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Glyco•Bears® tablets |
Ingredients
Aloe vera (inner leaf gel powder)Aloe vera (inner leaf gel powder)
Aloe (Aloe vera or Aloe barbadensis) gel. For centuries, the plant aloe vera 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. Aloe gel is rich in nutrients and contains an abundant supply of glycoproteins and mono-, oligo- and polysaccharides. Monosaccharide constituents include glucose, mannose, galacturonic acid, glucuronic acid, galactose, arabinose, fucose, glucosamine, fructose, rhamnose and xylose (2). 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 (3). 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 (4).
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 (5). 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. Duncan, C., Ramberg, J., and Sinnott, R. Striking differences in Aloe vera gel carbohydrate composition, molecular weight and particle size distributions following processing will not be addressed by dietary supplement GMPs. Poster Presentation at the 5th Annual Natural Supplements Conference, January 17-20, 2008, Scripps Center for Integrative Medicine, San Diego, California.
3. Gjerstad G, Riner TD. Current status of aloe as a cure-all. Am J Pharm Sci Support Public Health 1968;140:58-64.
4. 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.
5. 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 January, 2011
Print This Ingredient- Apple (fruit)
Apple (fruit)
Apple. The fruit of the apple tree, Malus pumila, is the third leading fruit crop in the world. Apples were grown as early as the 4th century B.C. by the Greeks. Today, there are around 7,500 varieties of apples grown worldwide, with one third of those being grown in the United States (1). Apples are a source of dietary fiber and vitamin C (2). They also contain flavonoid compounds, such as quercetin, that demonstrate antioxidant activities (3).
This ingredient can be found in the following products:
References
• GlycoBears® tablets
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. USDA Agricultural Research Service. USDA Database for the Flavonoid Content of Selected Foods. USDA Department of Agriculture, 2003.
Last updated April, 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. Their monosaccharide constituents include galactose, arabinose, glucose and mannose (1). 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 (2).
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 (3),(4). 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. Luta G, Duncan C, Sinnott R. Chemical characterization of polysaccharide-rich ingredients from Aloe vera, Larix laricina and Larix occidentalis, and Undaria pinnatifida. Presented at the Scripps Center for Integrative Medicine's 6th Annual Natural Supplements Conference, San Diego, California.January 22-25, 2009. 2009.2. Cui SW. Polysaccharide Gums from Agricultural Products: Processing, Structures & Functionality. Lancaster, Pa.: Technomic Publishing Co., Inc., 2001.3. Crociani F, Alessandrini A, Mucci MM, Biavati B. Degradation of complex carbohydrates by Bifidobacterium spp. Int J Food Microbiol 1994;24:199-210.4. Kelly GS. 'Larch arabinogalactan: clinical relevance of a novel immune-enhancing polysaccharide. Altern.Med Rev 1999;4:96-103.Last updated January, 2011
Print This Ingredient- Beet (root)
Beet (root)
Beet. The root of the plant, Beta vulgaris, has been consumed since European medieval times. Today, beets are mainly cultivated in the U.S. and Europe, with about 95% of the beet crop being canned or pickled before eaten. Beets have a high sugar content and rank second to sugar cane as a source of sugar (1). Beet fiber can be consumed in dietary supplements as a good source of dietary fiber. Beets are an excellent source of folate, a good source of manganese, and a source of vitamin C and potassium (2). They also contain flavonoid compounds, such as quercetin, that demonstrate antioxidant activities (3).
This ingredient can be found in the following products:
References
• GlycoBears® tablets
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. USDA Agricultural Research Service. USDA Database for the Flavonoid Content of Selected Foods. USDA Department of Agriculture, 2003.
Last updated April, 2009
Print This Ingredient- Biotin
Biotin
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.This ingredient can be found in the following products:
References
• Catalyst™ caplets
• GlycoBears® tablets
• GlycoSlim® chocolate meal replacement
• GlycoSlim® vanilla meal replacement
• 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- Blueberry (fruit)
Blueberry (fruit)
Blueberry. The fruits of the flowering plant, Vaccinium myrtilloides, are native to North America where they have been cultivated since the early 19th century. Blueberries are sold fresh, frozen, canned, puréed or dried. They are also used to make foods such as jams, pies and muffins (1). They are an excellent source of vitamin K and manganese, as well as a source bioflavonoids, vitamin C and dietary fiber (2), (3).
This ingredient can be found in the following products:
References
• GlycoBears® tablets
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. USDA Agricultural Research Service. USDA Database for the Flavonoid Content of Selected Foods. USDA Department of Agriculture, 2003.
Last updated April, 2009
Print This Ingredient- Broccoli (whole plant)
Broccoli (whole plant)
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
• GlycoBears® tablets
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 (whole plant)
Brussels sprout (whole plant)
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
• GlycoBears® tablets
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 (as calcium carbonate, red algae and calcium citrate)
Calcium (as calcium carbonate, red algae and calcium citrate)
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.
Calcium carbonate is an organic compound used as a source of the essential mineral calcium in dietary supplements. It is considered generally recognized as safe (GRAS) for use in foods by the U.S. Food and Drug Administration (FDA) (2).
Red algae (Lithothamnium spp.) are species of algae that are rich in the essential minerals calcium and magnesium and contain a number of trace minerals including manganese, selenium and zinc (3). Lithothamnium species belong to the family of coralline algae, Corallinaceae. They are harvested off the coasts of Britain and France to be used as a source of calcium (calcium carbonate) and magnesium (magnesium carbonate) in dietary supplements.
Calcium citrate is the calcium salt of citric acid used as a source of the essential mineral calcium in dietary supplements. Calcium citrate is approved for use as a food additive by the U.S. Food and Drug Administration (FDA) (2).This ingredient can be found in the following products:
References
• GlycoBears® tablets
References
1. Institute of Medicine. Dietary Reference Intakes for Calcium, Phosphorus, Magnesium, Vitamin D, and Fluoride. Washington, D.C.: National Academy Press, 1997.
