Our ingredients

Acacia fiber is a readily soluble fiber that serves as a breeding ground for intestinal bacteria. An adequate supply of fiber is important not only for the transport of food in the intestine, but also for the multiplication of beneficial intestinal bacteria.

This ingredient ensures the proper growth of bifidobacteria and lactobacilli in the intestine and has a positive effect on the activity of colon bacteria. Especially in an unhealthy, fatty diet, acacia fiber can be used to stimulate the intestines’ prestige and positively support the intestinal flora.

It’s a natural vitamin bomb. Barbados cherry, or acerola, is almost synonymous with vitamin C, and it has much more.

Acerola is a great source of β-carotene (provitamin A), folic acid and other B vitamins (B1, B2, B3, pantothenic acid) and vitamin E, vitamin K and minerals: calcium, iron, manganese, phosphorus, magnesium, potassium, zinc and sodium. Provides malic acid, protein and unsaturated fatty acids. Let’s not forget about antioxidants – carotenoids (not only beta-carotene, altogether as many as 17 different types), polyphenols, anthocyanins, flavonoids (antioxidants).

Amino acids are the basic building block of all proteins. They play not only a building role, but also a regulatory one, influencing the activity of many enzymes, hormones, specialized cells or even molecules that transmit various signals in the body.

There are 20 types of protein amino acids that can be classified in many ways. One of the most important division criteria is whether they are synthesized in our body.

On this basis, we can distinguish:

• Endogenous amino acids, i.e. synthesized in the right amount to meet the daily demand. This group includes alanine, aspartic acid, glutamic acid, glycine and proline. Some scientists also include histidine, arginine, serine, cysteine ​​and tyrosine in this class, which other researchers refer to as relatively essential amino acids. The word “relative” in this case means that their amount produced in the body in certain people (e.g. athletes) or adolescents) may not be sufficient.
• Essential amino acids (EAA – Essentials amino acids), i.e. those that the body is unable to synthesize on its own. In this case, it is extremely important to provide them with food every day. This group includes isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine.

While supplements containing branched chain amino acids (BCAA) have been breaking popularity records for several years and are widely described and discussed in the trade press, blogs or internet forums, little is said or written about preparations containing essential amino acids. Meanwhile, it is an adequately high supply of EAA that is necessary to induce muscle hypertrophy, and the deficit of at least one of them leads to the inhibition of growth processes.

Apple is a fruit extremely rich in fiber (consisting of soluble pectins and an insoluble fraction). The soluble fiber fraction produces beneficial bacterial strains in the intestines, thus protecting health, especially immunity. The natural fiber contained in apple increases the feeling of fullness, therefore it significantly accelerates weight loss and lowers the glucose content in the blood.

Fiber stimulates intestinal peristalsis, and also accelerates and stimulates the process of excreting food mass. It also has a beneficial effect on the functioning of the entire digestive system, so it should be a basic element of a healthy, balanced diet. This is also evidenced by the fact that the natural apple fiber minimizes the absorption of cholesterol and triglycerides and is a great prebiotic actively participating in the development and functioning of the intestinal microflora, thus creating a natural basis for probiotic bacteria.

Ashwagandha grows in arid tropical and subtropical climates – in South Africa, Sri Lanka, China and India, where it has been used in Ayurvedic herbal blends for centuries. The main herbal material used in dietary supplements is the root, although natural medicine uses all parts of the plant: leaves, flowers, seeds and fruits.

Each part of the plant contains many chemical compounds that have an active effect on the human body:

• withanolides – greetings contain over 40 kinds; these compounds are characterized by the possibility of modulating the intensity of inflammation,
• alkaloids – one of the main active substances synthesized by plants; about 12 types of them have been detected in ashwaganda,
• sitoinosides – present mainly in ashwagandha root; have antioxidant and anti-stress properties,
• flavonoids – substances that play the role of dyes and regulators of physiological processes in plants; those present in ashwaganda in laboratory tests show the activity of limiting the growth of pathogenic microorganisms.

In addition, it has amino acids and antioxidants in its composition – reducing free radicals.

The key ingredients of barley are proteins, vitamins and minerals. Barley protein has 18 out of 22 amino acids, including all eight essential amino acids that the body cannot make on its own. Barley grass provides us, among others sodium, iron, calcium, magnesium, potassium, copper and zinc as well as vitamin A called Beta-carotene, vitamin B1 (thiamine), vitamin B2 (riboflavin), vitamin B3 (niacin), vitamin B6 (pyridoxine) and important especially for vegetarians vitamin B12, vitamin C, vitamin E, folic acid, chlorophyll.

If we can say that there are substances that prolong our youth, they are antioxidants. The most valuable antioxidant enzymes present in barley grass include SOD – antioxidant superoxide dismutase. SOD – the level of which decreases with age, as in coenzyme Q10. It has a very strong antioxidant effect, strengthens defense mechanisms, neutralizes free radicals, extends the life of cells and accelerates their regeneration.

