TruPure cleanse sticks

Functional

• Aloe barbadensis leaf juice extract (Manapol)

  Aloe barbadensis leaf juice extract (Manapol)^® is a polysaccharide found in aloe vera 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, obtained from the inner portion of the leaves, 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

  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, obtained from the inner portion of the leaves, 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 (MW) polysaccharides. Before a process was developed to stabilize aloe vera gel or extracts, fresh preparations were regarded as being required for any therapeutic efficacy

  Much of the health benefits observed by the use of aloe vera gel may be attributed to its high molecular weight (MW) 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 is now clear that careful drying of aloe vera gel can retain the polysaccharide content important for producing many of its health benefits 4. An ingredient exclusive to Mannatech, Manapol is obtained from fresh, washed and filtered gel by a specialized extraction method that yields insoluble fibers and stabilized, high MW soluble fibers rich in long-chain mannose sugars—beta-(1-4)-acetylated polymannans (acemannan)

  An ingredient exclusive to Mannatech, Manapol is obtained from fresh, washed and filtered gel by a specialized extraction method that yields insoluble fibers and stabilized, high MW soluble fibers rich in long-chain mannose sugars—beta-(1-4)-acetylated polymannans (acemannan)5. Mannose is an important glyconutrient sugar that supports cell-to-cell communication6.

  Aloe vera gel has a long history of use as a topical agent to soothe and hydrate the skin and enhance healing. Many attribute the benefits of topical and oral aloe vera gel to its acemannan content. 7. The acetylation (i.e., attachment of CHO groups) of acemannan appears to be crucial for solubility and its ability to induce fibroblast proliferation and stimulate fibroblasts to produce the dermal extracellular matrix protein collagen 7,8. Acemannan has also been shown to stimulate the production of growth factors involved in healing 9. The mechanism by which acemannan exerts these effects was recently shown to be via the AKT/mTOR signaling pathway 10. The MW of over 20% of Manapol is >800,000. Preliminary evidence suggests that superior immunologic benefits may be provided by higher MW aloe gel extracts that have a higher mannose content5,11. Aloe vera gel is also used in cosmetics and personal care products as a skin conditioning agent, which acts both to lubricate the skin surface and to increase water content of the top layers of the skin by drawing moisture from the surrounding air 12. According to the Cosmetic Ingredients 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), Aloe barbadensis leaf extract is safe to use in the amounts present in our products 13.

• Aloe vera (inner leaf gel powder)

  Aloe vera inner leaf gel powder  is the powder obtained from the freeze-dried gel from the leaves of the aloe vera plant, Aloe barbadensis.

  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.

• Amylase

  Amylase is an enzyme produced by the salivary glands and the pancreas that can break down starch, glycogen and related polysaccharides into simple sugars 1. Amylase derived from widely utilized fungi and bacteria, such as Aspergillus niger and Bacillus subtilis, is approved for use as a food enzyme by the U.S. Food and Drug Administration (FDA) 2.

• 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 prebiotic soluble dietary fiber 2,3. Small amounts of arabinogalactans can be found in some food plants, including corn, carrots, tomatoes, pears, wheat and red wine 4.

  A human double-blind, placebo-controlled trial indicates that intake of 1.5 grams of a larch arabinogalactan can enhance the antigenic response to a bacterial (tetanus) and viral (flu) challenges in healthy subjects 5. Both Ambrotose powders provide > 1.5 grams of this larch arabinogalactan/day.  Two human double-blind, placebo-controlled trials indicated that higher doses of  this arabinogalactan (4.5 grams) can enhance the response to a bacterial (pneumococcal) challenge 6,7.

  Larch arabinogalactans are approved by the U.S. Food and Drug Administration (FDA) as generally recognized as safe (GRAS) (21CFR172.610).

• Bokbunja black raspberry (Rubus coreanus) fruit extract

  Rubus coreanus  (also called Korean black raspberry and Japanese Briar Rose) is a species of raspberry native to Korea, Japan and China. It produces edible fruits that can be fermented into bokbunja ju, a Korean fruit wine. A source of vitamin C, plant sterols and flavonoids, the fruits have been used traditionally for a variety of purposes, including as a diuretic 1. In a study evaluating the in vitro pro- and anti-oxidant activities of 70 herbs used in Korean traditional medicine, R. coreanus ranked at the top of the antioxidant herbs2. In animal studies, R. coreanus extracts have demonstrated liver-protective 3,4, antioxidant5 and anti-inflammatory6 benefits. R. coreanus also improved body composition in animals5,7,8 and protected against fatigue 9 . In an open-label 4-week trial, 30 g/day intake of freeze-dried R. coreanus by 15 healthy men provided antioxidant benefits 10.

