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Micronutrients & Phytochemicals

Learn about the essential role of micronutrients and phytochemicals in maintaining health. Discover their benefits, sources, and how to incorporate them into your patient dietary protocols for optimal health outcomes.

Phenolic Compounds: Protective Phytochemicals that Promote Health and Longevity

Megan Martell, MSc (12 min read)
Through the course of evolution, plants, which are largely immobile, have adapted to protect themselves from invasion, infection, and ultimately- destruction. These specific defenses often come from protective phytochemicals called phenolic compounds. These phenolic compounds have protective effects for both animals and humans, and provide a wide range of biological and pharmacological benefits. This process, known as xenohormesis, occurs when phytochemicals produced by stressed plants activate protective and anti-aging pathways in the organisms that consume them, supporting homeostasis and longevity.1 What is a phenolic compound? A phenolic compound is a secondary metabolite produced by plants in response to a stressor. These phenolic compounds may help the plant defend against bacteria, parasites, viruses, insects, animals, and other plants, as well as provide protection from environmental stressors such as UV radiation, drought, salinity, and temperature changes.2,3 These phytochemicals are unique in that they are not directly associated with plant growth or development, but are essential to plant survival by providing protection and adaptation mechanisms.3 The compounds are found in virtually every part of the plant from the leaves, stem, root, flowers, to the fruit/berries, skins, and seeds.4 There are over 8,000 recognized phenolic compounds, a broad category which is further subdivided into phenols, phenolic acids, flavonoids, stilbenes, tannins, and lignans.2 Phenolic compounds were first recognized as being beneficial to human health in the 1930’s when Nobel laureate Albert Szent-Györgyi published a series of studies that determined “Vitamin P”- now known to be a mixture of flavonoids, found in citrus fruit, could strengthen capillary walls. In the 1950’s and 60’s, research on phenolic compounds and their anti-oxidant properties surged. By the 1990’s, various international cohorts were investigating the link between flavonoid intake and the prevalence of chronic disease.6 How does this translate into human health? Plant constituents have been used by humans for over two millennia to support health and treat disease. Many of these plants and plant components have been well documented by the different traditional etiologies such as Traditional Chinese Medicine (TCM) and Traditional Indian Medicine (Ayurveda).5 With this comes historical evidence of these plant constituents being used for a variety of conditions including digestive issues, mood disorders, arrhythmia and cardiovascular issues, arthritis, urinary issues, allergies, fertility, inflammation and healthy aging. Cardiovascular Support Flavonoids, including flavones, flavan-3-ols, and isoflavones, are one of the largest and most extensively researched classes of phenolic compounds. Flavones and flavan-3-ols, found across alfalfa, barley, buckwheat, beetroot, Brussel sprouts, parsley, tea and chocolate, have been shown to improve endothelial function and arterial pressure, promote vasodilation, reduce blood pressure and cholesterol, inhibit platelet aggregation, and reduce oxidative stress in the cardiovascular system 7-9   Flavonoids in general have a specific endothelial relaxing effect on the arteries and thus have been attributed to the prevention of atherosclerosis, hypertension, and cardiovascular disease.8 Tannins, found in tea, wine, berries, Spanish black radish, herbs, and spices, have a distinguishable attribute in that they are very astringent and leave the mouth feeling dry. They are most notably studied for their antioxidant and free-radical scavenging properties including inhibition of cholesterol oxidation and plaque formation, which elicit a potent cardiovascular-protective effect. Tannins have also been shown to improve cholesterol levels, lower blood pressure, reduce arterial stiffness, and improve overall vascular health. Phenolic acids, found in oats, barley, beetroot, Spanish black radish, kidney beans, and dark leafy greens, are another large grouping of phenolic compounds that elicit direct ROS scavenging activity and act as potent antioxidants- true hallmark traits of phenolic compounds in general. They also exhibit other clinically relevant attributes such as antithrombotic, anti-hypertensive, anti-inflammatory, and cholesterol-specific antioxidative effects.10,11 Neurological Health Plant constituents and phenolic compounds have also been extensively studied for their interaction with the nervous system. Specific phenolic compounds of interest include phenolic acids and flavonoids. Phenolic acids have been shown to have both neuroprotective and distal nerve-protective properties as well. Caffeic acid and chlorogenic acid have been shown to inhibit acetylcholinesterase (AChE) and butyrylcholinesterase (BChE) activity in the brain- two enzymes that are implicated in the pathogenesis of Alzheimer’s disease. Phenolic acids have also been shown to modulate neuronal signaling, reduce neuronal excitability and brain-specific inflammatory cytokines, as well as protect against neurotoxicity and neuropathy.9 Flavonoids have also been recognized for their effects on brain and cognitive function. Research suggests they may support neurological health in several ways, such as: improving memory and cognitive function stimulating neuronal and nerve tissue regeneration preventing neuronal oxidative damage reversing brain-specific inflammaging promoting blood flow to the brain9 Specific flavonoids such as rutin, and other flavonoid categories such as anthocyanidins and isoflavones, have been studied extensively for their impact on the nervous system and