Ambrotose AO (anti-oxidant)

Functional

• Aloe vera (inner leaf gel powder)

  Aloe vera inner leaf gel powder  is the powder obtained from the freeze-dried gel from the leaves of the aloe vera plant, Aloe barbadensis.

  For centuries, the plant aloe vera has been used by cultures for its beneficial effects on human health 1. Today aloe vera gel continues to be used in supplements, foods, beverages, and cosmetics. Aloe leaves consist of two major parts, the outer leaf epidermis and the inner leaf gel, which are very different in their chemical composition and properties. Aloe gel is obtained from the inner portion of the leaves. Aloe gel is rich in nutrients and contains an abundant supply of glycoproteins and mono-, oligo- and polysaccharides. Monosaccharide constituents include glucose, mannose, galacturonic acid, glucuronic acid, galactose, arabinose, fucose, glucosamine, fructose, rhamnose and xylose 2.

  Much of the health benefits observed by the use of aloe vera gel may be attributed to its high molecular weight polysaccharides. Before a process was developed to stabilize aloe vera gel or extracts, fresh preparations were regarded as being required for any therapeutic efficacy 3. It has now been shown that careful drying of aloe vera gel can retain the polysaccharide content important for producing many of its health benefits 4.

• Australian bush plum (Terminalia ferdinandiana) (fruit)

  Australian bush plum, or Kakadu plum, is the fruit of a small deciduous tree, Terminalia ferdinandiana, found in northwestern Australia. Kakadu plums have been a food and medicinal source for aboriginal people for thousands of years 1. With an average vitamin C content of 3.0%–3.5% (range = 0.2%–5.9%), the bush plum is believed to be the single natural food source with the highest vitamin C content in the world 2. The U.S. Food and Drug Administration accepted the Australian bush plum as a New Dietary Ingredient (NDI) in 2005.

  This ingredient can also be found in the following products:

  • Optimal Support Packets

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• Broccoli (flower/stalk)

  Broccoli. The leaves and stem of broccoli, Brassica oleracea italica, are an excellent source of calcium, phosphorus, potassium, vitamin A and vitamin C. Broccoli also contains the additional nutrients protein, fiber, iron, thiamin, riboflavin, niacin, folic acid and biotin, as well as bioflavonoids 1. Many of these nutrients have antioxidant properties.
  Recent attention has been devoted to an additional component of cruciferous vegetables, namely, the glucosinolates. Glucosinolates are biologically inactive, sulfur-containing compounds that can be broken down in the human gastrointestinal tract. Isothiocyanates, including sulforaphane, are the biologically active metabolites of glucosinolates that can then be absorbed through the intestine 2. Broccoli has a high glucosinolate content compared to other cruciferous vegetables, and broccoli extracts have a particularly high concentration of sulforaphane 3, 4.

• Brussels sprout (aerial part)

  Brussels sprout is a cruciferous vegetable closely related to the cabbage and a member of the mustard family, Brassicaceae. The sprouts are named for the area in which they were first cultivated sometime around the 15^th century, Brussels, Belgium 1. Brussels sprouts are an excellent source of vitamin C and vitamin K, and a good source of manganese. They are also a source of riboflavin, iron, magnesium, phosphorus, dietary fiber, protein, vitamin A, thiamin, vitamin B6, folate and potassium 2. Many of these nutrients have antioxidant activities.
  Recent attention has been devoted to an additional component of cruciferous vegetables, namely, the glucosinolates. Glucosinolates are sulfur-containing compounds that can be broken down in the human gastrointestinal tract. Isothiocyanates, including sulforaphane, are the metabolites of glucosinolates that can then be absorbed through the intestine 3. Brussels sprouts have a particularly high glucosinolate content compared to other cruciferous vegetables 4.

