amounts sufficient to meet the daily requirements of healthy individuals. RDIs serve as the basis for calculating the percent daily value (%DV) amounts found on dietary supplement and food labels.This ingredient can be found in the following products:
References
• Catalyst™ caplets
• Optimal Support Packets
• PhytoBurst® nutritional chews
• PhytoMatrix® caplets
References
1. Institute of Medicine. Dietary Reference Intakes for Vitamin A, Vitamin K, Arsenic, Boron, Chromium, Copper, Iodine, Iron, Manganese, Molybdenum, Nickel, Silicon, Vanadium, and Zinc. Washington, D.C.: National Academy Press, 2002.
Last updated March, 2009
Print This Ingredient- Kale (leaf)
Kale (leaf)
Kale is a cruciferous vegetable that is a member of the mustard family, Brassicaceae. It is an excellent source of vitamin A, vitamin C, vitamin K and manganese, as well as a source of dietary fiber, thiamin, riboflavin, folate, iron, magnesium, phosphorus, vitamin B6, calcium, potassium and copper (1). Many of these nutrients have antioxidant activities.
Recent attention has been devoted to an additional component of cruciferous vegetables, namely, the glucosinolates. Glucosinolates are sulfur-containing compounds that can be broken down in the human gastrointestinal tract. Isothiocyanates, including sulforaphane, are the metabolites of glucosinolates that can then be absorbed through the intestine (2). Kale has a moderate to high glucosinolate content when compared with other cruciferous vegetables (3).This ingredient can be found in the following products:
References
• Ambrotose AO® capsules
• GlycoBears® tablets
• MannaBears™ supplement
• Optimal Support Packets
• Phyt-Aloe® capsules or powder
References
1. United States Department of Agriculture. USDA National Nutrient Database for Standard Reference, Release 21. http://www.ars.usda.gov/main/site_main.htm?modecode=12-35-45-00. 2008.
2. Lund E. Non-nutritive bioactive constituents of plants: dietary sources and health benefits of glucosinolates. Int J Vitam.Nutr Res 2003;73:135-43.3. McNaughton SA, Marks GC. Development of a food composition database for the estimation of dietary intakes of glucosinolates, the biologically active constituents of cruciferous vegetables. Br J Nutr 2003;90:687-97.Last updated March, 2009
Print This Ingredient- L-arginine (as L-arginine HCl)
L-arginine (as L-arginine HCl)
Arginine, a semi-essential amino acid, is particularly abundant in meats, whole grains, and dairy products (1). Under normal conditions the body can synthesize sufficient arginine to meet physiological needs. Stress conditions put an increased demand on the body for arginine and, under these conditions, dietary arginine becomes essential (2), (3). According to the U.S. Food and Drug Administration (FDA), arginine can be safely added to foods (21CFR172.320).
This ingredient can be found in the following products:
References
• Optimal Support Packets
• PLUS™ caplets
References
1. Braverman ER, Pfeiffer CC, Blum K, Smayda R. The Healing Nutrients Within. New Canaan, Ct.: Keats Publishing, Inc., 1997.
2. PDR Health Database. www.pdrhealth.com. 2007.3. Barbul A. Arginine: biochemistry, physiology, and therapeutic implications. JPEN J Parenter Enteral Nutr 1986;10:227-38.Last updated March, 2009
Print This Ingredient- L-glutamic acid
L-glutamic acid
Glutamic acid, a non-essential amino acid, is found in many meats, whole grains, and dairy products (1). Glutamic acid is approved by the U.S. Food and Drug Administration (FDA) as generally recognized as safe (GRAS) (21CFR182.1045) and appears to be well tolerated when given orally (2).
This ingredient can be found in the following products:
• Optimal Support Packets
• PLUS™ caplets
ReferencesReferences
1. Braverman ER, Pfeiffer CC, Blum K, Smayda R. The Healing Nutrients Within. New Canaan, Ct.: Keats Publishing, Inc., 1997.
2. Food and Drugs. Title 21, U.S. Code of Federal Regulations. 4-1-2000. 21CFR. Ref Type: Bill/Resolution
Last updated March, 2009
Print This Ingredient- L-lysine (as L-lysine HCl)
L-lysine (as L-lysine HCl)
Lysine is an essential amino acid (it must be supplied by the diet). Mostly provided by protein intake, it is probably the least abundant amino acid present in foods (1). According to the U.S. Food and Drug Administration (FDA) lysine can be safely added to foods (21CFR172.320).
This ingredient can be found in the following products:
References
• Optimal Support Packets
• PLUS™ caplets
References
1. The Merck Index. Whitehouse Station, NJ: Merck & Co., Inc., 1996.
Last updated March, 2009
Print This Ingredient- Magnesium
Magnesium
Magnesium is an essential mineral nutrient for human life. Magnesium ions are essential to all living cells, but nearly 50% is found within the bones where they play a major role in bone and mineral homeostasis. Magnesium is also important for many cellular reactions such as energy generation, cell membrane stabilization and protein activation. Food sources of magnesium include green leafy vegetables, nuts, meat, starches and milk. Intestinal absorption of dietary magnesium in a typical diet is approximately 50 percent (1).
The U.S. Food and Drug Administration (FDA) has established a Reference Daily Intake (RDI) of 400 mg magnesium for adults and children 4 or more years of age (21CFR101.9). RDIs are a set of dietary references for essential vitamins and minerals that are considered amounts sufficient to meet the daily requirements of healthy individuals. RDIs serve as the basis for calculating the percent daily value (%DV) amounts found on dietary supplement and food labels.
Magnesium, when ingested as a naturally occurring substance in foods, has not been demonstrated to exert any adverse effects. However, adverse effects, such as mild gastrointestinal disturbances, have been observed with excess magnesium intake from nonfood sources (1).This ingredient can be found in the following products:
References
• CardioBALANCE® capsules
• Catalyst™ caplets
• GlycoBears® tablets
• Optimal Support Packets
• PhytoMatrix® caplets
References
1. Institute of Medicine. Dietary Reference Intakes for Calcium, Phosphorus, Magnesium, Vitamin D, and Fluoride. Washington, D.C.: National Academy Press, 1997.
Last updated March, 2009
Print This Ingredient- Manganese (from mustard sprout)
Manganese (from mustard sprout)
Manganese is an essential nutrient that activates a number of enzymes involved in the formation of bone and in amino acid, lipid and carbohydrate metabolism. Dietary manganese can be found in grain products, vegetables and beverages such as tea. Only a small percentage of dietary manganese is absorbed through the intestine (1).
The U.S. Food and Drug Administration (FDA) has established a Reference Daily Intake (RDI) of 2.0 mg manganese for adults and children 4 or more years of age (21CFR101.9). RDIs are a set of dietary references for essential vitamins and minerals that are considered amounts sufficient to meet the daily requirements of healthy individuals. RDIs serve as the basis for calculating the percent daily value (%DV) amounts found on dietary supplement and food labels.
Mustard sprout. The greens and seeds of the Indian, or brown mustard plant, Brassica juncea, have been cultivated in Asia and Europe for thousands of years (2). Growing Indian mustard sprouts in mineral-enriched soil can increase the amount of minerals concentrated in the plant’s tissue. The sprouts can then be used in dietary supplements as sources of essential and trace minerals such as chromium, iron, manganese, selenium and zinc (3).This ingredient can be found in the following products:
References
• Optimal Support Packets
• PhytoBurst® nutritional chews
• PhytoMatrix® caplets
References
1. Institute of Medicine. Dietary Reference Intakes for Vitamin A, Vitamin K, Arsenic, Boron, Chromium, Copper, Iodine, Iron, Manganese, Molybdenum, Nickel, Silicon, Vanadium, and Zinc. Washington, D.C.: National Academy Press, 2002.
2. Ensminger AH, Ensminger ME, Konlande JE, Robson JRK. The Concise Encyclopedia of Foods and Nutrition. Boca Raton, Florida: CRC Press, 1995.