related tissues, however their mechanism of action is still unclear. For example, it has been suggested that buckwheat, which is very high in specific flavonoids, has an inhibitory effect on neurodegenerative conditions such as Alzheimer’s, although it is not yet clear which flavonoid could be responsible for this effect or how.13  Isoflavones, as found in red clover, alfalfa, and kidney beans are recognized as phytoestrogens because their chemical structure is similar enough to estrogen that they modulate estrogen receptors and elicit either estrogenic or anti-estrogenic effects, depending on how they bind to these receptors.14 In humans, they have been found to modulate mood and anxiety, improve memory and dementia parameters, enhance neuroplasticity, and bind to essential estrogen receptors in the central nervous system that are responsible for regulating gene transcription.15 A recent report, however, concluded that isoflavones (like those found in soy) do not act as endocrine disruptors, nor do they act on breast or endometrial tissue, but rather elicit more beneficial anti-inflammatory and anti-oxidative effects, specifically in postmenopausal or osteoporotic women.10 Addressing Metabolic Dysfunction Phenolic compounds such as tannins and flavonoids are also advantageous in addressing chronic metabolic conditions such as diabetes and obesity, where diabetes is now considered an oxidative stress disorder and obesity is now classified as chronic state of low-grade inflammation. Addressing metabolic dysfunction will help reduce the risk of developing additional chronic conditions and comorbidities.3,14 Tannins, found in tea, wine, berries, pomegranates, Spanish black radish, herbs, and spices, have been widely studied with regard to different metabolic conditions, specifically pertaining to their effects on glycemic control, weight management, and metabolism. Mechanistically, tannins have been shown to interfere with lipase activity, fat absorption, pancreatic β-cells, and the hormones responsible for hunger and satiety, thus directly influencing lipid metabolism, insulin metabolism, and appetite.8 Similarly, a wide number of flavonoid compounds have also been shown to modulate glucose and lipid parameters, insulin resistance, and metabolism. Flavan-3-ols, in particular, have been studied for their normalizing effect on fasting glucose while anthocyanins are reported to have a significant effect on glycemic control, HbA1c numbers, and BMI.8 Then rutin specifically acts to modulate the digestibility of starches which has a direct effect on both glucose and lipid metabolism.10 Microbiome Benefits The interaction between phenolic compounds and the gut is highly symbiotic. In fact, it is thought that these phytochemicals interact with the human gut microbiome in a way that is similar to how they interact between the native plant and the microbiome of the soil. Tannins and other phenolic compounds have been used to address microbiome dysbiosis and further promote beneficial bacteria proliferation, where dysbiosis is often correlated to increased oxidative stress, inflammation, and epithelial damage that further leads to, or exacerbates, numerous other chronic and neurodegenerative diseases.7,12 Tannins in particular modulate the microbial environment by promoting beneficial bacteria and suppressing opportunistic or pathogenic microbes. Tannins are largely metabolized by the gut microbiome, which triggers the release of specialized microbial metabolites into circulation. These metabolites have been shown to exert both local and systemic effects, such as: antioxidative and anti-inflammatory activity immune-regulating, anti-aging, and anti-cancer effects support for the local gut environment and broader systemic health Through these gut microbial interactions, tannins can help to strengthen the gut barrier epithelium, support a healthier microbial environment, and reduce risk factors associated with systemic disease. Clinical Takeaways Though widely studied for their cardiovascular, neurological, and metabolic benefits, phenolic compounds have numerous other health promoting benefits. Research has also shown that many of their benefits are due to their potent anti-oxidative, ROS preventing, and free radical scavenging effects.3,9 Additional research on phenolic compounds has demonstrated that they also impact immune regulation, stress modulation, sleep, bacterial/fungal/parasitic/viral infection, and various types of cancer.2,9 Because phenolic compounds help protect plants from impending danger and support their survival, these same defense-related mechanisms may also offer protective and preventative benefits in humans as well. As demonstrated here, connection is already strongly supported given the breadth of research on phenolic compounds in correlation to human health. Clinical Recommendations Summary Dietary & Supplemental Sources of Phenolic Compounds: Herbs and spices (such as turmeric, ginger, sage, rosemary, parsley) SUPPLEMENT CONSIDERATIONS: To optimize absorption of turmeric and its curcumin bioactive polyphenols, look for supplements that pair curcumin with fenugreek. Fenugreek bound to curcumin demonstrates the ability to enhance bioavailability.15 Green tea SUPPLEMENT CONSIDERATIONS: Look for combination products high in these unique phenols known as oligomeric proanthocyanidins (OPCs) Berries Chocolate Dark leafy greens (kale, Swiss chard, buckwheat, alfalfa) SUPPLEMENT CONSIDERATIONS: Seek concentrated products that supply organic versions of these vital plants through juicing and gentle processing that avoids the use of high heat to maintain and protect delicate polyphenolic compounds. Cruciferous vegetables (Spanish black radish and Brussels sprouts) Oats Beet root Red clover, alfalfa, kidney beans (isoflavones) Barley   Did you know WholisticMatters is powered by Standard Process? Learn more about Standard Process’ whole food-based nutrition philosophy.   Supplements for Healthcare Practitioners Join a community of 60,000+ like-minded healthcare professionals. A relationship with Standard Process offers networking opportunities, and an array of educational resources and tools to help grow your practice.  Learn more
