Mannabears

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.

• 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.

• 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.

• 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.

• Pectin

  Pectin is a plant polysaccharide obtained from the rinds of citrus fruits or from apple pomace (the pulp, peel and core). Pectin is used to stabilize mixtures, such as oil-in-water, and to increase the thickness or gel-like texture of foods 1. It is often used to make jams and marmalades from fruit juices. Pectin is indigestible by humans, making it a beneficial dietary fiber 2. It is considered generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) for use in foods (21CFR184.1588).

• 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.

• Pomegranate juice concentrate powder (fruit)

  Pomegranate juice concentrate powder. Pomegranate juice is extracted from the fruit of the small tree, Punica granatum. The pomegranate tree is native to areas in the Middle East and is cultivated throughout the Mediterranean region 1. Pomegranates are an excellent source of vitamin K and folate, and a good source of vitamin C, potassium, copper and manganese 2. Pomegranate fruit and juice also contain polyphenolic compounds that have antioxidant activities 3.

• 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.

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.

• Evaporated cane syrup

  Evaporated cane syrup, sometimes called raw sugar, is believed to be a healthier substitute for white, refined sugar, the most commonly used food sweetener. Obtained by crushing sugarcane, evaporated cane syrup does not go through the same degree of processing as refined sugar. Refined sugar, or sucrose, is simply a concentrated form of energy, contributing only calories to the diet 1. Evaporated cane syrup is available in a number of forms that vary in color, size, taste and molasses content.

• Fruit juice color

  Fruit juice color is prepared either by expressing the juice from fresh, ripe fruits, or by the water infusion of dried fruits. Fruit juice is approved for use in the coloring of foods by the U.S. Food and Drug Administration (FDA) (21CFR73.250) 1.

• Natural flavor(s)

  Natural flavors are oils or extracts containing the flavoring constituents derived from a variety of sources. The natural flavors in Mannatech’s products may be derived from spices, fruits or fruit juices, vegetables or vegetable juices, herbs, bark, buds, roots, leaves or similar plant materials, or dairy products. The significant function of such ingredients in foods or supplements is for flavor rather than nutrition (21CFR501.22).

• Tapioca syrup

  Tapioca syrup is made from the tapioca starch extracted from the roots of the tropical cassava plant, Manihot esculenta. The form of tapioca familiar to most people is the pearl tapioca found in pudding. Tapioca syrup is used as a sweetener substitute in place of corn syrup.

• Vegetable juice color

  Vegetable juice color is prepared either by expressing the juice from fresh, ripe vegetables, or by the water infusion of dried vegetables. Vegetable juice is approved for use in the coloring of foods by the U.S. Food and Drug Administration (FDA) (21CFR73.260) 1.

  Water
• Xylitol

  Xylitol is a sugar alcohol that occurs naturally in many fruits and berries. It is often used as a sweetener substitute in foods, providing the same sweetness as refined sugars with less food energy 1. Xylitol is considered generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) for use as a food additive (21CFR172.395) 2.

4/Day MannaBear Gummies

• A source of glyconutrients
• Delivers antioxidant support*
• Natural ingredients, such as pomegranate juice and fruit and vegetable powders, have antioxidant properties*