3. Elless M, Blaylock M, Huang J. Plants as a natural source of concentrated mineral nutritional supplements. Food Chem 2000;71:181-8.
Last updated April, 2009
Print This Ingredient- Molybdenum (from mustard sprout)
Molybdenum (from mustard sprout)
Molybdenum is an essential trace element that functions as a cofactor for a number of enzymes in the body, some of which are involved in the metabolism of amino acids and nucleotides. The molybdenum content of plant foods varies depending upon the soil content in which they are grown. Legumes, grain products and nuts are major contributors of molybdenum to the diet. Dietary molybdenum is efficiently absorbed through the intestine (1).
The U.S. Food and Drug Administration (FDA) has established a Reference Daily Intake (RDI) of 75 μg molybdenum for adults and children 4 or more years of age (21CFR101.9). RDIs are a set of dietary references for essential vitamins and minerals that are considered amounts sufficient to meet the daily requirements of healthy individuals. RDIs serve as the basis for calculating the percent daily value (%DV) amounts found on dietary supplement and food labels.
Mustard sprout. The greens and seeds of the Indian, or brown mustard plant, Brassica juncea, have been cultivated in Asia and Europe for thousands of years (2). Growing Indian mustard sprouts in mineral-enriched soil can increase the amount of minerals concentrated in the plant’s tissue. The sprouts can then be used in dietary supplements as sources of essential and trace minerals such as chromium, iron, manganese, selenium and zinc (3).This ingredient can be found in the following products:
References
• Optimal Support Packets
• PhytoBurst® nutritional chews
• PhytoMatrix® caplets
References
1. Institute of Medicine. Dietary Reference Intakes for Vitamin A, Vitamin K, Arsenic, Boron, Chromium, Copper, Iodine, Iron, Manganese, Molybdenum, Nickel, Silicon, Vanadium, and Zinc. Washington, D.C.: National Academy Press, 2002.
2. Ensminger AH, Ensminger ME, Konlande JE, Robson JRK. The Concise Encyclopedia of Foods and Nutrition. Boca Raton, Florida: CRC Press, 1995.
3. Elless M, Blaylock M, Huang J. Plants as a natural source of concentrated mineral nutritional supplements. Food Chem 2000;71:181-8.
Last updated April, 2009
Print This Ingredient- Niacin (from baker’s yeast)
Niacin (from baker’s yeast)
Niacin is a water-soluble vitamin, also known as vitamin B3 or nicotinamide. Niacin is a precursor to the most central electron carrier substances in living cells, nicotinamide adenine dinucleotide (NAD) and nicotinamide adenine dinucleotide phosphate (NADP), thus functioning in many metabolic pathways (1). Foods that contain niacin include beans, liver, fish, poultry and cereal grains.
The U.S. Food and Drug Administration (FDA) has established a Reference Daily Intake (RDI) of 20 mg niacin for adults and children 4 or more years of age (21CFR101.9). RDIs are a set of dietary references for essential vitamins and minerals that are considered amounts sufficient to meet the daily requirements of healthy individuals. RDIs serve as the basis for calculating the percent daily value (%DV) amounts found on dietary supplement and food labels.
Baker’s yeast, Saccharomyces cerevisiae, also known as brewer’s yeast, is a yeast often used for baking or brewing. It is an excellent source of the essential B vitamins, including folic acid, niacin, biotin, pantothenic acid, riboflavin, thiamin and vitamin B6 (2).This ingredient can be found in the following products:
References
• Optimal Support Packets
• PhytoBurst® nutritional chews
• PhytoMatrix® caplets
References
1. Institute of Medicine. Dietary Reference Intakes for Thiamin, Riboflavin, Niacin, Vitamin B6, Folate, Vitamin B12, Pantothenic Acid, Biotin, and Choline. Washington, D.C.: National Academy Press, 2000.
2. Natural Medicines. Comprehensive Database. Therapeutic Research Faculty, 2003.
Last updated April, 2009
Print This Ingredient- Onion (bulb)
Onion (bulb)
Onion. The underground bulb of the onion plant, Allium cepa, is the sixth leading vegetable crop in the world. It is thought that onion consumption dates as far back as prehistoric man (1). Onions are a source of vitamin C, vitamin B6, manganese, thiamin, folate, phosphorus and potassium (2). Many of the health benefits of onions are attributed to its sulfur-containing compounds, which are also responsible for the onion’s distinctive odor and its ability to bring tears to the eyes when cut. Onions are also a source of antioxidant flavonoids, such as quercetin (3).
This ingredient can be found in the following products:
References
• Ambrotose AO® capsules
• GlycoBears® tablets
• Optimal Support Packets
• Phyt-Aloe® capsules or powder
References
1. Ensminger AH, Ensminger ME, Konlande JE, Robson JRK. The Concise Encyclopedia of Foods and Nutrition. Boca Raton, Florida: CRC Press, 1995.
2. United States Department of Agriculture. USDA National Nutrient Database for Standard Reference, Release 21. http://www.ars.usda.gov/main/site_main.htm?modecode=12-35-45-00. 2008.3. Natural Standard Database. www.naturalstandard.com. 2009.Last updated March, 2009
Print This Ingredient- Pantothenic acid (from baker’s yeast)
Pantothenic acid (from baker’s yeast)
Pantothenic acid, also known as vitamin B5, is an essential B complex vitamin that is a component of coenzyme A (CoA), a molecule that is involved in the metabolism of fat, carbohydrates and proteins (1). Rich food sources of pantothenic acid include chicken, beef, potatoes, oat cereals, tomato products, liver, kidney, egg yolk, broccoli and whole grains. In commercial supplement products, pantothenic acid is available as calcium or sodium D-pantothenate or as pantothenol. Pantothenic acid is frequently used in combination with other B vitamins in vitamin B complex formulations.
The U.S. Food and Drug Administration (FDA) has established a Reference Daily Intake (RDI) of 10 mg pantothenic acid for adults and children 4 or more years of age (21CFR101.9). RDIs are a set of dietary references for essential vitamins and minerals that are considered amounts sufficient to meet the daily requirements of healthy individuals. RDIs serve as the basis for calculating the percent daily value (%DV) amounts found on dietary supplement and food labels.
Baker’s yeast, Saccharomyces cerevisiae, also known as brewer’s yeast, is a yeast often used for baking or brewing. It is an excellent source of the essential B vitamins, including folic acid, niacin, biotin, pantothenic acid, riboflavin, thiamin and vitamin B6 (2).This ingredient can be found in the following products:
References
• Optimal Support Packets
• PhytoBurst® nutritional chews
• PhytoMatrix® caplets
References
1. Institute of Medicine. Dietary Reference Intakes for Thiamin, Riboflavin, Niacin, Vitamin B6, Folate, Vitamin B12, Pantothenic Acid, Biotin, and Choline. Washington, D.C.: National Academy Press, 2000.
2. Natural Medicines. Comprehensive Database. Therapeutic Research Faculty, 2003.
Last updated April, 2009
Print This Ingredient- Papaya (fruit)
Papaya (fruit)
Papaya is the fruit of the papaya tree, Carica papaya, native to tropical Central America (1). Papayas are an excellent source of vitamins A and C, and a source of dietary fiber, vitamin E, vitamin K, folate and potassium (2). Many of these nutrients have antioxidant activities.
This ingredient can be found in the following products:
References
• Ambrotose AO® capsules
• GlycoBears® tablets
• MannaBears™ supplement
• Optimal Support Packets
• Phyt-Aloe® capsules or powder
References
1. Ensminger AH, Ensminger ME, Konlande JE, Robson JRK. The Concise Encyclopedia of Foods and Nutrition. Boca Raton, Florida: CRC Press, 1995.