Read Article

Phenolic Compounds: Protective Phytochemicals that Promote Health and Longevity

Megan Martell, MSc (12 min read)
Through the course of evolution, plants, which are largely immobile, have adapted to protect themselves from invasion, infection, and ultimately- destruction. These specific defenses often come from protective phytochemicals called phenolic compounds. These phenolic compounds have protective effects for both animals and humans, and provide a wide range of biological and pharmacological benefits. This process, known as xenohormesis, occurs when phytochemicals produced by stressed plants activate protective and anti-aging pathways in the organisms that consume them, supporting homeostasis and longevity.1 What is a phenolic compound? A phenolic compound is a secondary metabolite produced by plants in response to a stressor. These phenolic compounds may help the plant defend against bacteria, parasites, viruses, insects, animals, and other plants, as well as provide protection from environmental stressors such as UV radiation, drought, salinity, and temperature changes.2,3 These phytochemicals are unique in that they are not directly associated with plant growth or development, but are essential to plant survival by providing protection and adaptation mechanisms.3 The compounds are found in virtually every part of the plant from the leaves, stem, root, flowers, to the fruit/berries, skins, and seeds.4 There are over 8,000 recognized phenolic compounds, a broad category which is further subdivided into phenols, phenolic acids, flavonoids, stilbenes, tannins, and lignans.2 Phenolic compounds were first recognized as being beneficial to human health in the 1930’s when Nobel laureate Albert Szent-Györgyi published a series of studies that determined “Vitamin P”- now known to be a mixture of flavonoids, found in citrus fruit, could strengthen capillary walls. In the 1950’s and 60’s, research on phenolic compounds and their anti-oxidant properties surged. By the 1990’s, various international cohorts were investigating the link between flavonoid intake and the prevalence of chronic disease.6 How does this translate into human health? Plant constituents have been used by humans for over two millennia to support health and treat disease. Many of these plants and plant components have been well documented by the different traditional etiologies such as Traditional Chinese Medicine (TCM) and Traditional Indian Medicine (Ayurveda).5 With this comes historical evidence of these plant constituents being used for a variety of conditions including digestive issues, mood disorders, arrhythmia and cardiovascular issues, arthritis, urinary issues, allergies, fertility, inflammation and healthy aging. Cardiovascular Support Flavonoids, including flavones, flavan-3-ols, and isoflavones, are one of the largest and most extensively researched classes of phenolic compounds. Flavones and flavan-3-ols, found across alfalfa, barley, buckwheat, beetroot, Brussel sprouts, parsley, tea and chocolate, have been shown to improve endothelial function and arterial pressure, promote vasodilation, reduce blood pressure and cholesterol, inhibit platelet aggregation, and reduce oxidative stress in the cardiovascular system 7-9   Flavonoids in general have a specific endothelial relaxing effect on the arteries and thus have been attributed to the prevention of atherosclerosis, hypertension, and cardiovascular disease.8 Tannins, found in tea, wine, berries, Spanish black radish, herbs, and spices, have a distinguishable attribute in that they are very astringent and leave the mouth feeling dry. They are most notably studied for their antioxidant and free-radical scavenging properties including inhibition of cholesterol oxidation and plaque formation, which elicit a potent cardiovascular-protective effect. Tannins have also been shown to improve cholesterol levels, lower blood pressure, reduce arterial stiffness, and improve overall vascular health. Phenolic acids, found in oats, barley, beetroot, Spanish black radish, kidney beans, and dark leafy greens, are another large grouping of phenolic compounds that elicit direct ROS scavenging activity and act as potent antioxidants- true hallmark traits of phenolic compounds in general. They also exhibit other clinically relevant attributes such as antithrombotic, anti-hypertensive, anti-inflammatory, and cholesterol-specific antioxidative effects.10,11 Neurological Health Plant constituents and phenolic compounds have also been extensively studied for their interaction with the nervous system. Specific phenolic compounds of interest include phenolic acids and flavonoids. Phenolic acids have been shown to have both neuroprotective and distal nerve-protective properties as well. Caffeic acid and chlorogenic acid have been shown to inhibit acetylcholinesterase (AChE) and butyrylcholinesterase (BChE) activity in the brain- two enzymes that are implicated in the pathogenesis of Alzheimer’s disease. Phenolic acids have also been shown to modulate neuronal signaling, reduce neuronal excitability and brain-specific inflammatory cytokines, as well as protect against neurotoxicity and neuropathy.9 Flavonoids have also been recognized for their effects on brain and cognitive function. Research suggests they may support neurological health in several ways, such as: improving memory and cognitive function stimulating neuronal and nerve tissue regeneration preventing neuronal oxidative damage reversing brain-specific inflammaging promoting blood flow to the brain9 Specific flavonoids such as rutin, and other flavonoid categories such as anthocyanidins and isoflavones, have been studied extensively for their impact on the nervous system and related tissues, however their mechanism of action is still unclear. For example, it has