• Cabbage (leaf)

  Cabbage is a cruciferous vegetable that is a member of the mustard family, Brassicaceae. Cabbage ranks fifth in the world as a vegetable crop. The U.S. is one of the leading cabbage-producing countries, where about 15% of the total crop is made into sauerkraut and the rest is marketed fresh 1. Cabbage is an excellent source of vitamin C and vitamin K, as well as a source of dietary fiber, vitamin B6, folate and manganese 2.
  Recent attention has been devoted to an additional component of cruciferous vegetables, namely, the glucosinolates. Glucosinolates are sulfur-containing compounds that can be broken down in the human gastrointestinal tract. Isothiocyanates, including sulforaphane, are the metabolites of glucosinolates that can then be absorbed through the intestine 3. Cabbage has a high glucosinolate content when compared with other cruciferous vegetables 4.

• Carrot (root)

  Carrot. The edible roots of the carrot plant, Dacus carota, are one of the world’s leading vegetable crops. Carrots are a member of the parsley family, Apiaceae or Umbelliferae, and are one of the richest vegetable sources of vitamin A and beta-carotene 1. Carrots are also a good source of vitamin K and a source of vitamin C, thiamin, niacin, vitamin B6, folate, manganese, dietary fiber and potassium 2. Many of these nutrients have antioxidant activities.

• Cauliflower (flower/stalk)

  Cauliflower is a cruciferous vegetable that is a member of the mustard family, Brassicaceae. The edible part of cauliflower is its large flower head, which is usually white but can also be colored light green or purple. Cauliflower is an excellent source of vitamin C and a good source of vitamin K, as well as a source of dietary fiber, vitamin B6, folate, pantothenic acid, potassium and manganese 1.
  Recent attention has been devoted to an additional component of cruciferous vegetables, namely, the glucosinolates. Glucosinolates are sulfur-containing compounds that can be broken down in the human gastrointestinal tract. Isothiocyanates, including sulforaphane, are the metabolites of glucosinolates that can then be absorbed through the intestine 2. Cauliflower has a moderate glucosinolate content when compared with other cruciferous vegetables 3.

• Garlic (bulb)

  Garlic, a member of the onion family Alliaceae, is an herb that has been used as a medicinal agent and a seasoning for many centuries 1. Garlic is an excellent source of calcium, selenium, vitamin C, vitamin B6 and manganese and a good source of protein, copper and phosphorus 2. Many of the health benefits of garlic are attributed to its sulfur-containing compounds – thiosulfinates, sulfoxides and dithiins – which are also responsible for its distinctive odor 3. Garlic and its derivatives are considered generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) for use as food additives (21CFR184.1317) 4.

• Ghatti gum

  Ghatti gum, a mixture of complex polysaccharides, comes from the bark of Anogeissus latifolia, a large tree native to India and Sri Lanka. Monosaccharide constituents include arabinose, galactose, mannose, xylose and glucuronic acid. Ghatti gum is used in supplements, foods, drugs and cosmetics. It contains as much as 80% soluble dietary fiber 1.

  Most gums are believed to be largely degraded in the colon 2. Test tube studies have demonstrated the fermentation of ghatti gum by the beneficial human bacteria species Bifidobacterium 3,4. Ghatti gum is considered generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) and is permitted for use as a food (21CFR184.1333).

• Grape skin extract

  Grape skin extract. Grapes, the fruit of the grape vine Vitis vinifera, are the leading fruit crop in the world. Although they are popular as a fresh fruit, grapes are also used to make juices, jams, jelly, raisins and wine 1. Many health benefits provided by grapes and their products are attributed to their abundant polyphenols. The polyphenols in grapes include resveratrol and flavonoids: quercetin (and its glycoside, rutin), kaempferol, anthocyanins, tannins and myricetin. These compounds are present in the skins, seeds and stems of the grape and many demonstrate potent antioxidant activity 2. Grapes also contain plant acids, sugars, amino acids, minerals and small amounts of vitamins C and E 3, 4. Grape skin extract is considered generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) for use in the coloring of beverages and other foods (21CFR73.170) 5.

