www.RegeneBlend.

com

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RegeneBlend RegeneBlend is our proprietary antioxidant beverage blend with the most powerful combination of plant extracts on the market today. Built upon a combination of over 18 fruit and vegetable phytochemical extracts, RegeneBlend works with your body's own immune system to strengthen its resistance to oxidative stress and the harmful effects of free radicals on your body. RegeneBlend's proprietary multi-botanical blend, is the natural, "Whole Earth, Whole Body Approach to Health." Contains over 18 Fruit and Vegetable Phytochemical Extracts Promotes Enhanced Overall Health Slows Aging Due To Oxidative Damage Why Do I Need RegeneBlend? Research has shown that phytochemicals, vitamins, minerals, and fiber, all present in fruits and vegetables, work synergistically in whole foods to promote health and lower disease risk. For this reason, many authoritative organizations, such as the national cancer institute and the American heart association, recommend getting phytochemicals from whole foods, such as fruits and vegetables. RegeneBlend is a whole food. Unlike large scale processed foods, the fruit, vegetable, legume, herb and grain extracts in RegeneBlendare derived and blended to maximize the beneficial phytochemicals,flavinoids, phenolics and antioxidants in a synergistic fashion to create what is considered one of the most potent, effective antioxidant 'whole food' source you can find anywhere! RegeneBlend will help defend against the effects of aging due to free radical damage while improving your overall health.