been suggested that buckwheat, which is very high in specific flavonoids, has an inhibitory effect on neurodegenerative conditions such as Alzheimer’s, although it is not yet clear which flavonoid could be responsible for this effect or how.13  Isoflavones, as found in red clover, alfalfa, and kidney beans are recognized as phytoestrogens because their chemical structure is similar enough to estrogen that they modulate estrogen receptors and elicit either estrogenic or anti-estrogenic effects, depending on how they bind to these receptors.14 In humans, they have been found to modulate mood and anxiety, improve memory and dementia parameters, enhance neuroplasticity, and bind to essential estrogen receptors in the central nervous system that are responsible for regulating gene transcription.15 A recent report, however, concluded that isoflavones (like those found in soy) do not act as endocrine disruptors, nor do they act on breast or endometrial tissue, but rather elicit more beneficial anti-inflammatory and anti-oxidative effects, specifically in postmenopausal or osteoporotic women.10 Addressing Metabolic Dysfunction Phenolic compounds such as tannins and flavonoids are also advantageous in addressing chronic metabolic conditions such as diabetes and obesity, where diabetes is now considered an oxidative stress disorder and obesity is now classified as chronic state of low-grade inflammation. Addressing metabolic dysfunction will help reduce the risk of developing additional chronic conditions and comorbidities.3,14 Tannins, found in tea, wine, berries, pomegranates, Spanish black radish, herbs, and spices, have been widely studied with regard to different metabolic conditions, specifically pertaining to their effects on glycemic control, weight management, and metabolism. Mechanistically, tannins have been shown to interfere with lipase activity, fat absorption, pancreatic β-cells, and the hormones responsible for hunger and satiety, thus directly influencing lipid metabolism, insulin metabolism, and appetite.8 Similarly, a wide number of flavonoid compounds have also been shown to modulate glucose and lipid parameters, insulin resistance, and metabolism. Flavan-3-ols, in particular, have been studied for their normalizing effect on fasting glucose while anthocyanins are reported to have a significant effect on glycemic control, HbA1c numbers, and BMI.8 Then rutin specifically acts to modulate the digestibility of starches which has a direct effect on both glucose and lipid metabolism.10 Microbiome Benefits The interaction between phenolic compounds and the gut is highly symbiotic. In fact, it is thought that these phytochemicals interact with the human gut microbiome in a way that is similar to how they interact between the native plant and the microbiome of the soil. Tannins and other phenolic compounds have been used to address microbiome dysbiosis and further promote beneficial bacteria proliferation, where dysbiosis is often correlated to increased oxidative stress, inflammation, and epithelial damage that further leads to, or exacerbates, numerous other chronic and neurodegenerative diseases.7,12 Tannins in particular modulate the microbial environment by promoting beneficial bacteria and suppressing opportunistic or pathogenic microbes. Tannins are largely metabolized by the gut microbiome, which triggers the release of specialized microbial metabolites into circulation. These metabolites have been shown to exert both local and systemic effects, such as: antioxidative and anti-inflammatory activity immune-regulating, anti-aging, and anti-cancer effects support for the local gut environment and broader systemic health Through these gut microbial interactions, tannins can help to strengthen the gut barrier epithelium, support a healthier microbial environment, and reduce risk factors associated with systemic disease. Clinical Takeaways Though widely studied for their cardiovascular, neurological, and metabolic benefits, phenolic compounds have numerous other health promoting benefits. Research has also shown that many of their benefits are due to their potent anti-oxidative, ROS preventing, and free radical scavenging effects.3,9 Additional research on phenolic compounds has demonstrated that they also impact immune regulation, stress modulation, sleep, bacterial/fungal/parasitic/viral infection, and various types of cancer.2,9 Because phenolic compounds help protect plants from impending danger and support their survival, these same defense-related mechanisms may also offer protective and preventative benefits in humans as well. As demonstrated here, connection is already strongly supported given the breadth of research on phenolic compounds in correlation to human health. Clinical Recommendations Summary Dietary & Supplemental Sources of Phenolic Compounds: Herbs and spices (such as turmeric, ginger, sage, rosemary, parsley) SUPPLEMENT CONSIDERATIONS: To optimize absorption of turmeric and its curcumin bioactive polyphenols, look for supplements that pair curcumin with fenugreek. Fenugreek bound to curcumin demonstrates the ability to enhance bioavailability.15 Green tea SUPPLEMENT CONSIDERATIONS: Look for combination products high in these unique phenols known as oligomeric proanthocyanidins (OPCs) Berries Chocolate Dark leafy greens (kale, Swiss chard, buckwheat, alfalfa) SUPPLEMENT CONSIDERATIONS: Seek concentrated products that supply organic versions of these vital plants through juicing and gentle processing that avoids the use of high heat to maintain and protect delicate polyphenolic compounds. Cruciferous vegetables (Spanish black radish and Brussels sprouts) Oats Beet root Red clover, alfalfa, kidney beans (isoflavones) Barley   Did you know WholisticMatters is powered by Standard Process? Learn more about Standard Process’ whole food-based nutrition philosophy.   Supplements for Healthcare Practitioners Join a community of 60,000+ like-minded healthcare professionals. A relationship with Standard Process offers networking opportunities, and an array of educational resources and tools to help grow your practice.  Learn more