  Broccoli (flower/stalk)

  Broccoli. The leaves and stem of broccoli, Brassica oleracea italica, are an excellent source of calcium, phosphorus, potassium, vitamin A and vitamin C. Broccoli also contains the additional nutrients protein, fiber, iron, thiamin, riboflavin, niacin, folic acid and biotin, as well as bioflavonoids 1. Many of these nutrients have antioxidant properties.
  Recent attention has been devoted to an additional component of cruciferous vegetables, namely, the glucosinolates. Glucosinolates are biologically inactive, sulfur-containing compounds that can be broken down in the human gastrointestinal tract. Isothiocyanates, including sulforaphane, are the biologically active metabolites of glucosinolates that can then be absorbed through the intestine 2. Broccoli has a high glucosinolate content compared to other cruciferous vegetables, and broccoli extracts have a particularly high concentration of sulforaphane 3, 4.

  Cabbage (leaf)

  Cabbage is a cruciferous vegetable that is a member of the mustard family, Brassicaceae. Cabbage ranks fifth in the world as a vegetable crop. The U.S. is one of the leading cabbage-producing countries, where about 15% of the total crop is made into sauerkraut and the rest is marketed fresh 1. Cabbage is an excellent source of vitamin C and vitamin K, as well as a source of dietary fiber, vitamin B6, folate and manganese 2.
  Recent attention has been devoted to an additional component of cruciferous vegetables, namely, the glucosinolates. Glucosinolates are sulfur-containing compounds that can be broken down in the human gastrointestinal tract. Isothiocyanates, including sulforaphane, are the metabolites of glucosinolates that can then be absorbed through the intestine 3. Cabbage has a high glucosinolate content when compared with other cruciferous vegetables 4.

  Cauliflower (flower/stalk)

  Cauliflower is a cruciferous vegetable that is a member of the mustard family, Brassicaceae. The edible part of cauliflower is its large flower head, which is usually white but can also be colored light green or purple. Cauliflower is an excellent source of vitamin C and a good source of vitamin K, as well as a source of dietary fiber, vitamin B6, folate, pantothenic acid, potassium and manganese 1.
  Recent attention has been devoted to an additional component of cruciferous vegetables, namely, the glucosinolates. Glucosinolates are sulfur-containing compounds that can be broken down in the human gastrointestinal tract. Isothiocyanates, including sulforaphane, are the metabolites of glucosinolates that can then be absorbed through the intestine 2. Cauliflower has a moderate glucosinolate content when compared with other cruciferous vegetables 3.

  Cellulase

  Cellulase is an enzyme produced by fungi, bacteria and other microscopic organisms. Production of cellulase by intestinal bacteria helps with the digestion of plant cellulose and other beta-glucans, which are indigestible by human enzymes 1. Cellulase derived from widely utilized fungi, such as Aspergillus niger and Trichoderma longibrachiatum, is approved for use as a food enzyme by the U.S. Food and Drug Administration (FDA) 2.

  Chlorella (Chlorella regularis) whole plant extract

  Chlorella species are unicellular microalga that are rich in vitamins, minerals and amino acids. Chlorella supplements have been popular in Asia, particularly Japan, since the 1950s. Chlorella sp. have also been of great interest to aquatic engineers because of their ability to concentrate and thus remove toxins, including heavy metals, from water1. It is estimated that more than 10 million people worldwide take chlorella supplements2. Animal studies indicate that intake of large amounts of Chlorella regularis  can positively impact blood lipids3,4. In a small double-blind, placebo-controlled trial of adults with mildly elevated blood cholesterol levels, intake of 5 g/day Chlorella for 4 weeks significantly improved total cholesterol, triglycerides and other blood lipids 5.

  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.

  Cucumber (fruit)

  Cucumbers are the fruit of the Cucumis sativus herbaceous plant. Cucumbers are a very good source of vitamin C, vitamin K and potassium, and a good source of vitamin A, pantothenic acid, magnesium, phosphorus and manganese. A half-cup of unpeeled fresh cucumber is just 8 calories and provides 2% of the Daily Value (DV) of vitamin C (nutritiondata.com). The percent DV on a Nutrition Facts label indicates how much a nutrient contributes to a healthy adult’s daily recommended intake based on a 2,000-calorie diet. Cucumbers have been used traditionally to support healthy gastrointestinal and respiratory function1. They are a popular vegetable crop and have been used in Indian traditional medicine since ancient times for numerous purposes, including cleansing1,2.