2. United States Department of Agriculture. USDA National Nutrient Database for Standard Reference, Release 21. http://www.ars.usda.gov/main/site_main.htm?modecode=12-35-45-00. 2008.Last updated March, 2009
Print This Ingredient- Pineapple juice powder (fruit)
Pineapple juice powder (fruit)
Pineapple juice powder. Pineapple juice is extracted from the fresh fruit pineapple, Ananas comosus. The pineapple is native to South America and is now cultivated in tropical environments all over the world (1). Fresh pineapple is a source of bromelain, an enzyme that digests protein (2). It is also an excellent source of vitamin C and manganese, and a source of dietary fiber, thiamin, vitamin B6, folate, magnesium, potassium and copper (3).
This ingredient can be found in the following products:
References
• Ambrotose AO® capsules
• MannaBears™ supplement
• Optimal Support Packets
• Phyt-Aloe® capsules or powder
References
1. Ensminger AH, Ensminger ME, Konlande JE, Robson JRK. The Concise Encyclopedia of Foods and Nutrition. Boca Raton, Florida: CRC Press, 1995.
2. Natural Standard Database. www.naturalstandard.com. 2009.3. United States Department of Agriculture. USDA National Nutrient Database for Standard Reference, Release 21. http://www.ars.usda.gov/main/site_main.htm?modecode=12-35-45-00. 2008.Last updated March, 2009
Print This Ingredient- Quercetin dihydrate
Quercetin dihydrate
Quercetin dihydrate. Quercetin is a natural flavonoid that, like other flavonoids, demonstrates antioxidant activity. It is found in many plant foods – such as onions, grapefruit, broccoli and apples – as well as in plant-derived beverages like tea and red wine. Berries are also believed to be a good source of bioavailable quercetin (black currants, lingonberries and bilberries). Quercetin is sometimes used as an ingredient in multivitamin preparations and herbal remedies. The amount of quercetin absorbed through the intestine varies depending on its source. Quercetin is generally safe and well tolerated when consumed in amounts naturally found in foods (1).
This ingredient can be found in the following products:
References
• Ambrotose AO® capsules
• Optimal Support Packets
References
1. Natural Standard Database. www.naturalstandard.com. 2009.
Last updated March, 2009
Print This Ingredient- Riboflavin (from baker’s yeast)
Riboflavin (from baker’s yeast)
Riboflavin is a water-soluble vitamin, also known as vitamin B2, which is involved in numerous metabolic processes and energy production in the body (1).Good dietary sources of riboflavin are milk, eggs, enriched cereals/grains, meats, liver and green vegetables. Riboflavin is commonly found in multivitamin and vitamin B complex preparations.
The U.S. Food and Drug Administration (FDA) has established a Reference Daily Intake (RDI) of 1.7 mg riboflavin for adults and children 4 or more years of age (21CFR101.9). RDIs are a set of dietary references for essential vitamins and minerals that are considered amounts sufficient to meet the daily requirements of healthy individuals. RDIs serve as the basis for calculating the percent daily value (%DV) amounts found on dietary supplement and food labels.
The limited capacity of humans to absorb orally administered riboflavin limits its potential for harm. No adverse effects associated with riboflavin consumption from food or supplements have been reported (1).
Baker’s yeast, Saccharomyces cerevisiae, also known as brewer’s yeast, is a yeast often used for baking or brewing. It is an excellent source of the essential B vitamins, including folic acid, niacin, biotin, pantothenic acid, riboflavin, thiamin and vitamin B6 (2).This ingredient can be found in the following products:
References
• Optimal Support Packets
• PhytoBurst® nutritional chews
• PhytoMatrix® caplets
References
1. Institute of Medicine. Dietary Reference Intakes for Thiamin, Riboflavin, Niacin, Vitamin B6, Folate, Vitamin B12, Pantothenic Acid, Biotin, and Choline. Washington, D.C.: National Academy Press, 2000.
2. Natural Medicines. Comprehensive Database. Therapeutic Research Faculty, 2003.
Last updated April, 2009
Print This Ingredient- Rutin (from Japanese sophora bud)
Rutin (from Japanese sophora bud)
Rutin is a flavonol glycoside comprised of the flavonol quercetin and the disaccharide rutinose. Rutin is found in many foods, especially the buckwheat plant, black tea, apple peels, onions and citrus fruits (1).
The flower buds of the Japanese sophora or pagoda tree, Sophora japonica, are a rich source of the bioflavonoid rutin. The buds have been used for centuries in Chinese cultures, and the tree is often used in bonsai horticulture (2).This ingredient can be found in the following products:
References
• Optimal Support Packets
• PhytoBurst® nutritional chews
• PhytoMatrix® caplets
References
1. PDR Health Database. www.pdrhealth.com. 2007.
2. Natural Standard Database. www.naturalstandard.com. 2009.
Last updated April, 2009
Print This Ingredient- Selenium (from mustard sprout)
Selenium (from mustard sprout)
Selenium is a trace mineral found in soil, water and some foods. The selenium content of food varies depending on the selenium content of the soil where the animal was raised or the plant was grown. Selenium is an essential element in several metabolic pathways and functions largely through its association with proteins, known as selenoproteins. Known biological functions of selenium include defense against oxidative stress and regulation of thyroid hormone action. Absorption of selenium is efficient with more than 90 percent of selenomethionine, the major dietary form of the element, being absorbed through the intestine (1).
The U.S. Food and Drug Administration (FDA) has established a Reference Daily Intake (RDI) of 70 μg selenium for adults and children 4 or more years of age (21CFR101.9). RDIs are a set of dietary references for essential vitamins and minerals that are considered amounts sufficient to meet the daily requirements of healthy individuals. RDIs serve as the basis for calculating the percent daily value (%DV) amounts found on dietary supplement and food labels.
Mustard sprout. The greens and seeds of the Indian, or brown mustard plant, Brassica juncea, have been cultivated in Asia and Europe for thousands of years (2). Growing Indian mustard sprouts in mineral-enriched soil can increase the amount of minerals concentrated in the plant’s tissue. The sprouts can then be used in dietary supplements as sources of essential and trace minerals such as chromium, iron, manganese, selenium and zinc (3).This ingredient can be found in the following products:
References
• Optimal Support Packets
• PhytoBurst® nutritional chews
• PhytoMatrix® caplets
References
1. Institute of Medicine. Dietary Reference Intakes for Vitamin C, Vitamin E, Selenium, and Carotenoids. Washington, D.C.: National Academy Press, 2000.
2. Ensminger AH, Ensminger ME, Konlande JE, Robson JRK. The Concise Encyclopedia of Foods and Nutrition. Boca Raton, Florida: CRC Press, 1995.
3. Elless M, Blaylock M, Huang J. Plants as a natural source of concentrated mineral nutritional supplements. Food Chem 2000;71:181-8.
Last updated April, 2009
Print This Ingredient- Sodium
Sodium
Sodium is the primary cation (positive ion) in extracellular fluids in humans. Sodium is necessary for regulating the water content of blood and other bodily fluids and is transported across cell membranes to regulate the transmission of nerve impulses and heart activity. Salt (sodium chloride) is the primary form of sodium in the diet. Other forms of sodium found in food include monosodium glutamate, sodium benzoate, sodium nitrite, sodium bicarbonate and sodium citrate. The amount of dietary sodium that is absorbed through the intestine is approximately 98% (1).
The U.S. Food and Drug Administration (FDA) has established a Daily Reference Value (DRV) of 2,400 mg sodium for adults and children 4 or more years of age (21CFR101.9). DRVs are a set of dietary references for energy-producing nutrients, cholesterol, sodium and potassium that are considered amounts sufficient to meet the daily requirements of healthy individuals. DRVs serve as the basis for calculating the percent daily value (%DV) amounts found on dietary supplement and food labels.
