Functional foods are increasingly accepted as part of a healthy lifestyle, and with Pretty Nourished, organic vegan nutrition has never been easier!

These clever capsules give your body the goodness of over 35 green foods, vegetables, fruits, berries, herbs, sprouts, mushrooms and seeds plus bio-active enzymes in every capsule.

Soil Association certified organic whole food supplement, with some of the most nutrient-dense ingredients that nature has to offer from both sea and soil.

No poorly absorbed man-made vitamins or minerals. These nutrients are easily assimilated in your body, as they are in their natural food form balanced state.

What’s more the addition of bio-active enzymes primes your body for optimum absorption of nutrients.

This formula provides a broad spectrum of the essential nutrients, phyto-chemicals, dietary fibre, beneficial oils, vitamins and minerals required by the body.

Each capsule contains:

Organic Greens blend:
Pre-sprouted activated barley, Wheat-grass, Barley-grass, Barley grass juice and Wheat grass juice​

Organic Fruit and Berry blend:
Apple, Acai berry, Acerola cherry, Bilberry fruit, Baobab fruit pulp, Bilberry extract, Blueberry, Cranberry and Lucuma fruit​​

Organic Vegetable blend:
Broccoli sprout, Beet, Carrot, Cauliflower sprout, Green cabbage. Kale sprout, Kale, Parsley, Spinach leaf and Tomato​

Other Organic Ingredients:
Alfalfa, Chlorella (broken cell wall), Cordyceps mushroom, Kelp (ascophyllum nodosum), Linseed (flaxseed), Maitake mushroom, Nettle, Quinoa, Reishi mushroom, Shiitake mushroom, Spirulina and Turmeric

PLUS Bio-Active Enzymes:
Protease, Amylase, Bromelain, Cellulase, Lactase, Papain and Lipase

Contains 100 Easy Take Vegan Capsules

Take 1 or 2 capsules, 1 to 3 times per day or as advised.

Take up to 16 capsules per day, depending upon your requirements.

As with all supplements, Do not exceed the recommended daily amount.

Açai (ahh-sah-ee) is a berry that has been cultivated for thousands of years in tropical Central and South America as a multipurpose dietary plant.

The health-promoting and disease-preventing properties of the acai are attributed to its many bioactive phenolic compounds present in the leaf, pulp, fruit, skin and seeds.

In vitro and in vivo studies showed that açaí possesses the following properties and activities:

antioxidant

anti-inflammatory

cardioprotective

gastroprotective

hepatoprotective

neuroprotective

renoprotective

antilipidemic

antidiabetic

antineoplastic

Clinical trials have suggested that açaí can protect against:

metabolic stress induced by oxidation

inflammation

vascular abnormalities

physical exertion

Nutrient rich

Acai is rich in minerals, healthy fats, vitamins and nutrients, including:

vitamin C

vitamin A

B vitamins (niacin, vitamin B6 & riboflavin)

vitamin K

dietary fibre

omega fatty acids (omega-6 (linoleic acid) and omega-9 (oleic acid))

protein

copper

iron

zinc

magnesium

manganese

potassium

antioxidants (resveratrol, cyanidin-3-galactoside, ferulic acid, delphinidin & petunidin)

polyphenols

flavonoids

With its medicinal properties açaí shows a promising future in health promotion and disease prevention.

Acerola are known as superfruits because of its unique health-promoting properties. 

Acerola has excellent nutritional value, rich in polyphenolic compounds and exceptionally high vitamin C content.

Acerola cherries provide a naturally bio-available and powerful source of vitamin C, which is fully utilised by the body – unlike synthetic ascorbic acid, which is sold as vitamin C.

Vitamin C is essential for the growth and repair of cells and for a strong immune system.

Studies show that consumption of acerola can strongly stimulate the immune system, including by increasing the number and activity of immune cells, such as lymphocytes.

Acerola fruit also has a high β-carotene content of making it potentially as valuable a source of β-carotene as the common carrot.

Beneficial effects..