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• 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).

  Glutathione

  Glutathione (GSH), a tripeptide composed of three amino acids (cysteine, glutamic acid and glycine), is an essential thiol antioxidant produced in all cells. GSH plays a key role in protecting against oxidative stress by neutralizing free radicals and reactive oxygen species (ROS). As people age, cellular levels of GSH decline1.

• Green pepper (fruit)

  Green peppers are a cultivar group of the species Capsicum annum. These cultivars produce fruits in various colors, including red, yellow, orange, green, brown, white and purple. Green peppers are a very good source of vitamin K, vitamin B6, potassium and manganese and a good source of thiamin, niacin, folate, magnesium and copper. A cup of chopped fresh green pepper is just 30 calories and provides 200% of the Daily Value (DV) for vitamin C, 11% DV vitamin A, and 10% DV dietary fiber. (nutritiondata.com). The percent DV on a Nutrition Facts label indicates how much a nutrient contributes to a healthy adult’s daily recommended intake based on a 2,000-calorie diet.

• 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.

  Japanese raisin (Hovenia dulcis) fruit extract

  Hovenia dulcis, commonly known as Japanese raisin tree, has a long history as a food supplement and traditional medicine in Japan, China and Korea. In preliminary research, extracts from H. dulcis have been shown to possess hepatoprotective properties1.

• 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.

  Lactase

  Lactase is an enzyme that breaks down lactose, a disaccharide found in milk, into the monosaccharides glucose and galactose. In humans, lactase is located on the membranes of epithelial cells lining the small intestine. Lactose intolerance is caused by the absence or deficiency of this enzyme in the intestinal system 1. Lactase derived from certain strains of yeast is approved for use as a food enzyme by the U.S. Food and Drug Administration (FDA) 2.

  Lemon fruit extract

  Lemon fruit extract is derived from the fruit of the Citrus limon tree. Lemons are a very good source of vitamin C and a good source of folate and potassium. One lemon is just 12 calories and provides 37% of the Daily Value (DV) of vitamin C (nutritiondata.com). The percent DV on a Nutrition Facts label indicates how much a nutrient contributes to a healthy adult’s daily recommended intake based on a 2,000-calorie diet. Lemons, which are also rich in phytochemicals with antioxidant properties1 , have been used traditionally to enhance energy, improve digestion and protect arteries1,2 .

  Lipase

  Lipase is an enzyme that digests fat-soluble molecules called lipids. It is found in many plants, milk, dairy products, bacteria, molds and animal tissues. In the human digestive system, lipase is made by the pancreas and secreted into the intestines to help break down dietary fats 1. Lipase derived from animal tissue and certain nontoxic and nonpathogenic fungi is approved for use as a food enzyme by the U.S. Food and Drug Administration (FDA) 2.

  Methionine

  There are two sulfur-containing amino acids: cysteine and methionine. Methionine is essential, meaning it must be obtained through the diet. Animal proteins are considered better sources of methionine and cysteine than plant proteins. For healthy adults, numerous organizations recommend 13 mg/kg daily intake of sulfur amino acids, which is equivalent to 884 mg for a 150 pound healthy adult1.

• Milk thistle (Silybum marianum) seed extract

  Milk thistle (Silybum marianum) seed extract, also known as Lady’s Thistle and St. Mary’s Thistle, has been used by herbalists for thousands of years, particularly because of its ability to function as an hepatoprotective (i.e., liver protective) agent. Constituents of particular interest are the complex mixture of multiple flavanolignans derived from the fruit that are known collectively as silymarin (silybin A and B, silychristin, silydianin, isosilybin and 2,3-dehydro derivatives). The terms “milk thistle” and “silymarin” are often used interchangeably. The fruit of milk thistle also contains flavonoids, lipids, sterols, sugars, amines and saponins 1.

  Traditional uses of milk thistle for protection of the liver have triggered clinical studies attempting to validate the hepatoprotective benefits of a variety of milk thistle extract preparations for individuals with health conditions. Some 2,3,4,5,6,7,8 but not all 9,10,11,12 studies have shown that oral intake of milk thistle extracts can benefit the liver. When used appropriately, milk thistle extracts have been safe when used for as long as six years. Daily intake of silymarin has ranged from 140-2,100 mg/day 3,9. When reported, most noted adverse reactions have been mild 2,6,8,10,11,12.

