Soy Isoflavones
Overview Soy Isoflavones, from Glycine max, are phytoestrogens. These weak estrogens are chemically similar in structure to naturally produced estrogen hormones. Isoflavones are found in soy foods both with and without a sugar molecule attached. The two primary isoflavones in soybeans are daidzein and genistein and their respective glucosides, genistein and daidzein. Soy foods typically […]
Vitamin B1
Overview Vitamin B1, also known as thiamine, was the first of the B vitamins to be discovered. It was isolated in 1926 as a water soluble, crystalline yellowish white powder with a salty, slightly nutty taste. In 1936 the nutritionist Roger Williams, Ph.D., synthesized it and determined the chemical formula. Vitamin B1 plays a vital […]
Bifidobacteria
Overview Bifidobacteria are bacteria that exist primarily in the large intestine although some also inhabit the lower part of the small intestine. To date, 28 species of bifidobacteria have been isolated from the intestines of humans and animals. The following five are the predominant species that occur in humans: Bifidobacteria bididum (bifidus), B. infantis, B. […]
Dehydroepiandrosterone (DHEA)
Overview DHEA is the most abundant hormone synthesized and excreted by the adrenal glands. DHEA is the precursor for the synthesis of over 50 other hormones in the body. It is estimated that from 30 to 50 percent of testosterone in men and about 75 percent of estrogen in women is derived from DHEA. Impressive […]
Glutathione
Overview Glutathione is a sulfur-containing tripeptide that is composed of cysteine, glycine, and glutamic acid. Glutathione is a part of two antioxidant enzymes and it also plays an important role in the removal of toxins from the body. Occasionally glutathione is referred to by the abbreviation GSH. The “SH” refers to a sulfhydryl group attached […]
Methionine
Overview Amino acids are the building blocks of proteins and are the end products of protein digestion. The environment consists of 80 amino acids; however, the body only utilizes 20 of them. Essential amino acids are those that are not synthesized in the body so they must be taken in through the diet. Methionine is […]
Omega-6 Fatty Acids
Overview Omega-6 is an essential fatty acid, and the first fat in the omega-6 family of fatty acids. Omega-6 gets enzymatically converted into longer chain fatty acids of the omega-6 family, which are gamma-linolenic acid or GLA, dihomogamma-linolenic acid or DGLA, and arachidonic acid or AA. In addition to the quantity of fatty acids that […]
Lecithin
Overview Lecithin is a complex mixture of naturally occurring compounds called phosphatides or phospholipids. The principle components of lecithin are phosphatidylcholine, phosphatidylethanolamine, and phosphatidylinositol. The kind and portion of the various polar lipids, especially the phospholipids, primarily determine the physiological properties of lecithins. Phosphatidyl choline (PC) is generally thought to be the primary active ingredient […]
Acetyl-L-Carnitine (ALC)
Overview Acetyl-L-carnitine (ALC) is the acetylated ester of the amino acid L-carnitine. ALC is produced naturally in humans, with the greatest amounts being found in muscles, the brain, and in male testicles. ALC facilitates the production of energy from long chain fatty acids. Acetyl-L-carnitine is considered to be a cognitive enhancing nutrient because it increases […]
Vitamin A
Overview Vitamin A was the first fat-soluble vitamin to be isolated. It was discovered in 1913 as a result of its ability to prevent night blindness and xerophthalmia (a drying and hardening of the mucous membrane that lines the eyelids). In 1932, beta-carotene (pro-vitamin A) was discovered to be the precursor to vitamin A and […]