MUCH MORE THAN A MULTIVITAMIN
Nutriex Basic 37 is a fully optimized multivitamin. Only 2 capsules a day provides 37 vitamins, minerals, antioxidants, and plant nutrients. It does not contain the joint nutrients glucosamine and chondroitin.
DIETARY SUPPLEMENT WITH 37 NUTRIENTS:
$15.95
Adults take 1 capsule in the morning and 1 capsule in the evening.
Children take 1 capsule per day
Warning: Accidental overdose of iron-containing products is the leading cause of fatal poisoning in children under six. Keep this product out of reach of children. In case of accidental overdose, call a doctor or poison control center immediately.
TOUCH OR HOVER YOUR MOUSE OVER ANY INGREDIENT BELOW TO LEARN MORE ABOUT ITS SOURCES AND BENEFITS
SUPPLEMENTS FACTS
SERVING SIZE: 2 CAPSULES
Calories
Calories
Total Carbohydrate
Total Carbohydrate
Vitamin A (as Beta Carotene)(from Fungus
(Blakeslea trispora))
Vitamin A (as Beta Carotene)(from Fungus
(Blakeslea trispora))
Precursor form of vitamin A – your body converts to only as much vitamin A as it needs
Regulates growth of cells
Strengthens the immune system, especially within the respiratory or GI tract
Beneficial for skin, mucous membrane, and digestive tract health
Sources: Carrots, kale, spinach, beans, broccoli, yellow squash, apricots, sweet potatoes
Vitamin C (as Ascorbic Acid USP)
Vitamin C (as Ascorbic Acid USP)
Discovered in 1928; popularized by Linus Pauling in the 1970s
Strengthens capillaries (smallest blood vessels) and cell walls
Aids in collagen formation
Aids in iron absorption
Aids in wound healing
Helps to produce hemoglobin
Helps the body recycle vitamin E
Boosts immune function, particularly with regards to the cold virus
Sources: Citrus fruits and juices, broccoli, red peppers, dark greens, strawberries,
kiwifruits
Vitamin D 3 (as Cholecalciferol USP)
Vitamin D 3 (as Cholecalciferol USP)
Promotes calcium absorption and maintains bone health
Helps maintain proper blood levels of calcium and phosphorus
Enhances muscle strength
Provides cardiovascular health benefits
Enhances role of insulin in obese people
Strengthens teeth
Reduces risk of breast, colon, prostate, and lung cancers
The body, when exposed to sunshine, produces its own vitamin D; sunscreen blocks this production
Sources: Milk, butter, margarine, cheese, fish, oysters, fortified cereals
Vitamin E (as d-alpha Tocopheryl USP-natural
form)
Vitamin E (as d-alpha Tocopheryl USP-natural
form)
Protects cell membranes from free radical damage
Acts as a powerful antioxidant
Beneficial for eye health in those with low levels
Aids in the formation of red blood cells
Sources: Wheat germ, vegetable oils, nuts and seeds, green leafy vegetables, whole grains
Vitamin K (as K1 USP & K2 (MK-4 & MK-7 forms))
Vitamin K (as K1 USP & K2 (MK-4 & MK-7 forms))
Named Koagulation in the 1930s by Danish scientists because of its role in
blood coagulation
Promotes blood clotting
About 80% produced in the human body by bacteria in the intestines
Aids in mineralization of bone (MK-4 and MK-7 forms)
Sources: Leafy green vegetables, cauliflower, cabbage, soybeans, broccoli,
pistachios
Thiamin (Vitamin B 1 )(as Benfotiamine)
Thiamin (Vitamin B 1 )(as Benfotiamine)
First B vitamin discovered, named thiamin because it contains sulfur (thia)
and nitrogen (amin)
Helps cells convert carbohydrates into energy
Maintains healthy nerves
Enhances digestion
Balances mood and energy
May boost mood and energy
Breaks down during cooking and leaches into cooking water
Added to white bread, cereals, pasta, and white rice to replace that which is
lost during processing
Sources: Pork, whole grains, dried beans, nuts, seeds
Riboflavin (Vitamin B 2 )(as RIBOFLAVIN & RIBOFLAVIN-5-
PHOSPHATE USP)
Riboflavin (Vitamin B 2 )(as RIBOFLAVIN & RIBOFLAVIN-5-
PHOSPHATE USP)
Once called Vitamin G; name “riboflavin” derived from a sugar (ribitol) combined with a flavonoid it contains
Essential for red blood cell production
Aids in production of thyroid hormone, which speeds metabolism
Helps produce immune cells to fight infection
Activates vitamin B 6 and niacin
Maintains and repairs tissue
Destroyed when exposed to light
Sources: Milk, cheese, yogurt, liver, beef, fish, fortified breads and cereals,
avocados, mushrooms, eggs
Niacin (as Niacin & Nicinimide USP)
Niacin (as Niacin & Nicinimide USP)
Helps convert carbohydrates into energy
Helps maintain normal function of the skin, nerves, and digestive system
Sources: Chicken, beef, fish, nuts, enriched breads, cereals, and pasta.