2. Food and Drug Administration. EAFUS: A Food Additive Database. http://www.foodsafety.gov/~dms/eafus.html. 10-17-2008. 12-4-2008.
3. Frestedt JL, Walsh M, Kuskowski MA, Zenk JL. Nutr J 2008;7:9.
Last updated April, 2009
Print This Ingredient- Cantaloupe (fruit)
Cantaloupe (fruit)
Cantaloupe, Cucumis melo, is a melon belonging to the gourd family, Cucurbitaceae. There are two varieties of cantaloupe, those grown in Europe and Asia (var. cantalupensis) and those grown in North America (var. reticulatus). The latter is the more commonly known fruit with a yellowish-brown rind and orange pulp. Most cantaloupes are consumed as fresh fruit (1). They are an excellent source of the antioxidants beta-carotene (vitamin A) and vitamin C (2), (3).
This ingredient can be found in the following products:
References
• GlycoBears® tablets
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. USDA-NCC carotenoid database for U.S. foods. USDA Nutrient Data Laboratory Website(http://www.nal.usda.gov/fnic/foodcomp/Data/car98/car98.pdf). 1998.
Last updated April, 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 (whole plant)
Cauliflower (whole plant)
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
• GlycoBears® tablets
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- Celery (leaf & stalk)
Celery (leaf & stalk)
Celery. The celery plant, Apium graveolens, is native to areas of the Mediterranean region. Most of the celery crop is sold fresh, with the stalks being the part most commonly consumed. Celery leaves and seeds are sometimes used as flavoring agents for food. Celery stalks have a high water content (94%) and low caloric content, and are relatively low in vitamin and mineral content (1). The leaves, on the other hand, are a rich source of vitamin C, vitamin K, dietary fiber and potassium. They are also a good source of calcium and a source of vitamin A, iron, magnesium and phosphorous (2). In addition, celery contains a number of flavonoid compounds, such as quercetin, that demonstrate antioxidant activities (3).
This ingredient can be found in the following products:
References
• GlycoBears® tablets
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. USDA Agricultural Research Service. USDA Database for the Flavonoid Content of Selected Foods. USDA Department of Agriculture, 2003.
Last updated April, 2009
Print This Ingredient- Cherry (fruit)
Cherry (fruit)
Cherry. There are basically two types of cherries commonly consumed in the United States. The sour cherry, Prunus cerasus, is used mainly in cooked desserts while sweet cherries, Prunus avium, are primarily eaten fresh or prepared frozen, canned or brined (maraschino cherries) (1). Sour cherries are an excellent source of vitamin A, and a source of dietary fiber, vitamin C and the anthocyanidin compound cyanidin. Sweet cherries are a source of vitamin C and dietary fiber, and they contain anthocyanidins along with numerous bioflavonoid compounds (2), (3). Many of these nutrients demonstrate antioxidant activities.
This ingredient can be found in the following products:
References
• GlycoBears® tablets
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. USDA Agricultural Research Service. USDA Database for the Flavonoid Content of Selected Foods. USDA Department of Agriculture, 2003.
Last updated April, 2009
Print This Ingredient- Choline (as choline bitartrate)
Choline (as choline bitartrate)
Choline is a nutrient related to the water-soluble B-complex vitamins that is necessary for the structure and function of all cells. It is important for the structural integrity of cell membranes and proper functioning of the brain, as well as required for a number of metabolic reactions that take place in the body. Humans can synthesize choline themselves, or they can consume choline through the diet. It can be found in high amounts in foods such as egg yolk, peanuts, fish, milk and a variety of meats and vegetables. Dietary choline is absorbed from the small intestine and travels through the bloodstream to all organs and tissues of the body. No adverse effects have been seen with choline intakes at the amounts present in our products (1).
Choline bitartrate is a salt of the nutrient choline. It is commonly used as a source of choline in dietary supplements (2). Choline bitartrate is considered generally recognized as safe (GRAS) for human consumption by the U.S. Food and Drug Administration (FDA) (21CFR182.8250) (3).This ingredient can be found in the following products:
References
• Catalyst™ caplets
• GlycoBears® tablets
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. PDR for Nutritional Supplements. Montvale, NJ: Physicians' Desk Reference, Inc, 2008.
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 April, 2009
Print This Ingredient- Chromium (as chromium niacinate diglycinate)
Chromium (as chromium niacinate diglycinate)
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.
Chromium niacinate diglycinate is a form of chelated chromium, in which a trivalent chromium ion (Cr3+) is bound to niacin and the amino acid glycine. Chromium chelates are often used as a source of chromium in dietary supplements (2).This ingredient can be found in the following products:
References
• GlycoBears® tablets
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. Comprehensive Database. Therapeutic Research Faculty, 2003.
Last updated April, 2009
Print This Ingredient- Citrus bioflavonoids (from orange pericarp)
Citrus bioflavonoids (from orange pericarp)
Citrus bioflavonoids (from orange pericarp). Flavonoids are polyphenolic compounds found naturally in plants. They are most commonly known for their antioxidant activities, but likely demonstrate a number of health benefits for humans. The pericarp (peel and flesh) and juice of citrus plants contain a number of flavonoid compounds. Hesperidin is the predominant flavonoid found in the sweet orange, Citrus sinensis. Citrus bioflavonoids, such as hesperidin, are usually well tolerated when consumed as dietary supplements (1).
This ingredient can be found in the following products:
References
• GlycoBears® tablets
References
1. PDR for Nutritional Supplements. Montvale, NJ: Physicians' Desk Reference, Inc, 2008.
Last updated April, 2009
Print This Ingredient- Copper (as cupric oxide and copper glycinate)
Copper (as cupric oxide and copper glycinate)
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).
Cupric oxide is an inorganic compound containing copper and oxygen. It is used as a source of the trace mineral copper in dietary supplements.