Studies have found Acai fruit may have beneficial effects on a number of physiological and biochemical processes in the human body that include:

anti-atherosclerotic effect

estrogen-like effect

anti-inflammatory effects

supporting the process of weight loss

protection against lipid disorders

increase in catalase activity

reduction of subcutaneous fat

improving the microbiological balance in the intestines

gastro-protective effect (stimulation of the renewal of intestinal epithelial cells)

inhibition of lipid peroxidation in gastric and intestinal tissues

detoxification effect

increasing the concentration of glutathione (GSH)

regeneration of the gastric mucosa

stimulation of androgen synthesis

increase in the number of muscle fibers (hyperplasia) and enlargement of the volume of muscle fibers (hypertrophy)

A superfood worthy of the name!

Over 4000 years old the Adansonia digitata L. tree is considered emblematic and essential in traditional medicine in Africa and India.

It’s fruit, baobab, has been used traditionally throughout the world for its medicinal properties, with its therapeutic properties attributed to their high polyphenol content.

Across African its reported that plant parts have been used in ethno-pharmacological use for hydration, antipyretic, antiparasitic, antitussive and for diarrhoea and dysentery.

What Africa has known for thousands of years is now supported by studies revealing baobab to have the following activities:

antioxidant, preventing oxidative damage to cells

anti-inflammatory

analgesic

antimicrobial

hypoglycemic

hypolipidemic

antipyretic

hepatoprotective

These health benefits of baobab have been attributed to its bioactive compounds, namely:

phenols

flavonoids

proanthocyanins

tannins

catechins

carotenoids

Baobab fruit is also an important source of:

vitamin C

zinc

potassium

magnesium

iron

calcium

protein

sodium

phosphorus

Baobab is highly nutritious, it has:

five times the magnesium of avocados

four times the potassium of bananas

twice the calcium of milk

twice the antioxidants of acai berries, and more than any other fruit

ten times the vitamin C of oranges

ten times the fibre of apples

High fibre

Studies show Baobab is rich in fibre (80.3/100 g), both soluble and insoluble, which could beneficially contribute to blood glucose management.

Baobab may help slow the increase of blood sugar levels and decrease the amount of insulin needed to keep your blood sugar under control.

With its high dietary fibre, baobab has been shown to support digestive health, as well as reduce feelings of hunger which could promote weight loss.

Beetroot (Beta vulgaris L.) is widely used in traditional medicinal systems including Arab, traditional Chinese and Ayurvedic medicine.

With beneficial health properties and rich in micro-nutrients and bioactive constituents beetroot has become popular as a health promoting functional food.

Beetroot is a source of betaine and inorganic nitrates. The deep red colour of beetroot results from of a type of betalain pigment.

Betalains are an important bioactive phytochemicals which consists of:

betacyanins

betaxanthins

polyphenols

flavonoids

saponins

As a source of betaine, polyphenols, flavonoids, dietary nitrates and other useful nutrients Beetroot is a functional food with huge health benefits:

antioxidant

Beetroot has been ranked among the ten most potent antioxidant vegetables. It’s betacyanins are known to be a class of compounds with radical scavenging and antioxidant activities.

anti-inflammatory

antitumor

physical function

Physical Performance

Beetroot has also gained popularity as a supplement to boost energy and improve athletic performance.

Recent clinical trials have shown that beetroot supplementation improves human performance. Beetroot supplementation has been shown to:

ameliorates muscle metabolic perturbations during exercise

improves muscle oxygenation

elevate human mitochondrial efficiency

Nitrates & Nitric Oxide

Nitric oxide (NO) is vital in human physiology and it modulates many of the processes that are essential to exercise performance.

NO is an important biologically active and signalling molecule involved in a multiple physiologic process, especially regulation of blood pressure and blood flow.

It plays a crucial role in skeletal muscle metabolic and vascular control. As a potent dilator, NO reduces systemic blood pressure and is crucial for protecting the heart against cellular injury or death.

Recent evidence indicates that NO availability can be enhanced by dietary supplementation with inorganic nitrate which is abundant in beetroot and other green leafy vegetables.