  Natural lemon flavor

  The complex flavors of the lemon (Citrus limon) fruit are derived from a natural combination of multiple volatile compounds (i.e., esters, terpenes, terpenols, aldehydes, ketones, alcohols and acids) that are part of a well-balanced system that also includes sugars and phenolic compounds1.

• Orange fruit extract

  Orange fruit extract  is from sweet oranges, the fruit of the Citrus sinensis tree. Oranges are a very good source of vitamin C and a good source of dietary fiber and folate. One orange is 69 calories and provides 138% of the Daily Value (DV) of vitamin C and 12% of the DV of fiber (nutritiondata.com). The percent DV on a Nutrition Facts label indicates how much a nutrient contributes to a healthy adult’s daily recommended intake based on a 2,000-calorie diet. Oranges, which are also rich in phytochemicals with potent antioxidant properties 1, have been used traditionally to support healthy gastrointestinal and respiratory function2.

• Parsley (leaf)

  Parsley is a highly nutritious plant. It is a very good source of dietary fiber, vitamin A, vitamin C, vitamin K, folate, calcium, iron, magnesium, potassium, copper and manganese, and a good source of protein, vitamin E, thiamin, riboflavin, niacin, vitamin B6, pantothenic acid, phosphorus and zinc. A cup of fresh parsley is just 22 calories and provides 101% of the Daily Value (DV) of vitamin A, 133% DV vitamin C and 21% DV iron (nutritiondata.com). The percent DV on a Nutrition Facts label indicates how much a nutrient contributes to a healthy adult’s daily recommended intake based on a 2,000-calorie diet. Parsley leaves have been used traditionally for a wide variety of purposes, including for gastrointestinal, kidney and respiratory health benefits1 .

• Passion Flower (Passiflora incarnata L.) extract

  The passion flower plant (Passiflora incarnata L.) is a woody perennial vine that produces a dramatic flower, so named because of its perceived resemblance to Jesus’ crown of thorns. Native to North America and now cultivated throughout the world, the plant has a long history of traditional use, particularly as a calming agent1.

• Protease

  Proteases are protein-digesting enzymes. While they occur naturally in all organisms, proteases in supplements are typically obtained from safe, non-pathogenic fungi. Orally administered protein-digesting enzymes can be detected in human blood, at least to some extent, in their intact, biologically active form 1.
• Pumpkin (fruit)

  Pumpkins are the fruit of the herbaceous plant, Cucurbita pepo. Pumpkin is a very good source of dietary fiber, vitamin A, vitamin C, riboflavin, potassium, copper and manganese, and a good source of vitamin E, thiamin, niacin, vitamin B6, folate, iron, magnesium and phosphorus. A cup of boiled pumpkin is just 49 calories and provides 245% of the Daily Value (DV) for vitamin A, 19% DV vitamin C, and 11% DV dietary fiber (nutritondata.com). The percent DV on a Nutrition Facts label indicates how much a nutrient contributes to a healthy adult’s daily recommended intake based on a 2,000-calorie diet. Pumpkin has been used traditionally to benefit the prostate gland, the kidney and the bladder1.

• Red pepper (fruit)

  Red pepper is a cultivar group of the species Capsicum annum. Cultivars produce fruits in various colors, including red, yellow, orange, green, brown, white and purple. Red peppers are a very good source of vitamin E, vitamin B6 and folate and a good source of vitamin K, thiamin, riboflavin, niacin, potassium and manganese. A cup of chopped fresh red pepper is just 46 calories and provides 317% of the Daily Value (DV) of vitamin C, 93% DV vitamin A, and 13% DV dietary fiber (nutritiondata.com). The percent DV on a Nutrition Facts label indicates how much a nutrient contributes to a healthy adult’s daily recommended intake based on a 2,000-calorie diet.

• Spirulina algae

  Spirulina algae refers to a large number of blue-green algae species that have been harvested from warm lakes in Africa, Central and South America for thousands of years. Spirulina has been used since the 16^thcentury as a source of food and nutrients. Today, it is a popular food supplement in Japan and is marketed as a dietary supplement in the U.S. Spirulina contains large amounts of dietary protein, B-complex vitamins, beta-carotene, vitamin E and numerous minerals, such as calcium and iron. It also contains high molecular weight polysaccharides and the antioxidant phycocyanin, which may be responsible for a number of its beneficial effects on human health 1.

  Stevia extract (leaf)

  Stevia extract is derived from the leaves of the plant, Stevia rebaudiana. Stevia extracts are used as natural sweeteners and as dietary supplements in a number of countries, including the United States 1. Much of the sweetness of stevia leaves is attributed to the presence of glycosides, including rebaudioside A, which is about 300 times sweeter than sucrose (sugar). Stevia also contains tannins and phytosterols, such as beta-sitosterol and stigmasterol 2.

