Ein Prosit!
(To Your Health)
April 1996 -- Design Elements

By: Lynn Kuntz
Associate Editor*

*(Editor since July 1996)

  A new breed of beverage is appearing in your local grocery store. Some have shown up in the food section, next to their less pumped-up neighbors. Others are in specialized sections that contain foods for those with a specific dietary concern. Still more help fill out the ever-expanding area in health and beauty aids that is stocked with products that qualify as health supplements.  As the consumer's focus in food products shifts to ingredients that promote health, so will the attention of those responsible for designing the products. Food technologists need to understand these "new" ingredients -- not only from a functional perspective, but also from a nutritional and regulatory standpoint.Something old, something new  Most of us think of health beverages as new products; however, just the opposite is true. Some parts of the world, especially Asia, have used many of today's hot "new" botanicals for centuries. Even this country has a history of developing "good-for-you" beverages. First there was Coca-Cola, Dr Pepper, and Ovaltine. Baby boomers saw brands like Instant Breakfast, MetraCal, and my own personal favorite, Gorilla Milk. Marketers have even promoted the healthful components in regular beverages -- for example, the calcium in milk, or the vitamin C in orange juice. Recently, the trend toward these drinks has been growing.  The U.S. government has recognized the proliferation of products by passing new legislation to define them. A beverage with added nutrients may fall under the category of food, or it may be considered a nutritional supplement. The FDA defines both: Food falls under the Nutritional Labeling and Education Act of 1990 (NLEA); and the proposed standards for the Dietary Supplement Health and Education Act of 1994 (DSHEA) cover dietary supplements. However, the line between the two remains fuzzy.  The DSHEA (final standards are pending as of this writing, but they will be in effect by Jan. 1, 1997) defines a dietary supplement as follows:  "A product that is intended to supplement the diet that bears or contains one or more of the following dietary ingredients: a vitamin, a mineral, an herb or other botanical, an amino acid, a dietary substance for use by man to supplement the diet by increasing the total daily intake, or a concentrate, metabolite, constituent, extract, or combinations of these ingredients.-- Is intended for ingestion in pill, capsule, tablet, or liquid form.-- Is not represented for use as a conventional food or as the sole item of a meal or diet.-- Is labeled as a 'dietary supplement.'-- Includes products such as an approved new drug, certified antibiotic, or licensed biologic that was marketed as a dietary supplement or food before approval."  Dietary supplements may contain essential nutrients such as proteins, vitamins and minerals, as well as more exotic ingredients such as ginseng, garlic, fish oils, psyllium, enzymes, and glandular extracts.  The other main distinction between beverages classified as food and those considered dietary supplements lies in the health claims made about them. The NLEA specifies a list of approved nutritional claims for products that contain the appropriate levels of nutrients such as calcium and folic acid.  Prior to the DSHEA, health claims for supplements were between you, your maker, and your marketing department. The DSHEA does not allow claims about the use of a dietary supplement "to diagnose, prevent, mitigate, treat, or cure" specific diseases, such as cancer. NLEA health claims may appear if appropriate.  DSHEA allows statements about nutrient deficiency diseases if they include the prevalence of the disease in the United States. Manufacturers may describe the supplement's effects on "structure or function of the body or the well-being achieved by consuming the dietary ingredient."The total toddy  After the inevitable protracted discussions with legal and marketing, you will have nailed down the type of product to be designed and any labeling implications. The next step is to determine the exact type of beverage and the ingredients needed. Health drinks can take one of several forms: an infusion, or tea, as they are often called; a powdered mix; or a ready-to-drink (RTD) beverage. The drink may be transparent, cloudy, or thick and creamy.  The type of product can influence the sort of nutrient used or, conversely, the type of nutrient required can dictate the product format. For example, an insoluble ingredient in an RTD beverage would typically require some means of keeping it in suspension. For a powdered mix, depending on the intended usage, long-term suspension is probably not as important.  