Dietary nitrate is an important component of the “Dietary Approaches to Stop Hypertension (DASH)” diet to lower blood pressure and the Mediterranean diet to lower cardiovascular and cancer risk.

Nutrients, Vitamins & Minerals

vitamin A

vitamin C

folate (vitamin B9)

dietary fibre

sodium

potassium

calcium

magnesium

aluminium

barium

boron

copper

iron

manganese

zinc

Amino Acids

Beetroot also contains a substantial amount of both non-essential and essential amino acids (protein’s building blocks), including:

methionine

threonine

lysine

leucine

isoleucine

tryptophan

phenylalanine

valine

tyrosine

cysteine

alanine

histidine

arginine

serine

proline

glycine

aspartic acid

glutamine

There is an overwhelming body of research firmly establishing that the dietary intake of berry fruits have a positive and profound impact on:

human health

performance

disease

Berries are characterized by their highly nutritive compounds, including minerals, vitamins, fatty acids and dietary fibre, as well as their high content and wide diversity of bioactive compounds, such as phenolic compounds and organic acids.

These antioxidant rich bioactive compounds have been associated with protective effects against chronic diseases.

Blueberries belong to one of the best dietary sources of bioactive compounds (BAC) making them a popular functional food.

The bioactive compounds in berries contain mainly phenolic compounds (phenolic acids, flavonoids, such as anthocyanins and flavonols, and tannins) and ascorbic acid (vitamin C).

These compounds, either individually or combined, are responsible for various health benefits of berries, such as prevention of inflammation disorders, cardiovascular diseases, or protective effects to lower the risk of various cancers.

Antioxidant Polyphenols

Blueberries contain high levels of anthocyanin antioxidants, including malvidins, delphinidins, pelargonidins, cyanidins and peonidins. They also contain the antioxidant flavonoid, quercetin.

Anthocyanins represent a major group of polyphenols; they exhibit these activities:

anti-atherosclerotic

antihypertensive

antithrombotic

anti-inflammatory

anticancer

beneficial effects on endothelial function and oxidative stress

Weight Management

Metabolic syndrome and its conditions such as obesity have been classed as a significant health problem.

Preventive medicine, which focuses on modifiable cardiovascular risk factors, including diet, plays a special role. A diet rich in fruits and vegetables has documented health benefits, mainly due to the polyphenolic compounds it contains.

Studies show that anthocyanins are effective compounds that can be used in both the prevention and treatment of metabolic syndrome.

Increased consumption of anthocyanin-rich foods may contribute to the maintenance of normal body weight and modulation of the lipid profile in adults.

Why Choose Organic..

What’s more, if you want to maximise the antioxidant benefits from blueberries, go organic!

A recent study has directly compared the total antioxidant capacity of organically grown versus non-organically grown highbush blueberries. It found significantly higher concentrations of total phenol antioxidants and total anthocyanin antioxidants in the organic blueberries, as well as significantly higher total antioxidant capacity.

Brassica vegetables are rich sources of bioactive compounds, such as glucosinolates (GSLs), polyphenols, anthocyanins, ascorbic acid, carotenoids, and tocopherols.

The availability of many bioactive substances such as vitamins, polyphenols, sulfides, glucosinolates and antioxidants makes broccoli consumption important in daily diet regularly.

Why choose spouts – In general nutrients are found in higher concentrations at the sprout and microgreen stage than in the respective adult edible plant organs.

Microscale Brassica vegetables (sprouts, microgreens, and baby leaves) of broccoli and kale are good sources of health-promoting phytochemicals with high antioxidant capacities.

Among five of the microgreen species of the Brassicaceae family, broccoli had the highest polyphenol, carotenoid, and chlorophyll contents, as well as strong antioxidant power when compared to mustard, rocket salad, watercress and daikon.

As with Kale sprouts, Broccoli sprouts are a source of high levels of glucoraphanin, and their metabolites isothiocyanates, which creates sulforaphane – a phytochemical compound which accelerates the body’s ability to detoxify from various pollutants.