Beet, which usually seems like an inconspicuous vegetable, is a rich source of minerals such as magnesium, potassium, zinc, iron and phosphorus, and two little-known elements – cesium and rubidium. The beetroot’s composition is also supplemented with B vitamins, vitamin C, vitamin A, vitamin E, vitamin K, dietary fiber, antioxidants and folic acid. Red beetroot powder is a good source of manganese and contains betaines, which can reduce homocysteine levels, a homologue of the naturally occurring amino acid cysteine.

Beets owe their healing properties primarily to the huge amount of anthocyanins and flavonoids, i.e. dyes: betaine and choline. The pigments contained in the beetroot have antioxidant properties that support metabolism, which removes harmful toxins from the body. Most of the nutrients of beetroots are found in the pressed juice, as cooked beetroots lose most of their nutrients.

Hawaiian black salt has an antitoxic effect – it removes harmful substances and unnecessary metabolic products from the body. It is a powerful antioxidant that inhibits the development of harmful free radicals. It supports the body in diseases of the digestive system, such as flatulence or abdominal pain. Due to the content of magnesium, Hawaiian black salt is recommended for people struggling with high blood pressure and heart disease. It is worth mentioning that this element also strengthens the skeletal system and brings relief in situations of strong stress.

The composition of Hawaiian salt also includes calcium – a mineral responsible for the proper development of bones and teeth. That is why this type of salt should be especially used by people who are at increased risk of developing osteoporosis. A characteristic ingredient of Hawaiian black salt is also active carbon, which has antibacterial properties and prevents stomach aches.

Nutritionists recommend including this vegetable in the diet, among others due to its high protein content and low fat content. Fiber gives a feeling of fullness after a meal and facilitates the work of the intestines. It is a highly nutritious vegetable with a relatively low calorie content.

Broad beans contain significant amounts of iron, magnesium, and copper, as well as 177 mg of folate per 100 grams (44% of the daily requirement for this ingredient). It is a source of vitamins such as: vitamin C, thiamine (vitamin B1), riboflavin (vitamin B2), niacin (vitamin B30), pantothenic acid, vitamin B6, folic acid, vitamin A, vitamin K and minerals such as: calcium, iron , magnesium, phosphorus, potassium, sodium, zinc.

The carrot root is a natural treasury of many nutrients. This vegetable is rich in vitamins B1 (thiamine), vitamin B2 (riboflavin), vitamin B6, folic acid, vitamin C, vitamin D, vitamin E, vitamin K, nicotinic acid and flavonoids. Additionally, there is a rich set of carotenoids: β-carotene, α-carotene, γ-carotene, lycopene, cryptoxanthin, lutein, their partial metabolites: β-apokarotenoids, as well as xanthophylls, including violaxanthin.

For everyone who cares about their beauty and body shape, carrots provide important minerals such as calcium, iron, phosphorus, copper, zinc, magnesium, sodium, iodine and potassium – these are the factors that give us a firm body, beautiful complexion and long-lasting tan, as well as healthy and strong hair and nails.

It provides the body with B vitamins, as well as vitamins A, C and E, amino acids, chlorophyll, omega-3 fatty acids and nucleic acids. It also contains numerous minerals: iron, calcium, potassium, magnesium, zinc, manganese, phosphorus, selenium and iodine. Particularly vegans and vegetarians, as well as people who are slimming or struggling with anemia, should include it in their diet.

Content in 100g of the product: unsaturated fatty acids – 225mg, saturated fatty acids – 50mg, nucleic acids (RNA / DNA) – 30%, chlorophyll – 3.6g, xanthophyll – 425mg, inositol – 89mg, iron – 225mg, calcium – 341mg, potassium – 885mg, magnesium – 373mg, zinc – 4.1mg, manganese – 5.7mg, selenium – 7mcg, sodium – 15.4mg, copper – 0.16mg, iodine – 0.5mg, beta-carotene – 86.8mg, carotene – 124mg, folic acid – 1.2mg, vitamin B1 – 1.9mg, vitamin B2 – 4.6mg, vitamin B3 – 20mg, vitamin B6 – 1.4mg, vitamin B12 – 0.6mg, vitamin C – 59mg, vitamin E – 5.7mg, arginine – 3.6g, lysine – 3.46g, histidine – 1.26g, phenylalanine – 3.03g, tyrosine – 2.22g, leucine – 5.08g, isoleucine – 2.39g, methionine – 1 41g, valine – 3.75g, alanine – 4.65g, glycine – 3.35g, proline – 2.61g, glutamic acid – 5.93g, serine – 2.15g, threonine – 2.63g, aspartic acid – 5 , 08g, tryptophan – 1.35g, cysteine ​​- 0.69g, ornithine – 0.06g and CGF (chlorella growth factor) – 5%.

