These two primary ingredients are then complimented by the addition of three nutritive allies in the same formula –vitamin B6, black pepper powder and turmeric extract (95% curcumin) – to provide additional support for the reduction of tiredness and fatigue, energy-yielding metabolism, immunity, red blood cell formation, the nervous system, hormonal activity, protein and glycogen metabolism and more.
About the ingredients…
Beetroot is the taproot portion of the beet plant. It is one of several of the cultivated varieties of Beta vulgaris grown for their edible taproots and their leaves (called beet greens). The deep red colour of beetroot results from the presence of a type of betalain pigment (betacyanins). Beetroot also contains betaine and inorganic nitrates.
The deep red colour of beetroot results from the presence of betalain pigments. There are two categories of betalains, one of which is responsible for these reddish to violet colours – betacyanins. Betanin is an example of betacyanins present in red beetroot.
Betaine (Trimethylglycine (TMG))
Betaine is a naturally-occurring substance and amino acid, found in plants and particularly in beetroot. Betaine is created by choline, in combination with the amino acid glycine.
Nitrate is an inorganic compound composed of nitrogen and oxygen and found naturally in soil and water. The nitrate in our diet comes from both food and drinking water, but the highest levels of dietary nitrate are found in vegetables.
Montmorency cherries are a type of red, sour cherry – Prunus cerasus. They are grown in Canada, France and the United States and are part of the lighter red Amarelle cultivar of sour cherries, rather than the darker-red Morellocultivar.
Vitamin B6 contributes to the normal function of the immune system, the regulation of hormonal activity, normal cysteine synthesis, normal energy-yielding metabolism, normal homocysteine metabolism, normal protein and glycogen metabolism and the reduction of tiredness and fatigue. Click here and here for EFSA scientific opinions.
Turmeric and curcumin
Turmeric is a rhizomatous herbaceous perennial plant (Curcuma longa) of the ginger family, Zingiberaceae. It is native to southern Asia.
When not used fresh, the rhizomes (roots) are boiled for 30 – 45 minutes and then dried in hot ovens, after which they are ground into a deep orange/yellow powder that is commonly used as a natural colouring and delicious spice in Bangladeshi, Indian, Iranian and Pakistani cuisine, as well as for dyeing.
Turmeric root powder has been long used by Ayurvedic practitioners, largely due to its main constituent, curcumin. More recently, it has become increasingly popular in the Western world for use in both food and food supplements, after much TV, magazine and radio coverage.
Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. When dried, the fruit is known as a peppercorn. When fresh and fully mature, it is approximately 5 millimetres (0.20 in) in diameter, dark red, and, like all drupes, contains a single seed.
Peppercorns, and the ground pepper derived from them, may be described simply as pepper, or more precisely as black pepper (cooked and dried unripe fruit), green pepper (dried unripe fruit) and white pepper (ripe fruit seeds). Piperine is the alkaloid responsible for the pungency of black pepper.
60 capsules per pot
Each capsules provides: %NRV*
Vitamin B6 – 2mg 142%
*NRV = Nutrient Reference Value
Beetroot extract 10:1 (equivalent to 2250mg beetroot powder) – 225mg
Montmorency cherry extract 10:1 (equivalent to 2250mg cherry powder) – 225mg
Black pepper powder – 5mg
Turmeric (Curcuma Longa) extract 10:1 (95% curcumin) (equivalent to 50mg turmeric powder of which 4.75mg curcuminoids) – 5mg