It is well-recognized that the current intake of sodium for most individuals in the United States exceeds recommended doses. The most common adverse effect seen with high sodium intake is an increase in blood pressure (1).This ingredient can be found in the following products:
References
• AmbroStart® drink mix
• Catalyst™ caplets
• Optimal Support Packets
• PhytoMatrix® caplets
References
1. Institute of Medicine. Dietary Reference Intakes: for Water, Potassium, Sodium, Chloride and Sulfate. Washington, DC: National Academies Press, 2004.
Last updated March, 2009
Print This Ingredient- Thiamin (from baker’s yeast)
Thiamin (from baker’s yeast)
Thiamin is a water-soluble B-complex vitamin, also known as vitamin B1. It functions as a coenzyme in the metabolism of carbohydrates and branched-chain amino acids (1). Dietary sources of thiamin include beef, pork, breads, seeds and whole grain cereals. Dietary thiamin is minimally absorbed through the intestine.
The U.S. Food and Drug Administration (FDA) has established a Reference Daily Intake (RDI) of 1.5 mg thiamin for adults and children 4 or more years of age (21CFR101.9). RDIs are a set of dietary references for essential vitamins and minerals that are considered amounts sufficient to meet the daily requirements of healthy individuals. RDIs serve as the basis for calculating the percent daily value (%DV) amounts found on dietary supplement and food labels.
Baker’s yeast, Saccharomyces cerevisiae, also known as brewer’s yeast, is a yeast often used for baking or brewing. It is an excellent source of the essential B vitamins, including folic acid, niacin, biotin, pantothenic acid, riboflavin, thiamin and vitamin B6 (2).This ingredient can be found in the following products:
References
• Optimal Support Packets
• PhytoBurst® nutritional chews
• PhytoMatrix® caplets
References
1. Institute of Medicine. Dietary Reference Intakes for Thiamin, Riboflavin, Niacin, Vitamin B6, Folate, Vitamin B12, Pantothenic Acid, Biotin, and Choline. Washington, D.C.: National Academy Press, 2000.
2. Natural Medicines. Comprehensive Database. Therapeutic Research Faculty, 2003.
Last updated April, 2009
Print This Ingredient- Tomato (fruit)
Tomato (fruit)
Tomato is the fruit of the plant, Lycopersicon esculentum, and a member of the Nightshade family, Solanceae. Cultivated tomatoes vary in size from cherry tomatoes, 1–2 cm in diameter, to beefsteak tomatoes, 10 cm or more in diameter. Tomatoes are an excellent source of vitamin A and well-known for their lycopene content, an important antioxidant nutrient (1). Ripe (red) tomatoes contain 3 to 4 times as much vitamin A as mature green tomatoes (2). Tomatoes are also a good source of vitamin K and a source of dietary fiber, vitamin C, vitamin B6, folate and manganese (3).
This ingredient can be found in the following products:
References
• Ambrotose AO® capsules
• GlycoBears® tablets
• MannaBears™ supplement
• Optimal Support Packets
• Phyt-Aloe® capsules or powder
References
1. Natural Standard Database. www.naturalstandard.com. 2009.
2. Ensminger AH, Ensminger ME, Konlande JE, Robson JRK. The Concise Encyclopedia of Foods and Nutrition. Boca Raton, Florida: CRC Press, 1995.
3. United States Department of Agriculture. USDA National Nutrient Database for Standard Reference, Release 21. http://www.ars.usda.gov/main/site_main.htm?modecode=12-35-45-00. 2008.
Last updated March, 2009
Print This Ingredient- Turnip (root)
Turnip (root)
Turnip is a root vegetable that is a member of the mustard family, Brassicaceae. Turnips are a good source of vitamin C and a source of dietary fiber, vitamin B6, folate, potassium, copper and manganese (1).
Recent attention has been devoted to an additional component of cruciferous vegetables, namely, the glucosinolates. Glucosinolates are sulfur-containing compounds that can be broken down in the human gastrointestinal tract. Isothiocyanates, including sulforaphane, are the metabolites of glucosinolates that can then be absorbed through the intestine (2). Turnips have a moderate glucosinolate content when compared with other cruciferous vegetables (3).This ingredient can be found in the following products:
References
• Ambrotose AO® capsules
• MannaBears™ supplement
• Optimal Support Packets
• Phyt-Aloe® capsules or powder
References
1. United States Department of Agriculture. USDA National Nutrient Database for Standard Reference, Release 21. http://www.ars.usda.gov/main/site_main.htm?modecode=12-35-45-00. 2008.
2. Lund E. Non-nutritive bioactive constituents of plants: dietary sources and health benefits of glucosinolates. Int J Vitam.Nutr Res 2003;73:135-43.
3. McNaughton SA, Marks GC. Development of a food composition database for the estimation of dietary intakes of glucosinolates, the biologically active constituents of cruciferous vegetables. Br J Nutr 2003;90:687-97.
Last updated March, 2009
Print This Ingredient- Vanadium (from mustard sprout)
Vanadium (from mustard sprout)
Vanadium is a trace element found in foods such as mushrooms, shellfish, black pepper, parsley, grains and grain products. The absorption of ingested vanadium is less than 5 percent (1).
A biological role of vanadium in humans is unclear. Therefore, neither a Reference Daily Intake (RDI) nor a Daily Reference Value (DRV) has been set by the U.S. Food and Drug Administration (FDA).
Mustard sprout. The greens and seeds of the Indian, or brown mustard plant, Brassica juncea, have been cultivated in Asia and Europe for thousands of years (2). Growing Indian mustard sprouts in mineral-enriched soil can increase the amount of minerals concentrated in the plant’s tissue. The sprouts can then be used in dietary supplements as sources of essential and trace minerals such as chromium, iron, manganese, selenium and zinc (3).This ingredient can be found in the following products:
References
• Optimal Support Packets
• PhytoBurst® nutritional chews
• PhytoMatrix® caplets
References
1. Institute of Medicine. Dietary Reference Intakes for Vitamin A, Vitamin K, Arsenic, Boron, Chromium, Copper, Iodine, Iron, Manganese, Molybdenum, Nickel, Silicon, Vanadium, and Zinc. Washington, D.C.: National Academy Press, 2002.
2. Ensminger AH, Ensminger ME, Konlande JE, Robson JRK. The Concise Encyclopedia of Foods and Nutrition. Boca Raton, Florida: CRC Press, 1995.
3. Elless M, Blaylock M, Huang J. Plants as a natural source of concentrated mineral nutritional supplements. Food Chem 2000;71:181-8.
Last updated April, 2009
Print This Ingredient- Vitamin A (as mixed carotenoids)
Vitamin A (as mixed carotenoids)
Vitamin A, also called retinol, is a fat-soluble vitamin that is essential for humans. Adequate intake is important for normal vision and immune function. Dietary vitamin A can be provided as both preformed vitamin A and provitamin A carotenoids that are precursors to vitamin A. Preformed vitamin A is abundant in animal-derived foods like liver, kidney, eggs, and dairy products. Carotenoids, like beta-carotene, are found in darkly colored fruits and vegetables. Preformed vitamin A is efficiently absorbed through the intestines, while carotenoids may either be absorbed through the intestines intact or cleaved to form vitamin A prior to absorption. The proportion of beta-carotene converted to vitamin A decreases as beta-carotene intake increases, limiting the risk of vitamin A toxicity (1).
Dietary preformed vitamin A and provitamin A carotenoids have vitamin A activity that can be expressed as retinol activity equivalents (RAEs) or international units (IU). In the U.S., 1 RAE is equal to 3.33 IU vitamin A. The U.S. Food and Drug Administration (FDA) has established a Reference Daily Intake (RDI) of 5,000 IUs vitamin A for adults and children 4 or more years of age (21CFR101.9). RDIs are a set of dietary references for essential vitamins and minerals that are considered amounts sufficient to meet the daily requirements of healthy individuals. RDIs serve as the basis for calculating the percent daily value (%DV) amounts found on dietary supplement and food labels.This ingredient can be found in the following products:
References
• Optimal Support Packets
References
1. Institute of Medicine. Dietary Reference Intakes for Vitamin A, Vitamin K, Arsenic, Boron, Chromium, Copper, Iodine, Iron, Manganese, Molybdenum, Nickel, Silicon, Vanadium, and Zinc. Washington, D.C.: National Academy Press, 2002.
