NUTRIEX SPORT

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Balances sulfur throughout the body by converting sulfite form to sulfate form

Impacts liver detoxification through sulfur regulation

Sources: Legumes, cereal grains, organ meats

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

Stimulates enzymes that build bone

Helps regulate blood sugar by enhancing effects of insulin

Sources: Whole grains, shellfish, mushrooms, soy products, oats

Provides building blocks necessary for formation of cartilage

Inhibits enzymes which break down cartilage

Provides building blocks necessary for formation of cartilage

Sources: Not readily available in diet

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

Plant-based antioxidant in the carotenoid family; double the antioxidant ability of beta carotene

Potential cardiovascular, eye, and immune health benefits

Sources: Tomatoes, watermelon, red grapefruit, and guava but NOT
strawberries, cherries, or red bell peppers

Antioxidant in the carotenoid family

Often found in foods that contain Lutein

Promotes eye health

Sources: Dark green vegetables, pumpkin, red peppers

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

Reduces inflammation after surgery as well as sinusitis-based
inflammation

May speed healing of bruises

Commonly used as a meat tenderizer

Active in both the stomach and small intestine

Sources: Pineapple (stem, core, fruit, juice)

Common name is frankincense

Natural plant-based anti-inflammatory

Benefit comes primarily from the boswellic acid AKBA

Maintains healthy joints, lungs, and digestive tract*

Source: gum resin of the Indian frankincense tree

* This statement has not been evaluated by the Food and Drug Administration.
This product is not intended to diagnose, treat, cure, or prevent

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

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

Works as a natural anti-inflammatory

May reduce nausea

May minimize symptoms of motion sickness

Source: Ginger root

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

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

Plant-based flavonoid
Strengthens and maintains the flexibility of blood vessels

Sources, citrus fruits, buckwheat, asparagus

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)

Contains hydroxytyrosol, the main antioxidant in olive oil

Contains as much hydroxytyrosol in one serving as that contained in about ¾ cup of extra virgin olive oil

Promotes cardiovascular health

Supports healthy blood sugar levels

Sources: Olives, olive oil, olive leaves

Promotes healthy nerve function

Promotes heart health benefits

Sources: Red meat

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Balances sulfur throughout the body by converting sulfite form to sulfate form

Impacts liver detoxification through sulfur regulation

Sources: Legumes, cereal grains, organ meats

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

Stimulates enzymes that build bone

Helps regulate blood sugar by enhancing effects of insulin

Sources: Whole grains, shellfish, mushrooms, soy products, oats

Provides building blocks necessary for formation of cartilage

Inhibits enzymes which break down cartilage

Provides building blocks necessary for formation of cartilage

Sources: Not readily available in diet

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

Plant-based antioxidant in the carotenoid family; double the antioxidant ability of beta carotene

Potential cardiovascular, eye, and immune health benefits

Sources: Tomatoes, watermelon, red grapefruit, and guava but NOT
strawberries, cherries, or red bell peppers

Antioxidant in the carotenoid family

Often found in foods that contain Lutein

Promotes eye health

Sources: Dark green vegetables, pumpkin, red peppers

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

Reduces inflammation after surgery as well as sinusitis-based
inflammation

May speed healing of bruises

Commonly used as a meat tenderizer

Active in both the stomach and small intestine

Sources: Pineapple (stem, core, fruit, juice)

Common name is frankincense

Natural plant-based anti-inflammatory

Benefit comes primarily from the boswellic acid AKBA

Maintains healthy joints, lungs, and digestive tract*

Source: gum resin of the Indian frankincense tree

* This statement has not been evaluated by the Food and Drug Administration.
This product is not intended to diagnose, treat, cure, or prevent

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

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

Works as a natural anti-inflammatory

May reduce nausea

May minimize symptoms of motion sickness

Source: Ginger root

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

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

Plant-based flavonoid
Strengthens and maintains the flexibility of blood vessels

Sources, citrus fruits, buckwheat, asparagus

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)

Contains hydroxytyrosol, the main antioxidant in olive oil

Contains as much hydroxytyrosol in one serving as that contained in about ¾ cup of extra virgin olive oil

Promotes cardiovascular health

Supports healthy blood sugar levels

Sources: Olives, olive oil, olive leaves

Promotes healthy nerve function

Promotes heart health benefits

Sources: Red meat

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

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