Dairy products are rich in tryptophan, which is converted by the body into niacin
Vitamin B 3 (50% as Niacin & 50% as Niacinimide
USP)
Vitamin B 3 (50% as Niacin & 50% as Niacinimide
USP)
Performs more than 100 different jobs throughout the body
Aids in formation of red blood cells
Helps cells make proteins
Helps process homocysteine, which has been linked to heart disease and
vascular disorders when found in large quantities in the blood
Assists in maintaining normal brain function through the manufacture of
neurotransmitters (brain chemicals)
Helps to synthesize antibodies in the immune system
Sources: Fish, poultry, meats, chickpeas, potatoes, avocados, bananas
Vitamin B 6 (as Pyridoxine HCL & Pyridoxal-5
Phosphate)
Vitamin B 6 (as Pyridoxine HCL & Pyridoxal-5
Phosphate)
Performs more than 100 different jobs throughout the body
Aids in formation of red blood cells
Helps cells make proteins
Helps process homocysteine, which has been linked to heart disease and
vascular disorders when found in large quantities in the blood
Assists in maintaining normal brain function through the manufacture of
neurotransmitters (brain chemicals)
Helps to synthesize antibodies in the immune system
Sources: Fish, poultry, meats, chickpeas, potatoes, avocados, bananas
Folate (as Calcium FFolinate & 100 mcg DFE
Qualrefolic, (6S)-5-Methyltetrahydrofolic acid,
glucosamine salt)
Folate (as Calcium FFolinate & 100 mcg DFE
Qualrefolic, (6S)-5-Methyltetrahydrofolic acid,
glucosamine salt)
First identified in the 1940s when it was extracted from spinach
Critical to DNA and RNA formation (cell division)
Helps produce brain and nervous system chemicals
Regulates homocysteine production and use
Protects against neural tube and other birth defects
Sources: Green vegetables, beans, whole grains, orange juice
Vitamin B 12 (as Methylcobalamin USP)
Vitamin B 12 (as Methylcobalamin USP)
Only vitamin that contains a mineral (cobalt)
Involved in red blood cell production
Maintains myelin sheath around nerves, allowing proper nerve function
Involved in production of DNA and RNA
Helps process homocysteine
Unlike most water soluble vitamins, vitamin B 12 is stored in the liver in large quantities.
A person can go without this vitamin for several years without
developing a deficiency.
Sources: Organ meats, brewer’s yeast, oysters, fish, eggs, meat, and cheese
Biotin (FCC)
Biotin (FCC)
Found in many foods and is also produced by intestinal bacteria
Affects metabolism of protein, fats, carbohydrates
Produces energy from glucose
Converts folacin to a biologically active form
Reduces the symptoms of zinc deficiency
Helps maintain hair and nails
Sources: Liver, soy products, nuts, oatmeal, rice, barley, legumes, cauliflower,
and whole wheat
Pantothetic acid (as D. Calcium Pantothenate
USP)
Pantothetic acid (as D. Calcium Pantothenate
USP)
Greek root panthos means everywhere
Helps break down protein, fats, carbohydrates as a part of coenzyme A
Aids in manufacture of stress hormones
Helps maintain nervous and immune system
Sources: Organ meats, fish, poultry, whole grains, yogurt, legumes
Calcium (as Carbonate USP)
Calcium (as Carbonate USP)
Most abundant mineral in the body
Builds and maintains strong bones and teeth
Regulates heartbeat and other muscle contractions
Assists in blood clotting
Aids in conduction of nerve impulses
Sources: Milk, yogurt, cheese, dark green leafy vegetables, broccoli, canned sardines and salmon, fortified cereals
Iron (as Ferrochel® Ferrous Bisglycinate Chelate)
Iron (as Ferrochel® Ferrous Bisglycinate Chelate)
1 st dietary supplement; used as early as 1670 to treat anemia
Enables red blood cells to carry oxygen
Helps muscles deliver oxygen
Necessary for collagen synthesis
Component of several enzymes
Sources: Liver, beef, lamb, clams, oysters, eggs, beans, peas, dried fruits, fortified
cereals
Iodine (as Potassium Iodine)
Iodine (as Potassium Iodine)