It is a product that contains over 300 different ingredients. These include, among others: fatty acids that form the so-called cocoa butter (mainly oleic, stearic and palmitic butter), vitamins, minerals, methylxanthines (theobromine and caffeine) or amino acids (tryptophan, tyramine, serotonin) [1]. Cocoa is also rich in polyphenols – their total dry matter content is as high as 10-20%. In 100 g of cocoa extract, we can find 1400 mg of flavonols and procyanidins, which is approx. 14 times more than, for example, in apples [2].

The vitamins with the highest share in cocoa include niacin and riboflavin (generally B vitamins). The most common minerals are: magnesium, iron, potassium, calcium, phosphorus and zinc. 100 g of powder contains about 230 kcal, 20 g of protein, 14 g of fat and 58 g of carbohydrates, including 37 g of fiber [3].

Cocoa without sugar is characterized by a low glycemic index (IG = 20) k

The nutrients of cocoa include: dietary fiber, saturated fatty acids, monounsaturated fatty acids, polyunsaturated fatty acids, sodium, potassium, calcium, phosphorus, magnesium, iron, zinc, copper, manganese, selenium, vitamin A, vitamin E, riboflavin, niacin, vitamin B6, folates.

Coconut milk is a source of amino acids, potassium, phosphorus and magnesium. It contains large amounts of protein and fiber, and is also a great source of easily digestible calcium. It also contains saturated fatty acids valuable for our body. The fats in coconut milk are a great source of energy, which is why these products are recommended for athletes and vegetarians. The composition of coconut milk also includes lauric acid, which has a positive effect on the immunity of our body. It is extremely valuable and, apart from coconut, it is also found in mother’s milk. After entering our body, it transforms into monolaurin – it has antibacterial and antiviral properties.

Despite the high fat content, this product is not contraindicated in a reduction diet. As you know, the main cause of overweight and obesity is a positive energy balance. In addition, some specialists believe that coconut milk can support the weight loss process, thanks to the fact that fatty acids from the gastrointestinal tract go directly to the liver, where they are converted into energy – thus they do not accumulate in adipose tissue.

Coenzyme Q10, also known as vitamin Q, is a component that allows the proper functioning of tissues and the most important internal organs. Its presence is especially important for the organs that need it most to function properly, such as the heart muscle and skeletal muscles. Its main property is to ensure adequate energy production in the mitochondrion of each cell. In addition, coenzyme Q10 has an antioxidant effect, which allows the aging process to be delayed. Antioxidation is also important to maintain the proper structure of cells and tissues of the human body. Its deficiency could lead to changes in their DNA code and, as a consequence, to mutations, for example into cancer cells.

Coenzyme Q10 is used in the treatment of diseases related to damage to the mitochondria and those where the amount of the mitochondrial coenzyme is decreasing. The heart, brain, liver and muscles have high energy requirements, so they need the highest amounts of ubiquinone. Mitochondrial coenzyme levels and synthesis decline with age, and the decline in this amount may be tissue specific. Hence the use of the coenzyme in the treatment of neurodegenerative diseases (Parkinson’s disease, Alzheimer’s disease, multiple sclerosis, Huntington’s chorea).

The beneficial effect of coenzyme Q10 was also confirmed in cardiomyopathies, circulatory failure, arterial hypertension, ischemic heart disease, arrhythmia, atherosclerosis, diabetes, obesity, periodontopathies (periodontal diseases, e.g. parodontosis). Compensating for deficiencies in old age may slow down the aging process. It is sometimes used in poisoning and to increase the physical efficiency of the body. Ubiquinone deficiencies occur as a result of physiological processes (coenzyme synthesis decreases with age) or pathological processes: cardiomyopathy, hypertension, poisoning, infections, as a result of exposure to ionizing radiation, long-term use of anti-cancer drugs or cholesterol-lowering drugs (statins), as a result of malnutrition.

The pharmaceutical raw material is the root, herb, leaf and inflorescence of a dandelion. The most biologically active substances are found in the roots and leaves. The roots contain triterpenes, bitterness, phytosterols, polysaccharides (pectin and inulin), resins, organic acids (e.g. folic acid), tannins, provitamin A, vitamin C, some vitamin E and a lot of mineral salts, especially potassium, as well as phosphorus and calcium.

The leaves and flowers are rich in flavonoids, phenolic acids and carotenoids, as well as vitamins C, A and B vitamins, as well as essential oil and inulin. The most important active substances in dandelion leaves are sesquiterpene lactones such as taraxinic acid (taraxacin), triterpenes (cycloartenol), phytosterols, flavonoids. The leaves also contain many minerals (potassium, manganese, iron, calcium). The flowers contain 16-hydroxy derivatives of taraxasterols: arnidiol and faradiol. Carotenoids, flavonoids, and oil were also detected. Milk juice contains inulin, silicic acid and lactone (lacticrin), as well as B vitamins, vitamins A, C and D.