• Green tea extract (leaf)

  Green tea extract is made from the leaves of the evergreen tree, Camellia sinensis. Green, black and oolong teas all come from the leaves of the same plant; their unique flavors and properties are the result of different processing methods. For green tea, the leaves are steamed, rolled and dried. This process inactivates the enzyme polyphenol oxidase, thus preserving the four principal polyphenol catechins in tea: epicatechin (EC), epicatechin gallate (ECG), epigallocatechin (EGC) and epigallocatechin gallate (EGCG). EGCG is the most abundant, accounting for 50-80% of catechins. When black tea is processed these polyphenols are oxidized, yielding other catechins, primarily theaflavins and thearubigins 1. A typical brewed cup (240 ml) of green tea can contain up to 300 mg catechins 2 and 30 mg caffeine 3 and also contains trace elements and vitamins.

  Tea has been used by humans for thousands of years, first as a medicinal herb and then as a beverage. Today, it ranks second only to water as the world’s most popular beverage 4. In a recent review, subjects drinking tea consistently reported improvements attention, alertness and arousal following tea intake and there were also indications of improved work performance and creativity 5. Because populations in which tea is regularly consumed appear to enjoy longer and healthier lives, 6 scientists have been interested in better understanding how tea might exert such effects. The flavonoid compounds, particularly the catechins, are thought to be responsible for the majority of green tea’s health benefits7,8,9,10.

  Intake of green tea, green tea extracts or EGCG have also shown promise for human subjects in increasing thermogenesis 11 and improving or maintaining a healthy body composition12. In overweight adults, intake of EGCG has increased fat oxidation 13,14,15, and a green tea extract increased whole body fat utilization during exercise in healthy normal BMI men 16. In addition, intake of green tea extracts or EGCG have supported healthy blood glucose/insulin levels in human subjects 17,18,19.

  The antioxidant properties of tea components have been studied extensively. These molecules are free radical and oxy species interceptors, iron chelators, enzymatic radical generator inhibitors, electron donors, and superoxide radical scavengers 20. Most antioxidant compounds are active in either the lipid or aqueous portion of cells. EGCG is unique in that it is a potent antioxidant in both aqueous and lipid environments 21. The antioxidant potential of EGCG is far greater than that of vitamin E and/or vitamin C 22. Green tea constituents may also work synergistically with other antioxidants, including alpha-tocopherol and vitamin C22,23.

  Tea is considered to be safe when used orally in low or moderate amounts (up to approximately eight cups daily).

• Gum arabic

  Gum arabic, also known as gum acacia, is the gum that exudes from the acacia tree, Acacia senegal or Acacia seyal. Gum arabic is a water-soluble dietary fiber used primarily to control the consistency of food and beverages. Monosaccharide constituents include galactose, arabinose, glucuronic acid and rhamnose 1. Gum arabic is included in the U.S. Food and Drug Administration (FDA) Inactive Ingredients Guide as safe to use in the amounts present in our products 2. It is also an approved food additive by the U.S. FDA 3.

• Gum tragacanth

  Gum tragacanth comes from the stems and branches of the flowering plant Astragalus gummifer. The raw gum is made up of a mixture of two polysaccharides. Monosaccharide constituents include galactose, arabinose, xylose, fucose, rhamnose, and galacturonic acid 1. Gum tragacanth has been approved for use in pharmaceuticals in the U.S. since 1820 and in foods since 1925 2. Most gums are believed to be largely degraded in the colon 3. Test tube studies have demonstrated that gum tragacanth can be digested by a number of bacteria that inhabit the human colon, including the beneficial Bifidobacteria species 4,5. Gum tragacanth is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) and is commonly added to foods (21CFR184.1351).