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REGENEBLEND (LIQUID) INGREDIENT BENEFIT SUMMARY The power of the product is the synergistic blend of fruits, vegetables, legumes and bioactive spices. It is now widely believed that the actions of the antioxidant nutrients alone do not explain the observed health benefits of diets rich in fruits and vegetables. Phytochemical extracts from fruits and vegetable phytochemical extracts exhibit strong antioxidant and antiproliferative activities and that the major part of total antioxidant activity is from the combination of phytochemicals. Scientists have proposed that the additive and synergistic effects of phytochemicals in fruits and vegetables are responsible for these potent antioxidant and anticancer activities and that the benefit of a diet rich in a diversity of fruits and vegetables is attributed to the complex mixture of phytochemicals. This explains why no single antioxidant can replace the combination of natural phytochemicals in fruits and vegetables to achieve the health benefits. Regular consumption of fruit and vegetables is associated with reduced risks of cancer, cardiovascular disease, stroke, Alzheimer disease, cataracts, and some of the functional declines associated with aging. Prevention is a more effective strategy than is treatment of chronic diseases. Functional foods and nutraceutical products that contain significant amounts of bioactive components may provide desirable health benefits beyond basic nutrition and play important roles in the prevention of chronic diseases. The additive and synergistic effects of phytochemicals in fruit and vegetables are responsible for their potent antioxidant and anticancer activities. The benefit of a diet rich in fruit and vegetables is attributed to the complex mixture of phytochemicals present. Ingredient Review: Granny Smith & Red Delicious Apples: Procyanidins are a subclass of flavonoids found in commonly consumed foods that have attracted increasing attention due to their potential health benefits. Proanthocyanidins have antioxidant activity and they play a role in the stabilization of collagen and maintenance of elastin two critical proteins in connective tissue that support organs, joints, blood vessels, and muscle. The procyanidin content varied greatly between apple samples with the highest amounts on average observed for the Red Delicious and Granny Smith varieties. Proanthocyanidins have strong anti-oxidant properties. Foods rich in proanthocyanidins have high oxygen radical absorbance capacity, which has been linked to numerous health benefits such as weight management, cell health, and cardiovascular health.[28] Scientists continue to research the relevance of proanthocyanidins' strong anti-oxidant properties in vivo for such applications as cancer prevention and cardiovascular health. Citations: 1. Liu RH. (2004) Potential synergy of phytochemicals in cancer prevention: mechanism of action. J Nutr.;134(12 Suppl):3479S-3485S. Review. 2. Hammerstone JF, Lazarus SA, Schmitz HH (2000). Procyanidin content and variation in some commonly consumed foods. J Nutr. 130(8S Suppl):2086S-92S. 3. USDA Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods 2007. November 2007. http:// www.ars.usda.gov/sp2userfiles/place/12354500/data/orac/orac07.pdf. 4. Cos, P; De Bruyne, T; Hermans, N; Apers, S; Berghe, DV; Vlietinck, AJ (2004). "Proanthocyanidins in health care: current and new trends". Current medicinal chemistry 11 (10): 134559.
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Concord Grape Juice: Concord grape juice is a rich source of phenolic antioxidants. Studies suggest regular consumption of Concord grape juice benefited immunity. Preliminary findings suggest that supplementation with Concord grape juice may enhance cognitive function for older adults with early memory decline. Many of the flavonoids found in grapes and grape products such as juice or wine have been known to exert antioxidant, antiinflammatory, platelet inhibitory and arterial relaxing effects either in vitro, in animal studies and in human trials. Daily consumption of Concord grape juice attenuates hypercholesterolemia-enhanced platelet aggregation, blood pressure, total serum cholesterol and development of atheroma in rabbits. Consuming Concord grape juice, which is high in polyphenolic compounds, may favorably affect blood pressure in hypertensive individuals. Concord Grape Juice flavonoids are potent antioxidants that may protect against oxidative stress and reduce the risk of free radical damage and chronic diseases. Citations: 1. Rowe CA, Nantz MP, Nieves C Jr, West RL, Percival SS (2011). Regular consumption of Concord grape juice benefits human immunity. J Med Food. 14(1-2):69-78. 2. Krikorian R, Nash TA, Shidler MD, Shukitt-Hale B, Joseph JA.(2010) Concord grape juice supplementation improves memory function in older adults with mild cognitive impairment. Br J Nutr. 2010 Mar;103(5):730-4. 3. Shanmuganayagam D, Warner TF, Krueger CG, Reed JD, Folts JD.(2007) Concord grape juice attenuates platelet aggregation, serum cholesterol and development of atheroma in hypercholesterolemic rabbits. Atherosclerosis. 2007 Jan;190(1):135-42. 4. Park YK, Kim JS, Kang MH. (2004)Concord grape juice supplementation reduces blood pressure in Korean hypertensive men: double-blind, placebo controlled intervention trial. Biofactors. 2004;22(1-4):145-7. 5. O'Byrne DJ, Devaraj S, Grundy SM, Jialal I. (2002) Comparison of the antioxidant effects of Concord grape juice flavonoids alpha-tocopherol on markers of oxidative stress in healthy adults. Am J Clin Nutr. 76(6):1367-74. Yumberry (Yang Mei) Juice: Yumberry has been grown and enjoyed in China for thousands of years. Studies suggest that Yumberry (Yang Mei or Myrica rubra) preparations demonstrate anti-oxidant and anti-inflammatory benefits. Yumberry has been shown to be rich in anthocyanins, flavonols, and free radical scavenging activity which halt the chain reaction of cellular breakdown. Citations 1. Shimosaki S, Tsurunaga Y, Itamura H, Nakamura M. (2011) Anti-allergic effect of the flavonoid myricitrin from Myrica rubra leaf extracts in vitro and in vivo. Nat Prod Res. 25(4):374-80. 2. Bao J, Cai Y, Sun M, Wang G, Corke H. (2005) Anthocyanins, flavonols, and free radical scavenging activity of Chinese bayberry (Myrica rubra) extracts and their color properties and stability. J Agric Food Chem. 53(6): 2327-32. Mexican Red Bean: The flavonoids that give Mexican Red Beans their bright-red color are extremely powerful antioxidants. According to a study published in the Journal of Agricultural and Food Chemistry, small red beans pack more antioxidant punch than super foods like wild blueberries. Another red bean that leads the list of top antioxidant contenders is the red kidney beans. A half-cup of these red beans has more antioxidant activity than a cup of blueberries. Small red bean - the bean with the highest antioxidant activity of all--is also called Mexican red beans. Citations: 1. Wu X, Beecher GR, Holden JM, Haytowitz DB, Gebhardt SE, Prior RL. (2004) Lipophilic and hydrophilic antioxidant capacities of common foods in the United States. J Agric Food Chem. 52(12):4026-37. 2. Ninfali, Paolino; Gloria Mea, Samantha Giorgini, Marco Rocchi, Mara Bacchiocca (2005). Antioxidant capacity of vegetables, spices and dressings relevant to nutrition. British Journal of Nutrition 93: 257266. 3. Luthria, L. D., & Pastor-Corrales, M. A. (2006). Phenolic acids content of fifteen dry edible bean (Phaseolus vulgaris L.) varieties. Journal of Food Composition and Analysis, 19, 205211. 4. Espinosa-Alonso LG, Lygin A, Widholm JM, Valverde ME, Paredes-Lopez O. (2006) Polyphenols in wild and weedy Mexican common beans (Phaseolus vulgaris L.). J Agric Food Chem. 14;54(12):4436-44

