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Ingredients / Nutritional values / Legal notes

What's in it and where does it come from?

The ingredients, their exact dosage, and interesting information.

Tart Cherry - Montmorency

600 mg / 30 ml. extract


The Montmorency cherry is a sour cherry variety (Prunus cerasus), named after the Montmorency Valley north of Paris. It was cultivated there before the 17th century and was considered the preferred fruit for jams and distillates at the French court. Around 1760, French settlers brought scions to the Great Lakes region; today, the cultivation center is in Michigan. Botanically, Prunus cerasus is an allotetraploid hybrid of sweet and dwarf cherry. Its substance profile: Anthocyanins (cyanidin-3-glucoside, cyanidin-3-rutinoside) characterize the dark red color, in addition to flavonoids such as quercetin and kaempferol, chlorogenic acid, procyanidin B-2, malic acid as the dominant fruit acid, and naturally occurring phytomelatonin.



Further information can be found online at the National Library of Medicine PubMed





Rhodiola rosea

201 mg / 30 ml concentrate


Rhodiola rosea (rose root) belongs to the stonecrop family (Crassulaceae) and grows on rocky soils in Siberia, Scandinavia, Iceland, and Greenland, as well as in high altitudes up to 5,000 meters in Central Asia. The name comes from the rose scent of the cut rhizome. Vikings and Sámi used the root for centuries; in Chinese tradition, it is known as Hong Jing Tian. From the second half of the 20th century, it became the subject of a Soviet research program. Characteristic compounds include the species-specific phenylpropanoids rosavin, rosin, and rosarin, as well as the phenylethanoids salidroside and tyrosol; extracts are standardized to at least 3% rosavins and 0.8–1% salidroside.



For more information, please visit the National Library of Medicine online at PubMed





Sour cherry concentrate

660 mg / 30 ml concentrate

Sour cherry concentrate is derived from sour cherries (Prunus cerasus), an allotetraploid hybrid of sweet and dwarf cherries, which originated between the Caucasus, the Caspian Sea, and Asia Minor. Pliny the Elder attributed the introduction of cherries to Italy in 74 BC to the general Lucullus — modern specialized literature now considers this an error. For centuries, cherry juice could only be preserved by fermentation or boiling down; only the vacuum evaporation of the 20th century allowed for gentle concentration at 45–55 °C. The Brix value increases from about 12° to 65–68° during this process. It contains anthocyanins (cyanidin-3-glucoside, -rutinoside), malic acid, fructose, and glucose, as well as benzaldehyde as a characteristic aroma.



Further information can be found online at the National Library of Medicine PubMed





OPC Grape Seed Extract

150 mg / 30 ml concentrate


OPC stands for oligomeric proanthocyanidins — a term coined by the Bordeaux pharmacologist Jacques Masquelier. In 1947, in his doctoral thesis, he isolated the group of substances from the red skins of peanuts; in 1948, he found them in the bark of the maritime pine; and in 1951, he patented the extraction process. From 1970 onwards, he switched to grape seeds (Vitis vinifera), a by-product of winemaking with the highest polyphenol density of the grape. The extract consists of monomeric flavan-3-ols ((+)-catechin, (−)-epicatechin), which form OPC as chains of two to ten units; longer polymeric tannins are largely separated.



Further information can be found online at the National Library of Medicine PubMed





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