Some of the other characteristics of the beverage that influence ingredient selection include pH, flavor, heat treatment, and carbonation or other processes. The pH of the beverage affects microbial stability and flavor, as well as the type of heat treatment required. Both pH and heat can adversely affect many of the nutrients used in these products. Some ingredients may promote excessive foaming or have other process concerns. Many nutrients will influence the flavor, and the effect may be positive or negative. These nutrients may require sophisticated flavor systems to overcome the undesirable flavor notes.  "Sometimes we have to demonstrate to a customer that a particular flavor won't work given their formulation or process. Then we can suggest alternatives," says Peter Wasko, beverage technical director, Bush Boake Allen Inc., Montvale, NJ. "With a beverage that contains 40% or 50% of the RDA, covering up the flavors generated by some of the vitamins and minerals is nearly impossible."  Because these are "health drinks," there may be ingredient restrictions in order to generate "natural" labeling. This may influence not only the type of nutrient, but also other ingredients such as stabilizers, flavors or colors.  Some beverages may be formulated to deliver one or two nutrients, while others may be designed as meal replacements. The design of beverages that act as the major or sole source of nutrition understandably require a higher level of technical sophistication, particularly in the area of nutrition. And the ingredients are not just restricted to botanicals, vitamins and minerals. Fat, protein and carbohydrate-based ingredients also can be linked to better health.Taking vitamins and minerals  Most people associate vitamins and minerals with health. Calcium and antioxidant vitamins C, E and beta-carotene regularly appear in standard, fortified beverages and other health-enhancing drinks. Meal replacements carry the gamut of essential vitamins and minerals. Specialty products may contain one or more specific nutrients that provide certain functions, such as chromium, a mineral with antioxidant properties that is also associated with fat-burning and muscle-building.  "Many micronutrients are getting more attention -- vitamin K, chromium, selenium, molybdenum -- especially in meal replacement beverages," says Audra Davies, director of product development, nutritional products division, Watson Foods, West Haven, CT. "The people making these products often use the whole spectrum of nutrients, usually in the range of 25% to 35% RDI. Even those products geared toward the sports industry and muscle-building tend to contain a more complete spectrum of nutrients."  Adding vitamins and minerals can create a number of challenges. Some may pose stability problems, especially when exposed to heat and light. The industry uses a system of "overages" -- that is, adding enough nutrients so the final product meets label claims.  Solubility also can affect the ingredient choice. Some vitamins are water soluble; others are fat soluble. Standard forms of beta-carotene will form rings in an aqueous drink, so special water-dispersible versions are needed. Different forms of minerals exhibit different degrees of solubility. The solubility profile of minerals often depends on pH, although to a lesser degree than that of protein.  Insoluble mineral forms may produce less of a flavor impact, but they also tend to settle out over time in RTD beverages. More soluble forms typically have a higher level of bioavailability. They also tend to be more reactive, which may increase the chance of unwanted reactions, especially with iron. Less soluble forms of calcium may create a chalky mouthfeel and produce opacity.  "In powdered drink mixes, solubility, although still of concern, is less of an issue; they are consumed fairly quickly," notes Davies. "An RTD beverage may have a shelf life of six to 12 months, so settling would be a problem. A manufacturer might want to use an agglomerated form for a powder so the consumer can easily mix it. Depending on the manufacturing method, agglomeration might not be necessary for an RTD product."  Flavor problems can be associated with vitamins and minerals. B vitamins create strong, unpleasant flavors and even odors, especially in powdered mixes. Davies finds this often becomes a problem with levels over 15% RDI. Salt is commonly used as an inexpensive source of sodium, an electrolyte, in sports drinks, but high salt levels can make the drink unpalatable. Adding other sodium-containing compounds such as sodium citrate -- which also acts as a preservative -- helps reduce the saltiness.  "The characteristics of the beverage influence how aggressive you can be with fortification," says Davies. "Some meal replacements have fairly high protein and sugar levels and they are quite viscous. They offer a greater degree of flavor masking so you can load higher levels of vitamins and minerals into them. A sports drink will present more problems. Everything must be readily soluble; the products are clear. Beta-carotene and some B vitamins create a certain degree of opacity."  