A powerful immunity vitamin C (512mg) formula from multiple sources (including herbs, berries, plants and ascorbic acid) PLUS 19 additional ingredients from herbs, berries, fruits, leaves, roots, mushroom, bulbs, vitamins and minerals.
Vitamin C to support a strong and healthy immune system!
More information:
Advanced Immunity Spectrum at a glance…
Vitamin C from multiple sources (512mg)
PLUS other vitamins (vitamin B6, D and E)
PLUS minerals (selenium and zinc)
PLUS bacteria culture (Lactobacillus Acidophilus from 10 billion CFU/g)
PLUS herbs and mushroom (acerola cherry, baobab fruit pulp, astragalus root, black pepper, black aged garlic, olive leaf, rosehip, turmeric, cayenne, reishi mushroom, black elderberry, grapefruit seed and ginger root)
Supports the immune system
Supports energy levels
Supports the nervous system
Supports healthy inflammatory response
Protection of cells from oxidative stress
Suitable for vegetarians and vegans
Vitamin C…
Vitamin C and immunity:
Vitamin C, or ascorbic acid, is mainly present in fruits and vegetables. The consumption of such foods is important since, unlike other animals, humans do not have the ability to produce this essential micronutrient themselves. This means we must top up our vitamin C daily, through the foods we eat and/or food supplements. Because it is water soluble, this essential vitamin can also easily be lost during cooking and long-term storage.
This formula contains vitamin C from multiple sources ie herbs, berries and ascorbic acid, providing 512mg (640% NRV).
Vitamin C contributes to maintaining the normal function of the immune system. It also contributes to normal collagen formation for the normal function of blood vessels, bones, cartilage, gums, skin and teeth, normal energy-yielding metabolism, normal functioning of the nervous system, normal psychological function, protection of cells from oxidative stress, the reduction of tiredness and fatigue, the regeneration of the reduced form of vitamin E and increases iron absorption. Click here and here for EFSA scientific opinions.
The other vitamins…
Vitamin B6:
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.
Vitamin D:
Vitamin D refers to a group of fat-soluble secosteroids. In humans, the most important compounds in this group are vitamin D2 (ergocalciferol) and vitamin D3 (also known as cholecalciferol). Vitamin D2 is included in the Advanced Immunity Spectrum formula.
Vitamin D contributes to the normal function of the immune system and healthy inflammatory response, normal absorption/utilisation of calcium and phosphorus, normal blood calcium levels, the maintenance of normal bones, the maintenance of normal muscle function, the maintenance of normal teeth, it has a role in the process of cell division and is needed for normal growth and development of bone in children. Click here, here, here, here, here and here for EFSA scientific opinions.
Vitamin E:
Vitamin E contributes to the protection of cells from oxidative stress. Click here for EFSA scientific opinion.
The minerals…
Selenium:
Selenium is found in the soil, water and in certain foods (such as nuts and seeds). This mineral is a component of more than two dozen proteins that influence everything from skin health to reproduction. It contributes to the normal function of the immune system, normal thyroid function, the protection of cells from oxidative stress and the maintenance of normal hair and nails. Click here and here for EFSA scientific opinions.
Zinc:
Zinc contributes to the normal function of the immune system, the protection of cells from oxidative stress, the maintenance of normal hair, nails and skin, the maintenance of normal bones, normal DNA synthesis, normal acid-base metabolism, normal carbohydrate metabolism, normal cognitive function, normal fertility and reproduction, normal macronutrient metabolism, normal metabolism of fatty acids, normal metabolism of vitamin A, normal protein synthesis, the maintenance of normal testosterone levels in the blood, the maintenance of normal vision and it has a role in the process of cell division. Click here and here for EFSA scientific opinions.
Bacteria culture…
Lactobacillus Acidophilus:
A type of bacteria naturally found in the mouth, bowel and vagina.
Mushroom…
Reishi mushroom:
The lingzhi mushroom is a polypore mushroom belonging to the genus Ganoderma. Its red-varnished, kidney-shaped cap gives it a distinct appearance. When fresh, the lingzhi is soft, cork-like and flat. It lacks gills on its underside, and instead releases its spores via fine pores. Depending on the age of the mushroom, the pores on its underside may be white or brown. It grows at the base and stumps of deciduous trees, especially that of the maple. Only two or three out of 10,000 such aged trees will have lingzhi growth, and therefore its wild form is extremely rare. Today, lingzhi is effectively cultivated on hardwood logs or sawdust/woodchips.
The other herbs and roots…
Acerola cherry (with naturally occurring vitamin C):
These cherries contain naturally high levels of vitamin C (30 times the amount found in oranges of the same weight), as well as approximately 150 other nutritive constituents, including bioflavonoids, proteins, mineral salts, iron, calcium and phosphorus.
Baobab fruit:
This versatile fruit has long been used by Africans across the continent. An excellent source of many vitamins and minerals, it has:
- 5 times the magnesium of avocados
- 4 times the potassium of bananas
- 2 times the calcium of milk
- 2 times the antioxidants of acai berries
- 10 times the vitamin C of oranges
- and 10 times the fibre of apples.
In other words, baobab is highly nutritious and different parts of the plant supply varying amounts of protein, vitamin C, antioxidants, potassium, magnesium, iron, zinc, calcium and B vitamins.
Astragalus root:
Astragalus propinquus, commonly known as Mongolian milkvetch in English and as huáng qí, běi qí or huáng huā huáng qí in Chinese, is a flowering plant in the family Fabaceae. It is one of the 50 fundamental herbs used in traditional Chinese medicine. Chemical constituents of the roots include polysaccharides and triterpenoids, as well as isoflavones and their glycosides and malonates.
Black pepper:
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.
Black aged garlic:
Garlic (Allium sativum) is a bulbous plant, widely used around the world for its pungent flavour, as a seasoning or condiment and as an ingredient in food supplements. It contains sulphur compounds. Black garlic originated in Korea and is raw garlic that has been fermented. Raw garlic is placed in humidity and a temperature controlled room for 30 days then moved to another room for 45 days to ‘oxidise’. This process creates garlic that is black in colour, softer in texture and has a more mild taste. Black garlic contains more sulphur compounds than regular garlic.
Olive leaf:
The olive tree has long been held in great esteem, not least for producing both the fruit and the oil. In fact, it is one of the oldest cultivated trees. But the leaf is also noteworthy, not least because it contains oleuropein (a type of phenolic compound) and elenolic acid.
Rosehip:
Rosehip is the fruit of the rose plant.
Turmeric:
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.
Cayenne:
Fiercely hot and pungent, cayenne, also known as cayenne pepper, is one of the most widely used spice ingredients for culinary purposes. Cayenne fruits are slender, elongated pods derived from the capsicum family plant (a cultivar of Capsicum annuum related to bell peppers, jalapeños, paprika, and others). Cayenne is a source of capsaicin.
Black elderberry:
Elderberries are rich in vitamins A and B, flavonoids and potassium, but they are most notable because they contain more vitamin C than any other traditional fruits (except for blackcurrants and rosehips).
Grapefruit seed:
Grapefruit seed extract, not to be confused with grapeseed extract, contains bioflavonoids including hesperidin.
Ginger root:
Ginger (Zingiber officinale), is a rhizome – a thick underground stem that sprouts roots and shoots. This “hot” spice is native to warmer parts of Asia, such as China, Japan, and India, but is now also grown in parts of South American and Africa.