Sulforaphane is an isothiocyanate occurring in stored form as glucoraphanin in cruciferous vegetables such as cabbage, cauliflower, and kale, and at high levels in broccoli especially in broccoli sprouts.

Extensively investigated for its health benefits, it has been shown that sulforaphane may protect against various types of cancer, may also decrease the risk of cardiovascular disease, and help in autism and osteoporosis.

With growing evidence that the phytochemical compound known as sulforaphane in these green leafy vegetables is found to be effective in preventing and treating various cancers such as prostate cancer, breast cancer, colon cancer, skin, urinary bladder and oral cancers, so much so that researchers have named it as “Green chemoprevention.” 

Carrots (Daucus carota L.) have been cultivated for more than 1,000 years and are a multi-nutritional food source.

They are an important root vegetable, rich in natural bioactive compounds, which are recognised for their nutraceutical effects and health benefits.

Carrots contain a high quantity of antioxidant compounds, such as carotenoids, including lutein and lycopene. Carotenoids from carrots can increase resistance to oxidative stress, believed to be part of the aging process.

Beta-carotene is the major carotene present in these roots – a powerful antioxidant and a nutrient involved in all of the functions of vitamin A, such as eye health, reproduction, maintenance of epithelial integrity, growth and development.

Carrots are a good source of:

thiamin

niacin

folate

vitamin B6

manganese

dietary fibre

carotenes

vitamin A

vitamin C

vitamin K

potassium

poly-acetylene antioxidant, falcarinol

Ancient Egyptians have known the benefits of sprouted seeds and microgreens since around 3000 B.C. These sprouts now becoming increasingly popular worldwide as functional and nutraceutical foods.

Sprouted seeds and microgreens are often more nutrient-dense than ungerminated seeds or mature vegetables.

They have great potential to diversify and enhance the human diet and address nutrient deficiencies due to their high content of phytochemicals.

Along with broccoli, cabbage and kale, cauliflower is another member of the cruciferous vegetable family with many health-promoting properties (polyphenols, glucosinolates) and phytochemical compound known as sulforaphane.

Phytochemical rich they a good source of :

natural antioxidants

essential vitamins

carotenoids

fibre

minerals

phenolic compounds

Cranberry is abundant in nutritional components with many bioactive compounds with antioxidant properties.

Cranberries are up there on the list of the best fruit and vegetable sources of antioxidants.

They have a vast array of other nutrients, including:

digestion-aiding enzymes

polyphenols such as phenolic acids, anthocyanins and flavonoids,

one of the few fruits high in proanthocyanidins

Proanthocyanidins (PACs) are linked to many health benefits. In particular, they are believed to be related to prevention of UTIs. The special structure of these PACs acts as a barrier to bacteria that might otherwise latch on to the urinary tract lining.

Cranberry’s nutrients also includes:

dietary fibre

protein

vitamin B1

vitamin B2

vitamin B3

vitamin B5

vitamin B6

vitamin B9

vitamin A

vitamin C

vitamin E

vitamin K

calcium

iron

magnesium

manganese

phosphorus

potassium

sodium

zinc

copper

selenium

A recent study of over 57,000 people in Denmark found cabbage was one of two vegetable types fused as a mainstay for prevention of type 2 diabetes.

In this large-scale study, adults who closely followed the Healthy Nordik Food Index were found to have the lowest incidence of type 2 diabetes.

Nutrient rich, researchers have now identified nearly 20 different flavonoids and 15 different phenols in cabbage with antioxidant activity.

Good antioxidant source with vitamins C and E, carotenoids and antioxidant enzymes such as catalase, superoxide dismutase (SOD) and peroxidase

Polyphenols and the sulfur-organic compounds exert antimutagenic action

Rich in glucosinolates

The beneficial effects of Brassica vegetables on human health have been linked to phytochemicals that:

prevent oxidative stress

induce detoxification enzymes

stimulate immune system

decrease the risk of cancers

Kale (Brassica oleracea var. acephala) is another cruciferous vegetable that has gained ´superfood´ status.

Kale is a lutein-rich food – a carotenoid nutrient. Among the carotenoids, lutein is perhaps best known for its role in eye health.