Copper glycinate is a form of chelated copper, in which a divalent copper ion (Cu2+) is bound to the amino acid glycine. It is used as a source of the trace mineral copper in dietary supplements.This ingredient can be found in the following products:
References
• GlycoBears® tablets
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 April, 2009
Print This Ingredient- Folate (folic acid)
Folate (folic acid)
Folate is a water-soluble B complex vitamin that comes in many chemical forms, including folic acid, which 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.This ingredient can be found in the following products:
References
• CardioBALANCE® capsules
• Catalyst™ caplets
• GlycoBears® tablets
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- 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. Monosaccharide constituents include arabinose, galactose, mannose, xylose and glucuronic acid. Ghatti gum is used in supplements, foods, drugs and cosmetics. It contains as much as 80% soluble dietary fiber (1).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 January, 2011
Print This Ingredient- Ginger (root)
Ginger (root)
Ginger, Zingiber officinale, is an herb grown in a number of Asian, African and Caribbean countries. The roots and underground stems have long been used in traditional Chinese, Indian and Japanese cultures. Ginger is widely used as a food spice, especially in Oriental cooking. Dried powdered root is also used in herbal teas and supplements (1). Ginger is considered generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) for use as a spice or natural seasoning (21CFR182.10).
This ingredient can be found in the following products:
References
• Catalyst™ caplets
• GI-ZYME® capsules
• GlycoBears® tablets
• MannaCLEANSE™ caplets
References
1. Leung A, Foster S. Encyclopedia of Common Natural Ingredients Used in Food, Drugs and Cosmetics. New York, NY: John Wiley, 1996.
Last updated March, 2009
Print This Ingredient- Grape (fruit)
Grape (fruit)
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).
This ingredient can be found in the following products:
References
• GlycoBears® tablets
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- Grapefruit (fruit)
Grapefruit (fruit)
Grapefruit, Citrus paradisi, is a large citrus fruit that comes in white and pink varieties. Over 40% of the world crop of grapefruit is grown in the United States, mainly in Florida, California and Arizona. It is a popular fruit for breakfast and salads, and a large proportion of the U.S. crop is processed to make grapefruit juice (1). Grapefruits, especially the pink variety, are an excellent source of the antioxidants vitamin C, beta-carotene and lycopene (2), (3). They also contain a number of flavonoid compounds, such as quercetin and hesperetin (4). The primary bioflavonoid naringenin contributes to the bitter taste of the fruit (1).
This ingredient can be found in the following products:
References
• GlycoBears® tablets
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. USDA-NCC carotenoid database for U.S. foods. USDA Nutrient Data Laboratory Website(http://www.nal.usda.gov/fnic/foodcomp/Data/car98/car98.pdf). 1998.
4. USDA Agricultural Research Service. USDA Database for the Flavonoid Content of Selected Foods. USDA Department of Agriculture, 2003.
Last updated April, 2009
Print This Ingredient- Green pea fiber (seed)
Green pea fiber (seed)
Green pea fiber. Peas, the small spherical seeds or seed-pods of the legume Pisum sativum, have been consumed as food for thousands of years, beginning with Chinese cultures as far back as 2000 B.C. (1). Green peas are an excellent source of dietary fiber (2). Green pea fiber is obtained by grinding the pea hulls, or pods.
This ingredient can be found in the following products:
References
• GlycoBears® tablets
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 April, 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. Monosaccharide constituents include galactose, arabinose, xylose, fucose, rhamnose, and galacturonic acid (1). Gum tragacanth has been approved for use in pharmaceuticals in the U.S. since 1820 and in foods since 1925 (2). Most gums are believed to be largely degraded in the colon (3). Test tube studies have demonstrated that gum tragacanth can be digested by a number of bacteria that inhabit the human colon, including the beneficial Bifidobacteria species (4),(5). 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
• 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. Anderson DM, Howlett JF, McNab CG. The amino acid composition of the proteinaceous component of gum tragacanth (Asiatic Astragalus spp.). Food Addit Contam 1985;2:231-5.
2. 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.
3. Hill MJ. Bacterial fermentation of complex carbohydrate in the human colon. Eur J Cancer Prev 1995;4:353-8.
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.
Last updated January, 2011
Print This Ingredient- Inositol
Inositol
Inositol is an organic compound closely related to glucose. Inositol can be found in foods such as bran, nuts, beans and fruit (1). Human breast milk is also a rich source of inositol. Inositol can be synthesized in the body to become essential components of cell membrane phospholipids (2). It is approved for use as a food additive by the U.S. Food and Drug Administration (FDA) (3).
This ingredient can be found in the following products:
References
• Catalyst™ caplets
• GlycoBears® tablets
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 Medicines. Comprehensive Database. Therapeutic Research Faculty, 2003.
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 April, 2009
Print This Ingredient- Iodine (as potassium iodide and kelp [Ascophyllum nodosum-whole plant])
Iodine (as potassium iodide and kelp [Ascophyllum nodosum-whole plant])
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.
Potassium iodide is an inorganic salt that occurs naturally in sea water and salt deposits. It is used in dietary supplements as a source of iodine. Potassium iodide is considered generally recognized as safe for use as a nutrient supplement in foods by the U.S. Food and Drug Administration (FDA) (21CFR184.1634) (2).
Ascophyllum nodosum is a type of brown algae that grows in the North Atlantic basin (3). It contains many nutrients, including amino acids, polysaccharides and a number of vitamins and minerals (4). Ascophyllum nodosum is used as a source of the essential mineral iodine in dietary supplements.This ingredient can be found in the following products:
References
• GlycoBears® tablets
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. Food and Drug Administration. EAFUS: A Food Additive Database. http://www.foodsafety.gov/~dms/eafus.html. 10-17-2008. 12-4-2008.
3. Guiry, M. D. and Nic Dhonncha, E. AlgaeBase version 2.1. World-wide electronic publication, National University of Ireland, Galway.http://www.algaebase.org. 2005.
4. Aaronson S. Algae. The Cambridge World History of Food. Cambridge, UK: Cambridge University Press 2000:231-49.
Last updated April, 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- Leek (aerial parts)
Leek (aerial parts)
Leek, Allium porrum, is a vegetable closely related to the onion. Leeks have been cultivated in Europe and Central Asia for thousands of years. The edible portions of leeks are the white onion base and the light green stalks, used in foods such as salads, soups and stews (1). They are an excellent source of vitamin A, vitamin K and manganese, as well as a source of vitamin C, vitamin B6, folate and iron (2). Leeks also contain numerous flavonoid compounds, such as quercetin, that demonstrate antioxidant activities (3).
