NUTRIENT
DICTIONARY
To
see how many of these nutrients are used in nutritional products, visit
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Amino
Acids
Building blocks that make up proteins like hormones, enzymes and proteins in
all of the body's tissues and muscle. There are 8 essential amino acids
(EAAs) that we need to get from food; the body can make the other 11. Three
EAAs are categorized as branched chain amino acids (BCAAs) and are very importrant
to have in your diet. When all EAAs are present, it is termed "complete
protein."
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Anthocyanins
Powerful antioxidants that promote urinary tract health. We commonly get them
from cranberries.
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Antioxidants
Antioxidants are agents that prevent damage to cells by inhibiting oxidation
and by trapping free radicals. They affect the digestive system and nutrition
due to their ability to stabilize fats and oils by delaying oxidation.
There are numerous varieties of antioxidants found naturally occuring in
plants and fruits. When they are cold processed, these heat-sensitive nutrients
are maintained.
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Carotenoids
Highly colored (red, orange, and yellow) group of plant pigments that give
plants and berries their color. Some carotenoids are converted in the body
to vitamin A. The most well known of this group are beta-carotene and alpha-carotene.
Studies suggest that a higher dietary intake of carotenoids offers protection
against developing certain cancers (e.g., lung, skin, uterine, cervix, gastrointestinal
tract), macular degeneration, cataracts, and other health conditions linked
to oxidative or free radical damage.
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Dietary
Fiber
Lowers cholesterol and blood sugar levels, helps move waste through the intestines.
Diets rich in plant fiber are related to a reduction of heart disease, colon
cancer and diabetes.
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Vitamin
E
Antioxidants that protect cell membranes, essential for red blood cells, aids
cellular respiration and protects lung tisse from pollution. Commonly used
for skin care, they affect every cell in the body.
There
are 2 types: Tocopherols and Tocotrienols. Tocotrienols are known as "super
vitamin-E" and can be 4x more powerful than tocopherols.
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Ellagic
Acid
Ellagic
Acid has become a known as a potent anti-carcinogenic/anti-mutagenic
compound and also has anti-bacterial and anti-viral properties.
Ellagic
acid acts as a scavenger to "bind" cancer-causing chemicals,
making them inactive. It inhibits the ability of other chemicals to
cause mutations in bacteria. In addition, ellagic acid from red raspberries
prevents binding of carcinogens to DNA, and reduces the incidence of
cancer in cultured human cells exposed to carcinogens.
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Minerals:
Calcium and Potassium
Calcium
Supports bones, teeth, muscle tissue, regulates the heartbeat, muscle action,
nerve function, blood clotting.
Potassium
Helps keep blood pressure down and aids muscle contractions, aids healthy electrical
activity in the heart and rapid transmission of nerve impulses throughout
the body.
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see how many of these nutrients are used in nutritional products, visit
the Fruit Essentials® website:
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Omega-3
Essential Fatty Acids
Help protect the heart, help prevent stroke, lower cholesterol levels, effect
neurological activity, improve brain function, reduce inflammation, improve
skin conditions, and alleviate arthritis. The American diet severely lacks
this essential nutrient due to traditional food processing practices. The
three types most commonly referenced are ALA, EPA and DHA. ALA (alpha-linolenic
acid) is the "mother of all Omega-3s." It is found from plant sources
and is as a precursor for EPA and DHA, which are traditionally found in foods
such as fish.
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Omega-6
Essential Fatty Acids
A group of EFAs that support a wide variety of bodily structures and are in
abundance in the typical American diet. The imbalance of Omega-3 to Omega-6
may be the reason why
we,
as Americans,
are
experiencing
so many
of the "conditions of civilization." Omega-6 is a pro-inflammatory
compound while Omega-3 shows an anti-inflammatory response. Research indicates
a variety of health complications are due to the overabundance of this essential
fatty acid. Ideally, a person needs a 1:1 ratio of Omega-3 to Omega-6 to properly
utilize and metabolize
these "healthy
fats."
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Oleic
Acid (Omega-9 Fatty Acid)
Oleic acid is a monosaturated fat generally believed to be good for one’s
health. It is the chief fatty acid found in olive oil and is commonly used
in Mediterranean cuisine.
Modern
studies show many benefits of consuming olive oil, especially for maintaining
cholesterol and heart health. Evidence suggests that oleic acid helps
lower levels of harmful low-density lipoproteins (LDLs) in the bloodstream,
while leaving levels of beneficial high-density lipoproteins (HDLs)
unchanged. It is also found in significant quantities in canola, cod-liver,
coconut, soybean, almond, cranberry, and other fruit oils.
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OPCs
Come from an extract from grape seeds which have a high content of compounds
known as oligomeric proanthocyanidins (OPCs). The OPCs are also present
in a wide variety of fruits and vegetables, including pine bark (Pycnogenol)
and green tea, where, like grape seed extract, they possess potent antioxidant
properties.
Research
on the chemical properties of grape seed extract has shown them to
be powerful antioxidants, or free radical scavengers – even more
potent than the more commonly used antioxidant vitamins like C and
E.
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Phospholipids
Phospholipids are a source of essential fatty acids derived from plants and
fruits. They support your circulation, liver function and general sense
of well-being.
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Phytosterols
Phytosterols (aka plant sterols) are plant compounds with chemical structures
similar to that of cholesterol. Because of this similarity, they can actually
block food-based cholesterol from being absorbed into the bloodstream.
Because
of their ability to block dietary cholesterol absorption, phytosterols
can help lower your cholesterol levels and aid in preventing heart
disease.
In
the last few years, clinical research has also discovered other effects,
including reducing symptoms of an enlarged prostate, improving the
control of blood sugar among people with diabetes, and reducing inflammation
among patients with autoimmune diseases such as rheumatoid arthritis
and lupus.
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To
see how many of these nutrients are used in nutritional products,
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