A recent study on African-American women has shown decreased likelihood of glaucoma (an eye problem usually caused by increased pressure within the eye) when dietary intake of kale reaches higher intake levels.

In this case, “higher intake levels” were defined as any levels exceeding at least one half-cup serving per week.

Another recent study analysed the combination of kale with lentils and found this food combination to be especially complementary in providing us with nutrient-richness.

Brassica vegetables contain numerous micronutrients, such as antioxidants, carotenoids, glucosinolates, polyphenols, vitamins, and minerals important to human health.

Available data indicate that kale is rich in:

several vitamins (A, K, C, and probably folate)

essential minerals (potassium, calcium, magnesium)

dietary fibre

Kale Sprouts

Sprouted seeds and microgreens are often more nutrient-dense than ungerminated seeds or mature vegetables.

Most edible seedlings of Brassica vegetables, including kale sprouts and kale microgreens, are packed with vitamin C.

Kale sprouts are also notable for their high levels of glucosinolates, and more importantly, their metabolites isothiocyanates (see broccoli sprouts & cauliflower sprouts above).

The Lacuma has been used as a traditional remedy in South America for centuries. This ancient fruit was known as the ‘Gold of the Incas’ .

Nutrient rich, Lacuma provides:

both soluble and insoluble fibre

a variety of antioxidants (including high levels of vitamin C, polyphenols and carotenoids)

is helpful in terms of keeping blood sugar levels stable by improving insulin sensitivity and preventing blood sugar spikes

Spinach (Spinacia oleracea L.) is widely regarded as a functional food.

Spinach has been used traditionally for ethnomedical therapy of obesity, inflammation of lungs, lumbago, flatulence, and treatment of urinary calculi.

Spinach has such a diverse nutritional composition, including vitamins and minerals, phytochemicals and bio-actives that means it can promote health beyond basic nutrition.

Spinach’s diverse nutrient profile contains:

vitamins A, B2, B6, B9 C, E and K

lutein lutein

magnesium

manganese

folate

betaine

iron

calcium

potassium

folic acid

copper

protein

phosphorus

zinc

niacin

selenium

omega 3 oils

recently, opioid peptides called rubiscolins have also been found in spinach

Spinach-derived phytochemicals and bioactives are able to:

scavenge reactive oxygen species and prevent macromolecular oxidative damage

modulate expression and activity of genes involved in metabolism, proliferation, inflammation, and antioxidant defence

curb food intake by inducing secretion of satiety hormones

These biological activities contribute to the anti-cancer, anti-obesity, hypoglycemic, and hypolipidemic properties of spinach.

Pharmacological and phytochemical studies of the spinach plant including bio-actives, support its uses in traditional medicine. Alongside its traditional use, spinach is one to watch for future trends.

Tomato is a wonder fruit fortified with health-promoting phytochemicals that are beneficial in preventing important chronic degenerative disorders.

The health promoting bioactivities of tomatoes make them a useful ingredient in the development of functional foods.

Tomato is a good source of:

phenolic compounds (phenolic acids and flavonoids)

carotenoids (lycopene, α, and β carotene)

vitamins

glycoalkaloids (tomatine)

Tomatoes also contain:

vitamin C

potassium

folate

vitamin K

vitamin E (Alpha Tocopherol)

thiamin

niacin

vitamin B6

magnesium

phosphorus

copper

dietary fibre

vitamin A

manganese

Tomato’s bioactive activities include:

antioxidant

anti-mutagenic

anti-proliferative

anti-inflammatory

anti-atherogenic

The protective role of the tomato against various degenerative diseases is known throughout the world. Intake of tomato is inversely related to the incidence of cancer, cardiovascular diseases, ageing and many other health problems.

In particular, tomatoes are recognised for their high antioxidant content, including a rich concentration of lycopene.

Researchers have recently found an important connection between lycopene, its antioxidant properties, and bone health.

A study was designed in which tomato and other dietary sources of lycopene were removed from the diets of post-menopausal women for a period of 4 weeks, to see what effect lycopene restriction would have on bone health.