This ingredient can be found in the following products:
References
• GlycoBears® tablets
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. USDA Agricultural Research Service. USDA Database for the Flavonoid Content of Selected Foods. USDA Department of Agriculture, 2003.
Last updated April, 2009
Print This Ingredient- Lemon (fruit)
Lemon (fruit)
Lemon. The fruit of the lemon tree, Citrus limon, is native to southern Asia and has been cultivated in the Mediterranean region since around 1000 A.D. The majority of lemons grown in the U.S. are used to make beverages such as lemon juice and lemonade. The peel, pulp and seeds are used to make lemon oil, lemon essence and pectin (1). Lemons are an excellent source of vitamin C and contain a number of bioflavonoids, such as quercetin and hesperetin (2), (3). Each of these nutrients demonstrates antioxidant activities.
This ingredient can be found in the following products:
References
• GlycoBears® tablets
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. USDA Agricultural Research Service. USDA Database for the Flavonoid Content of Selected Foods. USDA Department of Agriculture, 2003.
Last updated April, 2009
Print This Ingredient- Lime (fruit)
Lime (fruit)
Lime. The fruit of the lime tree, Citrus aurantifolia, grows in tropical and subtropical climates. The Key lime variety is strictly cultivated in Florida. Lime juice and zest are used to flavor foods such as fish, pie, puddings, salad dressings and sauces (1). Limes are a good source of vitamin C (2). They also contain the bioflavonoids quercetin and naringenin (3). Each of these nutrients demonstrates antioxidant activities.
This ingredient can be found in the following products:
References
• GlycoBears® tablets
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. USDA Agricultural Research Service. USDA Database for the Flavonoid Content of Selected Foods. USDA Department of Agriculture, 2003.
Last updated April, 2009
Print This Ingredient- Magnesium (as magnesium glycinate)
Magnesium (as magnesium glycinate)
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).
Magnesium glycinate is a form of chelated magnesium, in which the magnesium ion is bound to the amino acid glycine. Magnesium glycinate is more easily absorbed through the intestines into the blood stream than other sources of magnesium (e.g. magnesium oxide) (2). Due its enhanced bioavailability, magnesium glycinate is gaining popularity for use as a magnesium source in dietary supplements.This ingredient can be found in the following products:
References
• GlycoBears® tablets
References
1. Institute of Medicine. Dietary Reference Intakes for Calcium, Phosphorus, Magnesium, Vitamin D, and Fluoride. Washington, D.C.: National Academy Press, 1997.
2. Schuette SA, Lashner BA, Janghorbani M. Bioavailability of magnesium diglycinate vs magnesium oxide in patients with ileal resection. JPEN J Parenter.Enteral Nutr 1994;18:430-5.Last updated March, 2009
Print This Ingredient- Manganese (as manganese citrate)
Manganese (as manganese citrate)
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.
Manganese citrate is the manganese salt of citric acid used as a source of the essential mineral manganese in dietary supplements. Manganese citrate is approved for use as a food additive by the U.S. Food and Drug Administration (FDA) (2).This ingredient can be found in the following products:
References
• GlycoBears® tablets
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. 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- Molybdenum (as sodium molybdate)
Molybdenum (as sodium molybdate)
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.
Sodium molybdate is an inorganic salt used as a source of the essential mineral molybdenum in dietary supplements.This ingredient can be found in the following products:
References
• GlycoBears® tablets
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 April, 2009
Print This Ingredient- Niacin (as niacinamide)
Niacin (as niacinamide)
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.
Niacinamide, also known as nicotinamide, is a form of the B-complex vitamin niacin. It is the principal form of niacin used in dietary supplements and fortified foods (2). Niacinamide is approved for use as a food additive by the U.S. Food and Drug Administration (FDA) (3).This ingredient can be found in the following products:
References
• Catalyst™ caplets
• GlycoBears® tablets
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. PDR for Nutritional Supplements. Montvale, NJ: Physicians' Desk Reference, Inc, 2008.
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 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- Orange (fruit)
Orange (fruit)
Orange (fruit). The sweet orange tree, Citrus sinensis, and its fruit are widely cultivated in warm climates, particularly in regions of the Mediterranean and in parts of the U.S. (e.g. California and Florida) (1). Oranges are an excellent source of vitamin C and dietary fiber, as well as a source of vitamin A, thiamin, folate, calcium and potassium (2). They also contain numerous bioflavonoids, such as hesperidin (3). Many of these nutrients have antioxidant activities.
This ingredient can be found in the following products:
References
• GlycoBears® tablets
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. Leung A, Foster S. Encyclopedia of Common Natural Ingredients Used in Food, Drugs and Cosmetics. New York, NY: John Wiley, 1996.
Last updated April, 2009
Print This Ingredient- PABA (p-aminobenzoic acid)
PABA (p-aminobenzoic acid)
PABA (para-, 4- or p-aminobenzoic acid) is a non-protein amino acid found naturally in foods such as grains, eggs, milk and meat. It is often included in B-complex vitamin dietary supplements. PABA is an intermediate in the bacterial synthesis of folic acid and was originally believed to be an essential nutrient for humans. However, it is now known that humans do not have the ability to synthesize folic acid from PABA and therefore must acquire folic acid from the diet. After ingestion, PABA is absorbed mainly through the small intestine. Oral PABA is generally well tolerated (1).
This ingredient can be found in the following products:
References
• GlycoBears® tablets
References
1. Natural Standard Database. www.naturalstandard.com. 2009.
Last updated April, 2009
Print This Ingredient- Pantothenic acid (as calcium D-pantothenate)
Pantothenic acid (as calcium D-pantothenate)
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.