Added to salt (iodized salt) in the 1920s as a means of preventing deficiencies
Key component of thyroid hormones that regulate growth, development,
blood cell production, metabolism, muscle function, and nerve function
Critical for fetal brain and nerve development
Sources: Iodized salt, saltwater fish, seaweed
Magnesium (as Magnesium Oxide USP)
Magnesium (as Magnesium Oxide USP)
Involved in formation and mineralization of bones and teeth
Slows rate of bone turnover
Regulates heart rhythm
Plays a role in energy production
Aids in normal nerve function
Increases sensitivity to insulin, thereby maintaining blood sugar levels
Helps relax muscles
Maintains healthy blood pressure
Sources: Whole grains, nuts, dark green leafy vegetables, shellfish, bananas, apricots, meat, legumes, milk
Zinc (as TRAACS® Bisglycinate Chelate)
Zinc (as TRAACS® Bisglycinate Chelate)
Helpful immune system booster
Promotes healing of skin wounds and irritations
Aids in the synthesis of collagen
Works with enzymes in cell division, growth, and repair
Improves taste and smell sensitivity
Sources: Beef, pork, liver, poultry, eggs, seafood, wheat germ, whole wheat
bread, almonds
Selenium (Selenium Glycinate Complex)
Selenium (Selenium Glycinate Complex)
Mineral that works as a powerful antioxidant; its role is enhanced when
combined with Vitamin E
Allows re-use of Vitamin C by converting it back to its active form
Content of selenium in foods is strongly dependent on the selenium content
of the soil in which it is grown
Important Immune system nutrient
Sources: Brazil nuts, fish, shellfish, red meat, eggs, chicken, liver, vegetables
grown in selenium-rich soil
Copper (as TRAACS® Bisglycinate Chelate)
Copper (as TRAACS® Bisglycinate Chelate)
Found in at least 15 different proteins in the body
Assists in collagen formation to strengthen blood vessels, tendons, and
nerves
Involved in formation of melanin which pigments hair, skin, and eyes
Helps form red blood cells
Involved in processes that regulate energy production
Helps manufacture superoxide dismutase (SOD), which is a powerful
antioxidant
Sources: Organ meats, crustaceans, shellfish, nuts, dried legumes, whole grains, peas, artichokes, garlic, potatoes
Manganese (as TRAACS® Bisglycinate Chelate)
Manganese (as TRAACS® Bisglycinate Chelate)
Contributes to formation of bones, collagen, and connective tissue
Aids enzymes in managing blood sugar
Component of manganese superoxide dismutase (MnSOD), a potent antioxidant
Sources: Whole grains, coffee, tea, pineapple, nuts, leafy green vegetables
Chromium (as TRACCS® Nicotinate Glycinate
Chelate)
Chromium (as TRACCS® Nicotinate Glycinate
Chelate)
Aids in breakdown of carbohydrates, protein and fat
Helps maintain efficient use of insulin to maintain appropriate blood sugar levels
Sources: Whole grains, meat, mushrooms, potatoes, prunes, peanut butter,
seafood, brewer’s yeast
Molybdenum (as TRAACS® Molybdenum
Glycinate Chelate)
Molybdenum (as TRAACS® Molybdenum
Glycinate Chelate)
Balances sulfur throughout the body by converting sulfite form to sulfate form
Impacts liver detoxification through sulfur regulation
Sources: Legumes, cereal grains, organ meats
Boron (as Boroganic™ Glycine Complex)
Boron (as Boroganic™ Glycine Complex)
Supports bone health by limiting calcium loss
Assists in regulating calcium, magnesium, and phosphorus levels in the body
Sources: Nuts, leafy green vegetables, broccoli, apples, raisins, pears, carrots
Vanadium (as TRAACS® Nicotinate Glycinate
Chelate)
Vanadium (as TRAACS® Nicotinate Glycinate
Chelate)
Stimulates enzymes that build bone
Helps regulate blood sugar by enhancing effects of insulin
Sources: Whole grains, shellfish, mushrooms, soy products, oats
Lutein (from Marigold Flowers (Tagetes erecta)
Lutein (from Marigold Flowers (Tagetes erecta)
An antioxidant in the carotenoid family; large levels in the human eye