Adding nutrients to a beverage can physically affect the finished product. "Magnesium and calcium salts can change the viscosity of a protein-fortified beverage," says Grace Lo, Ph.D., director, applied technologies, Protein Technologies International, St. Louis.  Most vitamins and minerals are synthesized. Some natural sources exist, especially for vitamin C (acerola and rose hips), but stability, standardization and usage level issues may arise.  Acerola has the highest level of vitamin C, according to Brian Sawada, technical services, Weinstein Nutritional Products, Costa Mesa, CA. "Acerola extract contains about 17% vitamin C," he says. "As with regular vitamins, you will still have to work with overages in the formula so that you get the required amount of vitamin C in the finished product."The botanical garden  Sales of botanical products have reached $1.5 billion and the growth is estimated to be about 15% per year, according to the Feb. 22, 1995 Journal of the American Medical Association. We take a closer look at some of these ingredients in this month's issue of Food Product Design in "Using Exotic Ingredients." The health advantages vary widely, including everything from actual therapeutic benefits associated with specific compounds to more vague "tonics."  Many botanical and herbal ingredients have a long history of consumption and are generally accepted in supplements. However, some may not be considered a food or food additive. Although these ingredients are commonly consumed, problems still may arise, especially from misuse. For example, Jin Bu Huan (Lycopodium serratum), a traditional Chinese herbal sedative, may cause hepatitis.  Botanicals come in many different forms that affect the product matrix. Dried herbs or unrefined plant material do not dissolve in water or oil. These forms must be ground to a fine powder and suspended or used in teas. In addition to unprocessed plant material, suppliers of botanicals also provide extracts in liquid, semi-liquid or dried form; essential oils; oleoresins; and emulsions.  "Usually you'll want to formulate with an extract," recommends Morris Glazer, product manager, Frutarom Meer Corp., North Bergen, NJ. "With an unprocessed powder in a liquid beverage, you can't control the flavor. The longer the material sits in the liquid, the more flavor components will be extracted. You have to know what compounds you want. The zigarone in ginger is not distillable, so it would be in an oleoresin, but not a distilled product."  These ingredients pose several technical challenges. Many botanicals -- such as peppermint, ginger or garlic -- possess strong flavors that may be pleasant in certain applications but out of place in others. The active compound in many ingredients is a bitter alkaloid, which makes the end product difficult to flavor. The consumer shouldn't equate the flavor of a food to that of medicine.  "Approximately 85% to 90% of the herbs used produce bitterness or astringency," says Wasko. "The trick is to blend them in the correct proportions with other non-bitter herbal ingredients. Often we have requests to create a blend of different herbs, without placing the emphasis on how much of each is required, since the levels required are not strictly regulated. The goal is to make the best flavor using those herbs."  Many botanical ingredients have less-than-optimal flavors: bitterness, astringency, and heavy green and grassy notes. In addition to optimizing the flavor, some ingredients also can mask the undesirable notes. Salt can suppress the taste of certain bitter compounds. Flavor ingredients such as maltol and ethyl maltol can effectively mask bitterness, sour notes and astringency. Peppermint can mask off-notes. Lemon can modify some herbal flavors favorably.  Another option is to use a botanical with a pleasant flavor as the main or characterizing flavor. Hibiscus, tamarind and passion flower often work well, according to Wasko.  "You still have to be careful in creating products because acidity often accentuates bitterness," says Wasko. "If what you are using is astringent or bitter, you want to stay with sweet notes. Or you can take advantage of the bitterness by using a flavor that is associated with that taste, like a grapefruit or cranberry flavor. The flavor could be balanced by leaving or substantially reducing the bittering agents, like the nucatone in grapefruit. The bitterness would instead come from the herb."  Another issue is identification and standardization of active ingredients. Most of the compounds that produce the physical effect of the herb have been identified. Many of them are alkaloids or glycosides. For example, ma huang contains ephedrine, and guarana acts as a stimulant due to a caffeine content of about 3%. However, unanswered questions often remain, including recommended dosage. Most of that information has to be gleaned from available literature.  "A pharmaceutical product, like aspirin, must by law specify the level of active ingredient. That's not true for botanicals," points out Glazer. "Consumers should know not only the amount of the herb, but the amount of the active ingredient. If you use Siberian ginseng, you can label it as ginseng, but it doesn't contain any ginsenosides."  Most botanicals contain very small amounts of active ingredients; techniques such as HPLC or GC generally measure the levels. Long-term stability or heat stability also may be an issue with some of these compounds. And they are subject to natural variations in composition.  "The methods we use for standardization usually come from the British Pharmacopoeia," says Sawada. "There are other official methods used by the European countries -- for example, the DAD, which is similar to the USP (U.S. Pharmacopeia). The whole issue of standardization is still in its infancy in this country. A lot of the procedures we use for botanicals have been developed by the manufacturers themselves. For instance, there is no official method for the assay of ginsenosides. But there are books and scientific journals that explain how some of these components are analyzed. When you specify these ingredients, you have to make sure that everyone is using the same procedure."  Over time or through processing, some of the active ingredients can degrade or undesirable reactions can occur. Certain products, especially extracts, have a dark color that may affect the finished product. Some of the active ingredients are sensitive to pH and may precipitate out. Some of the natural pigments found in these ingredients are also sensitive to pH.The carbo connection  Carbohydrates, especially simple sugars, equal energy. The pros and cons of various sugars are widely debated, but conventional wisdom says that when it comes to metabolism, all simple sugars are basically created equal. However, they may provide different formulation benefits. For example, fructose may provide a higher sweetness level, allowing a reduced calorie count.  Other carbohydrates may actually improve health. Humans cannot digest oligosaccharides, short-chain polysaccharides such as inulin, and the fructoligosaccharides (FOS). However these compounds support the growth of bifidus bacteria and lactobacillus. Studies show that these beneficial intestinal bacteria suppress the growth of harmful forms of bacteria and reduce the formation of toxic fermentation products. This appears to improve digestion and increase mineral bioavailability. It also may reduce cholesterol and prevent the development of certain forms of cancer.  Because they resist digestion, these water soluble carbohydrates may act as a low-calorie bulking agent or texturizer, especially in no- or low-fat beverages. FOS and inulin also can partially replace sucrose. They consist of chains of saccharides, so they have a neutral, slightly sweet taste. The sweetness level of oligofructose is about 30% that of sucrose with a similar onset and profile. The sweetness of inulin varies depending on the level of trace sugars. The functional properties of oligofructose -- stability, water activity, freezing point depression, humectancy and viscosity -- come close to sugar. The longer chain structure of inulin reduces its solubility in water but improves the stability of foams and emulsions. Heat and acid may promote some hydrolysis and break the ingredient down into its component sugars.  "Two percent of a standard inulin product will provide body to a skim milk similar to that of full fat," says Ron Jenkins, product manager, low-fat systems, Rhône-Poulenc Inc., Washington, PA. "It builds mouthfeel without adding a great deal of viscosity. In beverages with artificial sugars, it masks bitterness and helps bring the sweetener's flavor profile closer to that of sucrose. Studies show consuming 3 grams per day stimulates the production of beneficial bacteria."Animal, vegetable and protein  The U.S. Food and Drug Administration recommends 50 grams of protein in a 2,000 calorie-per-day diet as the Daily Value. Athletes, children, and pregnant and nursing women have higher protein requirements than the rest of the population.  Humans can synthesize some amino acids. But the body cannot generate "essential" amino acids: lysine, tryptophan, leucine, isoleucine, valine, threonine, methionine, cysteine, and the aromatic amino acids phenylalanine and tyrosine. The relative quantities of essential amino acids determine how "complete" a protein is.  Digestibility, or the ability of the body to use the proteins, is also an important issue. For beverages, dairy (both casein and whey) and soy proteins contain a high, balanced quantity of these amino acids. Other protein sources such as wheat or rice can be used in certain applications.  "When we talk about a balanced protein today, we are referring to the Protein Digestibility Corrected Amino Acid Score (PDCAAS)," says Lo. "These are based on all the amino acids required by the human body. A wheat protein would have a score of 0.4, compared to a soy protein which has a score of 1 -- the highest score you can get."  "Originally, protein quality was based on PER (Protein Equivalency Ratio) studies which used rats as the test animal," adds Keith Parle, industry director for Protein Technologies International. "They have different protein needs than humans."  In addition to normal protein needs, some believe that various amino acids confer nutritional advantages. Some of the more popular uses include glutamine to replenish glycogen and improve the immune system; branched-chain amino acids to enhance athletic performance; tryptophan to increase levels of serotonin; and L-carnitine to promote fat loss and increase endurance.  Lactoferrin is a protein that has a high affinity for binding iron. This can help increase the oxygen capacity of the blood and provide advantages for aerobic and endurance activities. It may protect against microbial infections and minimize the effect of toxic microbial byproducts.  Most dairy and soy proteins used for fortification are complete or intact proteins. Certain ingredients, like whey, carry high levels of other components. However, most of the proteins used for supplementation have been purified to some degree while keeping the basic structure of the protein molecule.  "Whey proteins have always been considered nutritionally superior, but it wasn't always possible to isolate them economically," says Jerry O'Dea, director, product and market development, Avonmore Ingredients Inc., Monroe, WI. "However, that's required for a lactose-free product."  Proteins can also be hydrolyzed with enzymes, acid or alkali which break down the peptide bonds, creating di- and tri-peptides. Hydrolysis increases digestibility or bioavailability, reduces their allergenicity and also changes their functionality. Proteins can also be broken down into specific amino acids for supplementation.  The choice of a particular protein depends on a number of factors: nutrition, cost, functionality and flavor. Some hydrolyzed protein and peptides have a bitter taste not associated with intact proteins. The bitter taste has been attributed to sulfur-containing amino acids and possibly to hydrophobic amino acids. Casein contains more bitter amino acids than whey. Controlled hydrolysis can limit off-flavor development.  "That's a challenge for any type of protein," says Debbie Schultz, director, applied technologies, Protein Technologies International. "How you hydrolyze a protein will have a great impact on the flavor, whether it's the bitterness or some of the other interesting flavors that could occur. If you look at HVPs, they have 'brothy' flavors."  Soy proteins have a different flavor profile than dairy proteins. Soy produces cereal-like notes. Chocolate, nut and honey flavors are very compatible with soy, according to Lo. Milder flavors like vanilla can be more difficult, especially if exposed to heat treatments.  "Since milk beverages are usually the standard for flavor formulation in this country, many of the flavor systems for these types of proteins were based on dairy products," observes Schultz. "We're now looking at developing flavor systems that are more compatible with soy. You can use the same kind of flavor, but often they need to be rebalanced."  One historical flavor problem with soy protein, the undesirable "beany" flavor, appears to be just that -- history.  "The inherent soy flavor is not well received in this country," says Wasko. "Other cultures, particularly Japan and China, love the taste. But the food industry has come a long way in stripping the beany flavors out -- which is good, because they are difficult to mask."  In a beverage, the protein must go into solution. The pH greatly influences a protein's solubility. All proteins have a point of minimum solubility, called their isoelectric point. Solubility follows a curve, and most proteins precipitate in an acid environment. However, whey protein is readily soluble in acid environments down to a pH of 3.  "Protein will just settle out when it becomes insoluble at the isoelectric point," says O'Dea. "If a protein is denatured or damaged during manufacturing, it becomes insoluble under most conditions because its structure is altered and it is not hydratable. That will result in a gritty mouthfeel and texture at any pH."  At a pH of 3 or below many proteins will resolubilize. Schultz suggests adding pectin, which will stabilize the protein at low pH.  "Proteins are also good buffers, so the amount of acid you would have to add in order to get to a pH of 3 makes the product so tart it would feel like it's taking the enamel off your teeth," says Schultz. "Of course, the effect depends on the amount of protein -- the more protein, the more acid you need to lower the pH."  Hydrating the protein maximizes functional characteristics, such as viscosity building and emulsification. In a dry mix, agglomerated proteins may speed dispersion. In an RTD beverage, sometimes dispersion of the protein in a premix or prehydration is necessary. Heat can increase the rate of protein hydration, but it also can be a detriment.  Most proteins react when exposed to high heat. Proteins can denature, resulting in structural changes that may or may not be reversible. Heat may promote the formation of Maillard reaction byproducts in the presence of reducing sugars. These are irreversible and the protein would no longer be in a form that can be used. Heat would not normally be a concern in a powdered mix, but it is likely to impact an RTD beverage, particularly if a high-heat process is required to ensure microbial stability.  Different proteins vary in their ability to withstand heat. In general, soy protein appears to have better heat stability than dairy proteins, but it depends on the product. Since heat can destroy the nutritional value of protein, using overages may be necessary if indicated by the specific process.  "One of the advantages of using glutamine peptides, in addition to any nutritional benefits, is that they are stable to heat processing and to acid," says Patti Ann Kelly, Ph.D., manager, product and market development, DMV International Nutritionals, Fraser, NY. "It doesn't add viscosity and it's clear, so you could use it in a sports beverage. Whey and casein hydrolysates can also be processed to provide the same properties so you could have protein fortification in a juice or other refreshing drink."  Different proteins have different effects on viscosity. A protein that builds viscosity can be useful in beverages with insoluble nutrients such as minerals by keeping them from settling out. A high-viscosity protein can eliminate or reduce the need for additional stabilizers such as starches and gums. Other products -- for example, those meant to mimic milk or juice -- would require a protein with a lower viscosity.  Different viscosities, as well as other properties such as water absorption, are the result of the process used to manufacture the protein. These can include the isolation process, the heat treatment, and other manufacturing techniques. Generally, an intact protein will make a thicker product than a hydrolyzed protein, but it depends on the specific product.  Last of all, there are specific dietary concerns involving the selection process. These include allergenicity, supplementation for specific needs, and any additional health benefits that may be promoted by a particular ingredient.  "Soy protein is very popular in health and sports drinks due to its isoflavone and amino acid content," says Lo. "Soy contains significant levels of arginine and glutamine. About 25% of the infant formula market in the United States uses soy because it is naturally lactose free. Some infant formulas use hydrolyzed protein if allergenicity is a problem. Hydrolysates also can be useful in some medical products, like those formulated for AIDS patients. Some studies show that they can improve the immune system."   "Soy protein has been shown to selectively reduce the 'bad' cholesterol, and there are indications that it increases the 'good' cholesterol," says Parle. "For every 1% reduction in cholesterol you have a 2% reduction in heart disease. The average cholesterol reduction seen in this study was 10%."Fiber and other strangers  Part of the manufacture of many juices includes the removal of fiber components. But as many nutritionists point out, leaving the pulp in juice makes for a healthier drink. Many proponents contend that sufficient evidence exists that insoluble fiber promotes gastrointestinal health and may prevent colon cancer. They also point to studies that show that soluble fiber reduces blood serum cholesterol and triglyceride levels and lowers glucose response.  From both a health and labeling perspective, the required fiber levels are relatively high: either 3 grams per serving to call the product a "good source," or 5 grams per serving to qualify as "high fiber." So, the type of fiber can significantly impact the finished product, especially in terms of flavor, mouthfeel and viscosity.  