Any healthy organism must be able to process the food it receives. Processing, on the other hand, begins with the human body’s ability to digest, that is, to break down food into nutrients that can be absorbed by the human body in this form. Because solid food is not able to provide minerals and vitamins – it becomes possible only after it has been processed. This, in turn, is possible only thanks to digestive enzymes that start the process of converting food into absorbable compounds.

Some digestive enzymes are responsible for breaking down fats and proteins, others are responsible for digesting carbohydrates. Digestive enzymes break down starch, glycogen, amino acids, and cellulose. That is why it is so important to have adequate levels of all digestive enzymes.

Omega-3 and omega-6 fatty acids belong to the Essential Fatty Acids (EFAs), which are not produced by our body and therefore should be supplied with food. Replacing saturated fats with unsaturated fats in the diet helps to maintain normal blood cholesterol levels (mono- and polyunsaturated fats are unsaturated fats).

It is recommended for people who want to maintain the correct level of cholesterol in the blood, the elderly, intensively studying and practicing sports intensively. It is also recommended for school-age children due to the beneficial effect of EFAs on their growth and development. Omega-9 fatty acids have a positive effect on the lipid profile and also improve the quality of the skin.

Unlike most fatty acids, which can be synthesized by transforming other compounds, omega-3 fatty acids must be supplied with the diet. Their main sources are oily sea fish, linseed and linseed oil, vegetable oils, seeds and nuts. Omega 6 fatty acids are found mainly in vegetable oils such as sunflower, corn, hemp, rapeseed, soybean, evening primrose, borage and safflower, grape seed and wheat germ oils. Other sources include tofu, almonds, walnuts, and black currant seeds. The largest amounts of omega-9 fatty acids are found in olive oil and rapeseed oil.

Linseed is a small grain of common flax. These precious, oily grains are classified as superfoods, i.e. healthy food with valuable pro-health properties. Thanks to ingredients such as fiber, fatty acids (especially linolenic acid), phytoestrogens and antioxidants, linseed helps to restore and maintain the body’s physiological balance.

In linseed we can find, among others:

• fiber, which is more than a quarter of the weight of flax seeds, including water-soluble fiber – has a positive effect on the intestinal bacterial flora
• lignans
• lignin SDG
• omega-3 fatty acids – constitute up to 60 percent. composition of fats present in linseed, making linseed one of the richest plant sources of these acids
• plant sterols – compounds that protect against free radicals
• amino acids (including lysine, leucine, tryptophan, phenylalanine)
• minerals such as magnesium, potassium, calcium, manganese, copper, zinc and selenium
• vitamins, including folic acid, vitamin C, vitamin E, vitamin K, niacin (vitamin B3) and other B vitamins (B1, B2, B5, B6).

Ginger is rich in antibacterial, anti-inflammatory and antiviral substances. Good for colds and minor infections. Ginger contains in its rhizome a valuable oil that stimulates the secretion of gastric juices. It improves and facilitates digestion.

In addition to vitamins and minerals, the rhizome contains many active ingredients such as gingerols and shogaols. The composition also includes volatile oils (from 1-3%).

Vitamins in ginger include: vitamin C, vitamin A, vitamin K, vitamin B1 (thiamine), vitamin B2 (riboflavin), vitamin B3 (niacin), vitamin B4 (choline), vitamin B5 (pantothenic acid), vitamin B6, folates.

The minerals in ginger include: sodium, calcium, iron, magnesium, potassium, phosphorus, copper, zinc, manganese, and selenium.

Ginseng is a plant distinguished by the content of over 200 substances that have a positive effect on the body: amino acids and peptides, polysaccharides, essential oils, acids. In addition, ginseng root provides numerous vitamins and minerals, most often represented by vitamin C, vitamin E, B vitamins (B1, B2 and B12), as well as iron, magnesium, calcium, manganese, silicon, phosphorus, zinc, molybdenum or sulfur.

The most characteristic feature is the presence of ginsenosides, i.e. saponin compounds. Saponins are compounds of plant origin that show high biological activity. There are about 80 different saponin compounds in the ginseng root, which exhibit a very broad spectrum of activity [1].

Saponins are compounds whose pro-health effects have been demonstrated in numerous clinical trials. One of the most characteristic properties of saponins is their anti-inflammatory activity, consisting in limiting the synthesis of pro-inflammatory compounds (including interferon gamma, nitric oxide, cyclooxygenase or tumor necrosis factor TNF) [2].

It is currently included in the group of food products with proven positive effects on health, i.e. superfoods. Cold-pressed hemp protein is a source of protein with a full profile of exogenous amino acids (EAAs), which the body cannot synthesize on its own, but must be supplied with food. Hemp seeds are easily digestible and easily digestible, rich in fiber, chlorophyll, B vitamins, iron, zinc, copper, calcium, potassium, vitamin E, vitamin C and unsaturated fatty acids Omega-3-6-9. It also contains essential fatty acids (EFAs) and GLA acid.