Works as a virtual “sunscreen” for the eye by absorbing the damaging blue
spectrum of UV light
Sources: Dark green vegetables such as spinach, kale, romaine lettuce, and
collard
Zeaxanthin (from Marigold Flowers (Tagetes
erecta)
Zeaxanthin (from Marigold Flowers (Tagetes
erecta)
Antioxidant in the carotenoid family
Often found in foods that contain Lutein
Promotes eye health
Sources: Dark green vegetables, pumpkin, red peppers
Flax Seed Oil (Linum usitatissim L)(EFA, Omega
3&6)
Flax Seed Oil (Linum usitatissim L)(EFA, Omega
3&6)
Comes from flax seeds; fibers from the stem of the plant are used in making
linen
Maintains hair, nail, and skin health
Increases absorption of fat-soluble vitamins
Contains high levels of omega-3 fatty acids in the form of alpha linolenic acid
Includes lignans (phytonutrients from the seeds) for additional health
benefits
Source: Flax seeds
Green Tea Leaf Extract (95% Polyphenols, 45% EGCG)(Camellia sinensis)
Green Tea Leaf Extract (95% Polyphenols, 45% EGCG)(Camellia sinensis)
Comes from the steamed fresh leaves of the same plants used to make black
tea
Contains high levels of the antioxidant EGCG (epigallocatechin gallate)
Provides cardiovascular and heart-health benefits
Promotes healthy immune system function
Maintains healthy skin when applied topically
Source: Tea leaves
Ginger Root Extract (4:1, min. 5%
gingerols)(Zingiber officinale)
Ginger Root Extract (4:1, min. 5%
gingerols)(Zingiber officinale)
Works as a natural anti-inflammatory
May reduce nausea
May minimize symptoms of motion sickness
Source: Ginger root
Grape Seed Extract (95% proanthocyanidins)(Vitis
vinifera)
Grape Seed Extract (95% proanthocyanidins)(Vitis
vinifera)
Maintains health of blood vessels
Soluble in both oil and water
Crosses blood-brain barrier; can function as an antioxidant for brain cells and central nervous system
Contains oligomeric proanthocyanidins (OPCs) – powerful, plant-based
antioxidants
Sources: Not readily available in diet, though these antioxidants exist in lower quantities in wine and grape juice
Lemon Bioflavonoids Complex (90%
Bioflavonoids)(from Citrus Fruit Rinds
Lemon Bioflavonoids Complex (90%
Bioflavonoids)(from Citrus Fruit Rinds
Provides flavanones, key health-promoting nutrients in vegetables and fruits
Promotes strength of blood vessels; may reduce bruising and/or nosebleeds
Sources: Lemons, Oranges, grapefruits, tangerines, other citrus fruits
Quercetin (from flower bud (Sophora japonica L)
Quercetin (from flower bud (Sophora japonica L)
Plant pigment in flavonoid family
Antioxidant that decreases inflammation by blocking the enzymes that
promote it
Anti-inflammatory; particularly protective against LDL oxidation
Stabilizes cells that produce allergy symptoms
Sources: Citrus fruit, onions, apples, red wine
Rutin (from flower bud (Sophora japonica L)
Rutin (from flower bud (Sophora japonica L)
Plant root in the ginger family with strong anti-inflammatory properties
Balances digestive system (decreases gas, bloating, nausea)
Enhances colon health
Reduces formation of beta-amyloid plaques associated with decreased brain
function
Blocks pathways of pain and inflammation-causing enzymes
Source: Turmeric plant (root)
Turmeric Root (95% Curcuminoids)(Curcuma
longa)
Turmeric Root (95% Curcuminoids)(Curcuma
longa)
Plant-based flavonoid
Strengthens and maintains the flexibility of blood vessels
Sources, citrus fruits, buckwheat, asparagus
Alpha Lipoic Acid
Alpha Lipoic Acid
Assists B vitamins in converting foods into energy
Powerful antioxidant that recycles vitamins C and E
Acts inside and outside cells as well as functions in the brain due to its
solubility in both water and fat
Aids in protecting the liver from free radicals and helps it remove toxins from
the body
Supports nerve function
Beneficial to eye health
Sources: Spinach, liver, meats, brewer’s yeast
Coenzyme Q10
Coenzyme Q10
Originally called ubiquinone because it is ubiquitous (seems to be