• Kale (leaf)

  Kale is a cruciferous vegetable that is a member of the mustard family, Brassicaceae. It is an excellent source of vitamin A, vitamin C, vitamin K and manganese, as well as a source of dietary fiber, thiamin, riboflavin, folate, iron, magnesium, phosphorus, vitamin B6, calcium, potassium and copper 1. Many of these nutrients have antioxidant activities.
  Recent attention has been devoted to an additional component of cruciferous vegetables, namely, the glucosinolates. Glucosinolates are sulfur-containing compounds that can be broken down in the human gastrointestinal tract. Isothiocyanates, including sulforaphane, are the metabolites of glucosinolates that can then be absorbed through the intestine 2. Kale has a moderate to high glucosinolate content when compared with other cruciferous vegetables 3.

  This ingredient can also be found in the following products:

  • MannaBears^™ Gummies
  • Optimal Support Packets
  • Phyt•Aloe^® Capsules
  • TruPLENISH™ Chocolate Nutritional Supplement Shake
  • TruPLENISH™ Vanilla Nutritional Supplement Shake
  • TruPURE™ Slimsticks

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• Onion (bulb)

  Onion. The underground bulb of the onion plant, Allium cepa, is the sixth leading vegetable crop in the world. It is thought that onion consumption dates as far back as prehistoric man 1. Onions are a source of vitamin C, vitamin B6, manganese, thiamin, folate, phosphorus and potassium 2. Many of the health benefits of onions are attributed to its sulfur-containing compounds, which are also responsible for the onion’s distinctive odor and its ability to bring tears to the eyes when cut. Onions are also a source of antioxidant flavonoids, such as quercetin 3.

• Papaya (fruit)

  Papaya is the fruit of the papaya tree, Carica papaya, native to tropical Central America 1. Papayas are an excellent source of vitamins A and C, and a source of dietary fiber, vitamin E, vitamin K, folate and potassium2. Many of these nutrients have antioxidant activities.

• Pineapple juice powder (fruit)

  Pineapple juice powder. Pineapple juice is extracted from the fresh fruit pineapple, Ananas comosus. The pineapple is native to South America and is now cultivated in tropical environments all over the world 1. Fresh pineapple is a source of bromelain, an enzyme that digests protein 2. It is also an excellent source of vitamin C and manganese, and a source of dietary fiber, thiamin, vitamin B6, folate, magnesium, potassium and copper 3.

• Quercetin dihydrate

  Quercetin dihydrate. Quercetin is a natural flavonoid that, like other flavonoids, demonstrates antioxidant activity. It is found in many plant foods – such as onions, grapefruit, broccoli and apples – as well as in plant-derived beverages like tea and red wine. Berries are also believed to be a good source of bioavailable quercetin (black currants, lingonberries and bilberries). Quercetin is sometimes used as an ingredient in multivitamin preparations and herbal remedies. The amount of quercetin absorbed through the intestine varies depending on its source. Quercetin is generally safe and well tolerated when consumed in amounts naturally found in foods 1.

• Tomato (fruit)

  Tomato is the fruit of the plant, Lycopersicon esculentum, and a member of the Nightshade family, Solanceae. Cultivated tomatoes vary in size from cherry tomatoes, 1–2 cm in diameter, to beefsteak tomatoes, 10 cm or more in diameter. Tomatoes are an excellent source of vitamin A and well-known for their lycopene content, an important antioxidant nutrient 1. Ripe (red) tomatoes contain 3 to 4 times as much vitamin A as mature green tomatoes 2. Tomatoes are also a good source of vitamin K and a source of dietary fiber, vitamin C, vitamin B6, folate and manganese 3.

• Turnip (root)

  Turnip is a root vegetable that is a member of the mustard family, Brassicaceae. Turnips are a good source of vitamin C and a source of dietary fiber, vitamin B6, folate, potassium, copper and manganese 1.
  Recent attention has been devoted to an additional component of cruciferous vegetables, namely, the glucosinolates. Glucosinolates are sulfur-containing compounds that can be broken down in the human gastrointestinal tract. Isothiocyanates, including sulforaphane, are the metabolites of glucosinolates that can then be absorbed through the intestine 2. Turnips have a moderate glucosinolate content when compared with other cruciferous vegetables 3.