Read Article

Red Clover: Whole Food Profile

WholisticMatters (5 min read)
Red Clover (Trifolium pratense): used in traditional herbal medicine as an alterative and tonic, red clover is a deeply nourishing plant rich in vitamins and minerals. Red clover is a popular remedy for supporting hormone balance and detoxification as part of a holistic health strategy. Key Nutrients Percentages shown as %DV per serving of 5g red clover powder Key Phytonutrients Chlorophyll Green pigment in plants with anti-inflammatory, antioxidant, and anti-bacterial activity Chlorophyll (1150 mcg/g)** Phytosterols Compounds that help reduce the absorption of cholesterol in the gut Carotenoids Antioxidants with anti-cancer potential; may lower risk of macular degeneration Lutein (99.7 mcg/g)** Zeaxanthin (9.28 mcg/g)** Beta-carotene (22.1 mcg/g)** Isoflavones Phytoestrogens are phenolic compounds that can exert mild estrogen-like activity in the body. Isoflavones—such as those found in red clover—are a well-studied class of phytoestrogens associated with support for metabolic and neuroprotective health. Red clover isoflavones may also support bone density and help manage symptoms in peri- and postmenopausal women. Total Phenolic Content The isoflavones and phenolic acids found in red clover are responsible for the phytoestrogenic and antioxidant benefits the plant is well known for. Learn more about our organic and sustainable farming practices. Total Phenolics 15.2mg/g** *Data is mean values from Phenol-Explorer Database1 **Data on file with WholisticMatters. Values subject to change based on strain and experimental methods   Did you know WholisticMatters is powered by Standard Process? Learn more about Standard Process’ whole food-based nutrition philosophy.   Learn More About Standard Process
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Red Clover: Whole Food Profile

WholisticMatters (5 min read)
Red Clover (Trifolium pratense): used in traditional herbal medicine as an alterative and tonic, red clover is a deeply nourishing plant rich in vitamins and minerals. Red clover is a popular remedy for supporting hormone balance and detoxification as part of a holistic health strategy. Key Nutrients Percentages shown as %DV per serving of 5g red clover powder Key Phytonutrients Chlorophyll Green pigment in plants with anti-inflammatory, antioxidant, and anti-bacterial activity Chlorophyll (1150 mcg/g)** Phytosterols Compounds that help reduce the absorption of cholesterol in the gut Carotenoids Antioxidants with anti-cancer potential; may lower risk of macular degeneration Lutein (99.7 mcg/g)** Zeaxanthin (9.28 mcg/g)** Beta-carotene (22.1 mcg/g)** Isoflavones Phytoestrogens are phenolic compounds that can exert mild estrogen-like activity in the body. Isoflavones—such as those found in red clover—are a well-studied class of phytoestrogens associated with support for metabolic and neuroprotective health. Red clover isoflavones may also support bone density and help manage symptoms in peri- and postmenopausal women. Total Phenolic Content The isoflavones and phenolic acids found in red clover are responsible for the phytoestrogenic and antioxidant benefits the plant is well known for. Learn more about our organic and sustainable farming practices. Total Phenolics 15.2mg/g** *Data is mean values from Phenol-Explorer Database1 **Data on file with WholisticMatters. Values subject to change based on strain and experimental methods   Did you know WholisticMatters is powered by Standard Process? Learn more about Standard Process’ whole food-based nutrition philosophy.   Learn More About Standard Process
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Parsley: Whole Food Profile

WholisticMatters (5 min read)
Parsley (Petroselinum crispum) is a cooling, bitter culinary and medicinal herb packed with vitamins, minerals, and antioxidants that support the body’s detoxification pathways, immune system, and digestive function- all part of the whole food matrix. Key Nutrients Percentages shown as %DV per serving of 5g parsley powder Key Phytonutrients Chlorophyll Green pigment in plants with anti-inflammatory, antioxidant, and anti-bacterial activity Chlorophyll (1180 mcg/g)** Carotenoids Antioxidants with anti-cancer potential and may lower risk of macular degeneration Lutein (84.4 mcg/g)** Zeaxanthin (18.5 mcg/g)** Beta-carotene (5.82 mcg/g)** Flavones Phytoactive compounds with anti-inflammatory, anti-microbial, and anti-cancer activity Apigenin (307.4 mcg/g)* Furanocoumarins Phytoactive metabolites with potential antioxidative, anti-proliferative, anti-inflammatory, and bone health promoting effects Flavonols Promote antioxidant activity and promote vascular health Quercetin (6.5 mcg/g)* Total Phenolic Content The total phenolic content, including flavonoids like apigenin, parsley promotes digestion, supports vascular health, and enhances detoxification through antioxidant and mild diuretic effects. Review our herbal terminology guide to understand more about herb actions. Total Phenolics 14.4mg/g** *Data is mean values from Phenol-Explorer Database1 **Data on file with WholisticMatters. Values subject to change based on strain and experimental methods   Did you know WholisticMatters is powered by Standard Process? Learn more about Standard Process’ whole food-based nutrition philosophy.   Learn More About Standard Process
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Parsley: Whole Food Profile

WholisticMatters (5 min read)