everywhere) in nature
Found in all living creatures
Works with enzymes to begin conversion of food to energy
Powerful fat-soluble antioxidant
Promotes circulatory health
Optimizes heart health function
Sources: Meat, nuts, oils
Vitamin A (as Beta Carotene)(from Fungus
(Blakeslea trispora))
Vitamin A (as Beta Carotene)(from Fungus
(Blakeslea trispora))
Precursor form of vitamin A – your body converts to only as much vitamin A as it needs
Regulates growth of cells
Strengthens the immune system, especially within the respiratory or GI tract
Beneficial for skin, mucous membrane, and digestive tract health
Sources: Carrots, kale, spinach, beans, broccoli, yellow squash, apricots, sweet potatoes
Vitamin C (as Ascorbic Acid USP)
Vitamin C (as Ascorbic Acid USP)
Discovered in 1928; popularized by Linus Pauling in the 1970s
Strengthens capillaries (smallest blood vessels) and cell walls
Aids in collagen formation
Aids in iron absorption
Aids in wound healing
Helps to produce hemoglobin
Helps the body recycle vitamin E
Boosts immune function, particularly with regards to the cold virus
Sources: Citrus fruits and juices, broccoli, red peppers, dark greens, strawberries,
kiwifruits
Vitamin D 3 (as Cholecalciferol USP)
Vitamin D 3 (as Cholecalciferol USP)
Promotes calcium absorption and maintains bone health
Helps maintain proper blood levels of calcium and phosphorus
Enhances muscle strength
Provides cardiovascular health benefits
Enhances role of insulin in obese people
Strengthens teeth
Reduces risk of breast, colon, prostate, and lung cancers
The body, when exposed to sunshine, produces its own vitamin D; sunscreen blocks this production
Sources: Milk, butter, margarine, cheese, fish, oysters, fortified cereals
Vitamin E (as d-alpha Tocopheryl USP-natural
form)
Vitamin E (as d-alpha Tocopheryl USP-natural
form)
Protects cell membranes from free radical damage
Acts as a powerful antioxidant
Beneficial for eye health in those with low levels
Aids in the formation of red blood cells
Sources: Wheat germ, vegetable oils, nuts and seeds, green leafy vegetables, whole grains
Vitamin K (as K1 USP & K2 (MK-4 & MK-7 forms))
Vitamin K (as K1 USP & K2 (MK-4 & MK-7 forms))
Named Koagulation in the 1930s by Danish scientists because of its role in
blood coagulation
Promotes blood clotting
About 80% produced in the human body by bacteria in the intestines
Aids in mineralization of bone (MK-4 and MK-7 forms)
Sources: Leafy green vegetables, cauliflower, cabbage, soybeans, broccoli,
pistachios
Thiamin (Vitamin B 1 )(as Benfotiamine)
Thiamin (Vitamin B 1 )(as Benfotiamine)
First B vitamin discovered, named thiamin because it contains sulfur (thia)
and nitrogen (amin)
Helps cells convert carbohydrates into energy
Maintains healthy nerves
Enhances digestion
Balances mood and energy
May boost mood and energy
Breaks down during cooking and leaches into cooking water
Added to white bread, cereals, pasta, and white rice to replace that which is
lost during processing
Sources: Pork, whole grains, dried beans, nuts, seeds
Riboflavin (Vitamin B 2 )(as RIBOFLAVIN & RIBOFLAVIN-5-
PHOSPHATE USP)
Riboflavin (Vitamin B 2 )(as RIBOFLAVIN & RIBOFLAVIN-5-
PHOSPHATE USP)
Once called Vitamin G; name “riboflavin” derived from a sugar (ribitol) combined with a flavonoid it contains
Essential for red blood cell production
Aids in production of thyroid hormone, which speeds metabolism
Helps produce immune cells to fight infection
Activates vitamin B 6 and niacin
Maintains and repairs tissue
Destroyed when exposed to light
Sources: Milk, cheese, yogurt, liver, beef, fish, fortified breads and cereals,
avocados, mushrooms, eggs
Niacin (as Niacin & Nicinimide USP)
Niacin (as Niacin & Nicinimide USP)
Helps convert carbohydrates into energy
Helps maintain normal function of the skin, nerves, and digestive system
Sources: Chicken, beef, fish, nuts, enriched breads, cereals, and pasta.
