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Optimum Health Essentials Essential nutrition for optimal health in an herbal green food base
Recognized as one of the Top
Multi-Vitamins
Optimum Health Essentials™ provided by Nutrition Dynamics, Inc., is a comprehensive, highly concentrated vitamin-mineral-trace element daily supplement containing more than 50 nutritional ingredients, all in a special herbal green food base. Its formula is carefully balanced to provide the essential nutrients for optimal health. Optimum Health Essentials™ is also a potent antioxidant formula that includes beta-carotene, vitamin C, vitamin E, selenium, L-cysteine/N-acetyl-L-cysteine, Pycnogenol®, Ginkgo biloba, and red wine proanthocyanidins.
FUNCTIONS Optimum Health Essentials™ has been carefully developed to contain the right proportions of vitamins, minerals, trace elements, and other nutrients without danger of toxic build-up or other side effects. Each ingredient is selected in consideration of its absorbability, competitive relationship with other nutrients, allergenic potential, and long-term safety. Certain nutrients such as beta-carotene, vitamin C, vitamin E, and B-complex vitamins are included in high-potency amounts because of the vital roles they play in antioxidant protection, energy production, the maintenance of healthy blood cells, the nervous system, hormonal balance, and more. Minerals and trace elements are provided in their safest and most bioavailable forms.
INDICATIONS
Seven Tablets Contain:
Green Tea Extract
(dry)................ 50. mg
RNA............................................ 5,000. mcg Selenium.................................... 200. mcg (Organic Selenium in Krebs† Cycle and Kelp) Copper (Amino Acid Chelate)............. 2. mg Molybdenum (Krebs†).................. 100. mcg Vanadium (Krebs†)........................ 50. mcg Boron (Aspartate/Citrate Complex)............ 1.5. mg Trace Elements................ approx. 100. mcg (from Sea Vegetation) L-Cysteine/N-Acetyl-L-Cysteine.. 200. mg L-Methionine................................ 12.5. mg Glutamic Acid HCl.......................... 25. mg Betaine HCl................................... 150. mg †Krebs=Citrate, Fumaratre, Malate, Glutarate and Succinate Complex Plus: Pycnogenol®.................................... 25. mg Red Wine Proanthocyanidins.............. 50. mg Ginkgo biloba................................... 40. mg (24% total ginkgoflavonglycosides and 6% total terpenes) Ginseng (Siberian)............................. 25. mg Echinacea purpurea............................ 25. mg Echinacea angustifolia......................... 25. mg Garlic (Pure-Gar®, Odorless).............. 100. mg Green Papaya Extract (dry)................. 100. mg Beet Extract (dry)................................ 50. mg Apple Pectin........................................ 50. mg Bromelain (Pineapple 2,000 GDU/gm)................... 50. mg Rose Hips.......................................... 100. mg Lemon Bioflavonoids........................... 100. mg Rutin.................................................. 25. mg Hesperidin.......................................... 10. mg
SUGGESTED USE
SIDE EFFECTS REFERENCES Giovannucci E, Stampfer MJ, Colditz GA, et al. Multivitamin use, folate, and colon cancer in women in the Nurses' Health Study [see comments]. Ann Intern Med 1998;129:517-24.Hughes DA. Effects of dietary antioxidants on the immune function of middle-aged adults. Proc Nutr Soc 1999;58:79-84.Johnson K, Kligman EW. Preventive nutrition: an 'optimal' diet for older adults. Geriatrics 1992;47:56-60.Kelly GS. Nutritional and botanical interventions to assist with the adaptation to stress. Altern Med Rev 1999;4:249-65. Miranda MS, Cintra RG, Barros SB, et al. Antioxidant activity of the microalga Spirulina maxima. Braz J Med Biol Res 1998;31:1075-9. Mukhtar H, Ahmad N. Tea polyphenols: prevention of cancer and optimizing health. Am J Clin Nutr 2000;71:1698S-1702S. Prior RL, Cao G. Antioxidant capacity and polyphenolic components of teas: implications for altering in vivo antioxidant status. Proc Soc Exp Biol Med 1999;220:255-61. Shobana S, Naidu KA. Antioxidant activity of selected Indian spices . Prostaglandins Leukot Essent Fatty Acids 2000;62:107-10. van Poppel G, Verhoeven DT, Verhagen H, et al. Brassica vegetables and cancer prevention. Epidemiology and mechanisms. Adv Exp Med Biol 1999;472:159-68. Weisburger JH. Approaches for chronic disease prevention based on current understanding of underlying mechanisms. Am J Clin Nutr 2000;71:1710S-1714S.
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