• Aloe vera extract (inner leaf gel powder)

   Aloe vera extract inner leaf gel powder includes Manapol^®, a polysaccharide found in aloe vera gel. A unique ingredient exclusive to Mannatech, Incorporated, Manapol is extracted from fresh, washed and filtered gel by a specialized extraction method that yields insoluble fibers and stabilized, high molecular weight (MW) soluble fibers rich in long-chain mannose sugars—beta-(1-4)-acetylated polymannans. Many attribute the benefits of topically and orally-applied aloe vera gel to its polymannan content. The MW of over 20% of Manapol is >800,000. It also contains the monosaccharide sugars glucuronic acid, glucose, galacturonic acid, xylose, galactose, glucosamine, fucose, rhamnose and arabinose, and small amounts of protein, calcium, potassium and sulfate 1,2,3.

  Caffeine

• Caffeine belongs to a group of compounds known as methylxanthines. Naturally occurring in more than 60 plants, including coffee (Coffea arabica) beans, cocoa (Theobroma cacao) beans, guarana (Paullinia cupana) berries and tea (Camellia sinensis) leaves, caffeine is the most popular psychoactive chemical in the world 1.

  After oral intake, 99% of caffeine is absorbed and then widely distributed throughout the tissues of the body. It does not accumulate and it is extensively metabolized in the liver. Caffeine and its metabolites are excreted in the urine. Its plasma half-life is variable, ranging roughly 3-10 hours. Caffeine stimulates the central nervous system, heart rate, and respiration, has mood-altering properties and functions as a mild diuretic 1.

  In human clinical studies, intake of caffeine has been shown to improve cognitive performance 2 ,3 and alertness 4 ,5. Caffeine may also support healthy weight management, as it increases energy expenditure6and thermogenesis7.

  Caffeinated products are not intended or recommended for children and those sensitive to caffeine. Pregnant or nursing women, those with a medical condition, and those taking medication should consult a healthcare professional before use of caffeinated products.

• Coffeeberry® brand coffee fruit

  Coffee, first consumed as a beverage around 900 AD in Arabic countries, was introduced into Europe in the 16th century. Today it is an important beverage for billions of people and is thought to be second only to water as the most common beverage. The genus Coffea includes about 70 species, two of which are economically important. Coffea robusta accounts for about 40% of global consumption; Coffea arabica, which accounts for about 60% of world consumption, is considered to have a superior flavor 1.

  Coffee beans are the seed within the coffee fruit (cherry). Mature coffee cherries are picked and the outer soft fruit pulp is removed. The green coffee bean within is then roasted to a dark brown or black color and ground into a powder which can be infused with hot water to produce a cup of coffee.

  Phenolic acids are key to the health benefits attributed to regular coffee consumption, at least in part due to their antioxidant effects. Chlorogenic acids (CGAs) are the primary phenolic acid in coffee, particularly caffeolyquinic acids (CQAs) 2. There has been some interest in potential benefits of consuming the soft coffee cherry pulp, which contains fiber, caffeine and CGAs, including CQAs. Preliminary research indicates that acute intake of a specific coffee fruit extract may exert positive effects on a serum marker associated with learning and memory 3 ,4.

  Caffeinated products are not intended or recommended for children and those sensitive to caffeine. Pregnant or nursing women, those with a medical condition, and those taking medication should consult a healthcare professional before use of caffeinated products.

• Green coffee bean extract

  Coffee, first consumed as a beverage around 900 AD in Arabic countries, was introduced into Europe in the 16th century. Today it is an important beverage for billions of people and is thought to be second only to water as the most common beverage. The genus Coffea includes about 70 species, two of which are economically important. Coffea robusta accounts for about 40% of global consumption; Coffea arabica, which accounts for about 60% of consumption, is considered to have a superior flavor 1.