Dairy products are rich in tryptophan, which is converted by the body into niacin
Vitamin B 3 (50% as Niacin & 50% as Niacinimide
USP)
Vitamin B 3 (50% as Niacin & 50% as Niacinimide
USP)
Performs more than 100 different jobs throughout the body
Aids in formation of red blood cells
Helps cells make proteins
Helps process homocysteine, which has been linked to heart disease and
vascular disorders when found in large quantities in the blood
Assists in maintaining normal brain function through the manufacture of
neurotransmitters (brain chemicals)
Helps to synthesize antibodies in the immune system
Sources: Fish, poultry, meats, chickpeas, potatoes, avocados, bananas
Vitamin B 6 (as Pyridoxine HCL & Pyridoxal-5
Phosphate)
Vitamin B 6 (as Pyridoxine HCL & Pyridoxal-5
Phosphate)
Performs more than 100 different jobs throughout the body
Aids in formation of red blood cells
Helps cells make proteins
Helps process homocysteine, which has been linked to heart disease and
vascular disorders when found in large quantities in the blood
Assists in maintaining normal brain function through the manufacture of
neurotransmitters (brain chemicals)
Helps to synthesize antibodies in the immune system
Sources: Fish, poultry, meats, chickpeas, potatoes, avocados, bananas
Folate (as Calcium FFolinate & 100 mcg DFE
Qualrefolic, (6S)-5-Methyltetrahydrofolic acid,
glucosamine salt)
Folate (as Calcium FFolinate & 100 mcg DFE
Qualrefolic, (6S)-5-Methyltetrahydrofolic acid,
glucosamine salt)
First identified in the 1940s when it was extracted from spinach
Critical to DNA and RNA formation (cell division)
Helps produce brain and nervous system chemicals
Regulates homocysteine production and use
Protects against neural tube and other birth defects
Sources: Green vegetables, beans, whole grains, orange juice
Vitamin B 12 (as Methylcobalamin USP)
Vitamin B 12 (as Methylcobalamin USP)
Only vitamin that contains a mineral (cobalt)
Involved in red blood cell production
Maintains myelin sheath around nerves, allowing proper nerve function
Involved in production of DNA and RNA
Helps process homocysteine
Unlike most water soluble vitamins, vitamin B 12 is stored in the liver in large quantities.
A person can go without this vitamin for several years without
developing a deficiency.
Sources: Organ meats, brewer’s yeast, oysters, fish, eggs, meat, and cheese
Biotin (FCC)
Biotin (FCC)
Found in many foods and is also produced by intestinal bacteria
Affects metabolism of protein, fats, carbohydrates
Produces energy from glucose
Converts folacin to a biologically active form
Reduces the symptoms of zinc deficiency
Helps maintain hair and nails
Sources: Liver, soy products, nuts, oatmeal, rice, barley, legumes, cauliflower,
and whole wheat
Pantothetic acid (as D. Calcium Pantothenate
USP)
Pantothetic acid (as D. Calcium Pantothenate
USP)
Greek root panthos means everywhere
Helps break down protein, fats, carbohydrates as a part of coenzyme A
Aids in manufacture of stress hormones
Helps maintain nervous and immune system
Sources: Organ meats, fish, poultry, whole grains, yogurt, legumes
Calcium (as Carbonate USP)
Calcium (as Carbonate USP)
Most abundant mineral in the body
Builds and maintains strong bones and teeth
Regulates heartbeat and other muscle contractions
Assists in blood clotting
Aids in conduction of nerve impulses
Sources: Milk, yogurt, cheese, dark green leafy vegetables, broccoli, canned sardines and salmon, fortified cereals
Iron (as Ferrochel® Ferrous Bisglycinate Chelate)
Iron (as Ferrochel® Ferrous Bisglycinate Chelate)
1 st dietary supplement; used as early as 1670 to treat anemia
Enables red blood cells to carry oxygen
Helps muscles deliver oxygen
Necessary for collagen synthesis
Component of several enzymes
Sources: Liver, beef, lamb, clams, oysters, eggs, beans, peas, dried fruits, fortified
cereals
Iodine (as Potassium Iodine)
Iodine (as Potassium Iodine)
Added to salt (iodized salt) in the 1920s as a means of preventing deficiencies
Key component of thyroid hormones that regulate growth, development,
blood cell production, metabolism, muscle function, and nerve function
Critical for fetal brain and nerve development