The hemp protein from which the hemp protein is extracted has little in common with the cannabis plant, which contains a psychoactive substance.

Hemp protein has exceptional nutritional values, thanks to which it can replace protein of animal origin. This is used by, among others vegetarians and vegans who, due to the resignation from eating meat, may develop vitamin, mineral or amino acid deficiencies.

It does not contain lactose and is a gluten-free product, so it can be consumed by people with food intolerances or allergies.

Inulin is a plant component found in plants, including in chicory. It is a fructan, therefore it is not digested by the digestive system. However, it goes to the intestines, where it acts as a prebiotic, i.e. a substance that nourishes the bacteria that live there, which are necessary for the proper functioning of the entire body.

Inulin improves the absorption of minerals. It improves the bioavailability of elements such as: calcium, magnesium, iron, copper, zinc and phosphorus. The reduced pH in the small intestine due to inulin causes an increase in the concentration of minerals in ionic form and accelerates their absorption by cell membranes. Thanks to inulin, the mucosa of the large intestine also grows, which also increases the ability to absorb minerals (1).

It contains a lot of fiber, protein and a treasury of vitamins, including vitamin K, which is rare in vegetables. It is a rich source of vitamin C, vitamin A, carotenoids (β-carotene, lutein, zeaxanthin), which help remove free radicals from the body. In addition, it contains folic acid. It also has a lot of mineral salts, mainly calcium, potassium, magnesium and iron, and sulforaphane, which is one of the strongest antioxidants. Sulforaphane contained in kale is an antioxidant that has anti-cancer properties, which has been confirmed by scientific research.

Other antioxidants in this vegetable have a similar effect. They participate in the regeneration of previously oxidized vitamins and reduce inflammation in the body. The compounds present in kale prevent DNA damage, therefore they also have a strong anti-cancer effect and may reduce the risk of cancer. In addition, they are responsible for the protection of blood vessels, improve the lipid profile, reduce the likelihood of type II diabetes and obesity. The lutein contained in the leaves also helps reduce the likelihood of eye disease.

Lutein is easily soluble in fats, which means that the consumption of products that contain it should also be accompanied by vegetable fats, thanks to which its absorption into the body will significantly increase. Depending on the needs of our body, lutein is delivered to various organs in the process of metabolism. It easily enters the liver and other soft tissues. It belongs to the carotenoids. Their most important feature is antioxidant activity against reactive oxygen species and free radicals. Thanks to this property, carotenoids protect the body against many severe, chronic diseases. Eating a diet rich in lutein and zeaxanthin prevents the development of cataracts and macular degeneration. The macula in the retina of the eye enables central vision and is responsible for visual acuity. Their action is believed to be based on 2 mechanisms; as an antioxidant and a blue radiation filter, which is responsible for damage to the photoreceptors and the retinal pigment epithelium.

Studies on lutein and zeaxanthin supplementation show improvements in the visual performance of the human eye. Lutein also accumulates in the skin. Research shows that lutein may play an important role in maintaining its health, as it is a barrier that slows down the loss of skin moisture. Lutein and zeaxanthin can also protect against skin conditions associated with excessive exposure to ultraviolet radiation by acting as a natural sunscreen.

The most popular, with proven therapeutic properties, is Tagetes erecta and patula.

Tagetes, thanks to the rich content of phytoncides, i.e. plant antibiotics, has a strong bactericidal effect, among others. against staphylococci, streptococci and coliform bacteria and inhibits the growth of Candida fungi. In addition, it acts as an expectorant, i.e. it liquefies the mucus secretion in the respiratory tract and facilitates its removal.

It is worth reaching for it in the case of sinus, throat, bronchitis and lung inflammation as well as with bacterial infections resistant to antibiotics. Tagetes is the first aid for troublesome infections in the urinary, respiratory and sexual systems. Fresh herb extracts have antiparasitic properties (flukes and roundworms). Tagetes is also cholagogic and protects the liver parenchyma, hence its use in the treatment of cirrhosis and fatty liver of this organ. It has diuretic and anti-rheumatic properties. It speeds up the detoxification process by removing harmful metabolic products.

Marigold flowers in various shades of yellow and orange with an admixture of warm browns are one of the richest sources of carotenoids – compounds with antioxidant and anti-cancer properties. One of the most important of this group of dyes is lutein, widely used in ophthalmology (it lowers the risk of AMD – macular degeneration).

In traditional brewed tea, only the extract is consumed, while the active substances in the leaves are discarded. The powder dissolves well in water and therefore you can benefit from the content of all nutrients.

