Na-R-ALA Information (On Cycle Support)

Na-R-ALA by SAN


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Ingredients
Manufactured by:
S.A.N (Scientifically Advanced Nutrition)

ALA has a reputation for degrading in high temperatures and having a short shelf life. Na-R-ALA solves this problem with its specialized polymerization and goes even further with at least a three year shelf life. Na-R-ALA is the sodium salt of R-Lipoic Acid (RLA).

Unlike ordinary RLA, Na-R-ALA is the only stabilized form of RLA that doesn't polymerize at high temperatures. Na-R-ALA is fully water soluable and completely absorbed by the intestinal tract. SAN's Na-R-ALA is stabilized with Na (sodium). One serving contains less than 1% of the daily value for sodium, an insignificant source and therefore not listed on the label. The sodium content of SAN's Na-R-ALA will not effect blood pressure levels.

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Blue #1 (Food Coloring)

Also known as Blue #1, Brilliant Blue FCF

Blue # 1 is a colorant for foods and other substances to induce a color change. It is a synthetic dye produced using aromatic hydrocarbons from petroleum.permitted. It can also appear as an aluminium lake.

The dye is poorly absorbed from the gastro-intestinal tract and 95% of the ingested dye can be found in the feces.

Blue #1 has previously been banned in Austria, Belgium, Denmark, France, Germany, Greece, Italy, Norway, Spain, Sweden, and Switzerland among others, but has been certified as a safe food additive in the EU and is today legal in most of the countries. It has the capacity for inducing an allergic reaction in individuals with pre-existing moderate asthma.

It is one of the colorants that the Hyperactive Children's Support Group and the Feingold Association recommends to be eliminated from the diet of children. After extensive testing, the National Institutes of Health concluded that color additives do not cause hyperactivity.

Gelatin

Gelatin is a tasteless substance created from collagen found in animal skin and bones. It is used to thicken liquid in processed foods as well as having applications in photography, cosmetics, and pharmaceuticals. Gelatin is found in many forms of candy, marshmallows, Jell-O, and some types of yogurt. Gelatin can be bought in many grocery stores for use in home cooking. In the vast majority of cases, gelatin is not harmful to the consumer.

Microcrystalline

Microcrystalline cellulose is a term for refined wood pulp and is used as a texturizer, a anti-caking agent, a fat substitute, an emulsifier, an extender, and a bulking agent in foods. Microcrystalline Cellulose is derived from high quality wood pulp. While cellulose is the most abundant organic material, Microcrystalline Cellulose can only be derived from a special grade of alpha cellulose.

Red #40 (Food Coloring)

Also known as Allura Red AC, Food Red 17, C.I. 16035, and Red 40. It is used as a food dye. Allura Red AC was originally introduced in the United States as a replacement for the use of amaranth as a food coloring.

Red 40 was originally manufactured from coal tar but is now mostly made from petroleum. Despite the popular misconception, Allura Red AC is not derived from any insect, unlike the food colouring carmine which is derived from the female cochineal insect.

Allura Red AC has fewer health risks associated with it in comparison to other azo dyes. However, some studies have found some adverse health effects that may be associated with the dye.

In Europe, Allura Red AC is not recommended for consumption by children. It is banned in Denmark, Belgium, France, Switzerland, and Sweden. The European Union approves Allura Red AC as a food colorant, but EU countries' local laws banning food colorants are preserved. In Norway, it was banned between 1978 and 2001, a period in which azo dyes were only legally used in alcoholic beverages and some fish products.

In the United States, Allura Red AC is approved by the Food and Drug Administration (FDA) for use in cosmetics, drugs, and food. It is used in some tattoo inks and is used in many products, such as soft drinks, children's medications, and cotton candy. On June 30, 2010, the Center for Science in the Public Interest (CSPI) called for the FDA to ban Red 40. Executive Director Michael Jacobson said, "These synthetic chemicals do absolutely nothing to improve the nutritional quality or safety of foods, but trigger behavior problems in children and, possibly, cancer in anybody."

R-Lipoic Acid (RLA)

Lipoic acid is an organosulfur compound derived from octanoic acid. The carbon atom at C6 is chiral and the molecule exists as two enantiomers R-(+)-lipoic acid (RLA) and S-(-)-lipoic acid (SLA) and as a racemic mixture R/S-lipoic acid (R/S-LA). Only the R-(+)-enantiomer exists in nature and is an essential cofactor of four mitochondrial enzyme complexes.

Endogenously synthesized RLA is essential for life and aerobic metabolism. Both RLA and R/S-LA are available as over-the-counter nutritional supplements and have been used nutritionally and clinically since the 1950s.