Sources: Iodized salt, saltwater fish, seaweed
Magnesium (as Magnesium Oxide USP)
Magnesium (as Magnesium Oxide USP)
Involved in formation and mineralization of bones and teeth
Slows rate of bone turnover
Regulates heart rhythm
Plays a role in energy production
Aids in normal nerve function
Increases sensitivity to insulin, thereby maintaining blood sugar levels
Helps relax muscles
Maintains healthy blood pressure
Sources: Whole grains, nuts, dark green leafy vegetables, shellfish, bananas, apricots, meat, legumes, milk
Zinc (as TRAACS® Bisglycinate Chelate)
Zinc (as TRAACS® Bisglycinate Chelate)
Helpful immune system booster
Promotes healing of skin wounds and irritations
Aids in the synthesis of collagen
Works with enzymes in cell division, growth, and repair
Improves taste and smell sensitivity
Sources: Beef, pork, liver, poultry, eggs, seafood, wheat germ, whole wheat
bread, almonds
Selenium (Selenium Glycinate Complex)
Selenium (Selenium Glycinate Complex)
Mineral that works as a powerful antioxidant; its role is enhanced when
combined with Vitamin E
Allows re-use of Vitamin C by converting it back to its active form
Content of selenium in foods is strongly dependent on the selenium content
of the soil in which it is grown
Important Immune system nutrient
Sources: Brazil nuts, fish, shellfish, red meat, eggs, chicken, liver, vegetables
grown in selenium-rich soil
Copper (as TRAACS® Bisglycinate Chelate)
Copper (as TRAACS® Bisglycinate Chelate)
Found in at least 15 different proteins in the body
Assists in collagen formation to strengthen blood vessels, tendons, and
nerves
Involved in formation of melanin which pigments hair, skin, and eyes
Helps form red blood cells
Involved in processes that regulate energy production
Helps manufacture superoxide dismutase (SOD), which is a powerful
antioxidant
Sources: Organ meats, crustaceans, shellfish, nuts, dried legumes, whole grains, peas, artichokes, garlic, potatoes
Manganese (as TRAACS® Bisglycinate Chelate)
Manganese (as TRAACS® Bisglycinate Chelate)
Contributes to formation of bones, collagen, and connective tissue
Aids enzymes in managing blood sugar
Component of manganese superoxide dismutase (MnSOD), a potent antioxidant
Sources: Whole grains, coffee, tea, pineapple, nuts, leafy green vegetables
Chromium (as TRACCS® Nicotinate Glycinate
Chelate)
Chromium (as TRACCS® Nicotinate Glycinate
Chelate)
Aids in breakdown of carbohydrates, protein and fat
Helps maintain efficient use of insulin to maintain appropriate blood sugar levels
Sources: Whole grains, meat, mushrooms, potatoes, prunes, peanut butter,
seafood, brewer’s yeast
Molybdenum (as TRAACS® Molybdenum
Glycinate Chelate)
Molybdenum (as TRAACS® Molybdenum
Glycinate Chelate)
Balances sulfur throughout the body by converting sulfite form to sulfate form
Impacts liver detoxification through sulfur regulation
Sources: Legumes, cereal grains, organ meats
Boron (as Boroganic™ Glycine Complex)
Boron (as Boroganic™ Glycine Complex)
Supports bone health by limiting calcium loss
Assists in regulating calcium, magnesium, and phosphorus levels in the body
Sources: Nuts, leafy green vegetables, broccoli, apples, raisins, pears, carrots
Vanadium (as TRAACS® Nicotinate Glycinate
Chelate)
Vanadium (as TRAACS® Nicotinate Glycinate
Chelate)
Stimulates enzymes that build bone
Helps regulate blood sugar by enhancing effects of insulin
Sources: Whole grains, shellfish, mushrooms, soy products, oats
Lutein (from Marigold Flowers (Tagetes erecta)
Lutein (from Marigold Flowers (Tagetes erecta)
An antioxidant in the carotenoid family; large levels in the human eye
Works as a virtual “sunscreen” for the eye by absorbing the damaging blue
spectrum of UV light
Sources: Dark green vegetables such as spinach, kale, romaine lettuce, and
collard
Zeaxanthin (from Marigold Flowers (Tagetes
erecta)
Zeaxanthin (from Marigold Flowers (Tagetes
erecta)
Antioxidant in the carotenoid family
Often found in foods that contain Lutein
Promotes eye health
Sources: Dark green vegetables, pumpkin, red peppers
Flax Seed Oil (Linum usitatissim L)(EFA, Omega
3&6)
Flax Seed Oil (Linum usitatissim L)(EFA, Omega