• Vitamin C (as ascorbic acid)

  Vitamin C, also called ascorbic acid, is an essential water-soluble vitamin found mainly in fruits and vegetables, particularly in citrus fruits such as oranges. Vitamin C functions as a reducing agent and thereby demonstrates potent antioxidant activity. Vitamin C deficiency can lead to the disease scurvy, which involves the deterioration of elastic tissue, demonstrating the important role of ascorbic acid in the synthesis of connective tissues such as collagen in bones 1. Dietary vitamin C is efficiently absorbed through the intestine.
  Vitamin C is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) (21CFR182.8013). The U.S. FDA has established a Reference Daily Intake (RDI) of 60 mgs vitamin C for adults and children 4 or more years of age (21CFR101.9). RDIs are a set of dietary references for essential vitamins and minerals that are considered amounts sufficient to meet the daily requirements of healthy individuals. RDIs serve as the basis for calculating the percent daily value (%DV) amounts found on dietary supplement and food labels.

• Vitamin E (as mixed d-alpha-, d-beta-, d-delta-, and d-gamma-tocopherols)

  Vitamin E is a fat-soluble vitamin with antioxidant properties. Natural vitamin E exists in eight different forms: alpha, beta, gamma, and delta tocopherol; and alpha, beta, gamma, and delta tocotrienol. Alpha-tocopherol is the most active form in humans. In foods, vitamin E exists primarily as mixed tocopherols. Foods that contain vitamin E include: eggs, fortified cereals, fruit, green leafy vegetables, meat, nuts/nut oils, poultry, vegetable oils and whole grains. Vitamin E supplements are available in natural or synthetic forms. While the precise rate of vitamin E absorption is not known with certainty, it is believed to be variable and low. Reported rates of absorption of vitamin E following intake with food have varied from as high as 51%-86% to as low as 21%-29% 1. All forms of vitamin E, including all of the tocopherol and tocotrienol homologues, are absorbed through the intestine in a similar manner.
  The U.S. Food and Drug Administration (FDA) has established a Reference Daily Intake (RDI) of 30 international units (IUs) vitamin E for adults and children 4 or more years of age (21CFR101.9). RDIs are a set of dietary references for essential vitamins and minerals that are considered amounts sufficient to meet the daily requirements of healthy individuals. RDIs serve as the basis for calculating the percent daily value (%DV) amounts found on dietary supplement and food labels.
  Tocopherols, along with tocotrienols, are organic compounds collectively known as vitamin E. Natural tocopherols exist as a mixture of d-alpha-, d-beta-, d-gamma- and d-delta-isoforms, each having antioxidant activities 2. Tocopherols are present in many foods, such as vegetable oils, nuts and grains. They are considered generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) for use in foods (21CFR182.3890) 3.

Formulation

• Citric acid

  Citric acid occurs naturally in a number of plant species, including lemons and pineapples. It is also found naturally in the human body, mainly in the bones. In food products, citric acid is used as a flavor enhancer for its tart, acidic taste. As an excipient, it is used primarily to adjust the pH (the acidity or alkalinity) of a product1. It is also used in skin care products for fragrance 2. Citric acid is considered generally recognized as safe (GRAS) and is approved for use as a food additive by the U.S. Food and Drug Administration (FDA) 3. It is also included in the U.S. FDA Inactive Ingredients Guide as safe to use in the amounts present in our products4.

