LeafGreens Ingredients Barley Leaf juice concentrate, kale leaf powder, arugula leaf powder, Swiss chard leaf powder, broccoli sprout powder, natural citrus flavor.
Barley Leaf Hordeum vulgare is the most nutritious of the green grasses. Barley leaf contributes to the high vitamin K and chlorophyll in LeafGreens. Vitamin K is essential to the body’s utilization of calcium for healthy bone density and to the healthy formation of blood clots to heal wounds. New research indicates that vitamin K may also help prevent the calcification of arteries, slow the cognitive decline associated with aging process, and regulate blood sugar. Chlorophyll protects the body from radiation, carcinogens, and DNA damage and helps the body heal wounds, improve regularity, and control odor.
Spinach leaf Spinacia oleracea is rich in nutrients, including many essential vitamins, minerals, and potent antioxidants. Research shows that lutein, a nutrient particularly abundant in LeafGreens, may prevent age-related macular degeneration and cataracts. Among its many documented health benefits, the spinach leaf may also aid in curbing anemia, constipation, insomnia, obesity, high blood pressure, bronchitis, and indigestion.
Kale leaf Kale (Brassica oleracea Acephala) leaf has an abundance of flavonoids. Quercetin, found naturally in kale, arugula, Swiss chard, and spinach leaves, belongs to a group of plant pigments known as flavanoids that are partly responsible for the color of many fruits and vegetables. The synthetic quercetin dihydrate found in most supplements is not soluble in water and thus provides no meaningful benefits. The natural quercetin found in LeafGreens is bioavailable and absorbable.
Recent studies have found quercetin to inhibit the production and release of histamine and other allergic and inflammatory substances. Histamine contributes to allergy symptoms such as runny nose, watery eyes, and the swelling of soft tissue. Quercetin can inhibit the inflammation in joints, provide arthritis relief, inhibit the aggregation of platelets (abnormal clotting), and help improve circulation. According to the National Cancer Institute, research has shown that phytochemicals known as indoles found in kale “inhibit the development of cancer in several organs in rats and mice, including the bladder, breast, colon, liver, lung, and stomach.”
Arugula leaf Arugula (Eruca sativa) contains a group of compounds known as glucosinolates responsible for the distinct flavor of arugula. When digested, glucosinolates are broken down into indoles, nitriles, thiocynates, and isothiocyanates. These compounds have been found to deactivate carcinogens, protect cells from DNA damage, and have anti-inflammatory effects.
Swiss Chard leaf Swiss chard (Beta vulgaris) leaf contains the flavonoid kaempferol. Kaempferol inhibits the oxidation of LDL (bad) cholesterol and the formation of platelet clusters in the blood, providing benefits for those with arteriosclerosis. Kaempferol also plays a role in regulating our blood’s water-sodium/glucose balance and kidney cell function often problematic in diabetics. A study in 2002 found that flavonoids such as kaempferol can suppress oxidative stress, which may help prevent neurodegenerative diseases such as Alzheimer’s and Parkinson’s. Swiss chard is also a source of syringic acid, a flavonoid that according to study published in the Journal of Acute Disease helps to stabilize blood sugars.
Broccoli sprout Of the cruciferous vegetables, Brassica oleracea sprouts contain the highest concentration of sulforaphane. Sulforaphane is a phytonutrient that may lower inflammatory response and improve cardiovascular health. A study published in 2009 found that oral consumption of sulforaphane reduced inflammation in human airways by increasing naturally occurring enzymes in the body. An animal study in 2004 found that broccoli sprouts decreased stress in both cardiovascular and kidney tissues. One serving of LeafGreens powder provides the recommended 400 µg of sulforaphane daily. A 2015 study found that after drinking sulfophane-rich juice, protective changes were detectable in the lining of the test subjects’ mouths. University of Pittsburgh Schools of the Health Sciences believe these protective changes may reduce the likelihood of oral cancer.
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