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Cranberry: Cranberries, high in polyphenols, have been associated with several cardiovascular health benefits. In a recent clinical study, Cranberry juice significantly increased plasma antioxidant capacity and significantly reduced lipid oxidation and increased plasma antioxidant capacity in women with metabolic syndrome. Cranberries are a source of polyphenol antioxidants, phytochemicals under active research for possible benefits to the cardiovascular system and immune system, and as anti-cancer agents. They are abundant food sources of flavonoids such as proanthocyanidins, flavonols and quercetin. These compounds have shown possible activity as anti-cancer agents in vitro. Citations: 1. Basu A, Betts NM, Ortiz J, Simmons B, Wu M, Lyons TJ. (2011) Low-energy cranberry juice decreases lipid oxidation and increases plasma antioxidant capacity in women with metabolic syndrome. Nutr Res. 31(3):190-6. 2. Seifried HE, Anderson DE, Fisher EI, Milner JA (2007). "A review of the interaction among dietary antioxidants and reactive oxygen species". J Nutr Biochem. 18 (9): 56779. 3. Halliwell B (2007). "Dietary polyphenols: good, bad, or indifferent for your health?" Cardiovasc Res. 73 (2): 3417. 4. Irina O. Vvedenskaya and Nicholi Vorsa (2004). Flavonoid composition over fruit development and maturation in American cranberry, Plant Science 167(5): 1043-1054 5. Duthie SJ, Jenkinson AM, Crozier A, (2006). The effects of cranberry juice consumption on antioxidant status and biomarkers relating to heart disease and cancer in healthy human volunteers. Eur J Nutr 45 (2): 11322. 6. Ferguson PJ, Kurowska EM, Freeman DJ, Chambers AF, Koropatnick J (2006). In vivo inhibition of growth of human tumor lines by flavonoid fractions from cranberry extract. Nutr Cancer 56 (1): 8694. 7. Sun J, Chu YF, Wu X, Liu RH (2002). Antioxidant and antiproliferative activities of common fruits. J Agric Food Chem. 50 (25): 744954. Sweet Corn: The consumption of fruits, vegetables, and whole grains rich in antioxidative phytochemicals is associated with a reduced risk of chronic diseases such as cancer, coronary heart disease, diabetes, Alzheimer's disease, cataract, and aged-related functional decline. For example, phenolic acids are among the main antioxidative phytochemicals in grains that have been shown to be beneficial to human health. Cooked sweet corn has significant antioxidant activity, which has been suggested to reduce the chance of heart disease and cancer. A recent study in vitro has confirmed that High-amylose (sweet) corn had a better antioxidant capacity. Citations: 1. Cooking sweet corn boosts its ability to fight cancer and heart disease by freeing healthful compounds, Cornell scientists find". Cornell News. Retrieved 2009-09-07. 2. Dewanto V, Wu X, Liu RH. (2002)Processed sweet corn has higher antioxidant activity. J Agric Food Chem. 50(17):4959-64. 3. Kwon YI, Apostolidis E, Kim YC, Shetty K. (2007) Health benefits of traditional corn, beans, and pumpkin: in vitro studies for hyperglycemia and hypertension management. J Med Food. 10(2):266-75. 4. Li W, Wei CV, White PJ, Beta T. (2007) High-amylose corn exhibits better antioxidant activity than typical and waxy genotypes. J Agric Food Chem. 55(2):291-8.

