TheScience
ORAC scale:
An acronym for Oxygen Radical Absorption capacity, ORAC is a way to measure the antioxidant capacity of a food. Foods with high ORAC values are desirable for their ability to neutralize free radicals which cause cellular damage. The ORAC measurement was developed by the National Institute of Aging in 1992 and has been a valuable tool in quantifying health benefits associated with consumption of fruits, vegetables, and other antioxidant-containing foods.
Phytonutrients:
Phytonutrients are naturally occurring compounds that contribute to the flavor, color, and disease-resistance of plants (i.e. fruits, vegetables, whole grains, and legumes.) Phytonutrients are powerful antioxidants, but their value extends much beyond free radical protection. Maximum health benefits are derived from consuming a variety of phytonutrients with a full spectrum of colors and pigments, such as those found in the range of fruits in MonaVie.
Antioxidants:
Antioxidants are “agents” that help inhibit harmful compounds known as free radicals. Free radicals cause damage to your cells through the process of oxidation. By donating an electron to unstable free radicals, antioxidants neutralize their harmful effects. Obtaining a variety of antioxidants through diet or supplementation is essential to maintaining your good health.
Free Radicals:
Free radicals are atoms with at least one unpaired electron. In excess, free radicals produce harmful oxidation that can damage cell membranes. Antioxidants prevent free radicals from preventing potential damage to millions of healthy functioning cells. The damage that occurs to the body as a result of a lack of sufficient antioxidants to counter the effects of free radicals is called oxidative stress. Free radicals come about as a result of exposure to tobacco smoke, alcohol, pollution, insecticides, radiation, chemicals in the home or at work, and excessive amounts of sunlight. Other contributors include a high-fat diet, stress, insufficient sleep, and strenuous exercise. In addition to the oxygen radicals, there are also other types of free radicals such as peroxynitrite (NORAC), hydroxyl (HORAC), and superoxide anion (SORAC) which can all be countered through the antioxidant effect of MonaVie. As an example, the SORAC assay score was 1,614 unit/g, representing the highest recorded superoxide scavenging activity of any food in vitro.
Glucosamine (in MonaVie Active):
Glucosamine hydrochloride is a natural compound found in the body that is used to help make and form cartilage. Glucosamine has also been shown to help lubricate, cushion, protect, and rebuild joints. There are three types of glucosamine: glucosamine hydrochloride (HCl), N-acetyl glucosamine, and glucosamine sulfate. Both glucosamine HCl and glucosamine sulfate are rapidly converted to free glucosamine in the stomach, thus from a medicinal perspective they are equally effective. However, glucosamine HCl is 79% glucosamine, while glucosamine sulfate is between 47 and 52% glucosamine. Thus MonaVie was formulated with glucosamine HCl because of the highest content of free glucosamine.
Esterified fatty acids (in MonaVie Active):
Esterified fatty acids promote joint health, improving flexibility and mobility. Esterification is the general name for a chemical reaction in which two chemicals (typically and alcohol and an acid) form an ester as the reaction product.
Consumption Concerns:
If you have any allergy or other medical concerns, please consult a physician prior to taking MonaVie. For those concerned about potassium levels for reasons related to dialysis or contraindication with prescription medicines the potassium level in both MonaVie products is approximately 55 mg/oz (2% RDA). MonaVie Original and Active contain no potassium additives, grapefruit, or cantaloupe. Vitamin K levels (for concerns with blood thinning medication) in MonaVie Original and Active are approximately 12.4 µg/oz (12% RDA).
All information contained in this document is directly from the main MonaVie website under PRODUCT FAQs, Science.
© 2007 MonaVie LLC ALL RIGHTS RESERVED.