Certain grains, like barley and wheat grass, are showing up in health drinks. In addition to their fiber contribution, they may provide other nutrients such as protein and antioxidants. Flaxseed and its oil contain fairly high levels of the omega-3 fatty acids, which may reduce LDL cholesterol. The omega-3s include alpha linolenic acid with three double bonds, eicosapentanoic acid (EPA) with five double bonds, and docosahexanoic acid (DHA) with six double bonds. Flax may have a less objectionable flavor than fish oil, but the level of unsaturation does leave the fat susceptible to rancidity.  Beverages offer many options when it comes to formulating products that promote health. Some are grounded in serious scientific evidence and clinical background such as meal replacers, enteral products and infant formulas. Some are based on centuries of effective use. Others may just belong to the "Fad of the Month" club.  "Juice clubs that serve 'smart drinks' are very popular on the west coast and they seem to be making inroads into the East, as well. These drinks will contain ingredients like stirulina and chorella, algae-based protein products that are rich in antioxidants, and ginseng and other botanicals, as well as bee pollen and some of the amino acids," notes Sawada.  No matter what the nutritional pros and cons, any of these ingredients will affect the product quality. Figuring out how to fit them into a consumer-acceptable beverage can be just as important as the health benefits they provide.The Herbal Apothecary  A number of herbs and botanical products have been used for medicinal purposes throughout history. Although some of these uses have not necessarily been backed up by clinical evidence, they are widely accepted by practitioners of herbal medicine. Here is a list of some of traditional uses of these ingredients and any active compounds identified:COMMON NAME--BOTANICAL NAME--USES  Aloe vera--Aloe vera--The athraquoine-containing latex from the leaf acts as a laxative. Aloe gel and juice are thought to aid digestion and are used for colonic maintenance.  Cayenne--Capsicum annum--Acts as a stimulant, general tonic and cold remedy.  Chamomile--Matricaria rectita--Used to aid digestion and as a mild sedative.  Chaste berry--Vitex agnus castus--Used for hormonal imbalances in women, PMS. Active ingredients include agnuside and aucubin.  Echinacea--Echinacea angustifolia--Used for cold and flu relief. In Germany, approved for use for infections of the respiratory and urinary tracts and other disorders, including tuberculosis and connective tissue disease.  Feverfew--Tanacetum parthenium--Relieves migraines. Feverfew extract with a minimum of 0.2% parthenolide approved in Canada for migraine protection.  Garlic--Allium sativum--Antibiotic, antiviral and antifungal properties. Allyic sulfides may provide protection against cancer. Believed to reduce cholesterol and to have positive effects on diabetes and arthritis.  Ginger--Zingiber officinalis--Relieves nausea. May have a positive cardiovascular effect.  Gingko--Gingko biloba--Ginkolides used to treat cerebral disfunctions and other diseases. Believed to improve memory loss due to aging.  Ginseng--Panax quinquefolium (North American) Panax ginseng (Oriental) --Protects from stress. Shows antioxidant properties. May lower cholesterol and stimulate immune system and endocrine response. Active ingredients are saponins called ginsenosides.  Goldenseal--Hydrastis canadensis--Used as a tonic and to stimulate the immune response. Berberine, an alkaloid, shows antimicrobial properties. Other bitter alkaloids may stimulate the production of digestive acids.  Hops--Humulus lupulus--Used as a sedative and to stimulate the appetite.  Licorice--Glycerrhiza glabra--Affects the endocrine system and other organs, including the liver. Triterpenes may have an anti-inflammatory action. Glycyrrhizin is used to treat hepatitis and cirrhosis in Japan. Increases sodium retention.  Ma-huang (ephedra)--Ephedra sineca--Contains two alkaloids, ephedrine and psuedoephedrine, which are used in decongestants and bronchial drugs. Stimulant effect, believed to be stronger than caffeine.  Nettle--Urtica diotica--Used as a tonic and diuretic and to treat hayfever. Leaves contain a protein, lectin, thought to stimulate the production of lymphocytes.  Passion flower--Passiflora incarnata--Used as a sedative.  Peppermint--Mentha piperita--Used as a digestive aid.  Saw palmetto--Serenoa repens--Acts as a stimulant for male sex hormones.  St. John's Wort--Hypericum perfoatum--Acts as a mild sedative, reduces pain. May have anti-viral properties.  Siberian ginseng--Eleutherococcus--Increases resistance to stress and diseases associated with environmental stress, due to the eleutherosides.  Valerian (Eleuthero)--Valeriana officinalis senticosus--Extracts from the root are used as a sleep aid.  More information on these and other herbal ingredients may be obtained through:American Botanical Council (Botanical Education Center)P.O. Box 201660
Austin, TX 78720
Phone: 512-331-8868Herb Research Foundation
1007 Pearl Street
Suite 200
Boulder, CO 80302
Phone: 303-449-2265Back to top<