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Ginger: Ginger is a rich source of powerfully beneficial plant chemicals and antioxidants. It has been claimed to decrease the pain from arthritis, though studies have been inconsistent. It may also have blood thinning and cholesterol lowering properties that may make it useful for treating heart disease. Preliminary research also indicates that nine compounds found in ginger may bind to human serotonin receptors, possibly helping to affect anxiety and motion sickness and pre-operative nausea. Ginger supplementation in chickens has been used to antioxidant status and enhanced dietary oxidation stability in a dose-dependent manner. A number of preclinical investigations with a wide variety of assay systems and carcinogens have shown that ginger and its compounds possess chemopreventive and antineoplastic effects. The cancer preventive activities of ginger are supposed to be mainly due to free radical scavenging, antioxidant pathways, alteration of gene expressions, and induction of apoptosis, all of which contribute towards decrease in tumor initiation, promotion, and progression. Citations: 1. Baliga MS, Haniadka R, Pereira MM, D'Souza JJ, Pallaty PL, Bhat HP, Popuri S. (2011) Update on the chemopreventive effects of ginger and its phytochemicals. Crit Rev Food Sci Nutr. 51(6):499-523. 2. Nievergelt A. Huonker P. Schoop R. Altmann KH. Gertsch ( 2010) Identification of serotonin 5-HT1A receptor partial agonists in ginger. J. Bioorganic & Medicinal Chemistry. 18(9):3345-51. 3. Wood, C.; Pittler, MH (2000). Comparison of efficacy of ginger with various antimotion sickness drugs. British journal of anaesthesia 84 (3): 36771. 4. Zhao X, Yang ZB, Yang WR, Wang Y, Jiang SZ, Zhang GG. (2011) Effects of ginger root (Zingiber officinale) on laying performance and antioxidant status of laying hens and on dietary oxidation stability. Poult Sci. 90(8): 1720-7. Raspberry: Raspberries contain significant amounts of polyphenol antioxidants such as anthocyanin pigments linked to potential health protection against several human diseases. Approximately 50% of the antioxidant effect of raspberries is caused by a unique antioxidant called ellagitannins. These you find in small doses in strawberries and practically nowhere else. Animal studies have shown that raspberries can help to prevent the development of early atherosclerosis, with the underlying mechanisms related to improved antioxidant status and serum lipid profiles. Citations: 1. Suh JH, Romain C, Gonzlez-Barrio R, Cristol JP, Teissdre PL, Crozier A, Rouanet JM. (2011) Raspberry juice consumption, oxidative stress and reduction of atherosclerosis risk factors in hypercholesterolemic golden Syrian hamsters. Food Funct. 2(7):400-5. 2. Wang S, Meckling KA, Marcone MF, Kakuda Y, Tsao R. (2011) Synergistic, additive, and antagonistic effects of food mixtures on total antioxidant capacities. J Agric Food Chem.59(3):960-8. Blackberry: Blackberries rank highly among fruits for antioxidant strength, particularly due to their dense contents of polyphenolic compounds, such as ellagic acid, tannins, quercetin, gallic acid, anthocyanins and cyanidins. Blackberries are packed with polyphenols helping to prevent cancer and heart disease. Blackberries are filled with anthocyanins (antioxidants which give blackberries their deep purple color) which help in memory retention and the risk of hypertension. They contain phytoestrogens (plant estrogens), a compound believed to play a vital role in preventing breast and cervical cancer. Citation 1. Hager TJ, Howard LR, Liyanage R, Lay JO, Prior RL (February 2008). Ellagitannin composition of blackberry as determined by HPLC-ESI-MS and MALDI-TOF-MS. Journal of Agricultural and Food Chemistry 56 (3): 6619. 2. Halvorsen BL, Carlsen MH, Phillips KM, et al. (July 2006). Content of redox-active compounds (ie, antioxidants) in foods consumed in the United States. The American Journal of Clinical Nutrition 84 (1): 95135. 3. Vzquez-Arajo L, Chambers E 4th, Adhikari K, Carbonell-Barrachina A. (2010) Sensory and physicochemical characterization of juices made with pomegranate and blueberries, blackberries, or raspberries. J Food Sci. 75(7):S398-404.