Last updated March, 2009
Print This Ingredient- Vitamin B12 (as cyanocobalamin)
Vitamin B12 (as cyanocobalamin)
Vitamin B12 is an essential water-soluble vitamin that is commonly found in a variety of animal foods such as fish, shellfish, meat and dairy products. Synthetic vitamin B12 is frequently used in combination with other B vitamins in vitamin B complex formulations and added to supplements and fortified foods such as cereals. An adequate supply of vitamin B12 is essential to maintain healthy nerve cell and red blood cell function, as well as for folate utilization. The average fractional absorption of vitamin B12 from food by healthy individuals is approximately 50 percent, while synthetic vitamin B12 has increased bioavailability (1).
No adverse effects have been associated with vitamin B12 intake from food or supplements in healthy individuals (1). The U.S. Food and Drug Administration (FDA) has established a Reference Daily Intake (RDI) of 6 μg vitamin B12 for adults and children 4 or more years of age (21CFR101.9). RDIs are a set of dietary references for essential vitamins and minerals that are considered amounts sufficient to meet the daily requirements of healthy individuals. RDIs serve as the basis for calculating the percent daily value (%DV) amounts found on dietary supplement and food labels.
Cyanocobalamin is the principal form of vitamin B12 for commercial use in fortified foods and dietary supplements. Once absorbed through the intestine, cyanocobalamin is converted to the active forms of vitamin B12 in the body.This ingredient can be found in the following products:
References
• CardioBALANCE® capsules
• Catalyst™ caplets
• GlycoBears® tablets
• Optimal Support Packets
• PhytoBurst® nutritional chews
• PhytoMatrix® caplets
References
1. Institute of Medicine. Dietary Reference Intakes for Thiamin, Riboflavin, Niacin, Vitamin B6, Folate, Vitamin B12, Pantothenic Acid, Biotin, and Choline. Washington, D.C.: National Academy Press, 2000.
Last updated March, 2009
Print This Ingredient- Vitamin B6 (from baker’s yeast)
Vitamin B6 (from baker’s yeast)
Vitamin B6, or pyridoxine, is a water-soluble vitamin that functions as a coenzyme in the metabolism of amino acids and the release of glucose from glycogen (1). Major sources of vitamin B6 include fortified, ready-to-eat cereals; mixed foods (including sandwiches) with meat, fish or poultry as the main ingredient; white potatoes and other starchy vegetables; and non-citrus fruits. Vitamin B6 is frequently used in combination with other B vitamins in vitamin B complex formulations.
Vitamin B6 is generally considered safe in adults and children when used appropriately at recommended doses. The U.S. Food and Drug Administration (FDA) has established a Reference Daily Intake (RDI) of 2.0 mg vitamin B6 for adults and children 4 or more years of age (21CFR101.9). RDIs are a set of dietary references for essential vitamins and minerals that are considered amounts sufficient to meet the daily requirements of healthy individuals. RDIs serve as the basis for calculating the percent daily value (%DV) amounts found on dietary supplement and food labels.
Baker’s yeast, Saccharomyces cerevisiae, also known as brewer’s yeast, is a yeast often used for baking or brewing. It is an excellent source of the essential B vitamins, including folic acid, niacin, biotin, pantothenic acid, riboflavin, thiamin and vitamin B6 (2).This ingredient can be found in the following products:
References
• Optimal Support Packets
• PhytoBurst® nutritional chews
• PhytoMatrix® caplets
References
1. Institute of Medicine. Dietary Reference Intakes for Thiamin, Riboflavin, Niacin, Vitamin B6, Folate, Vitamin B12, Pantothenic Acid, Biotin, and Choline. Washington, D.C.: National Academy Press, 2000.
2. Natural Medicines. Comprehensive Database. Therapeutic Research Faculty, 2003.
Last updated April, 2009
Print This Ingredient- Vitamin C (from acerola fruit extract and ascorbic acid)
Vitamin C (from acerola fruit extract and ascorbic acid)
Vitamin C, also called ascorbic acid, is an essential water-soluble vitamin found mainly in fruits and vegetables, particularly in citrus fruits such as oranges. Vitamin C functions as a reducing agent and thereby demonstrates potent antioxidant activity. Vitamin C deficiency can lead to the disease scurvy, which involves the deterioration of elastic tissue, demonstrating the important role of ascorbic acid in the synthesis of connective tissues such as collagen in bones (1). Dietary vitamin C is efficiently absorbed through the intestine.
Vitamin C is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) (21CFR182.8013). The U.S. FDA has established a Reference Daily Intake (RDI) of 60 mgs vitamin C for adults and children 4 or more years of age (21CFR101.9). RDIs are a set of dietary references for essential vitamins and minerals that are considered amounts sufficient to meet the daily requirements of healthy individuals. RDIs serve as the basis for calculating the percent daily value (%DV) amounts found on dietary supplement and food labels.
Acerola extract is obtained from the fruit of the small tree, Malpighia glabra or Malpighia punicifolia. Acerola is grown in tropical regions of the Americas. The fruit is known for being one of the richest natural sources of vitamin C and also contains vitamin A, thiamin, riboflavin, niacin and polyphenols, such as anthocyanins. Acerola fruit extract acts as an antioxidant, likely due to the presence of some of these nutrients (2). Most acerola fruit is processed into fruit products, such as jams, jellies and juices, or added to dietary supplements as a source of vitamin C (3).This ingredient can be found in the following products:
References
• Optimal Support Packets
References
1. Institute of Medicine. Dietary Reference Intakes for Vitamin C, Vitamin E, Selenium, and Carotenoids. Washington, D.C.: National Academy Press, 2000.
2. Natural Standard Database. www.naturalstandard.com. 2009.
3. Ensminger AH, Ensminger ME, Konlande JE, Robson JRK. The Concise Encyclopedia of Foods and Nutrition. Boca Raton, Florida: CRC Press, 1995.
Last updated March, 2009
Print This Ingredient- Vitamin D (as plant source ergocalciferol)
Vitamin D (as plant source ergocalciferol)
Vitamin D is a fat-soluble vitamin that exists in two physiologically relevant forms, ergocalciferol (vitamin D2) and cholecalciferol (vitamin D3). Ergocalciferol is synthesized by plants, while cholecalciferol is synthesized by humans in the skin when it is exposed to ultraviolet-B (UVB) rays from sunlight. Some foods may also be fortified with vitamin D, such as milk and breakfast cereals. The main function of vitamin D is to regulate serum calcium and phosphorus concentrations within the normal range by enhancing the efficiency of the small intestine to absorb these minerals. By influencing the absorption of calcium, vitamin D helps to form and maintain strong bones. Approximately 80% of ingested vitamin D is absorbed, principally by passive diffusion, in the small intestine (1).
Vitamin D is generally well tolerated at recommended doses. The U.S. Food and Drug Administration (FDA) has established a Reference Daily Intake (RDI) of 400 international units (IUs) vitamin D for adults and children 4 or more years of age (21CFR101.9). RDIs are a set of dietary references for essential vitamins and minerals that are considered amounts sufficient to meet the daily requirements of healthy individuals. RDIs serve as the basis for calculating the percent daily value (%DV) amounts found on dietary supplement and food labels.This ingredient can be found in the following products:
References
• Optimal Support Packets
• PhytoBurst® nutritional chews
• PhytoMatrix® caplets
References
1. Institute of Medicine. Dietary Reference Intakes for Calcium, Phosphorus, Magnesium, Vitamin D, and Fluoride. Washington, D.C.: National Academy Press, 1997.