• Vegetable cellulose

  Vegetable cellulose. Cellulose is a natural compound found in the cell walls of many plants. Powdered cellulose is added to tablets and capsules for a variety of reasons: to dilute the ingredients in tablets or capsules or to help tablets disintegrate following ingestion. Powdered cellulose is not absorbed systemically following oral ingestion and thus has little potential for toxicity. While consumption of large amounts (i.e., 6 g) may have a laxative effect, this is not a concern for individuals consuming the small amounts used as formulation aids in dietary supplements 1.

• Xanthan gum

  Xanthan gum is a polysaccharide produced from the fermentation of plant carbohydrates by the bacterium Xanthomonas campestris. Monosaccharide constituents include glucose and mannose 1. It is commonly added to foods, where it serves as a stabilizing agent and a thickener 2. Xanthan gum is approved by the U.S. Food and Drug Administration (FDA) for use as a food additive (21CFR172.695) 3.  Xanthan gum is also used as a skin conditioning agent, to stabilize oil-in-water mixtures and to thicken the texture of cosmetics and personal care products 4.

• Multiple Product Open-Label Clinical Trial (2013)

  In a six-month, open-label human studyof 15 retired football players, intake of Mannatech products resulted in statistically significant improvements in numerous self-reported measures of physical and mental health, quality of life, memory, and elbow and knee pain reduction. Study participants took Mannatech’s Ambrotose^® complex powder, Omega–3 with Vitamin D3 capsules, Ambrotose AO^® capsules, PhytoMatrix^® caplets and PLUS^™ caplets. All of these products are gluten-free and NSF-certified. Authors include Mannatech scientists Drs. Robert A. Sinnott and Rolando L. Maddela, Dr. Sejong Bae of the University of North Texas Health Science Center and Dr. Talitha Best of the University of South Australia, Adelaide.

  Sinnott RA, Maddela RL, Bae S, Best T. (2013) The effect of dietary supplements on the quality of life of retired professional football players. Global J Health Sci 2(5):13-26.

  • Read abstract

  This article can also be accessed from PubMed.

• Ambrotose AO^® Capsules Open-Label Clinical Trial (2010)

  In a five-week combined Phase 1 and 2 open label, forced titration dose response study of 21 healthy adults, physicians and scientists from Australia and New Zealand showed that four capsules/day of the Ambrotose AO^® dietary supplement appear to be safe and raised serum oxygen radical absorption capacity (ORAC) by 36.6%.*

  Myers SP, Stevenson L, Cheras PA, et al. (2010) A forced titration study of the antioxidant and immunomodulatory effects of Ambrotose AO supplement. BMC Comp Alt Med 10, doi: 10.1186/1472-6882-10-16.

  • Read publication

  This article can also be accessed from PubMed.

• Ambrotose AO^® Capsules Double-Blind, Placebo-Controlled Clinical Trial (2010)

  In a 21-day randomized, double‐blind, placebo‐controlled crossover trial of 25 healthy adults, scientists from the University of Memphis showed that Ambrotose AO capsules significantly increased two measures of antioxidant capacity in the blood: oxygen radical absorbance capacity (ORAC) and Trolox Equivalent Antioxidant Capacity (TEAC).* 

  Bloomer RJ, Canale RE, Blankenship MM, Fisher-Wellman KH. (2010) Effect of Ambrotose AO® on resting and exercise-induced antioxidant capacity and oxidative stress in healthy adults. Nutrition Journal, 9:49. doi:10.1186/1475-2891-9-49.

  • Read publication

  This article can also be accessed from PubMed.

• Ambrotose AO^® Capsules Open-Label Clinical Trial (2003)

  Mannatech scientists and an independent statistician showed, in pilot study of 12 healthy adults, that 2 capsules/day Ambrotose AO^® capsules increased serum ORAC (a measure of antioxidant protection) by 37.4% compared with baseline (before supplementation) serum ORAC values.*

  Boyd S, Gary K, Koepke, et al. (2003) An open-label pilot study of the antioxidant effect in healthy people of Ambrotose AO . GlycoScience & Nutrition 4:1-6.

  • Read abstract