Calcium D-pantothenate, or D-calcium pantothenate, is the principal supplemental form of the water-soluble vitamin pantothenic acid. It is often available in multivitamin and B-complex products (2). Calcium pantothenate is considered generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) for use in foods (21CFR184.1212) (3).This ingredient can be found in the following products:
References
• Catalyst™ caplets
• GlycoBears® tablets
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. PDR for Nutritional Supplements. Montvale, NJ: Physicians' Desk Reference, Inc, 2008.
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 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- Peach (fruit)
Peach (fruit)
Peach. The fruit of the peach tree, Prunus persica, is native to China, where it is believed to have been grown for over 4,000 years. The majority of peaches grown in the U.S. are marketed fresh, with a large proportion of the rest being prepared as canned, dried or frozen (1). Peaches are a source of vitamin C, vitamin A, potassium and dietary fiber (2). They also contain a number of flavonoid compounds, such as quercetin, which have antioxidant activities (3).
This ingredient can be found in the following products:
References
• GlycoBears® tablets
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. USDA Agricultural Research Service. USDA Database for the Flavonoid Content of Selected Foods. USDA Department of Agriculture, 2003.
Last updated April, 2009
Print This Ingredient- Pear (fruit)
Pear (fruit)
Pear. The fruit of the flowering pear tree, Pyrus spp., comes in hundreds of varieties with different colors, shapes, textures and flavors. Pears rank eighth among the fruit crops of the world, with China, Italy and the U.S. being the three leading pear-producing countries. About half of the pear crop is sold fresh, while the other half is primarily canned (1). Pears consist mainly of water (>80%), but they are also a good source of dietary fiber and a source of vitamin C (2). They also contain a number of flavonoid compounds that have antioxidant activities, including quercetin and myricetin (3).
This ingredient can be found in the following products:
References
• GlycoBears® tablets
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. USDA Agricultural Research Service. USDA Database for the Flavonoid Content of Selected Foods. USDA Department of Agriculture, 2003.
Last updated April, 2009
Print This Ingredient- Pineapple (fruit)
Pineapple (fruit)
Pineapple, Ananas comosus, is a fruit native to South America that 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
• GlycoBears® tablets
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- Plum (fruit)
Plum (fruit)
Plum. The fruit of the flowering plum tree comes in five main types that vary in size, color and flavor: European, Japanese, American, Damson and Ornamental. The European plum, Prunus domestica, is the primary species sold commercially in the United States, grown mainly in the state of California. Plums are marketed fresh, canned, frozen or dried to become prunes (1). They are a source of vitamin A, vitamin C, vitamin K, potassium and dietary fiber (2). Plums also contain flavonoid compounds, such as quercetin, which have antioxidant activities (3).
This ingredient can be found in the following products:
References
• GlycoBears® tablets
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. USDA Agricultural Research Service. USDA Database for the Flavonoid Content of Selected Foods. USDA Department of Agriculture, 2003.
Last updated April, 2009
Print This Ingredient- Potassium (as potassium citrate)
Potassium (as potassium citrate)
Potassium is the primary intracellular cation (positive ion) in humans, required for the normal functioning of all cells in the body. It is necessary for regulating the transmission of nerve impulses, muscle contraction and blood flow. Fruits and non-grain vegetables are rich in potassium. Potassium citrate and potassium phosphate are the two forms of potassium naturally found in foods, while potassium chloride is the form most commonly added to processed foods and used in dietary supplements. In healthy individuals, approximately 85% of dietary potassium is absorbed through the intestine. Most potassium leaves the body through the urine; however, heat exposure and exercise can cause increased loss of potassium via sweat (1).
The U.S. Food and Drug Administration (FDA) has established a Daily Reference Value (DRV) of 3,500 mg potassium 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.
Potassium citrate is the potassium salt of citric acid used as a source of potassium in dietary supplements. Potassium citrate is approved for use as a food additive by the U.S. Food and Drug Administration (FDA) (2).This ingredient can be found in the following products:
References
• GlycoBears® tablets
References
1. Institute of Medicine. Dietary Reference Intakes: for Water, Potassium, Sodium, Chloride and Sulfate. Washington, DC: National Academies Press, 2004.
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 April, 2009
Print This Ingredient- Radish (root)
Radish (root)
Radish, Raphanus sativus, is a root vegetable that is a member of the mustard family, Brassicaceae. Radishes are a good source of vitamin C and a source of dietary fiber, folate and potassium (1). They also contain a number of flavonoid compounds that have antioxidant activities, such as quercetin and myricetin (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). Radishes have a moderate to high glucosinolate content when compared with other cruciferous vegetables (4).This ingredient can be found in the following products:
References
• GlycoBears® tablets
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. USDA Agricultural Research Service. USDA Database for the Flavonoid Content of Selected Foods. USDA Department of Agriculture, 2003.
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 April, 2009
Print This Ingredient- Raspberry (fruit)
Raspberry (fruit)
Raspberry. Red raspberries, Rubus idaeus, are the major type of raspberry grown in the United States. They are a popular dessert fruit, included in foods such as pies, baked goods, sherbets and jams, as well as used for the production of certain liqueurs and wines (1). Raspberries are an excellent source of vitamin C, manganese and dietary fiber, and they contain a number of bioflavonoids, such as quercetin, that demonstrate antioxidant activities (2), (3).
This ingredient can be found in the following products:
References
• GlycoBears® tablets
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. USDA Agricultural Research Service. USDA Database for the Flavonoid Content of Selected Foods. USDA Department of Agriculture, 2003.
Last updated April, 2009
Print This Ingredient- Riboflavin
Riboflavin
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).This ingredient can be found in the following products:
References
• Catalyst™ caplets
• GlycoBears® tablets
• GlycoSlim® chocolate meal replacement
• GlycoSlim® vanilla meal replacement
• 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- Selenium (as seleno-L-methionine)
Selenium (as seleno-L-methionine)
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.
Selenomethionine is an analogue of the amino acid methionine. The L-isomer is a common natural food source of selenium. There is evidence to suggest that selenomethionine is absorbed through the intestines and utilized by the body more easily than other forms of selenium found in foods and dietary supplements (2).This ingredient can be found in the following products:
References
• GlycoBears® tablets
References
1. Institute of Medicine. Dietary Reference Intakes for Vitamin C, Vitamin E, Selenium, and Carotenoids. Washington, D.C.: National Academy Press, 2000.