At the end of 4 weeks, women in the study started to show increased signs of oxidative stress in their bones and unwanted changes in their bone tissue. The study investigators concluded that removal of lycopene-containing foods (including tomatoes) from the diet was likely to put women at increased risk of osteoporosis. They also argued for the importance of tomatoes and other lycopene-containing foods in the diet.

Kelp (Ascophyllum nodosum) seaweed, is a large, brown algae in the family Fucaceae.

Our nutrient rich kelp is sourced from the Scottish Outer Hebrides and is high in terms of iodine levels – typically 700mcg iodine per 1g.

Of the three groups of seaweeds, brown seaweeds are known to contain more bioactive components than either red and green seaweeds.

Among the different brown seaweed species, Ascophyllum nodosum and Fucus vesiculosus also have the highest antioxidant values and highest total phenolic content.

Ascophyllum nodosum is rich in:

macro-nutrients (e.g. nitrogen, phosphorus, potassium, calcium, magnesium, sulphur)

micro-nutrients (e.g. manganese, copper, iron, zinc etc)

it is also host to highly beneficial cytokinins, auxin-like gibberellins, betaines, mannitol, organic acids, polysaccharides, amino acids, antioxidants and proteins

Owing to their many biological and physiological activities and great potential for health benefits, brown seaweeds are successfully used in some nutraceuticals and functional foods for treating metabolic syndrome comorbidities.

Spirulina, a cyanobacteria commonly referred to as a blue-green microalgae, is one of the oldest lifeforms on Earth and considered as a valuable additional food source.

Spirulina grows in both fresh and saltwater sources and is known for its high protein and micronutrient content:

It contains between 55 – 70% protein (more than beef, chicken & soybeans)

8 essential and 10 non-essential amino acids

gamma-linolenic acid (GLA)

beta-carotene

linoleic acid

arachidonic acid

vitamin K

pantothenic acid

magnesium

potassium

thiamin

riboflavin

niacin

iron

copper

manganese

nucleic acids RNA and DNA

chlorophyll

phycocyanin (a pigment protein complex found only in blue-green algae)

Spirulina’s Potential..

Numerous in vivo evidence has provided support for the brain health potential of spirulina, highlighting antioxidant, anti-inflammatory, and neuroprotective mechanisms.

Preliminary clinical studies have also suggested that spirulina can help to reduce mental fatigue, protect the vascular wall of brain vessels from endothelial damage and regulate internal pressure, thus contributing to the prevention and/or mitigating of cerebrovascular conditions. 

Spirulina has been studied for its effects on weight loss and blood lipids. Studies support the benefits of spirulina for reducing body fat, waist circumference, body mass index and appetite and shows that spirulina has significant benefits for improving blood lipids.

Chlorella is an edible, single-cell marine algae (a sea-moss or sea lettuce) – a microalgae with biological and pharmacological properties important for human health.

Nutrient rich, chlorella has a long history of use as a food source and contains:

chlorophyll

vitamin B12

beta-carotene

lutein

astaxanthin

polyunsaturated fatty acids, rich in omega-6, 7, 9 and 13 fatty acids

19 amino acids (including the 8 essential amino acids)

polysaccharides

calcium

iron

selenium

zinc

Chlorella’s Potential..

The commercial cultivation of microalgae began in the 1960s and Chlorella was one of the first target organisms. It’s long been considered a potential source of renewable energy, an alternative for phytoremediation, and more recently, as a growth and immune stimulant.

Clinical trials have suggested that chlorella supplementation can ameliorate hyperlipidemia and hyperglycemia, and protect against oxidative stress, cancer and chronic obstructive pulmonary disease.

Chlorella’s fatty acid profile has shown to be rich in omega-6, -7, -9, and -13 fatty acids, is clear indication that it could serve as a good source of nutrition when incorporated in diets.

The profile also showed that the main fatty acid composition suggests that it might even be a potential candidate for biodiesel production.

Nettles (Urtica, family Urticaceae) have been used for centuries in traditional medicine. Commonly consumed in South Africa, Europe and Asia, Nettle is used in traditional medicine to treat a variety of ailments.