Last updated March, 2009
Print This Ingredient- Vitamin E (as mixed tocopherols)
Vitamin E (as mixed tocopherols)
Vitamin E is a fat-soluble vitamin with antioxidant properties. Natural vitamin E exists in eight different forms: alpha, beta, gamma, and delta tocopherol; and alpha, beta, gamma, and delta tocotrienol. Alpha-tocopherol is the most active form in humans. In foods, vitamin E exists primarily as mixed tocopherols. Foods that contain vitamin E include: eggs, fortified cereals, fruit, green leafy vegetables, meat, nuts/nut oils, poultry, vegetable oils and whole grains. Vitamin E supplements are available in natural or synthetic forms. While the precise rate of vitamin E absorption is not known with certainty, it is believed to be variable and low. Reported rates of absorption of vitamin E following intake with food have varied from as high as 51%-86% to as low as 21%-29% (1). All forms of vitamin E, including all of the tocopherol and tocotrienol homologues, are absorbed through the intestine in a similar manner.
The U.S. Food and Drug Administration (FDA) has established a Reference Daily Intake (RDI) of 30 international units (IUs) vitamin E for adults and children 4 or more years of age (21CFR101.9). RDIs are a set of dietary references for essential vitamins and minerals that are considered amounts sufficient to meet the daily requirements of healthy individuals. RDIs serve as the basis for calculating the percent daily value (%DV) amounts found on dietary supplement and food labels.
Tocopherols, along with tocotrienols, are organic compounds collectively known as vitamin E. Natural tocopherols exist as a mixture of d-alpha-, d-beta-, d-gamma- and d-delta-isoforms, each having antioxidant activities (2). Tocopherols are present in many foods, such as vegetable oils, nuts and grains. They are considered generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) for use in foods (21CFR182.3890) (3).This ingredient can be found in the following products:
References
• Optimal Support Packets
References
1. Institute of Medicine. Dietary Reference Intakes for Vitamin C, Vitamin E, Selenium, and Carotenoids. Washington, D.C.: National Academy Press, 2000.
2. Yoshida Y, Saito Y, Jones LS, Shigeri Y. Chemical reactivities and physical effects in comparison between tocopherols and tocotrienols: physiological significance and prospects as antioxidants. J Biosci Bioeng. 2007;104:439-45.
3. Food and Drug Administration. EAFUS: A Food Additive Database. http://www.foodsafety.gov/~dms/eafus.html. 10-17-2008. 12-4-2008.
Last updated March, 2009
Print This Ingredient- Wild yam extract
Wild yam extract
Wild yam extract (root). The roots of Dioscorea species are true yams and are not related to the sweet potato, which is incorrectly called a yam in the U.S. Dioscorea tubers typically contain 80-90% starch, are low in protein, and contain appreciable amounts of vitamin C and calcium (1). Dioscorea species are also a rich source of the saponin, diosgenin (2). The roots are commonly consumed in Africa, the tropics, Central America, and the Caribbean. In West Africa, they may comprise 0.3-49% of total daily caloric intake (1). An extract of D. villosa has been subjected to extensive safety testing and did not cause adverse effects when consumed in large amounts by adults (3).
This ingredient can be found in the following products:
References
• Optimal Support Packets
References
1. Coursey DG. The role of yams in West African Food economies. World Crops 1965;74-82.
2. Mirkin G. Estrogen in yams. J Am Med Assoc 1991;265:912.
3. Final report of the amended safety assessment of Dioscorea villosa (Wild Yam) root extract. Int J Toxicol 2004;23 Suppl 2:49-54.
Last updated April, 2009
Print This Ingredient- Xanthan gum
Xanthan gum
Xanthan gum is a polysaccharide produced from the fermentation of plant carbohydrates by the bacterium Xanthomonas campestris. It is commonly added to foods, where it serves as a stabilizing agent and a thickener (1). Xanthan gum is approved by the U.S. Food and Drug Administration (FDA) for use as a food additive (21CFR172.695) (2).
Xanthan gum is also used as a skin conditioning agent, to stabilize oil-in-water mixtures and to thicken the texture of cosmetics and personal care products (3).This ingredient can be found in the following products:
References
• Ambrotose AO® capsules
• FiberSlim™ capsules
• FIRM with Ambrotose® cream
• GlycoSlim® chocolate meal replacement
• GlycoSlim® vanilla meal replacement
• Optimal Support Packets
References
1. Handbook of Pharmaceutical Excipients. Washington, DC: Pharmaceutical Press and American Pharmacists Assn, 2006.
2. Food and Drug Administration. EAFUS: A Food Additive Database. http://www.foodsafety.gov/~dms/eafus.html. 10-17-2008. 12-4-2008.
3. International Cosmetic Ingredient Dictionary and Handbook. Washington, D.C.: The Cosmetic, Toiletry and Fragrance Association, 2006.
Last updated March, 2009
Print This Ingredient- Zinc (from mustard sprout)
Zinc (from mustard sprout)
Zinc is an essential trace element necessary for the functioning of approximately 100 different enzymes in the body. It plays a vital role in many biological processes, such as the maintenance of protein structure, the regulation of gene expression and the metabolism of hormones. Zinc is abundant in red meats, certain seafood and whole grains, and many breakfast cereals are fortified with zinc. The proportion of dietary zinc absorbed is determined by the amount of zinc already present in the body, with higher absorption occurring when zinc status is low (1).
Zinc is regarded as relatively safe and generally well tolerated when taken at recommended doses. The U.S. Food and Drug Administration (FDA) has established a Reference Daily Intake (RDI) of 15 mg zinc for adults and children 4 or more years of age (21CFR101.9). RDIs are a set of dietary references for essential vitamins and minerals that are considered amounts sufficient to meet the daily requirements of healthy individuals. RDIs serve as the basis for calculating the percent daily value (%DV) amounts found on dietary supplement and food labels.
Mustard sprout. The greens and seeds of the Indian, or brown mustard plant, Brassica juncea, have been cultivated in Asia and Europe for thousands of years (2). Growing Indian mustard sprouts in mineral-enriched soil can increase the amount of minerals concentrated in the plant’s tissue. The sprouts can then be used in dietary supplements as sources of essential and trace minerals such as chromium, iron, manganese, selenium and zinc (3).This ingredient can be found in the following products:
References
• Optimal Support Packets
• PhytoBurst® nutritional chews
• PhytoMatrix® caplets
References
1. Institute of Medicine. Dietary Reference Intakes for Vitamin A, Vitamin K, Arsenic, Boron, Chromium, Copper, Iodine, Iron, Manganese, Molybdenum, Nickel, Silicon, Vanadium, and Zinc. Washington, D.C.: National Academy Press, 2002.
2. Ensminger AH, Ensminger ME, Konlande JE, Robson JRK. The Concise Encyclopedia of Foods and Nutrition. Boca Raton, Florida: CRC Press, 1995.
3. Elless M, Blaylock M, Huang J. Plants as a natural source of concentrated mineral nutritional supplements. Food Chem 2000;71:181-8.
Last updated April, 2009
Print This Ingredient
Formulation Ingredients
- Citric acid
Citric acid
Citric acid occurs naturally in a number of plant species, including lemons and pineapples. It is also found naturally in the human body, mainly in the bones. In food products, citric acid is used as a flavor enhancer for its tart, acidic taste. As an excipient, it is used primarily to adjust the pH (the acidity or alkalinity) of a product (1). It is also used in skin care products for fragrance (2). Citric acid is considered generally recognized as safe (GRAS) and is approved for use as a food additive by the U.S. Food and Drug Administration (FDA) (3). It is also included in the U.S. FDA Inactive Ingredients Guide as safe to use in the amounts present in our products (4).
This ingredient can be found in the following products:
References
• AmbroStart® drink mix
• Ambrotose AO® capsules
• EM•PACT®
• FiberSlim™ capsules
• GlycoBears® tablets
• MannaBears™ supplement
• Optimal Support Packets
• PhytoBurst® Nutritional Chews
References
1. Handbook of Pharmaceutical Excipients. Washington, DC: Pharmaceutical Press and American Pharmacists Assn, 2006.
2. International Cosmetic Ingredient Dictionary and Handbook. Washington, D.C.: The Cosmetic, Toiletry and Fragrance Association, 2006.