Parsley (Petroselinum crispum) is a cooling, bitter culinary and medicinal herb packed with vitamins, minerals, and antioxidants that support the body’s detoxification pathways, immune system, and digestive function- all part of the whole food matrix. Key Nutrients Percentages shown as %DV per serving of 5g parsley powder Key Phytonutrients Chlorophyll Green pigment in plants with anti-inflammatory, antioxidant, and anti-bacterial activity Chlorophyll (1180 mcg/g)** Carotenoids Antioxidants with anti-cancer potential and may lower risk of macular degeneration Lutein (84.4 mcg/g)** Zeaxanthin (18.5 mcg/g)** Beta-carotene (5.82 mcg/g)** Flavones Phytoactive compounds with anti-inflammatory, anti-microbial, and anti-cancer activity Apigenin (307.4 mcg/g)* Furanocoumarins Phytoactive metabolites with potential antioxidative, anti-proliferative, anti-inflammatory, and bone health promoting effects Flavonols Promote antioxidant activity and promote vascular health Quercetin (6.5 mcg/g)* Total Phenolic Content The total phenolic content, including flavonoids like apigenin, parsley promotes digestion, supports vascular health, and enhances detoxification through antioxidant and mild diuretic effects. Review our herbal terminology guide to understand more about herb actions. Total Phenolics 14.4mg/g** *Data is mean values from Phenol-Explorer Database1 **Data on file with WholisticMatters. Values subject to change based on strain and experimental methods   Did you know WholisticMatters is powered by Standard Process? Learn more about Standard Process’ whole food-based nutrition philosophy.   Learn More About Standard Process
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Micronutrients & Phytochemicals
Color of Food References
WholisticMatters (0 min read)
The following is a list of references used the Color of Food booklet, created by the Clinical Education Team at Standard Process for WholisticMatters. Color of Food Booklet References Mendoza JA, Drewnowski A, Christakis DA. Dietary Energy Density Is Associated With Obesity and the Metabolic Syndrome in U.S. Adults. Diabetes Care. 2007;30(4):974-979. doi:10.2337/dc06-2188 García-Blanco L, de la OV, Santiago S, Pouso A, Martínez-González M, Martín-Calvo N. High consumption of ultra-processed foods is associated with increased risk of micronutrient inadequacy in children: The SENDO project. Eur J Pediatr. Aug 2023;182(8):3537-3547. doi:10.1007/s00431-023-05026-9 Lila, M. A., & Raskin, I. (2005). Health‐related interactions of phytochemicals.Journal of food science, 70(1), R20-R27. Lila, M. A. (2007). From beans to berries and beyond: Teamwork between plant chemicals for protection of optimal human health. Annals of the New York academy of Sciences, 1114(1), 372-380. Nicklas, T. A., Drewnowski, A., & O’Neil, C. E. (2014). The nutrient density approach to healthy eating: challenges and opportunities. Public health nutrition, 17(12), 2626-2636. Wang, X., Ouyang, Y., Liu, J., Zhu, M., Zhao, G., Bao, W., & Hu, F. B. (2014). Fruit and vegetable consumption and mortality from all causes, cardiovascular disease, and cancer: systematic review and dose-response meta-analysis of prospective cohort studies. Bmj, 349. Monjotin, N., Amiot, M. J., Fleurentin, J., Morel, J. M., & Raynal, S. (2022). Clinical evidence of the benefits of phytonutrients in human healthcare. Nutrients, 14(9), 1712. Rahman, M. M., Rahaman, M. S., Islam, M. R., Rahman, F., Mithi, F. M., Alqahtani, T., ... & Uddin, M. S. (2021). Role of phenolic compounds in human disease: current knowledge and future prospects. Molecules, 27(1), 233. World Health Organization (WHO, & UNICEF. (2006). Preventing and controlling micronutrient deficiencies in populations affected by an emergency. In Preventing and controlling micronutrient deficiencies in populations affected by an emergency(pp. 2-2). National Center for Health Statistics (NCHS). 2008. National Health and Nutrition Examination Survey Data 2005-2006. Hyattsville, MD: U.S. Department of Health and Human Services, Centers for Disease Control and Prevention. National Center for Health Statistics (NCHS). 2007. National Health and Nutrition Examination Survey Data 2003-2004. Hyattsville, MD: U.S. Department of Health and Human Services, Centers for Disease Control and Prevention.  Dietary Guidelines Advisory Committee. 2015. Scientific Report of the 2015 Dietary Guidelines Advisory Committee: Advisory Report to the Secretary of Health and Human Services and the Secretary of Agriculture. U.S. Department of Agriculture, Agricultural Research Service, Washington, DC. S. Department of Agriculture, Agricultural Research Service, Beltsville Human Nutrition Research Center, Food Surveys Research Group (Beltsville, MD) and U.S. Department of Health and Human Services, Centers for Disease Control and Prevention, National Center for Health Statistics (Hyattsville, MD). What We Eat in America, NHANES 2007-2010. Bhardwaj, R. L., Parashar, A., Parewa, H. P., & Vyas, L. (2024). An alarming decline in the nutritional quality of foods: The biggest challenge for future generations’ health. Foods, 13(6), 877. Drewnowski, A. (2009). Defining Nutrient Density: Development and Validation of the Nutrient Rich Foods Index. Journal of the American College of Nutrition, 28(4), 421S-426S. https://doi.org/10.1080/07315724.2009.10718106 Color of Food Color Wheel References Ma X, Jin Z, Rao Z, Zheng L. Health benefits of anthocyanins against age-related diseases. Front Nutr. 2025;12:1618072. doi:10.3389/fnut.2025.1618072 Khoo HE, Azlan A, Tang ST, Lim SM. Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits. Food Nutr Res. 2017;61(1):1361779. doi:10.1080/16546628.2017.1361779 Cappellini F, Marinelli A, Toccaceli M, Tonelli C, Petroni K. Anthocyanins: from mechanisms of regulation in plants to health benefits in foods. Frontiers in Plant Science. 2021;12:748049.  Meng X, Zhou J, Zhao CN, Gan RY, Li HB. Health Benefits and Molecular Mechanisms of Resveratrol: A Narrative Review. Foods. Mar 14 2020;9(3)doi:10.3390/foods9030340 Al-Khayri JM, Mascarenhas R, Harish HM, et al. Stilbenes, a Versatile Class of Natural Metabolites for Inflammation-An Overview. Molecules. Apr 28 2023;28(9)doi:10.3390/molecules28093786 Ye H, Sun J, He L, Ai C, Jin W, Abd El-Aty A. Beneficial effects of proanthocyanidins on skin aging: a review. Frontiers in Nutrition. 2025;12:1650328.  