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Carrot: Carrots are a rich source of carotenoids, and are a rich source of bioavailable beta-carotene. The availability of high carotene carrots could readily increase consumption of beta-carotene and potentially impact the vitamin A status of those individuals who are deficient or at risk of depletion. Antioxidant nutrients in carrots are believed to explain many of the cardioprotective benefits provided by these root vegetables. The many different kinds of carrot antioxidants are most likely to work together and provide us with cardiovascular benefits that we could not obtain from any of these antioxidants alone if they were split apart and consumed individually, in isolation from each other. Citations: 1. Tanumihardjo SA, Horvitz MA, Dosti MP, Simon PW. (2009) Serum alpha- and beta-carotene concentrations qualitatively respond to sustained carrot feeding. Exp Biol 234(11):1280-6. 2. Stracke BA, Rfer CE, Bub A, Briviba K, Seifert S, Kunz C, Watzl B. (2009) Bioavailability and nutritional effects of carotenoids from organically and conventionally produced carrots in healthy men. Br J Nutr. 101(11):1664-72. Lemon: Phytochemicals in lemon have shown mechanistic effects relevant to the pathological targets in dementia are discussed, with an emphasis on those showing positive clinical trial evidence. Phytochemical compounds in lemon also have strong antibacterial, antiviral, and immune-boosting powers. They have potential antiinflammatory properties as well. Limonins found in lemon have also demonstrated potential anti-inflammatory, cholesterol-lowering and anti-cancer effects which are benig evaluated in further clinical studies. Citation 1. Howes MJ, Perry E. (2011) The role of phytochemicals in the treatment and prevention of dementia. Drugs Aging. 28(6):439-68 2. Hamdan D, El-Readi MZ, Tahrani A, Herrmann F, Kaufmann D, Farrag N, El-Shazly A, Wink M. Secondary metabolites of ponderosa lemon (Citrus pyriformis) and their antioxidant, anti-inflammatory, and cytotoxic activities. Z Naturforsch C. 66(7-8):385-93 3. Bermejo A, Llos MJ, Cano A. (2011) Analysis of bioactive compounds in seven citrus cultivars. Food Sci Technol Int.17(1):55-62. Blueberry: Much research has shown that blueberries provide health benefits in the areas of anti-aging, antioxidant action, and disease prevention, treatment of urinary tract infection, improving eyesight and controlling cholesterol. Blueberries are powerful antioxidants. Anthocyanin, which is the pigment that makes the blueberry blue, is the key antioxidant responsible for these benefits. Researchers believe that the phytochemicals in blueberries may reduce inflammatory processes in tissues by increasing cells membranes ability to allow vital nutrients and chemical signals to pass in and out of the cell. Among all fruits, berries have shown substantial cardio-protective benefits due to their high polyphenol content. Blueberries decrease cardiovascular risk factors in obese men and women with metabolic syndrome. Citations: 1. Zheng W, Wang SY (2003). Oxygen radical absorbing capacity of phenolics in blueberries, cranberries, chokeberries, and lingonberries. J Agric Food Chem. 51 (2): 5029. 2. Neto CC (2007). Cranberry and blueberry: evidence for protective effects against cancer and vascular diseases. Mol Nutr Food Res 51 (6): 65264. 3. Basu A, Du M, Leyva MJ, Sanchez K, Betts NM, Wu M, Aston CE, Lyons TJ.(2010) Blueberries decrease cardiovascular risk factors in obese men and women with metabolic syndrome. J Nutr. 140(9):1582-7. Black Bean: Black beans contain a wide variety of both antioxidant and anti-inflammatory properties, which combat cardiovascular disease. Considering that black beans contain at least 8 different flavonoids with enormous antioxidant potential, and their high content of phytochemicals, its hardly surprising that studies have connected black bean consumption with reduced risk of certain cancers. Citations: 1. Takeoka, G. R., Dao, L. T., Full, G. H., Wong, R. Y., Harden, L. A. Edwards, R. H., et al. (1997). Characterization of black bean (Phaseolus vulgaris L.) anthocyanins. Journal of Agricultural Food Chemistry, 45, 33953400. 2. Xu BJ, Chang SK. (2008) Total phenolic content and antioxidant properties of eclipse black beans (Phaseolus vulgaris L.) as affected by processing methods.J Food Sci. 73(2):H19-27. 3. Xu BJ, Chang SK. (2007) A comparative study on phenolic profiles and antioxidant activities of legumes as affected by extraction solvents. J Food Sci. 72(2):S159-66.