3. Food and Drug Administration. EAFUS: A Food Additive Database. http://www.foodsafety.gov/~dms/eafus.html. 10-17-2008. 12-4-2008.
4. FDA Inactive Ingredients Guide. http://www.accessdata.fda.gov/scripts/cder/iig/index.cfm. 2007.
Last updated March, 2009
Print This Ingredient- Corn starch
Corn starch
Corn starch is a polysaccharide obtained from the grains of corn. Worldwide, natural starch is an important source of energy. Humans and other animals have enzymes that are able to digest starch into its glucose components, so it can be easily digested. Starch is widely used as an excipient to control the consistency of pharmaceutical formulations, particularly oral tablets (1). Corn starch is an approved food additive by the U.S. Food and Drug Administration (FDA) (2).
This ingredient can be found in the following products:
References
• Optimal Support Packets
• PhytoMatrix® caplets
References
1. Handbook of Pharmaceutical Excipients. Washington, DC: Pharmaceutical Press and American Pharmacists Assn, 2006.
2. Food and Drug Administration. EAFUS: A Food Additive Database. http://www.foodsafety.gov/~dms/eafus.html. 10-17-2008. 12-4-2008.Last updated March, 2009
Print This Ingredient- Croscarmellose sodium
Croscarmellose sodium
Croscarmellose sodium, the sodium salt of a cellulose, is added to capsules, tablets and granules to help them disintegrate following ingestion. Croscarmellose sodium is generally regarded as an essentially nontoxic material. Consumption of large quantities may have a laxative effect, although the quantities used in capsules or tablets are unlikely to cause this problem (1).
This ingredient can be found in the following products:
References
• Catalyst™ caplets
• MannaCLEANSE™ caplets
• Optimal Support Packets
• PhytoMatrix® caplets
• PLUS™ caplets
References
1. Handbook of Pharmaceutical Excipients. Gurnee, IL: Pharmaceutical Press, 2006.
Last updated March, 2009
Print This Ingredient- Dextrin
Dextrin
Dextrin is any one of a number of polysaccharides produced from the hydrolysis of starch. Dextrin is used as an excipient to control the consistency of foods and pharmaceutical formulations and is generally regarded as a nontoxic and nonirritant material (1). Dextrin is an approved food additive by the U.S. Food and Drug Administration (FDA) (2).
This ingredient can be found in the following products:
References
• Optimal Support Packets
• PhytoMatrix® caplets
References
1. Handbook of Pharmaceutical Excipients. Washington, DC: Pharmaceutical Press and American Pharmacists Assn, 2006.
2. Food and Drug Administration. EAFUS: A Food Additive Database. http://www.foodsafety.gov/~dms/eafus.html. 10-17-2008. 12-4-2008.Last updated March, 2009
Print This Ingredient- Dextrose monohydrate
Dextrose monohydrate
Dextrose monohydrate, another name for D-glucose, is a monosaccharide sugar found in plants, usually produced by the hydrolysis of corn starch. As it is a form of glucose, it is rapidly absorbed through the intestine. Dextrose is an approved food additive by the U.S. Food and Drug Administration (FDA) (1).
This ingredient can be found in the following products:
References
• Optimal Support Packets
• PhytoMatrix® caplets
References
1. Food and Drug Administration. EAFUS: A Food Additive Database. http://www.foodsafety.gov/~dms/eafus.html. 10-17-2008. 12-4-2008.
Last updated March, 2009
Print This Ingredient- Dicalcium phosphate
Dicalcium phosphate
Dicalcium phosphate (calcium phosphate, dibasic) is a white, odorless, tasteless powder used both as an excipient and as a source of calcium in dietary supplements. It is widely used in oral pharmaceutical products, food products and toothpastes and is generally regarded as a relatively nontoxic and nonirritant material (1). Calcium phosphate, dibasic is an approved food additive by the U.S. Food and Drug Administration (FDA) (2).
This ingredient can be found in the following products:
References
• GlycoSlim® chocolate meal replacement
• GlycoSlim® vanilla meal replacement
• Optimal Support Packets
• PhytoMatrix® caplets
References
1. Handbook of Pharmaceutical Excipients. Washington, DC: Pharmaceutical Press and American Pharmacists Assn, 2006.
2. Food and Drug Administration. EAFUS: A Food Additive Database. http://www.foodsafety.gov/~dms/eafus.html. 10-17-2008. 12-4-2008.Last updated March, 2009
Print This Ingredient- Ethyl cellulose
Ethyl cellulose
Ethyl cellulose is an organic compound related to cellulose. As an excipient, it is used as a filler and a binder. Ethyl cellulose is approved for use as a food additive by the U.S. Food and Drug Administration (FDA) (1).
This ingredient can be found in the following products:
References
• Optimal Support Packets
• PhytoMatrix® caplets
References
1. Food and Drug Administration. EAFUS: A Food Additive Database. http://www.foodsafety.gov/~dms/eafus.html. 10-17-2008. 12-4-2008.
Last updated March, 2009
Print This Ingredient- Magnesium hydroxide
Magnesium hydroxide
Magnesium hydroxide is an inorganic compound commonly used as a laxative and antacid to neutralize stomach acid, in the form of milk of magnesia. It is also used as an excipient to control pH. Magnesium hydroxide is approved for use as a food additive by the U.S. Food and Drug Administration (FDA) (1).
This ingredient can be found in the following products:
References
• Optimal Support Packets
• PhytoMatrix® caplets
References
1. Food and Drug Administration. EAFUS: A Food Additive Database. http://www.foodsafety.gov/~dms/eafus.html. 10-17-2008. 12-4-2008.
Last updated March, 2009
Print This Ingredient- Magnesium stearate
Magnesium stearate
Magnesium stearate, a salt of stearic acid, is widely used in cosmetics, foods, and capsules as a lubricating agent. In dietary supplements it may contain a mixture of magnesium salts of different fatty acids.
Magnesium stearate is approved by the U.S. Food and Drug Administration (FDA) as generally recognized as safe (GRAS) (21CFR184.1440) and is generally regarded as being nontoxic following oral administration. Oral consumption of large quantities may produce a laxative effect or cause mucosal irritation (1).This ingredient can be found in the following products:
References
• CardioBALANCE® capsules
• Catalyst™ caplets
• FiberSlim™ capsules
• GlycoBears® tablets
• MannaCLEANSE™ caplets
• Optimal Support Packets
• PhytoMatrix® caplets
• PLUS™ caplets
• SPORT™ capsules
References
1. Handbook of Pharmaceutical Excipients. Gurnee, IL: Pharmaceutical Press, 2006.
Last updated March, 2009
Print This Ingredient- Maltodextrin
Maltodextrin
Maltodextrin is a polysaccharide produced from starch. Like starch, maltodextrin is easily digestible and absorbed through the intestine. As an excipient, maltodextrin is generally regarded as a nontoxic and nonirritant material (1). Maltodextrin is considered generally recognized as safe (GRAS) by the U.S. FDA for use as a direct food substance (21CFR184.1444).
This ingredient can be found in the following products:
References
• FiberSlim™ capsules
• Optimal Support Packets
• PhytoMatrix® caplets
References
1. Handbook of Pharmaceutical Excipients. Washington, DC: Pharmaceutical Press and American Pharmacists Assn, 2006.
Last updated March, 2009
Print This Ingredient- Microcrystalline cellulose
Microcrystalline cellulose
Microcrystalline cellulose (MC) is a purified plant fiber that is widely used in food products and in dietary supplement tablets to: 1) bind ingredients together, or 2) help the tablet disintegrate properly.