Lipoic acid restored liver glycogen and the sulfhydryl content in physiological and experimental hepato-pathologic conditions, but was ineffective in treating portal cirrhosis or alloxan-induced diabetes. Dr P. Introzzi (University of Pavia) presented case histories of four cases of hepatic cirrhosis, two of congestive heart failure and two of chronic hepatitis. One case of hepatic cirrhosis and both cases of chronic hepatitis responded favorably.

LA was shown to be hepatoprotective, improve liver circulation, treat chronic liver diseases, various liver diseases such as jaundice, hepatitis, cirrhosis, hepatic coma, diabetes, alter carbohydrate metabolism, diabetic neuropathy, alter histidine metabolic disorders, atherosclerosis, coronary atherosclerosis, ethionine-damaged liver, experimentally reduce voluntary alcohol intake, and augment potassium tolerance.

Since the mid-1950s the overlapping nutritional and clinical uses of Lipoic acid have been recognized and commercially developed. The original rationale for using R/S-lipoic acid (LA) as a nutritional supplement was that endogenous RLA was known to have biochemical properties like a B-vitamin (acting as a substrate or co-factor essential for enzyme function). It was also recognized that lower endogenous concentrations of RLA were found in tissues of humans with various diseases and lower levels of RLA were found in the 24 hour urine of patients with various diseases than in healthy subjects.

The exact mechanisms of how RLA levels decline with age and in various progressive diseases is unknown. In addition, microbial assays used to quantify LA were essentially stereospecific for RLA (100% active for RLA, 0% activity for SLA) so it was believed that SLA was essentially inert or of very low biological activity. This was proven false by Gal who demonstrated stereospecific toxicity of the S-enantiomer in thiamine-deficient rats.

Lipoic acid was recognized to have antioxidant potential in 1959 and was used as a preservative for lard and cooking oils but it would take another 40 years for this property to gain significant public attention and application in maintaining or restoring human health.

Japanese and German manufactured R/S-LA became available as a nutritional supplement in the US in the late 80?s and sales and use grew slowly and steadily throughout the 1990s as interest in antioxidants and free radicals grew due to recognition of the roles of reactive oxygen and reactive nitrogen species in health, disease and the aging process.

Demand grew for RLA along with R/S-LA after several papers by research group of Professor Bruce Ames (from UC Berkeley) found RLA and acetyl carnitine reversed age-related markers in old rats to youthful levels.

Today R/S-LA and RLA are widely available as over-the-counter nutritional supplements in the United States in the form of capsules, tablets and aqueous liquids and have been branded as antioxidants. In Japan LA is marketed primarily as a "weight loss" and "energy" supplement.

RLA may function in vivo like a B-vitamin and at higher doses like plant derived nutrients such as curcumin, sulphoraphane, resveratrol, other nutritional substances that induce phase II detoxification enzymes, thus acting as cytoprotective agents.

A recent human pharmacokinetic study of RLA demonstrated that the maximum co

Titanium Dioxide

Titanium dioxide, also known as titanium(IV) oxide or titania, is the naturally occurring oxide of titanium. When used as a pigment, it is called titanium white, Pigment White 6, or CI 77891. It has a wide range of applications, from paint to sunscreen to food colouring. When used as a food colouring, it has E number E171.

Titanium dioxide may be used in food to give opacity. No adverse effects are known, and the compound is chemically inert. Typical products include sweets, pharmaceutical tablets and vitamin supplements, sauces and cheese.

Yellow #5 (Food Coloring)

Also know as Tartrazine, C.I. 19140, or FD&C Yellow 5

Yellow 5 is a synthetic lemon yellow azo dye used as a food coloring. Yellow 5 is a commonly used color all over the world.

Because of the problem of tartrazine intolerance, the United States requires the presence of tartrazine to be declared on food and drug products and also the color batch used to be pre-approved by the FDA. The FDA regularly seizes products if found to be containing undeclared tartrazine, declared but not tested by them or if labeled other than FD&C yellow 5.

On June 30, 2010, the Center for Science in the Public Interest (CSPI) called for the FDA to ban Yellow 5. Executive Director Michael Jacobson said, "These synthetic chemicals do absolutely nothing to improve the nutritional quality or safety of foods, but trigger behavior problems in children and, possibly, cancer in anybody."

The use of tartrazine is banned in Norway, and was also banned in Austria and Germany until the ban was overturned by a European Union directive. The United Kingdom's Food Standards Agency called in April 2008 for a voluntary phase-out of tartrazine along with five other colorings, due to a reported link with hyperactivity in children.

Organic foods typically use beta carotene as an additive when yellow color is desired and more use has been made of annatto (E160b) for non-organic foods.