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Red Kidney Bean: Legumes contain many important nutrients and phytochemicals. According to studies conducted by the United States Department of Agriculture, richly colored dried beans offer a high degree of antioxidant protection. Several key studies have shown that beans -- red, black, pinto, and kidney -- are highoctane sources of antioxidants. Citations: 1. Cardador-Martnez A, Albores A, Bah M, Caldern-Salinas V, Castao-Tostado E, Guevara-Gonzlez R, Shimada-Miyasaka A, Loarca-Pia G. (2006) Relationship among antimutagenic, antioxidant and enzymatic activities of methanolic extract from common beans (Phaseolus vulgaris L).Plant Foods Hum Nutr. 61(4):161-8. 2. Tang CH, Sun X, Foegeding EA. (2011) Modulation of physicochemical and conformational properties of kidney bean vicilin (phaseolin) by glycation with glucose: implications for structure-function relationships of legume vicilins. J Agric Food Chem.59(18):10114-23. Pomegranate: Phytochemical signatures in pomegranate have been shown to inhibit certain cancers such as prostate cancer in vitro and in small clinical studies. Several studies indicate that pomegranate juice may prevent cartilage deterioration characteristic of Osteoarthritis. It may prevent plaque from building up in the arteries and may reverse previous plaque buildup. It may prevent and slow Alzheimer's disease. In one study, mice bred to develop Alzheimer's disease were given pomegranate juice. They accumulated significantly less amyloid plaque than control mice and they performed mental tasks better. Phytochemcials in pomegranate also may lower LDL (bad cholesterol) and raises HDL (good cholesterol) and lower blood pressure. Citations: 1. Wang L, Alcon A, Yuan H, Ho J, Li QJ, Martins-Green M. (2011) Cellular and molecular mechanisms of pomegranate juice-induced anti-metastatic effect on prostate cancer cells. Integr Biol 3(7):742-54. 2. Adhami VM, Khan N, Mukhtar H. (2009) Cancer chemoprevention by pomegranate: laboratory and clinical evidence. Nutr Cancer. 61(6):811-5. Strawberry: Strawberries have been reported to be potent antioxidants and reduce cardiovascular risk factors, such as elevated blood pressure, hyperglycemia, dyslipidemia, and inflammation in limited studies. Clinical data suggest strawberry supplementation improves selected atherosclerotic risk factors, including dyslipidemia and circulating adhesion molecules in subjects with metabolic syndrome. Citations: 1. Seeram NP, Adams LS, Zhang Y, et al. (2006). Blackberry, black raspberry, blueberry, cranberry, red raspberry, and strawberry extracts inhibit growth and stimulate apoptosis of human cancer cells in vitro. J Agric Food Chem. 54 (25): 932939. 2. Basu A, Fu DX, Wilkinson M, Simmons B, Wu M, Betts NM, Du M, Lyons TJ. (2010) Strawberries decrease atherosclerotic markers in subjects with metabolic syndrome. Nutr Res. 30(7):462-9. Grapefruit: Grapefruit is a rich source of powerful bioavailable antioxidants. Citrus limonoids in grapefruit have shown to inhibit the growth of cancer in colon, lung, mouth, stomach and breast in animal and cell culture studies. Citations: 1. Mandadi KK, Jayaprakasha GK, Bhat NG, Patil BS. Red Mexican grapefruit: a novel source for bioactive limonoids and their antioxidant activity. Z Naturforsch C. 62(3-4):179-88 2. Jayaprakasha GK, Girennavar B, Patil BS. (2008) Radical scavenging activities of Rio Red grapefruits and Sour orange fruit extracts in different in vitro model systems. Bioresour Technol. 99(10):4484-94. Yellow & Red Bell Pepper: These peppers contain unique phytochemical profiles that have been suggested to play important roles in disease prevention. The pepper are not only an excellent source of carotenoids, but also a source of over 30 different members of the carotenoid nutrient family such as alpha-carotene, beta-carotene, lycopene, lutein, cryptoxanthin and zeaxanthin. They have been suggested to possess high anti-oxidant and anticancer properties in vitro. Citations: 1. Jeong WY, Jin JS, Cho YA, Lee JH, Park S, Jeong SW, Kim YH, Lim CS, El-Aty AM, Kim GS, Lee SJ, Shim JH, Shin SC. (2011) Determination of polyphenols in three Capsicum annuum L. (bell pepper) varieties using highperformance liquid chromatography-tandem mass spectrometry: Their contribution to overall antioxidant and anticancer activity. J Sep Sci. 2011 Sep. 2. Baranski R, Baranska M, Schulz H. (2005) Changes in carotenoid content and distribution in living plant tissue can be observed and mapped in situ using NIR-FT-Raman spectroscopy. Planta. 222(3):448-57