2. Shen L, van DK, Luten J, Deelstra H. Diffusibility of selenate, selenite, seleno-methionine, and seleno-cystine during simulated gastrointestinal digestion. Biol Trace Elem Res 1997;58:55-63.
Last updated April, 2009
Print This Ingredient- Spinach (leaf & stem)
Spinach (leaf & stem)
Spinach. The leaves of the spinach plant, Spinacia oleracea, are a popular garden vegetable, widely cultivated throughout the world. While some spinach is consumed fresh, the majority is processed as canned or frozen (1). Fresh spinach is an excellent source of vitamins A and K, a good source of folate and a source of vitamin C and manganese (2). Spinach also contains flavonoid compounds, such as quercetin and myricetin, which demonstrate antioxidant activities (3).
This ingredient can be found in the following products:
References
• GlycoBears® tablets
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. USDA Agricultural Research Service. USDA Database for the Flavonoid Content of Selected Foods. USDA Department of Agriculture, 2003.
Last updated April, 2009
Print This Ingredient- Strawberry (fruit)
Strawberry (fruit)
Strawberry. Strawberries are the world’s leading berry-type fruit, although technically they are not a true fruit but a pseudocarp, literally translated as “false fruit” (1). They are an excellent source of vitamin C and a source of bioflavonoids, such as quercetin, which demonstrate antioxidant activities (2), (3).
This ingredient can be found in the following products:
References
• GlycoBears® tablets
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. USDA Agricultural Research Service. USDA Database for the Flavonoid Content of Selected Foods. USDA Department of Agriculture, 2003.
Last updated April, 2009
Print This Ingredient- Thiamin (as thiamin mononitrate)
Thiamin (as thiamin mononitrate)
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.
Thiamin mononitrate is a salt of the B-complex vitamin thiamin. It is one of the primary forms of thiamin typically used in dietary supplements and fortified foods. Thiamin mononitrate is considered generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) for use as a nutrient supplement in foods (21CFR184.1878) (2).This ingredient can be found in the following products:
References
• Catalyst™ caplets
• GlycoBears® tablets
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. 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- 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- Vanadium (as vanadium glycinate)
Vanadium (as vanadium glycinate)
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).
Vanadium glycinate, or vanadyl glycinate, is a form of chelated vanadium, in which a vanadium ion is bound to the amino acid glycine. It is used as a source of the trace mineral vanadium in dietary supplements.This ingredient can be found in the following products:
References
• GlycoBears® tablets
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 April, 2009
Print This Ingredient- Vitamin A (as retinyl palmitate, beta-carotene and Dunaliella salina extract [alpha-carotene, cryptoxanthin, zeaxanthin, lutein])
Vitamin A (as retinyl palmitate, beta-carotene and Dunaliella salina extract [alpha-carotene, cryptoxanthin, zeaxanthin, lutein])
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 serve as precursors to vitamin A (1). 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.
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.
Retinyl palmitate, or vitamin A palmitate, is an ester of retinol and palmitic acid. It is commonly used as a source of vitamin A in dietary supplements and fortified foods, such as milk. Retinyl palmitate is considered generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) for use as a nutrient supplement in foods (21CFR184.1930) (2).
Beta-carotene is a member of the plant-produced compounds called carotenoids. Beta-carotene is a potent antioxidant. The ultimate source of all vitamin A is from the carotenes, and beta-carotene has the highest vitamin A activity (3). Beta-carotene is particularly abundant in orange vegetables and fruit, and may be directly added to foods as a vitamin supplement (4).
Dunaliella salina is a species of single-celled algae that grows in high salt waters. It is known for its antioxidant activity due to the fact that it contains a large amount of carotenoids. The presence of beta-carotene makes the algae appear red in color. Dunaliella salina can be used a source of carotenoids for dietary supplements (5).This ingredient can be found in the following products:
References
• GlycoBears® tablets
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. Food and Drug Administration. EAFUS: A Food Additive Database. http://www.foodsafety.gov/~dms/eafus.html. 10-17-2008. 12-4-2008.
3. Ensminger AH, Ensminger ME, Konlande JE, Robson JRK. The Concise Encyclopedia of Foods and Nutrition. Boca Raton, Florida: CRC Press, 1995.
4. Food and Drugs. Title 21, U.S. Code of Federal Regulations. 1999. 21CFR.
Ref Type: Bill/Resolution5. Oren A. A hundred years of Dunaliella research: 1905-2005. Saline.Systems. 2005;1:2.
Last updated April, 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 (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 (as pyridoxine hydrochloride)
Vitamin B6 (as pyridoxine hydrochloride)
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.
Pyridoxine hydrochloride is a form of vitamin B6 used in fortified foods and nutritional supplements. Pyridoxine hydrochloride is considered generally recognized as safe (GRAS) for use as a direct food ingredient by the U.S. Food and Drug Administration (FDA) (21CFR184.1676).This ingredient can be found in the following products:
References
• GlycoBears® tablets
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 C (as ascorbic acid, sodium ascorbate and acerola extract [fruit])
Vitamin C (as ascorbic acid, sodium ascorbate and acerola extract [fruit])
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.
Sodium ascorbate is the sodium salt of ascorbic acid. It is used in dietary supplements as a source of ascorbic acid, or vitamin C.
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
• GlycoBears® tablets
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 April, 2009
Print This Ingredient- Vitamin D (as cholecalciferol)
Vitamin D (as cholecalciferol)
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 exposed to ultraviolet-B (UVB) rays from sunlight. Some foods may also be fortified with vitamin D, such as milk and breakfast cereals. Current average daily intakes of vitamin D for Americans are well below suggested adequate intakes (1), and much of the world’s population is deficient in this important vitamin (2).
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 and teeth (3),(4). Vitamin D supplementation helps prevent falls and maintain physical performance in the elderly (4),(5). Adequate vitamin D intake may also be important for maintaining immune health (6),(7), nervous system health (8), may help improve mood during the winter months (9),(10) and improve overall quality of life (11).
