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MedicinalWolfberries [Goji Berries] have long played important roles in traditional Chinese medicine (TCM) where they are believed to enhance immune system function, improve eyesight, protect the liver, boost sperm production and improve circulation, among other effects.

In TCM terms, wolfberries are sweet in taste and neutral in nature. They act on the liver, lungs, and kidneys and enrich yin. They can be eaten raw, consumed as juice or wine, brewed into an herbal tea ^{photo 1photo 2} or prepared as a tincture. The berries are also used in traditional Korean medicine, traditional Japanese medicine and traditional Tibetan medicine.

mangosteen

Since 2004, mangosteen has been included among an emerging category of novel functional foods sometimes called “superfruits“[8][9][10] presumed to have a combination of 1) appealing subjective characteristics, such as taste, fragrance and visual qualities, 2) nutrient richness, 3) antioxidant strength and 4) potential impact for lowering risk against human diseases[11].

When analyzed specifically for its edible aril, however, mangosteen meets only the first criterion above, as its overall nutrient profile is absent of important content[12], it contains no pigmentation (correspondingly, no antioxidant phytochemicals in significant concentration) and there is no scientific evidence of aril constituents having any health properties [13].

Noni 

In 2005, two scientific publications described incidents of acute hepatitis caused by ingesting noni. One study suggested the toxin to be anthraquinones, found in the root of the noni,^[15] while the other named juice as the delivery method.^[16] This was however followed by a June 2006 scientific publication in the World Journal of Gastroenterology which referenced the above cases. The researchers concluded that noni juice is not toxic to the liver in high doses. They also countered the previous publications by stating the insignificant quantities of anthraquinones in noni which cannot cause damage to liver tissue. The persons being studied in these cases had also been ingesting large amounts of other herbs over a prolonged period, causing some questions about the validity of the noni-toxicity correlation.^[17]. The Physicians Desk Reference (”PDR”) for Non-Prescription Drugs and Dietary Supplements lists only one particular commercial brand of noni juice, with no side-effects mentioned.^[18]Consumers of noni juice are advised to carefully check the label, because warnings may vary from brand to brand. The most common warnings are “Not safe for pregnant women” or “Keep out of reach of children.”

Several early studies done on the nutritional composition of açaí were summarized by Rogez in a 2000 book in Portuguese entitled “Açaí: Preparo, Composição e Melhoramento de Conservação” (Schauss et al. 2006a). Other previous studies dating back to the 1930s and 40s were not always in agreement on nutritional contents.

A recent study using modern procedures and a standardized freeze-dried açaí fruit pulp and skin powder found nutrient analysis results from 100 g (3.5 ounces) of powder to equal 533.9 calories, 52.2 g carbohydrates, 8.1 g protein and 32.5 g total fat. The carbohydrate portion includes 44.2 g of fiber (Schauss et al. 2006a). Having nearly one-third of its mass as dietary fiber, açaí is an exceptional source of this valuable macronutrient: a 100 g serving of the powder would provide all the recommended fiber needs for adults (20-30 g per day).

Acai 

Açaí is particularly rich in fatty acids, feeling oily to the touch. It contains high levels of the monounsaturated fatty acid oleic acid (56.2% of total fats). It is also rich in palmitic acid (24.1% of total fats, a saturated fat) and the polyunsaturated omega-6 fatty acid linoleic acid (12.5% of total fats). (Schauss et al. 2006a). β-sitosterol (beta-sitosterol), a phytosterol that competes with dietary cholesterol for absorption and so may reduce blood cholesterol levels, is also unusually rich (78-91% of total sterols) (Lubrano, 1994; Schauss 2006a).

Fucoidan

is a sulfated polysaccharide (MW: average 20,000) found mainly in various species of brown seaweed such as kombu, limu moui, wakame, mozuku, and hijiki (variant forms of fucoidan have also been found in animal species, including the sea cucumber). Substantial pharmaceutical research has been done on fucoidan, focusing primarily on two distinct forms: F-fucoidan, which is >95% composed of sulfated esters of fucose, and U-fucoidan, which is approximately 20% glucuronic acid. As a consequence of this research, U-fucoidan and F-fucoidan are now being marketed as a nutraceutical, a supposed “miracle drug”, and a food supplement.^[1]

Sea Buckthorn Berries 

For hundreds of years, the people of central and southeastern Asia have used sea-buckthorn as an agent of traditional medicine to prevent and treat various ailments^{[citation needed]}.