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Asparagus: Asparagus contains a unique combination of anti-inflammatory nutrients. Among these antiinflammatory nutrients are asparagus saponins, including asparanin A, sarsasapogenin, protodioscin, and diosgenin. Other anti-inflammatory nutrients in asparagus include the flavonoids quercetin, rutin, kaempferol and isorhamnetin. It also contains a valuable amount of the antioxidant glutathione (GSH). GSH is one of the body's best-studied antioxidants. Citations: 1. Demirkol O, Adams C, Ercal N. (2004) Biologically important thiols in various vegetables and fruits. J Agric Food Chem. 52(26):8151-4. 2. Wei Y, Liu Z, Su Y, Liu D, Ye X. (2011) Effect of salicylic acid treatment on postharvest quality, antioxidant activities, and free polyamines of asparagus. J Food Sci. 76(2):S126-32. Prune/Plumb: Prunes, or dried plum, contain an unusually high concentration of unique phytonutrients called neochlorogenic and chlorogenic acid. These substances found in prunes and plums are classified as phenols, and their function as antioxidants has been well documented. They are especially good at neutralizing a particularly dangerous oxygen radical called superoxide anion radical, and they have also been shown to help prevent oxygen-based damage to fats. These substances found in prunes and plums are classified as phenols, and their function as antioxidants has been well documented. These damage-preventing substances are particularly effective in neutralizing a particularly dangerous oxygen radical called superoxide anion radical, and they have also been shown to help prevent oxygen-based damage to fats. Since our cell membranes, brain cells and molecules such as cholesterol are largely composed of fats, preventing free radical damage to fats is no small benefit. The ability of prunes to fight free radicals is boosted by beta-carotene. Beta-carotene acts as a fatsoluble antioxidant, eliminating free radicals that would otherwise cause a lot of damage to our cells and cell membranes. Prunes have also been studied for their role in controlling high blood pressure. Citations: 1. Stacewicz-Sapuntzakis M, Bowen PE, Hussain EA, Damayanti-Wood BI, Farnsworth NR. (2001) Chemical composition and potential health effects of prunes: a functional food? Crit Rev Food Sci Nutr. 41(4):251-86. 2. Ahmed T, Sadia H, Batool S, Janjua A, Shuja F. (2010) Use of prunes as a control of hypertension. J Ayub Med Coll Abbottabad. 22(1):28-31. 3. Kayano S, Kikuzaki H, Yamada NF, Aoki A, Kasamatsu K, Yamasaki Y, Ikami T, Suzuki T, Mitani T, Nakatani N. (2004)Antioxidant properties of prunes (Prunus domestica L.) and their constituents. Biofactors. 21(1-4): 309-13. Cinnamon: Cinnamon contains an array of powerful phytochemicals. The main phytochemical in cinnamon is cinnamaldehyde, a compound that has antimicrobial activity. Cinnamaldehyde can destroy viruses, bacteria and fungi. The cinnamalydehyde in cinnamon also inhibits inflammatory enzymes and slows or halts the inflammatory cascade in the body. Other phytochemicals in cinnamon include cinnamyl acetate, cinnamyl alcohol, limonene, alpha-terpineol, lutein, zeaxanthin, tannins and eugenol. Some research has found that a particular type of cinnamon, cassia cinnamon, may lower blood sugar in people with diabetes. Laboratory studies have found that cinnamon may reduce inflammation, have antioxidant effects, and fight bacteria. A study conducted in 2007 and published in the Journal of Medicinal Chemistry suggests that specific plant terpenoids contained within cinnamon have potent antiviral properties. Pharmacological experiments suggest that the cinnamon-derived dietary factor cinnamic aldehyde (cinnamaldehyde) activates the Nrf2-dependent antioxidant response in human epithelial colon cells and may therefore represent an experimental chemopreventive dietary factor. Citations: 1. Tapsell LC, Hemphill I, Cobiac L, Patch CS, Sullivan DR, Fenech M, Roodenrys S, Keogh JB, Clifton PM, Williams PG, Fazio VA, Inge KE. (2006) Health benefits of herbs and spices: the past, the present, the future. Med J Aust.185(4 Suppl):S4-24. 2. Gruenwald J, Freder J, Armbruester N. (2010) Cinnamon and health. Crit Rev Food Sci Nutr. 50(9):822-34. 3. Wondrak, Georg Thomas; Villeneuve, Nicole F.; Lamore, Sarah D.; Bause, Alexandra S.; Jiang, Tao; Zhang, Donna D. (2010). The Cinnamon-Derived Dietary Factor Cinnamic Aldehyde Activates the Nrf2-Dependent Antioxidant Response in Human Epithelial Colon Cells. Molecules 15 (5): 333855. 4. Cabello, Christopher M.; Bair, Warner B.; Lamore, Sarah D.; Ley, Stephanie; Bause, Alexandra S.; Azimian, Sara; Wondrak, Georg T. (2009). The cinnamon-derived Michael acceptor cinnamic aldehyde impairs melanoma cell proliferation, invasiveness, and tumor growth. Free Radical Biology and Medicine 46 (2): 22031.