Following ingestion, MC is not absorbed by the human body. Because it is not absorbed, it has little potential for toxicity. Consumption of large quantities of cellulose may have a laxative effect, but this is unlikely to be a problem for individuals consuming the small amounts included in dietary supplement tablets (1).This ingredient can be found in the following products:
References
• BounceBack® capsules
• Catalyst™ caplets
• MannaCLEANSE™ caplets
• Optimal Support Packets
• PhytoMatrix® caplets
• PLUS™ caplets
References
1. Handbook of Pharmaceutical Excipients. Washington, DC: Pharmaceutical Press and American Pharmacists Assn, 2006.
Last updated March, 2009
Print This Ingredient- Modified starch
Modified starch
Modified starch is prepared by treating starch, causing the starch to be partially degraded. Worldwide, natural starch is an important source of energy. Humans and other animals have enzymes that are able to digest starch into its glucose components, so it can be easily digested. Starch is widely used as an excipient to control the consistency of pharmaceutical formulations, particularly oral tablets (1). Modified starch is an approved food additive by the U.S. Food and Drug Administration (FDA) (2).
This ingredient can be found in the following products:
References
• Optimal Support Packets
• PhytoMatrix® caplets
References
1. Handbook of Pharmaceutical Excipients. Washington, DC: Pharmaceutical Press and American Pharmacists Assn, 2006.
2. Food and Drug Administration. EAFUS: A Food Additive Database. http://www.foodsafety.gov/~dms/eafus.html. 10-17-2008. 12-4-2008.Last updated March, 2009
Print This Ingredient- Silicon dioxide
Silicon dioxide
Silicon dioxide, also known as silica, is added to capsule and tablet formulations to reduce clumping (1). Silica is found in many foods, particularly whole grains (oats and barley), sugar beets, sugar cane, soybeans, turnips, green beans (2). The average intake of silica in adults is 14-21 mg/day (3). The bioavailability of silicate additives is low (4). Silica that occurs in food and water has not been shown to cause any adverse effects (3).
This ingredient can be found in the following products:
References
• Accelerator 3™ capsules
• AmbroStart® drink mix
• Ambrotose® Complex capsules
• BounceBack® capsules
• Catalyst™ caplets
• EM•PACT®
• FiberSlim™ capsules
• GlycoBears® tablets
• GlycoSlim® chocolate meal replacement
• GlycoSlim® vanilla meal replacement
• ImmunoSTART® tablets
• MannaCLEANSE™ caplets
• Optimal Support Packets
• PhytoMatrix® caplets
• PLUS™ caplets
• SPORT™ capsules
References
1. The Merck Index. Whitehouse Station, NJ: Merck & Co., 2006.
2. Nutritional Biochemistry and Metabolism. New York, New York: Elsevier, 1991.
3. Natural Medicines: Comprehensive Database. Stockton, CA: Therapeutic Research Faculty, 2000.
4. Institute of Medicine. Dietary Reference Intakes for Vitamin A, Vitamin K, Arsenic, Boron, Chromium, Copper, Iodine, Iron, Manganese, Molybdenum, Nickel, Silicon, Vanadium, and Zinc. Washington, D.C.: National Academy Press, 2002.
Last updated March, 2009
Print This Ingredient- Sodium carboxymethylcellulose
Sodium carboxymethylcellulose
Sodium carboxymethylcellulose is an organic compound related to cellulose. It is used in oral formulations and food products to increase thickness and improve consistency (1). Sodium carboxymethylcellulose is an approved food additive by the U.S. Food and Drug Administration (FDA) (2).
This ingredient can be found in the following products:
References
• Optimal Support Packets
• PhytoMatrix® caplets
References
1. Handbook of Pharmaceutical Excipients. Washington, DC: Pharmaceutical Press and American Pharmacists Assn, 2006.
2. Food and Drug Administration. EAFUS: A Food Additive Database. http://www.foodsafety.gov/~dms/eafus.html. 10-17-2008. 12-4-2008.Last updated March, 2009
Print This Ingredient- Soy lecithin
Soy lecithin
Soy lecithin is a combination of naturally occurring phospholipids extracted during the processing of soybean oil. It consists of three types of phospholipids- phosphatidylcholine, phosphatidylethanolamine and phosphotidylinositol. Soy lecithin is used commercially in substances as a natural way to stabilize liquid mixtures. Lecithin is approved by the U.S. Food and Drug Administration (FDA) for human consumption with the status generally recognized as safe (GRAS) (21CFR184.1400).
This ingredient can be found in the following products:
References
• AmbroStart® drink mix
• EM•PACT®
• MannaCLEANSE™ caplets
• Optimal Support Packets
• OsoLean® powder
• PhytoMatrix® caplets
- Stearic acid
Stearic acid
Stearic acid is a naturally occurring fatty acid that is found in animal and vegetable fats. In dietary supplements, it is typically a combination of stearic and palmitic acids. Stearic acid is used as a lubricantin capsules and tablets and is also used widely in cosmetics and food products (1). It is used in topical formulations to assist in mixing ingredients and to stabilize oil-in-water mixtures (2).
Stearic acid is approved by the U.S. Food and Drug Administration (FDA) as generally recognized as safe (GRAS) (21CFR184.1090) and is generally regarded as a nontoxic and nonirritating material (1). It is also included in the U.S. FDA Inactive Ingredients Guide as safe to use in the amounts present in our products (3).This ingredient can be found in the following products:
References
• Ambrotose® Complex capsules
• Catalyst™ caplets
• FIRM with Ambrotose® cream
• GlycoBears® tablets
• MannaCLEANSE™ caplets
• Optimal Support Packets
• Phyt-Aloe® capsules or powder
• PLUS™ caplets
References
1. Handbook of Pharmaceutical Excipients. Gurnee, IL: Pharmaceutical Press, 2006.
2. International Cosmetic Ingredient Dictionary and Handbook. Washington, D.C.: The Cosmetic, Toiletry and Fragrance Association, 2006.
3. FDA Inactive Ingredients Guide. http://www.accessdata.fda.gov/scripts/cder/iig/index.cfm. 2007.
Last updated March, 2009
Print This Ingredient- Titanium dioxide (color)
Titanium dioxide (color)
Titanium dioxide is a coloring agent used to give a white color to oral tablets and capsules. It is approved for use as a food additive by the U.S. Food and Drug Administration (FDA) (1).
This ingredient can be found in the following products:
References
• Optimal Support Packets
• PLUS™ caplets
References
1. Food and Drug Administration. EAFUS: A Food Additive Database. http://www.foodsafety.gov/~dms/eafus.html. 10-17-2008. 12-4-2008.
Last updated April, 2009
Print This Ingredient- Vegetable cellulose
Vegetable cellulose
Vegetable cellulose. Cellulose is a natural compound found in the cell walls of many plants. Powdered cellulose is added to tablets and capsules for a variety of reasons: to dilute the ingredients in tablets or capsules or to help tablets disintegrate following ingestion. Powdered cellulose is not absorbed systemically following oral ingestion and thus has little potential for toxicity. While consumption of large amounts (i.e., 6 g) may have a laxative effect, this is not a concern for individuals consuming the small amounts used as formulation aids in dietary supplements (1).
This ingredient can be found in the following products:
References
• Accelerator 3™ capsules
• Ambrotose® Complex capsules
• BounceBack® capsules
• FiberSlim™ capsules
• GI-PRO® capsules
• GI-ZYME® capsules
• Manna-C™ capsules
• Optimal Support Packets
• Phyt-Aloe® capsules or powder
References
1. Handbook of Pharmaceutical Excipients. Gurnee, IL: Pharmaceutical Press, 2006.
Last updated March, 2009
Print This Ingredient
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NSF- Certified according to the NSF/ANSI 173 Dietary Supplement Standard—the only American National Standard for dietary supplements. This certification ensures that this product contains only the ingredients indicated on the label and is free of impurities, and that Good Manufacturing Practices (GMPs) were used in the manufacturing facility. |
* This statement has not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.