3&6)
Comes from flax seeds; fibers from the stem of the plant are used in making
linen
Maintains hair, nail, and skin health
Increases absorption of fat-soluble vitamins
Contains high levels of omega-3 fatty acids in the form of alpha linolenic acid
Includes lignans (phytonutrients from the seeds) for additional health
benefits
Source: Flax seeds
Green Tea Leaf Extract (95% Polyphenols, 45% EGCG)(Camellia sinensis)
Green Tea Leaf Extract (95% Polyphenols, 45% EGCG)(Camellia sinensis)
Comes from the steamed fresh leaves of the same plants used to make black
tea
Contains high levels of the antioxidant EGCG (epigallocatechin gallate)
Provides cardiovascular and heart-health benefits
Promotes healthy immune system function
Maintains healthy skin when applied topically
Source: Tea leaves
Ginger Root Extract (4:1, min. 5%
gingerols)(Zingiber officinale)
Ginger Root Extract (4:1, min. 5%
gingerols)(Zingiber officinale)
Works as a natural anti-inflammatory
May reduce nausea
May minimize symptoms of motion sickness
Source: Ginger root
Grape Seed Extract (95% proanthocyanidins)(Vitis
vinifera)
Grape Seed Extract (95% proanthocyanidins)(Vitis
vinifera)
Maintains health of blood vessels
Soluble in both oil and water
Crosses blood-brain barrier; can function as an antioxidant for brain cells and central nervous system
Contains oligomeric proanthocyanidins (OPCs) – powerful, plant-based
antioxidants
Sources: Not readily available in diet, though these antioxidants exist in lower quantities in wine and grape juice
Lemon Bioflavonoids Complex (90%
Bioflavonoids)(from Citrus Fruit Rinds
Lemon Bioflavonoids Complex (90%
Bioflavonoids)(from Citrus Fruit Rinds
Provides flavanones, key health-promoting nutrients in vegetables and fruits
Promotes strength of blood vessels; may reduce bruising and/or nosebleeds
Sources: Lemons, Oranges, grapefruits, tangerines, other citrus fruits
Quercetin (from flower bud (Sophora japonica L)
Quercetin (from flower bud (Sophora japonica L)
Plant pigment in flavonoid family
Antioxidant that decreases inflammation by blocking the enzymes that
promote it
Anti-inflammatory; particularly protective against LDL oxidation
Stabilizes cells that produce allergy symptoms
Sources: Citrus fruit, onions, apples, red wine
Rutin (from flower bud (Sophora japonica L)
Rutin (from flower bud (Sophora japonica L)
Plant root in the ginger family with strong anti-inflammatory properties
Balances digestive system (decreases gas, bloating, nausea)
Enhances colon health
Reduces formation of beta-amyloid plaques associated with decreased brain
function
Blocks pathways of pain and inflammation-causing enzymes
Source: Turmeric plant (root)
Turmeric Root (95% Curcuminoids)(Curcuma
longa)
Turmeric Root (95% Curcuminoids)(Curcuma
longa)
Plant-based flavonoid
Strengthens and maintains the flexibility of blood vessels
Sources, citrus fruits, buckwheat, asparagus
Alpha Lipoic Acid
Alpha Lipoic Acid
Assists B vitamins in converting foods into energy
Powerful antioxidant that recycles vitamins C and E
Acts inside and outside cells as well as functions in the brain due to its
solubility in both water and fat
Aids in protecting the liver from free radicals and helps it remove toxins from
the body
Supports nerve function
Beneficial to eye health
Sources: Spinach, liver, meats, brewer’s yeast
Coenzyme Q10
Coenzyme Q10
Originally called ubiquinone because it is ubiquitous (seems to be
everywhere) in nature
Found in all living creatures
Works with enzymes to begin conversion of food to energy
Powerful fat-soluble antioxidant
Promotes circulatory health
Optimizes heart health function
Sources: Meat, nuts, oils
Other ingredients: Gelatin, Silica, Magnesium Stearate, Microcrystalline Cellulose, Titanium Dioxide.
Hytolive® is a registered trademark of Genosa ID, exclusively licensed to PLT Health Solutions, Inc. for the U.S.
TRAACS and Ferrochel are trademarks of Albion Laboratories, Inc.
†Percent Daily Values are based on a 2,000 calorie diet.
** Daily Value not established. Not a significant source of cholesterol or sugars.
* This statement has not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.