The growing popularity of nutraceuticals has led to a greater demand for the identification of new plants that are both nutritional and medicinal.

Welcome Nettle – it contain a significant number of biologically-active compounds.

Extracts from the aerial parts of nettles are rich sources of polyphenols, while the roots contain oleanol acid, sterols and steryl glycoside.

Nettle leaves are rich sources of terpenoids, carotenoids and fatty acids, as well as of various essential amino acids, chlorophyll, vitamins, tannins, carbohydrates, sterols, polysaccharides, isolectins and minerals.

Nettle is a source of:

chlorophyll

vitamins (including vitamin C)

serotonin

histamine

acetyl-choline

minerals including iron, calcium & silica

Nettle’s Potential..

Studies provide scientific validation for the ethno-medicinal use of nettles and supports their consumption, which highlights their potential as nutraceuticals.

Due to the variety of phytochemicals and their proportions they contain make nettles suitable for a range of possible applications, including:

functional food

dietary supplements

pharmacological formulations

Despite these benefits, the nettle is still an underestimated plant source. Research continues on the nettle plants focusing on the possibilities for transforming a common weed into a commercial plant with a wide range of applications.

In particular special attention is being paid to the antimicrobial activity of the active compounds in nettles.

Flaxseed

While most plant foods contain phytonutrients called lignans, researchers now rank flaxseeds as the number 1 source of lignans in the human diet.

Lignans are unique fibre-related polyphenols that provide us with antioxidant benefits, fibre-like benefits, and also act as phytoestrogens.

Flaxseeds contain about 7 times as many lignans as the closest runner-up food (sesame seeds).

They contain about 338 times as many lignans as sunflower seeds, 475 times as many as cashew nuts, and 3,200 times as many lignans as peanuts.

Flaxseeds are also high up on our list of antioxidant-rich foods.

When flaxseeds are compared with other commonly eaten foods in terms of their total polyphenol content (polyphenols are a very important group of antioxidants), flaxseeds rank 9th among 100 commonly eaten foods.

The antioxidant benefits of flaxseeds have long been associated with prevention of cardiovascular diseases and have recently also been tied to decreased insulin resistance.

Parsley

Parsley (Petroselinum crispum) is a bright green, leafy species of Petroselinum in the family Apiaceae, and widely cultivated as a herb.

Nutrient rich, Parsley contains:

vitamins A, C & E

bioflavonoids

iron

folic acid

volatile oils

coumarins

flavonoids

chlorophyll

manganese

calcium

potassium

Barley Grass & Pre-Sprouted Activated Barley

Barley grass is one of the green grasses with high levels of vitamins and minerals, including:

chlorophyll – natural detoxifier that rids the intestines of stored toxins

potassium

calcium

magnesium

iron

copper

phosphorus

manganese

zinc

beta carotene

B vitamins B1, B2, B5, B6 and folic acid

vitamin C

Barley grass is said to have:

30 times more vitamin B1 and 11 times the amount of calcium than there is in cow’s milk

6.5 times as much carotene and nearly 5 times the iron content of spinach

close to 7 times the vitamin C in oranges

4 times the vitamin B1 in whole wheat flour

80 micrograms of vitamin B12 per 100 grams of dried barley plant juice

protein – barley grass, at the time it is harvested to make juice, is about 45% protein. It has almost twice as much protein as an equivalent amount of wheat germ and about five times the minerals of animal protein (and without the fat of animal proteins)

enzymes – (barley grass is believed to contain up to 1,000 of them) are the necessary regulators of the body, without them our cells could not function and we would perish.

one of the highest natural levels of enzyme SOD (superoxide dismutase), which is a powerful antioxidant that protects the cells against toxic free radicals, believed to be a primary culprit in aging.

Pre-Sprouted Barley

Pre-sprouted barley utilises the latest patented scientific food technology, whereby all the natural active enzymes and nutrients in the barley grain are captured just prior to sprouting (the most nutrient- and enzyme-rich stage).

