Table 1 |
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|
Ingredients in an 8.5 g serving of greens+ |
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| Ingredients per 8.5 g serving of supplement |
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|
|
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| Phosphatide complex (26% phosphatidyl choline from 97% oil-free lecithin) |
2,171 |
mg |
|
|
||
| Organic barley, alfalfa and wheat grass, and red beet powders |
1,543 |
mg |
|
|
||
| Spirulina |
1,450 |
mg |
|
|
||
| Apple fibre powder |
1,033 |
mg |
|
|
||
| Japanese chlorella (cracked cell) |
383 |
mg |
|
|
||
| Organic soy sprout powder |
383 |
mg |
|
|
||
| Organic whole brown rice powder |
383 |
mg |
|
|
||
| Stevia leaf powder |
225 |
mg |
|
|
||
| Eight non-dairy bacterial cultures containing Lactobacilli and bifidobacteria (2.5
billion per serving) in a special base of fructo-oligosaccharides (FOS) |
200 |
mg |
|
|
||
| Royal jelly (5% 10-HDA) |
150 |
mg |
|
|
||
| Bee pollen powder |
150 |
mg |
|
|
||
| Licorice root extract standardized to 10% glycyrrhizin (5:1 = 580 mg) |
116 |
mg |
|
|
||
| Acerola berry extract standardized to 18% Vitamin C |
115 |
mg |
|
|
||
| Siberian ginseng extract standardized to 0.8% eleutherosides (28:1 = 1,680 mg) |
60 |
mg |
|
|
||
| Milk thistle extract standardized to 80% silymarin (15:1 = 900 mg) |
60 |
mg |
|
|
||
| Organic Atlantic dulse powder |
33 |
mg |
|
|
||
| Ginkgo biloba extract standardized to 24% ginkgo flavonglycosides and 6% terpene lactones
(50:1 = 1,000 mg) |
20 |
mg |
|
|
||
| Japanese green tea extract standardized to 90% polyphenols (20:1 = 300 mg) |
15 |
mg |
|
|
||
| European bilberry extract standardized to 25% anthocyanidins (100:1 = 1,000 mg) |
10 |
mg |
|
|
||
| Full spectrum grape extract standardized to 95% proanthocyanidins and 500 ppm Resveratrol
(500:1 = 2,500 mg) |
5 |
mg |
|
|
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|
Berardi et al. Journal of the International Society of Sports Nutrition 2008 5:20 doi:10.1186/1550-2783-5-20 |
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