  Coffee beans are the seed within the coffee fruit (cherry). Mature coffee cherries are picked and the outer soft fruit pulp is removed. The green coffee bean within is then roasted to a dark brown or black color and ground into a powder which is infused with hot water to produce a cup of coffee. Roasting develops the desirable flavor and fragrances that make coffee such a beloved beverage, but also exerts complex effects on the bean’s polyphenol—specifically phenolic acid—content. These phenolic acids are key to the health benefits attributed to regular coffee consumption 2,3, at least in part due to their antioxidant effects 4,5,6 ,7,

  Chlorogenic acids (CGAs) are the primary phenolic acids in coffee, particularly the caffeolyquinic acids (CQAs) 2. These compounds suffer significant losses during roasting, which is why green coffee has attracted the interest of health-conscious consumers. Compared with roasted coffee, green coffee is also a richer source of carbohydrates, lipids and protein and it also contains caffeine 1.

  A few small studies suggest that intake of large amounts of green coffee extracts may support healthy weight management 8,9,10 ,11,12. Caffeinated products are not intended or recommended for children and those sensitive to caffeine. Pregnant or nursing women, those with a medical condition, and those taking medication should consult a healthcare professional before use of caffeinated products.

• Organic Arabica coffee beans

  Coffee, first consumed as a beverage around 900 AD in Arabic countries, was introduced into Europe in the 16th century. Today it is an important beverage for billions of people and is thought to be second only to water as the most common beverage. The genus Coffea includes about 70 species, two of which are economically important. Coffea robusta accounts for about 40% of global consumption; Coffea arabica, which accounts for about 60% of consumption, is considered to have a superior flavor 1.

  Coffee beans are the seed within the coffee fruit (cherry). Mature coffee cherries are picked and the outer soft fruit pulp is removed. The green coffee bean within is then roasted to a dark brown or black color and ground into a powder which is infused with hot water to produce a cup of coffee. Roasting develops the desirable flavors and fragrances that make coffee such a beloved beverage, and also exerts complex effects on the bean’s polyphenol—specifically phenolic acid—content. These phenolic acids are key to the health benefits attributed to regular coffee consumption2,3, at least in part due to their antioxidant effects4,5,6,7 .

  Chlorogenic acids (CGAs) are the primary phenolic acid in coffee, particularly the caffeolyquinic acids (CQAs) 2. While they suffer significant losses during roasting (which is why green coffee has attracted the interest of health-conscious consumers) roasted coffee is probably the richest dietary source of CQAs. Regular coffee drinkers may easily consume 1-2 g CQAs per day, greatly exceeding the amount provided by intake of fruits and vegetables 1.

  Large-scale population based studies indicate that regular, moderate intake of coffee supports cardiovascular health7,8 and longevity7,9,10. Multiple human clinical studies also indicate that intake of caffeinated coffee can improve cognitive function and/or alertness11,12,13. The caffeine in coffee, which increases energy expenditure 14 and thermogenesis 15, can thus be used to support healthy weight management.

  Caffeinated products are not intended or recommended for children and those sensitive to caffeine. Pregnant or nursing women, those with a medical condition, and those taking medication should consult a healthcare professional before use of caffeinated products.

• Wakame (Undaria pinnatifida) algae extract

  Wakame (Undaria pinnatifida) is a type of edible brown algae that has been consumed for thousands of years, particularly in Asia 1. In Japanese and other Asian cultures, the ingestion of brown seaweed in the diet averages up to 3 g per day 1. It is used in condiments and soup bases or fresh in salads, rolls or stews for its nutritional content, flavor and texture. Undaria is also used in Chinese and Ayurvedic (Indian) traditional medicine 2.

  Undaria pinnatifida is rich in fucoidans, sulfated polysaccharides that contain large amounts of fucose and other monosaccharides, including galactose, mannose and glucose 3,4. In addition to being largely made up of soluble carbohydrates and edible protein, Undaria also contains lipids; vitamins A, C and E; B vitamins; calcium and magnesium; and some trace elements (such as iodine) 5,6.

  Undaria is partially digested in the human gut 7, and test tube studies have demonstrated that fibers from brown algae can be fermented by human fecal bacteria 8. The serum uptake of fucoidans has not been assessed to date. Undaria pinnatifida has been consumed as a food and traditional medicine in Asia for thousands of years, indicating a safe precedence for human consumption 1,9.

• Improves cognitive function.*
• Provides superior antioxidant support.*
• Supports a healthy metabolism.*
• Supports cardiovascular health.*

Benefits