This pre-sprouting stage provides access to a wide variety of vitamins, minerals, amino acids and essential fatty acids.

Turmeric

Turmeric (Curcuma longa) part of the ginger family, Zingiberaceae.

This spice contains:

curcumin (its yellow pigment)

dietary fibre

volatile oil

vitamins (including vitamin C & vitamin B6)

minerals (including potassium, calcium, iron & magnesium)

Wheat Grass

Wheat grass has such a high nutrient-to-calorie ratio that it is considered to be a complete food in itself – or ‘superfood ‘

In fact, one pound of fresh wheat grass is equivalent in nutritional value to 23 pounds of fresh garden vegetables!

One of the main reasons for the excellent nutritional value of wheat grass is the presence of chlorophyll, (powerful phyto-chemical) formed in plants in the presence of sunlight, by the process of photosynthesis.

Wheat grass is a very good source of:

vitamins (including vitamin A, all the B vitamins, vitamin C, vitamin E and vitamin K)

minerals (including iron, phosphate, boron, copper, selenium, calcium, magnesium, potassium, chromium, manganese, phosphorous, silicon and zinc).

chlorophyll (contains up to 70%)

dietary fibre

complete plant protein

natural enzymes

Wheat grass contains a high number of beneficial exogenous enzymes (enzymes not made in the human digestive system) to support an efficient digestion: oxidase, lipase, protease, amylase, catalase, peroxidase, tranhydrodinase and superoxydismutase (SOD).

Quinoa

Quinoa is a high protein grain included to support the amino acid profile of the pre-sprouted barley and wheatgrass.

Alfalfa

Alfalfa is rich in vitamins and minerals such as pro-Vitamin A (B-carotene), B6, C, D, E, K, P.

Alfalfa yields 10 times more mineral value than an average grain. It also contains chlorophyll and contains 8 essential enzymes.

Reishi Mushroom

With the Japanese name Reishi or Mannetake (10,000 year mushroom), the Chinese name Ling Zhi (spirit mushroom – mushroom of spiritual potency).

Also known as the ‘mushroom of immortality’ of Chinese legend because it has been linked to anti-aging and longevity, as well as detoxification, anti-inflammatory actions, energy boosting, immunity and more.

Nutrient rich, Reishi contains active polysaccharides, as well as triterpenoid compounds (primarily ganoderic and lucidenic acids).

Cordyceps Mushroom

Some of the most interesting potential health benefits of cordyceps include its ability to support respiratory health, increase oxygen uptake, boost heart health, detoxify the body, slow the aging process, increase energy and improves the immune system.

Shiitake Mushroom

Shiitake (Lentinus edodes ) are widely eaten as a food and used in herbal preparations in the Far East and South America.

They have more recently grown in popularity in the West and contain triterpenes, polysaccharides and lentinan.

Enzyme blend

Proteases are digestive enzymes that break proteins down into amino acids.

Amylase is a digestive enzyme essential for our digestion of carbohydrates, as amylase breaks down starches into sugars.

Bromelain is a protein-digesting enzyme mixture derived from the stem, fruit, and juice of the pineapple plant.

Cellulase enzymes produced primarily by fungi, bacteria, and protozoans that catalyze cellulolysis, the decomposition of cellulose and some related polysaccharides.

Lactase is a type of enzyme that breaks down the sugar, lactose,
found in dairy products.

Papain is a proteolytic enzyme extracted from the raw fruit of the papaya plant. Proteolytic enzymes help break proteins down into smaller protein fragments called peptides and amino acids.

Lipase is the enzyme responsible for the breakdown of fats that we consume. Specifically, lipase breaks fats into fatty acids and glycerol (simple sugar alcohol).

Results may vary from person to person.

Store in a cool dry place, out of the reach of children.

Best before date: see base of container.

Caution: Do not exceed the recommended daily intake. 

A food supplement should not be used as a substitute for a varied, balanced diet and healthy lifestyle.

Always consult your GP before taking food supplements if you are taking medication or have an existing medical condition.

If you feel unwell, stop taking this product immediately and seek medical advice.

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