The properties of green matcha tea are mainly due to the content of two polyphenols: L-theanine and EGCG catechins. Catechins are polyphenolic compounds classified as flavanols. Catechins are antibacterial, antifungal and antiviral. Thus, they strengthen the immune system.

Matcha green tea also contains: iron, calcium, zinc, potassium, sodium, ß-carotene, vitamin C, vitamin E, caffeine, fiber and amino acids.

How does matcha work on our body?

• reduces the risk of diabetes, atherosclerosis and heart disease,
• supports memory and concentration and freshness of mind,
• lowers cholesterol,
• cleanses the body of toxins,
• strengthens the immune system,
• speeds up metabolism,
• stimulates and adds energy, but at the same time relaxes,
• reduces the level of stress.

It is hard to believe that substances derived from this wild plant have so many properties that are good for the human body.

It contains silymarin, i.e. a complex of flavonoligans contained in milk thistle (fruit, Fructus Cardui mariani, or rather – sive potius Fructus Silybi mariani), or rather in the seed shell) – Carduus marianus L. (Silibum marianum Gaaertn.). Silymarin primarily includes silibin (silibinin), isosilybin, silycristin, and silidianin (silymonin). The raw material also contains valuable phytosterols (campesterol, beta-sitosterol, lanosterol, stigmasterol), vitamin F, E, flavones (apigenin, luteolin, chrysoeriol, eriodiccjol), flavonols (kaempferol, quercetin), flavanones (toxifoline), phenol glycosides.

Silymarin stabilizes the structure of cell membranes, has a choleretic, choleretic, detoxifying, anti-inflammatory, hepatoprotective, lipotropic, diastolic effect, in higher doses laxative, less often laxative. It regulates the passage of food and bowel movements. It protects liver cells against the harmful effects of chloroform, ether, carbon tetrachloride, mycotoxins (including amanita toxins), acenol (paracetamol, acetaminophen), pyramidone, antipyrine, and ethanol. It scavenges free radicals. It inhibits lipoxygenase, slows down the formation of prostaglandins and pro-inflammatory leukotrienes. Silymarin reduces lipid pre-oxidation. It enhances RNA polymerase and stimulates translation in liver cells. It reduces collagen accumulation, preventing cirrhosis and fibrosis of the liver, kidneys and heart. Silymarin reduces the expression of the profibrogenic cytokine TGF-beta.

It lowers blood cholesterol levels and inhibits the precipitation of atherosclerotic plaques. Therefore, silymarin is recommended for the treatment of natural hypercholesterolaemia. It also prevents the loss of deposits and gallstones.

Silymarin, by affecting the fat metabolism, affects the quantitative and qualitative composition of sebum. The process of keratinization of the sebaceous glands and epidermis is slowed down. This can be used to treat acne and psoriasis. Moreover, inhibition of inflammation by silymarin also takes place in the skin. Silymarin reduces the immune autoimmune response. It is recommended to protect against exposure to toxic chemicals, viral hepatitis, alcoholism, overuse of painkillers and allergic diseases.

Moringa is a plant native to India, Pakistan, Bangladesh and Afghanistan. It is also grown in the tropics. Leaves, bark, flowers, fruit, seeds, and root are used to make medicines.

Moringa leaves contain (per 100g): potassium – approx. 337 mg, calcium – approx. 185 mg, iron – approx. 4 mg, highly bioavailable folates, vitamin C – approx. 200 mg

In addition, they are a source of many bioactive compounds, such as: flavonoids (including quercetin, rutin), phenolic acids (including chlorogenic, gallic), alkaloids, glucosinolates, saponins, phytates, carotenoids (lutein, zeaxanthin, β- carotene). The leaves also contain omega-3 and omega-6 fatty acids.

Scientific research shows that moringa has many health-promoting properties.

Fats are chemical compounds necessary for the proper functioning of the body. The abbreviation MCT stands for medium chain triglycerides. MCT fats are distinguished by a unique process of their digestion and absorption. They are absorbed directly from the intestinal epithelial cells and then transported through the portal vein straight to the liver. The digestion of MCT fats does not require the presence of lipase and bile, therefore the whole process is faster.

Although nutritionists emphasize that their excess has a negative effect on health, we are still unable to do without them.

Fatty acids play important functions, including: they are a source of energy, they are a building block of cell membranes, regulate the functioning of the stomach, affect the functioning of the circulatory system, increase the absorption of vitamins A, D, E and K.

They contain vitamins B, E, PP and minerals, including magnesium, phosphorus, calcium, silicon and zinc. Their consumption has a positive effect on body weight and immunity. Due to the high content of magnesium, oatmeal helps to tame stress, strengthens memory and concentration.

Oat flakes thanks to valuable nutrients, incl. support the work of the intestines, lower cholesterol and improve glycemia in people who have impaired glucose tolerance. In addition, they are a good source of unsaturated fatty acids and fiber. The fat in oat flakes is very beneficial to health, as 80% of it consists of unsaturated fatty acids. These include, among others: oleic acid, α-linolenic acid, linoleic acid, eicosapentaenoic acid, docosahexaenoic acid and arachidonic acid.