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Clove: Clove contains one of the highest per pound concentrations of powerful antioxidants reported. It is considered the best antioxidant spice. Some reports have indicated that the in vitro antioxidant capacity of clove is over 400 times that of other high antioxidant super-fruits such as wolfberry. Clove may also reduce blood sugar levels. The phytochemical profile of cloves is diverse and offers a wide range of potential health benefits that are actively being investigated. Citations: 1. www.nlm.nih.gov/medlineplus/druginfo/natural/patient-clove.html National Institutes of Health, Medicine Plus. Clove. 2. Kim IS, Yang MR, Lee OH, Kang SN. (2011) Antioxidant activities of hot water extracts from various spices. Int J Mol Sci. 12(6):4120-31. 3. Niwano Y, Saito K, Yoshizaki F, Kohno M, Ozawa T. (2011) Extensive screening for herbal extracts with potent antioxidant properties. J Clin Biochem Nutr. 2011 Jan;48(1):78-84

REGENEBLEND Ingredient Listing Nutrition Facts

Serving Size: 75 mL Servings Per Container: 10 Amount Per Serving Calories 40 Total Fat 0g Saturated Fat 0g Trans Fat 0g Cholesterol 0mg Sodium 0mg Total Carbohydrates 10g Dietary Fiber 0g Sugars 8g Protein 0g Vitamin A 0% CALCIUM 0% 0%* Vitamin C 1080% IRON 0% 0% 0% 3% 0% 0% 0% % Daily Value

*Percent Daily Values (DV) are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories Total Fat Saturated Fat Cholesterol Sodium Total Carbohydrates Dietary Fiber Less than Less than Less than Less than

2,000 65g 20g 300mg 2,400mg 300g 25g

2,500 60g 25g 300mg 2,400mg 375g 30g

Calories per gram Fat 9 / Carbohydrate 4 / Protein 4 Ingredients: Proprietary blend of Apple Juice from concentrated, Concord Grape Juice from concentrate, Yunberry Juice (Yang Mei) from concentrate, L-Ascorbic Acid (Vitamin C), Mexican Red Bean, Granny Smith Apple, Red Delicious Apple, Gala Apple, Cranberry, Sweet Corn, Black Bean, Pinto Bean, Red Kidney Bean, Pomegranate, Strawberry, Grapefruit, Yellow Bell Pepper, Red Bell Pepper, Prune, Asparagus, Blueberry, Lemon, Carrot, Blackberry, Raspberry, Sweet Cherry, Ginger, Cinnamon, Clove, potassium sorbate (preservative) Recommended Use: Drink 1/3 cup daily. SHAKE WELL BEFORE EACH USE KEEP REFRIGERATED BEFORE AND AFTER OPENING DO NOT USE IF SEAL IS BROKEN *These statements have not been evaluated by the Food & Drug Administration. This product is not intended to diagnose, treat, cure, or prevent disease.