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. 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.
According to the Endocrine Society’s Vitamin D Clinical Practice Guidelines, published in June 2011, individuals who are at risk for vitamin D deficiencies should as their physician to have their blood tested for the vitamin D metabolite [25(OH)D]. For individuals with blood 25(OH)D levels <75 nmol/L, higher amounts of vitamin D intake are suitable: children ages 1–18 may need 600–1,000 IU daily,adults >18 age may need 1,500–2,000 IU vitamin D daily (12).Cholecalciferol is a form of vitamin D that is commonly used in dietary supplements. For individuals who are insufficiently exposed to sunlight, vitamin D must be provided through the diet (2).
Many Americans Would Benefit from Intake of Supplemental Vitamin D Higher than Current RDAs
This ingredient can be found in the following products:
References
• Catalyst™ caplets
• GlycoBears® tablets
• Omega-3 with Vitamin D3
References
1. USDA Dietary Guidelines Advisory Committee. Report of the Dietary Guidelines Advisory Committee on the Dietary Guidelines for Americans, 2010. 2010.
2. Mithal A, Wahl DA, Bonjour JP et al. Global vitamin D status and determinants of hypovitaminosis D. Osteoporos.Int 2009;20:1807-20.
3. Palacios C. The role of nutrients in bone health, from A to Z. Crit Rev Food Sci Nutr 2006;46:621-8..
4. Institute of Medicine. Dietary Reference Intakes for Calcium and Vitamin D. 2010.
5. Annweiler C, Montero-Odasso M, Schott AM, Berrut G, Fantino B, Beauchet O. Fall prevention and vitamin D in the elderly: an overview of the key role of the non-bone effects. J Neuroeng.Rehabil. 2010;7:50.
6. van Etten E, Mathieu C. Immunoregulation by 1,25-dihydroxyvitamin D3: basic concepts. J Steroid Biochem Mol Biol 2005;97:93-101.
7. Maggini S, Wintergerst ES, Beveridge S, Hornig DH. Selected vitamins and trace elements support immune function by strengthening epithelial barriers and cellular and humoral immune responses. Br J Nutr 2007;98 Suppl 1:S29-S35. .
8. McCann JC, Ames BN. Is there convincing biological or behavioral evidence linking vitamin D deficiency to brain dysfunction? FASEB J 2008;22:982-1001.
9. Bertone-Johnson ER. Vitamin D and the occurrence of depression: causal association or circumstantial evidence? Nutr Rev 2009;67:481-92. 10. .
10. Lansdowne AT, Provost SC. Vitamin D3 enhances mood in healthy subjects during winter. Psychopharmacology (Berl) 1998;135:319-23. .
11. Norman AW, Bouillon R. Vitamin D nutritional policy needs a vision for the future. Exp Biol Med (Maywood.) 2010;235:1034-45.
12. Holick MF, Binkley NC, Bischoff-Ferrari HA et al. Evaluation, treatment, and prevention of vitamin d deficiency: an endocrine society clinical practice guideline. J Clin Endocrinol Metab 2011;96:1911-30.
Last updated September, 2011
Print This Ingredient- Vitamin E (as d-alpha-tocopherol succinate and mixed d-alpha-, d-beta-, d-delta-, and d-gamma-tocopherols)
Vitamin E (as d-alpha-tocopherol succinate and mixed d-alpha-, d-beta-, d-delta-, and d-gamma-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.
D-alpha-tocopherol succinate (also called d-alpha tocopheryl succinate or d-alpha tocopherol acid succinate) is an organic compound derived from vegetable oils that acts as a source of vitamin E. Most ingested d-alpha tocopherol succinate is converted to alpha-tocopherol in the intestine before being absorbed (2). Alpha-tocopherol, like other forms of vitamin E, demonstrates antioxidant activity (3). Alpha tocopherol acid succinate is approved for use as a food additive by the U.S. Food and Drug Administration (FDA) (4).
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 (5). 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) (4).This ingredient can be found in the following products:
References
• GlycoBears® tablets
References
1. Institute of Medicine. Dietary Reference Intakes for Vitamin C, Vitamin E, Selenium, and Carotenoids. Washington, D.C.: National Academy Press, 2000.
2. PDR for Nutritional Supplements. Montvale, NJ: Physicians' Desk Reference, Inc, 2008.
3. Handbook of Pharmaceutical Excipients. Washington, DC: Pharmaceutical Press and American Pharmacists Assn, 2006.
4. Food and Drug Administration. EAFUS: A Food Additive Database. http://www.foodsafety.gov/~dms/eafus.html. 10-17-2008. 12-4-2008.
5. 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.
Last updated April, 2009
Print This Ingredient- Watermelon (fruit)
Watermelon (fruit)
Watermelon. The flesh of the watermelon fruit, Citrullus vulgaris, comes in a variety of colors, such as red, pink, orange, yellow or white. Red is the most familiar color in the United States. Watermelons are the fifth leading fruit crop in the world. True to its name, watermelon contains over 90% water (1). It is also a good source of vitamin A and a source of vitamin C (2).
This ingredient can be found in the following products:
References
• GlycoBears® tablets
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 April, 2009
Print This Ingredient- Zinc (as zinc citrate)
Zinc (as zinc citrate)
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.
Zinc citrate is the zinc salt of citric acid used as a source of the essential mineral zinc in dietary supplements.This ingredient can be found in the following products:
References
• GlycoBears® tablets
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 April, 2009
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Formulation Ingredients
- Carmine (color)
Carmine (color)
Carmine is a bright red pigment obtained from the dried bodies of the cochineal insect. Carmine is approved by the U.S. Food and Drug Administration (FDA) for use as a color additive in foods (21CFR73.100) (1).