Oatmeal is a very good source of vitamins B1, B5 and E. Thiamin (vitamin B1) is especially important for the proper functioning of the nervous system. It has a positive effect on the ability to concentrate, better sleep and memory.

In turn, pantothenic acid (vitamin B5) is necessary for the metabolism of proteins, fats and carbohydrates, and for the synthesis of cholesterol, hormones and neurotransmitters.

Vitamin E works primarily against free radicals, so it prevents mutations and faster aging of the body.

It’s no secret that protein is the most important building component of our muscles. Its right amount will determine the exercise capacity and whether we will build muscles. Protein is also an essential element for the regeneration of our body and is responsible for many physiological processes. Pea protein is free of milk, milk sugar and gluten – the most common allergens. In its powdered form, it is practically carbohydrate-free – it contains only a small amount of fiber. This makes it perfect for people who are slimming, who only want to supplement protein.

Pea protein is rich in lysine, arginine, glutamine, as well as key BCAA amino acids, which are responsible for building muscle mass, regeneration and many aspects related to the proper functioning of the body. Lysine perfectly supports the process of post-workout regeneration and increases protein synthesis. Arginine is responsible for the expansion of blood vessels and helps to control blood pressure. Glutamine is anti-catabolic and increases immunity.

Maca owes all its health-promoting properties to its rich composition. Maca root contains 18 amino acids (including essential amino acids), carbohydrates, fiber, easily digestible protein and essential fatty acids (EFA).

As a result, it has a positive effect on metabolism and the functioning of the endocrine system. It is also a source of a large amount of vitamins, including A, C, B1, B2 and B6, as well as minerals – zinc, copper, iron and calcium.

Maca root has strong adaptogenic properties. It adds energy, increases endurance and resistance to stress. It allows for more effective mental and physical work. It is widely recognized as the so-called superfood, the properties of which are derived, among others athletes. Maca supplementation in combination with coenzyme Q10 supplementation may bring noticeable benefits to people who use sports intensively.

These are naturally occurring substances in plants (vegetables, fruits and seeds) that protect them, e.g. against the harmful effects of the environment, fungal and viral infections. They enable plants to survive in the wild. Examples include red and light green pigments (dyes) found naturally in vegetables and fruits that absorb and thus neutralize ultraviolet radiation from plants. Another example is the aromatic substances present in garlic, onions or leek to protect them from viruses and fungi.

Why are phytonutrients so important to our body?
These are plant active substances that have a beneficial effect on health. Many of them have antioxidant properties (e.g. vitamin C, flavonoids), protecting the human body against the harmful effects of free radicals. The best known group of biologically active compounds includes, first of all, flavonoids, carotenoids and some vitamins.

Polyphenols (mainly flavonoids) are strong antioxidants found, for example, in acerola, apples, grapes, green tea and herbs (in linden, hawthorn or black elderberry). Their role in the human body is directly related to the antioxidant effect:

Quercetin also belongs to the flavonoids – found in moringa oleifera, apples, onions, and milk thistle.

Lycopene (classified as an antioxidant) is a red pigment present in tomatoes and carrots. It belongs to the carotenoids.

Beta-carotene is also a dye belonging to the group of carotenoids, present mainly in orange plants – apricots, pumpkins, carrots, acerola and chlorella.

Saponins occurring i.a. in onion, garlic or ginseng root.

Isothiocyanins, which can be found in cabbage, broccoli and Brussels sprouts.

Terpenes are substances that prevent the formation of ulcers and tooth decay, the sources of which are, among others, dandelions, oranges and grapefruits.

Piperine – the most abundant alkaloid in the outer casing of peppercorns. Bioperine, on the other hand, is an extract from black pepper fruit or long pepper, containing not less than 95% piperine. The conducted research has shown that bioperine has many beneficial properties, including improves the body’s efficiency, increases immunity, stimulates metabolism or increases the absorption of nutrients.

The dietary supplements we take are not fully utilized by the body. Scientists have found a solution to this problem. It has been shown that bioperine can improve the bioavailability of many preparations. It can affect the mechanisms by which the body controls the availability of nutrients to cells. As a result, it significantly improves the absorption of vitamins and minerals, such as selenium, B vitamins, beta-carotene and coenzyme Q10.

Pumpkin seed protein contains as many as 18 amino acids, including 8 essential ones, which our body must obtain from food. The amino acids contained in pumpkin protein are an excellent building block and are involved in many processes in our body, especially related to the growth of muscles and cells.