Baldelli S, Lombardo M, D'Amato A, Karav S, Tripodi G, Aiello G. Glucosinolates in Human Health: Metabolic Pathways, Bioavailability, and Potential in Chronic Disease Prevention. Foods. Mar 7 2025;14(6)doi:10.3390/foods14060912 Olayanju JB, Bozic D, Naidoo U, Sadik OA. A Comparative Review of Key Isothiocyanates and Their Health Benefits. Nutrients. Mar 7 2024;16(6)doi:10.3390/nu16060757 Harahap IA, Suliburska J. An overview of dietary isoflavones on bone health: The association between calcium bioavailability and gut microbiota modulation. Materials Today: Proceedings. 2022/01/01/ 2022;63:S368-S372. doi:https://doi.org/10.1016/j.matpr.2022.03.549 Musial C, Kuban-Jankowska A, Gorska-Ponikowska M. Beneficial Properties of Green Tea Catechins. Int J Mol Sci. Mar 4 2020;21(5)doi:10.3390/ijms21051744 Vezza T, Canet F, de Marañón AM, Bañuls C, Rocha M, Víctor VM. Phytosterols: Nutritional Health Players in the Management of Obesity and Its Related Disorders. Antioxidants (Basel). Dec 12 2020;9(12)doi:10.3390/antiox9121266 Lem DW, Davey PG, Gierhart DL, Rosen RB. A Systematic Review of Carotenoids in the Management of Age-Related Macular Degeneration. Antioxidants (Basel). Aug 5 2021;10(8)doi:10.3390/antiox10081255 Eroglu A, Al’Abri IS, Kopec RE, Crook N, Bohn T. Carotenoids and Their Health Benefits as Derived via Their Interactions with Gut Microbiota. Advances in Nutrition. 2023/03/01/ 2023;14(2):238-255. doi:https://doi.org/10.1016/j.advnut.2022.10.007 Bufka J, Vaňková L, Sýkora J, Křížková V. Exploring carotenoids: Metabolism, antioxidants, and impacts on human health. Journal of Functional Foods. 2024/07/01/ 2024;118:106284. doi:https://doi.org/10.1016/j.jff.2024.106284 Tan Q, Chen B, Wu C, Shao T. Exploring the potential nutritional role of bioflavonoids in exercise rehabilitation: a kinematic perspective. Front Nutr. 2023;10:1221800. doi:10.3389/fnut.2023.1221800 Medina-García M, Baeza-Morales A, Martínez-Peinado P, et al. Carotenoids and Their Interaction with the Immune System. Antioxidants (Basel). Sep 12 2025;14(9)doi:10.3390/antiox14091111 Guggenheim AG, Wright KM, Zwickey HL. Immune Modulation From Five Major Mushrooms: Application to Integrative Oncology. Integr Med (Encinitas). Feb 2014;13(1):32-44.  El-Saadony MT, Saad AM, Korma SA, et al. Garlic bioactive substances and their therapeutic applications for improving human health: a comprehensive review. Frontiers in immunology. 2024;15:1277074.  Sánchez-Gloria JL, Arellano-Buendía AS, Juárez-Rojas JG, et al. Cellular Mechanisms Underlying the Cardioprotective Role of Allicin on Cardiovascular Diseases. Int J Mol Sci. Aug 13 2022;23(16)doi:10.3390/ijms23169082 Rai SN, Mishra D, Singh P, Vamanu E, Singh MP. Therapeutic applications of mushrooms and their biomolecules along with a glimpse of in silico approach in neurodegenerative diseases. Biomedicine & Pharmacotherapy. 2021/05/01/ 2021;137:111377. doi:https://doi.org/10.1016/j.biopha.2021.111377 Chugh RM, Mittal P, Mp N, et al. Fungal Mushrooms: A Natural Compound With Therapeutic Applications. Front Pharmacol. 2022;13:925387. doi:10.3389/fphar.2022.925387 Plant Profile References Mountain Spinach Clifford, T., et al., The potential benefits of red beetroot supplementation in health and disease. Nutrients, 2015. 7(4): p. 2801-2822. Rothwell, J.A., et al., Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content. Database, 2013. 2013: p. bat070-bat070. Collard Greens Clifford, T., et al., The potential benefits of red beetroot supplementation in health and disease. Nutrients, 2015. 7(4): p. 2801-2822. Rothwell, J.A., et al., Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content. Database, 2013. 2013: p. bat070-bat070. Royal Ancient Oats TM Flour Clifford, T., et al., The potential benefits of red beetroot supplementation in health and disease. Nutrients, 2015. 7(4): p. 2801-2822. Rothwell, J.A., et al., Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content. Database, 2013. 2013: p. bat070-bat070. Alfalfa Bora, K.S. and A. Sharma, Phytochemical and pharmacological potential of Medicago sativa: a review. Pharm Biol, 2011. 49(2): p. 211-20. Rafinska, K., et al., Medicago sativa as a source of secondary metabolites for agriculture and pharmaceutical industry. Phytochemistry Letters, 2017. 20: p. 520-539. Rothwell, J.A., et al., Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content. Database, 2013. 2013: p. bat070-bat070. Stochmal, A., et al., Alfalfa (Medicago sativa L.) Flavonoids. 1. Apigenin and Luteolin Glycosides from Aerial Parts. Journal of Agricultural and Food Chemistry, 2001. 49(2): p. 753-758. Barley Grass Rothwell, J.A., et al., Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content. Database, 2013. 2013: p. bat070-bat070. Kim, H., H.-D. Hong, and K.-S. Shin, Structure elucidation of an immunostimulatory arabinoxylan-type polysaccharide prepared from young barley leaves (Hordeum vulgare L.). Carbohydrate polymers, 2017. 157: p. 282-293. Byun, A.R., et al., Effects of a Dietary Supplement with Barley Sprout Extract on Blood Cholesterol Metabolism. Evidence-Based Complementary and Alternative Medicine, 2015. 2015: p. 7. Benedet, J.A., H. Umeda, and T. Shibamoto, Antioxidant activity of flavonoids isolated from young green barley leaves toward biological lipid samples. Journal of agricultural and food chemistry, 2007. 55(14): p. 5499-5504. Beetroot Clifford, T., et al., The potential benefits of red beetroot supplementation in health and disease. Nutrients, 2015. 7(4): p. 2801-2822. Rothwell, J.A., et al., Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content. Database, 2013. 2013: p. bat070-bat070. Brussels Sprouts Rothwell, J.A., et al., Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content. Database, 2013. 2013: p. bat070-bat070. Buckwheat Rothwell, J.A., et al., Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content. Database, 2013. 2013: p. bat070-bat070. Kale Rothwell, J.A., et al., Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content. Database, 2013. 2013: p. bat070-bat070. Kidney Beans Lloyd CM, Marsland BJ. Lung Homeostasis: Influence of Age, Microbes, and the Immune System. Immunity. 