  Turmeric (Curcuma longa) root extract

  The “root” or rhizome (underground stem) of turmeric (Curcuma longa) has long been used in traditional Asian and Ayurvedic medicines for a variety of purposes, but most frequently to ameliorate inflammation1. Bright orange-yellow turmeric powder is rich in antioxidant polyphenols, most notably curcumin, along with volatile oils, sugars, proteins and resins 2,3,4.

  Curcumin, which accounts for the distinctive color of curry dishes, has been subjected to extensive scientific research, and research is ongoing. In a population-based study of almost 2,500 Chinese older adults, regular intake of curries was associated with improved lung function5. Curcumin has demonstrated anti-inflammatory activity in animal studies1 ,6,7,8. Currently, the U.S. National Institutes of Health (NIH) has registered 71 clinical trials to study the impact of dietary curcumin on health parameters in healthy subjects and those with a variety of health challenges.

  In a recent six-day randomized controlled trial of 28 healthy young adults, intake of 400 mg/day of a lipid/curcumin supplement significantly improved blood parameters associated with exercise-induced muscle damage (EIMD). The product significantly reduced biomarkers of inflammation (TNF-alpha, IL-8) and muscle damage (creatine kinase) following EIMD, but had no effect on delayed onset muscle soreness (DOMS)9.

  The disposition of curcumin in the human body following oral ingestion is not well understood. Animal studies indicate it is poorly absorbed, but absorption appears to be improved when taken with foods. Curcumin supplements have also been formulated with lipids or bromelain to enhance its absorption 3,9. The curcumin content of many curry powders and turmeric powders can be quite low. The typical curry dish can contain as little as 50 milligrams (mg) curcumin, less than amounts suggested for positive benefits for humans 10.

  Turmeric appears to be safe when used orally or topically by healthy individuals. It may cause gastric irritation when consumed in large amounts, and is not recommended for patients with peptic ulcer disease or gastric hyperacidity disorders, bile duct obstruction or gallstones. Patients taking immunosuppressive drugs should consult with their healthcare provider before taking turmeric supplements. Turmeric should be avoided by individuals who are allergic to yellow food colorings 11.

  Water Dropwort (leaf)

  Water Dropwort, Oenanthe javanic, also commonly known as Chinese celery or Japanese parsley, is grown in several countries of eastern Asia, as well as in Italy and India, where in the Spring it is a popular vegetable. Water dropwort contains small amounts of macronutrients and minerals, and appreciable amounts of the carotenoid lutein1. Test tube and animal studies suggest that extracts of water dropwort can provide protection to the liver2,3.

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Formulation

• Erythritol

  Erythritol is a sugar alcohol found naturally in pears, melons and certain other fruits, as well as mushrooms and fermented foods.  Erythritol is almost completely absorbed in the small intestine and excreted unchanged in the urine; therefore, its caloric content is lower than that of the other sugar alcohols (0.2 calories/g)(1). Erythritol has been designated Generally Recognized as Safe (GRAS) by the U.S. Food and Drug Administration (FDA).

  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.
• Natural lemon flavor

  Natural lemon flavor is oil extracted from the flavoring constituents of lemons, primarily the peels. Its significant function in food is flavoring rather than nutritional (21CFR501.22).
• Natural orange flavor

  The rich, complex flavors of the sweet orange (Citrus sinensis) fruit are derived from a natural combination of multiple volatile compounds (i.e., esters, terpenes, terpenols, aldehydes, ketones, alcohols and acids) that are part of a well-balanced system that also includes sugars, acids and phenolic compounds1.

  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.
• Xanthan gum

  Xanthan gum is a polysaccharide produced from the fermentation of plant carbohydrates by the bacterium Xanthomonas campestris. Monosaccharide constituents include glucose and mannose 1. It is commonly added to foods, where it serves as a stabilizing agent and a thickener 2. Xanthan gum is approved by the U.S. Food and Drug Administration (FDA) for use as a food additive (21CFR172.695) 3.  Xanthan gum is also used as a skin conditioning agent, to stabilize oil-in-water mixtures and to thicken the texture of cosmetics and personal care products 4.

• Xylitol

  Xylitol is a sugar alcohol that occurs naturally in many fruits and berries. It is often used as a sweetener substitute in foods, providing the same sweetness as refined sugars with less food energy 1. Xylitol is considered generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) for use as a food additive (21CFR172.395) 2.