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Ingredient:

Vanadium (from baker’s yeast)

Vanadium is a trace element 1 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, 2.  According to the natural medicines database, an average diet will provide 6 to 18 mcg of vanadium daily 2.  Due to its beautiful multicolored compounds, vanadium was named for the Norse goddess of beauty, Vanadis. Vanadium is also known as Atomic Number 23, or the symbol V 2.

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).

Baker’s yeast (also called Brewer’s yeast) is used as a dietary source of B-complex vitamins, selinum, chromium and protein 3. Brewer’s yeast, as a group of specific strains of Saccharomyces cerevisiae yeast, is used as an ingredient in some nutritional and dietary supplements as well as for brewing ales 3, 4, 5.  Brewing beer dates back to 8,000 years ago.  In 1883, E. C. Hansen (Carlsberg Brewery) established the use of brewer’s yeast and other specific yeast strains as starter cultures in brewing 3. According to Science Direct, Baker’s yeast, a biotype of S. cerevisiae, is able to metabolize sugars both through producing the end products of carbon dioxide and water (meaning aerobically, with oxygen), and by producing carbon dioxide and ethanol (meaning anaerobically, without oxygen)6

Generally, yeast is a term generally applied to a unicellar fungus; however, baker’s yeast or brewer’s yeast is used as an energy booster, immune enhancer, protein supplement or other use toward a product 7.

This ingredient can be found in the following products in United States:

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. Natural medicines database. Vanadium. Professional monograph. Last reviewed 2/22/2018. Last updated 8/8/2018. Accessed 10/12/2008. Product ID No. 749. Accessed from https://naturalmedicines.therapeuticresearch.com/databases/food,-herbs-supplements/professional.aspx?productid=749
  3. Brewer’s Yeast. Health professional monograph.Product ID 715. Natural Medicines database. Last updated 8/9/2018. Accessed on 10/12/2018. Retrieved from https://naturalmedicines.therapeuticresearch.com/databases/food,-herbs-supplements/professional.aspx?productid=715
  4. Jensen DP, Smith DL. Fever of unknown origin secondary to brewer’s yeast ingestion. Arch Intern Med 1976;136(3):332-333. PMID: 769716
  5. Ferreira IMPLVO, Pinho O, Vieira E, Tavarela JG. Brewer's Saccharomyces yeast biomass: characteristics and potential applications. Trends Food Sci Technol. 2010;21(2):77-84. Accessed from https://doi.org/10.1016/j.tifs.2009.10.008
  6. Deak T, in Enclopedia of Food Sciences and Nutrition 2003 (2nd Ed) as found on Science Direct. Saccharomyces cerevisiae. . Accessed 10/12/2018. Accessed from https://www.sciencedirect.com/topics/neuroscience/saccharomyces-cerevisiae
  7. Moyad MA. Brewer’s/baker’s yeast (Saccharomyces cerevisiae) and preventive medicine: Part II. [Abstract]. Urol Nurse 2008; 28(1): 73-5.PMID: 18335702. Accessed from https://www.ncbi.nlm.nih.gov/pubmed/18335702