Sea-buckthorn berries are multipurposed, edible and nutritious, though very acidic and astringent, unpleasant to eat raw, unless ‘bletted’ (frosted to reduce the astringency) and/or mixed as a juice with sweeter substances such as apple juice or grape juice. They can also be used to make pies or jam. The consumer industry uses sea-buckthorn berries for jams, juices, lotions, and liquors.

Since the early 21st century in the United States, other such industrialized countries, and the global functional food industry, there has been a slowly growing recognition of sea-buckthorn berries for their unusual nutrient content and antioxidant qualities, giving them commercial status as a potential “superfruit“[6].

Other than its cultivation for special Vietnamese culinary dishes, gac is also used for its medicinal and nutritional properties. In Vietnam, the seed membranes are used to aid in the relief of dry eyes, as well as to promote healthy vision. Similarly, in Traditional Chinese medicine the seeds of gac, known as mubiezi (Chinese: ???), are employed for a variety of internal and external purposes. Recent attention is also beginning to be attracted in the West because of chemical analysis of the fruit suggesting that it has high concentrations of several important phytonutrients.

Gac

has been shown to be especially high in lycopene content. Relative to mass, it contains up to 70 times the amount of lycopene found in tomatoes.^[1] It has also been found to contain up to 10 times the amount of beta-carotene of carrots or sweet potatoes.^[2] Additionally, the carotenoids present in gac are bound to long-chain fatty acids, resulting in what is claimed to be a more bioavailable form.^[3] There has also been recent research that suggests that gac contains a protein that may inhibit the proliferation of cancer cells.^[4]

Aloe

has been marketed as a remedy for coughs, wounds, ulcers, gastritis, diabetes, cancer, headaches, arthritis, immune-system deficiencies, and many other conditions when taken internally. However, these uses are unsubstantiated; the only substantiated internal use is as a laxative. Furthermore, there is evidence of potential adverse side effects (for example, acute hepatitis^[2]). Although some studies suggest that certain components of aloe such as aloe-emodin have genotoxic activity, human clinical trials and rodent carcinogenicity studies do not substantiate a genotoxic risk to humans when aloe products are consumed as directedBrusick D, Mengs U (1997). “Assessment of the genotoxic risk from laxative senna products”. Environ Mol Mutagen 29 (1): 1-9. PMID 9020301. .

pomegranate  

Providing 16% of an adult’s daily vitamin C requirement per 100 ml serving, pomegranate juice is also a good source of the B vitamin, pantothenic acid, potassium and antioxidant polyphenols. Overall, however, pomegranate is not a significant source of nutrients^[9].

The most abundant polyphenols in pomegranate juice are the hydrolyzable tannins called punicalagins shown in 38 peer-reviewed research publications over 1990-2007 to have potent free-radical scavenging ability in laboratory studies^[10]. Such antioxidant effects of punicalagins have not been proven to exist in humans.

Many food and dietary supplement makers have found the advantages of using pomegranate extracts (which have no sugar, calories, or additives), instead of the juice, as healthy ingredients in their products. Many pomegranate extracts are essentially ellagic acid, which may only be absorbed into the body after consumption of punicalagins.^[11]

In preliminary laboratory research and human pilot studies, juice of the pomegranate has been found effective in reducing heart disease risk factors, including LDL oxidation, macrophage oxidative status, and foam cell formation^[12], all of which are steps in atherosclerosis and cardiovascular disease. Tannins such as punicalagins have been identified as the primary components responsible for the reduction of oxidative stress which led to these risk factors ^[13]. Pomegranate has been shown to reduce systolic blood pressure by inhibiting serum angiotensin-converting enzyme (ACE).^[14]

Research suggests that pomegranate juice may be effective against prostate cancer^[15][16] and osteoarthritis.^[17] In 2007, six clinical trials in the United States, Israel and Norway have been approved to examine the effects of pomegranate juice consumption on parameters of prostate cancer or prostatic hyperplasia, diabetes or lymphoma ^[18].

The juice may also have antiviral ^[19] and antibacterial effects against dental plaque.^[20]

Electrolyzed/Oxidizing (EO) Water - Electrolyzed Plus

The concept and applications of Electrolyzed/Oxidizing (EO) water are not new. EO water has been used extensively in the orient (especially Japan) for more than 25 years. It’s characteristics and uses have been well documented and it has been approved for use in the United States by the FDA, EPA and USDA for many years.

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