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Ingredients

Aloe vera extract (inner leaf gel)

Aloe vera extract (inner leaf gel)

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:
    •  Ambrotose^® Complex powder
 

References

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

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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:
   •  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

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

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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:
   •  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

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

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Glucosamine HCl (from shrimp)

Glucosamine HCl (from shrimp)

Glucosamine HCl is a salt of the amino monosaccharide, glucosamine. Glucosamine is naturally found in human cartilage and in some fungi and algae (1), (2). Commercially produced glucosamine is made from shellfish or grains such as corn or wheat. Supplemental glucosamine has been used for the past 25 years in Europe (3). In the U.S., it has gained popularity as a dietary supplement.
     The amount of absorption of orally administered glucosamine through the intestines is somewhat unclear. The fraction not absorbed and incorporated into cartilage is excreted, mainly in urine (2). Glucosamine that is not absorbed through the intestine may be utilized by colonic bacteria (4), (5). There appears to be minimal concern for side effects indicated with glucosamine supplementation. Clinical studies have consistently reported that glucosamine appears safe (6). Individuals with shellfish allergies should consult their physician before consuming shellfish-derived supplemental glucosamine.

This ingredient can be found in the following products:
   •  Ambrotose^® Complex powder
 

References

References

1. The Merck Index. Whitehouse Station, NJ: Merck & Co., 2006.

2. Barclay TS, Tsourounis C, McCart GM. Glucosamine. Ann Pharmacother 1998;32:574-9.

3. Russell AL. Alternative therapies and alternative medicine. J Rheumatol 1999;26:1417.

4. Crociani F, Alessandrini A, Mucci MM, Biavati B. Degradation of complex carbohydrates by Bifidobacterium spp. Int J Food Microbiol 1994;24:199-210.

5. 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.

6. Anderson JW, Nicolosi RJ, Borzelleca JF. Glucosamine effects in humans: a review of effects on glucose metabolism, side effects, safety considerations and efficacy. Food Chem Toxicol 2005;43:187-201.

Last updated March, 2009

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Rice starch

Rice starch

Rice starch is a polysaccharide obtained from rice, Oryza sativa.  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. Rice starch is an approved food additive by the U.S. Food and Drug Administration (FDA) (1).

This ingredient can be found in the following products:
   •  Advanced Ambrotose^® capsules
   •  Advanced Ambrotose^® powder
   •  Ambrotose^® Complex powder
 

References

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

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Tragacanth gum

Tragacanth gum

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:
   •  Ambrotose^® Complex powder
 

References

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