It has been assumed that proteins containing 9 essential amino acids are considered complete proteins. The group of essential amino acids includes: L-leucine, L-lysine, L-phenylalanine, L-valine, L-threonine, L-isoleucine, L-methionine, L-histidine and L-tryptophan. Proteins that do not have the right amount of amino acids or have the wrong proportions of amino acids are incomplete proteins. In this context, pumpkin seed protein is not a complete protein. It contains too low the level of two essentials – lysine and threonine.

Pumpkin seeds are an extremely valuable source of dietary fiber and therefore have a positive effect on the health of the digestive system. This component improves the functioning of the intestines, its peristalsis and thus reduces the risk of constipation.

Pumpkin seeds are a real treasure trove of vitamins. Vitamin E is an effective antioxidant, it destroys free radicals and nourishes the cells of the body. It is also a good source of B vitamins, which are responsible for the proper functioning of the nervous system, ensure mental balance and are involved in the synthesis of hormones. Vitamin A is an ingredient responsible for the proper functioning of the epithelium of blood vessels and skin.

Vitamins: vitamin A, vitamin E, vitamin K, vitamin C, vitamin B1, vitamin B2, vitamin B3 (PP), vitamin B6, folic acid, pantothenic acid.

Minerals: calcium, iron, magnesium, phosphorus, potassium, sodium, zinc, copper, manganese, selenium.

The biggest advantage of rice flour is that it is naturally gluten-free, which makes it perfect for the kitchen of people suffering from celiac disease and food allergies. In addition, the flour contains large amounts of valuable insoluble fiber, which contributes to a more efficient work of the intestines. But that’s not all – flour is also an excellent source of choline (vitamin B4), which is involved, inter alia, in the transport of cholesterol and triglycerides from the liver. Rice flour is also rich in niacin, vitamin B1, vitamin B2, vitamin B6, vitamin B12, folate, vitamin E and minerals such as magnesium, iron, zinc, phosphorus, potassium, sodium, calcium, and copper.

Vitamins and minerals affect the proper functioning of many systems in the body, including: the cardiovascular system, the nervous system, the immune system, and affect the energy metabolism in the body.

Spinach contains many valuable nutrients – vitamins and minerals, as well as beta-carotene and lutein, which are powerful antioxidants. The richest nutrients of spinach are vitamins A, C, K1 as well as iron, folic acid and calcium. It also contains powerful antioxidants including lutein, zeaxanthin, and quercetin (all of which fight free radicals and reduce oxidative stress).

Other important nutrients of spinach include: calcium, iron, magnesium, phosphorus, potassium, vitamin C, folic acid, vitamin A, lutein and zeaxanthin, vitamin K. In addition to many vitamins and minerals, spinach provides antioxidants. These include kaempferol, a flavonoid, and another called quercetin.

Spirulna is rich in many nutrients. These include: protein (60 to 70 percent); amino acids (contains all the amino acids necessary for the proper functioning of the body); linolenic acid with antibacterial and analgesic properties; folic acid, conjugated linoleic acid; Phycocyanin, which is responsible for the characteristic color of spirulina, has anti-inflammatory and cleansing properties.

It is a rich source of antioxidants, vitamins and minerals.

It contains, among others: vitamin C, vitamin B1, vitamin B2, vitamin B3, vitamin B6, folic acid, vitamin A, vitamin E, vitamin K, calcium, iron, magnesium, phosphorus, potassium, sodium, zinc.

Stevia is a sweetener that is recommended for people who are on a slimming diet or are intolerant to sucrose. It is not only sweeter than white sugar, but also healthier and easier to excrete from the body.

Stevia is native to Paraguay and Brazil and is often referred to as “Paraguayan Sweet Herb” or “Honey Leaf”.

Steviol glycosides are 200–300 times more sweet than sucrose, with almost zero calorific value.

Wheatgrass is considered to be the so-called superfoods, which can provide our body with really large amounts of valuable ingredients. The most important of them is undoubtedly the chlorophyll present in as much as 70%. This green pigment created in the photosynthesis process has an alkalizing effect, helps to cleanse the body of toxins and heavy metals, supports the work of the thyroid gland, liver and the circulatory system.

Green wheatgrass contains 17 amino acids (half of which are considered essential for the human body), and numerous enzymes: catalase, dismutase, indole and the PYD1 enzyme.

There are also natural antioxidants: flavonoids, alkaloids, triterpenoids, phenolic compounds such as phenolic acid and sulfonic acid. Wheatgrass is a natural source of: vitamins A, B1, B2, B3, B5, B6, B8, C and E and K, minerals: calcium, magnesium, sodium, potassium, phosphorus.

Wheatgrass and gluten

One of the most frequently asked questions when it comes to this supplement is whether wheatgrass contains gluten. As the plant grew in popularity, a lot of controversy has arisen, and the Internet is teeming with conflicting entries and publications.

Generally speaking, the gluten that causes hypersensitivity in our body, or various other undesirable reactions, is found in the seeds or grains of wheat – not in the growing plant from which it is harvested.