This ingredient can be found in the following products:
References
• GlycoBears® tablets
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- 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- Fructo-oligosaccharides
Fructo-oligosaccharides
Fructo-oligosaccharides (FOS) typically refer to short-chain oligosaccharides comprised of fructose and glucose monosaccharide units. They exist naturally in plants and are commonly consumed in foods such as onions, bananas, lettuce and wheat. FOS are used in dietary supplements and functional foods as a type of prebiotic, a non-digestible carbohydrate that promotes the growth and/or activity of beneficial bacterial in the colon (1). The U.S. Food and Drug Administration (FDA) has been notified that industry considers FOS to be generally recognized as safe (GRAS) for its intended use and has not objected to its use for this purpose (GRN No. 000044).
This ingredient can be found in the following products:
References
• GI-ProBalance™ slimsticks
• GlycoBears® tablets
References
1. PDR for Nutritional Supplements. Montvale, NJ: Physicians' Desk Reference, Inc, 2008.
Last updated April, 2011
Print This Ingredient- Fructose
Fructose
Fructose, also known as levulose, is a monosaccharide sugar that occurs naturally in honey and a number of fruits. It is used as a flavoring and sweetening agent in foods. Fructose is the sweetest sugar, sweeter than the other monosaccharide sugars glucose and sucrose (1). It is approved for use as a food additive by the U.S. Food and Drug Administration (2).
This ingredient can be found in the following products:
References
• AmbroStart® drink mix
• EM•PACT®
• GlycoBears® tablets
• GlycoSlim® chocolate meal replacement
• GlycoSlim® vanilla meal replacement
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 April, 2009
Print This Ingredient- Hydrolyzed rice flour
Hydrolyzed rice flour
Hydrolyzed rice flour. Rice flour is made from grinding the raw grain of white or brown rice, Oryza sativa. It is hydrolyzed by adding enzymes to break down a portion of the rice starch into dextrose and a portion of the rice protein into smaller peptide fragments. Hydrolyzed rice flour can be used as a sweetener and/or to improve the texture of foods.
This ingredient can be found in the following products:
References
• GlycoBears® tablets
- 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
• Man Aloe® capsules
• 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- Malic acid
Malic acid
Malic acid is an is an organic compound used as a flavoring agent in foods and pharmaceutical formulations to provide tartness and mask any bitter taste (1). It is approved by the U.S. Food and Drug Administration (FDA) for use as a food additive (2).
Malic acid can also be used in skin care products for fragrance and to adjust the pH (the acidity or alkalinity) (3). According to the Cosmetic Ingredient Review (an independent committee established by the Personal Care Products Council, an industry trade association that thoroughly reviews and assesses the safety of ingredients used in cosmetics), malic acid is safe to use at the amounts present in our products (4).
This ingredient can be found in the following products:
References
• Body Lotion
• Day Moisturizer
• GlycoBears® tablets
• ImmunoSTART® tablets
• Night Repair Crème
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.
4. Cosmetic Ingredient Review. Cosmetic Ingredients Reference Table. http://www.cir-safety.org/staff_files/PublicationsListDec2009.pdf. 2009.
Last updated September, 2010
Print This Ingredient- Mung bean sprout extract
Mung bean sprout extract
Mung bean sprout extract. Mung beans, Vigna radiata, are small beans grown in India and other tropical countries. Mung bean sprout extracts are used to introduce the sweetener substitute acesulfame potassium (Ace K) to foods. The absorption of Ace K by the sprouts masks any undesirable aftertaste while maintaining its sweet taste (1). Acesulfame potassium is approved by the U.S. Food and Drug Administration (FDA) for use as a general-purpose sweetener and flavor enhancer in foods (21CFR172.800) (2).
This ingredient can be found in the following products:
References
• GlycoBears® tablets
References
1. Deis, RC. Food Product Design - Switching Sweeteners. http://www.foodproductdesign.com/articles/1104CS.html#. 11-1-2004. 3-31-2009.
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 April, 2009
Print This Ingredient- Natural flavor(s)
Natural flavor(s)
Natural flavors are oils or extracts containing the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs or dairy products, whose significant function in food is flavoring rather than nutritional (21CFR501.22).
This ingredient can be found in the following products:
References
• AmbroStart® drink mix
• EM•PACT®
• GlycoBears® tablets
• GlycoSlim® chocolate meal replacement
• GlycoSlim® vanilla meal replacement
• ImmunoSTART® tablets
• MannaBears™ supplement
• MannaCLEANSE™ caplets
- 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
• GI-ProBalance™ slimsticks
• GlycoBears® tablets
• GlycoSlim® chocolate meal replacement
• GlycoSlim® vanilla meal replacement
• ImmunoSTART® tablets
• Man Aloe® capsules
• 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, 2011
Print This Ingredient- Sorbitol
Sorbitol
Sorbitol is a sugar alcohol often used as a sweetener substitute in “sugar-free” foods. In cosmetics and personal care products, sorbitol is used as a skin conditioning agent that increases water content of the top layers of the skin by drawing moisture from the surrounding air (1). Sorbitol is included in the U.S. Food and Drug Administration (FDA) Inactive Ingredients Guide as safe to use in the amounts present in our products (2). It is also approved for use as a food additive by the U.S. FDA (3).
This ingredient can be found in the following products:
References
• Emprizone® gel
• GlycoBears® tablets
References
1. International Cosmetic Ingredient Dictionary and Handbook. Washington, D.C.: The Cosmetic, Toiletry and Fragrance Association, 2006.
2. FDA Inactive Ingredients Guide. http://www.accessdata.fda.gov/scripts/cder/iig/index.cfm. 2007.
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- 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
• Body Lotion
• 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 September, 2010
Print This Ingredient- Turmeric (color)
Turmeric (color)
Turmeric is a spice derived from the roots of the tropical plant Curcuma longa. It is a major ingredient of curry powder used in a lot of Indian food. Turmeric is used both for its flavor and orange-yellow coloring. Its health benefits are primarily attributed to the presence of curcuminoids, such as curcumin. Turmeric and turmeric extract are approved for use as food additives by the U.S. Food and Drug Administration (FDA) (1).
This ingredient can be found in the following products:
References
• GlycoBears® tablets
• PhytoBurst® nutritional chews
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
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* 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.