2017;46(4):549-61. doi: https://doi.org/10.1016/j.immuni.2017.04.005. Ramabulana, T., Mavunda, R. D., Steenkamp, P. A., Piater, L. A., Dubery, I. A., & Madala, N. E. (2015). Secondary metabolite perturbations in Phaseolus vulgaris leaves due to gamma radiation. Plant Physiology and Biochemistry, 97, 287-295. doi:https://doi.org/10.1016/j.plaphy.2015.10.018 Rothwell, J.A., et al., Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content. Database, 2013. 2013: p. bat070-bat070. Red Clover Clifford, T., et al., The potential benefits of red beetroot supplementation in health and disease. Nutrients, 2015. 7(4): p. 2801-2822. Rothwell, J.A., et al., Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content. Database, 2013. 2013: p. bat070-bat070. Peavine Jin, A., Ozga, J. A., Lopes-Lutz, D., Schieber, A., & Reinecke, D. M. (2012). Characterization of proanthocyanidins in pea (Pisum sativum L.), lentil (Lens culinaris L.), and faba bean (Vicia faba L.) seeds. Food Research International, 46(2), 528-535. doi:https://doi.org/10.1016/j.foodres.2011.11.018 Neugart, S., Rohn, S., & Schreiner, M. (2015). Identification of complex, naturally occurring flavonoid glycosides in Vicia faba and Pisum sativum leaves by HPLC-DAD-ESI-MSn and the genotypic effect on their flavonoid profile. Food Research International, 76, 114- 121. doi:https://doi.org/10.1016/j.foodres.2015.02.021 Reim, V., & Rohn, S. (2015). Characterization of saponins in peas (Pisum sativum L.) by HPTLC coupled to mass spectrometry and a hemolysis assay. Food Research International, 76, 3-10. doi:https://doi.org/10.1016/j.foodres.2014.06.043 Rothwell, J.A., et al., Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content. Database, 2013. 2013: p. bat070-bat070. Spanish Black Radish Janjua, S. and M. Shahid, Phytochemical analysis and in vitro antibacterial activity of root peel extract of Raphanus sativus L. var niger. Advancement in Medicinal Plant Research, 2013. 1(1): p. 1-7. Rothwell, J.A., et al., Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content. Database, 2013. 2013: p. bat070-bat070. Swiss Chard Kugler, F., F.C. Stintzing, and R. Carle, Identification of betalains from petioles of differently colored Swiss chard (Beta vulgaris L. ssp. Cicla [L.] Alef. Cv. Bright Lights) by high-performance liquid chromatography – electrospray ionization mass spectrometry. Journal of Agricultural and Food Chemistry, 2004. 52(10): p. 2975-2981. Rothwell, J.A., et al., Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content. Database, 2013. 2013: p. bat070-bat070. Turnip Greens Rothwell, J.A., et al., Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content. Database, 2013. 2013: p. bat070-bat070. Parsley Clifford, T., et al., The potential benefits of red beetroot supplementation in health and disease. Nutrients, 2015. 7(4): p. 2801-2822. Rothwell, J.A., et al., Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content. Database, 2013. 2013: p. bat070-bat070. Data is mean values from Phenol-Explorer Database1 ** Data on file with WholisticMattersValues subject to change based on strain and experimental methods   Did you know WholisticMatters is powered by Standard Process? Learn more about Standard Process’ whole food-based nutrition philosophy.   Learn More About Standard Process
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Turnip Greens: Whole Food Profile
WholisticMatters (5 min read)
Turnip greens come from the leaves of root vegetable Brassica rapa subsp. rapa and are a particularly rich source of vitamins K, E, A and B6 as well as naturally occurring folate and phytoactive compound lutein. The dry leaves from turnips are also a rich source of glucosinolates and the activating enzyme myrosinase highlighting their place in the whole food matrix. Key Nutrients Percentages shown as %DV per serving of 5.68g turnip greens. Key Phytonutrients Glucosinolates Sulfur-containing secondary metabolites found in cruciferous vegetables, associated with antioxidant activity such as cardio-protection and detoxification support. Flavonols Promote antioxidant activity and vascular health Kaempferol (31.7 mcg/g)* Quercetin (4.9 mcg/g)* Myrosinase Enzyme found in plant tissue that initiates conversion of glucosinolates to bioactive isothiocyanates Potential antioxidant compound with anti-cancer potential Chloryphyll Green pigment in plants with potential anti-inflammatory, antioxidant, and anti-bacterial activity  Carotenoids Antioxidants with anti-cancer potential; may lower risk of macular degeneration Beta-carotene(220.8 mcg/g)** Lutein (363mcg/g)** Zeaxanthin (30mcg/g)** Total Phenolic Content The phenolic compounds in turnip greens, including ellagic acid, support the B vitamin content in the vegetable to provide strong anti-inflammatory, cardiovascular, and nervous system benefits. Learn why turnip greens are the healthiest vegetable people aren't eating. Total Phenolics 16.9 mg/g** *Data is mean values from Phenol-Explorer Database1 **Data on file with WholisticMatters. Values subject to change based on strain and experimental methods   Did you know WholisticMatters is powered by Standard Process? Learn more about Standard Process’ whole food-based nutrition philosophy.   Learn More Download PDF
turnip greens leafy veggie with big and small leaves
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Micronutrients & Phytochemicals
Swiss Chard: Whole Food Profile
WholisticMatters (5 min read)
Dark leafy greens with vibrantly colored stems and veins are trademark features of Swiss chard (Beta vulgaris L. subsp. cicla). This plant is a mineral delivery powerhouse and an essential contributor to the whole food matrix. Key Nutrients Percentages shown as %DV per serving of 5g dry Swiss chard extract. Key Phytonutrients Chlorophyll Green pigment in plants with potential anti-inflammatory, antioxidant, and anti-bacterial activity  Flavonols Promote antioxidant activity and vascular health Kaempferol(92 mcg/g)* Quercetin(75 mcg/g)* Lignans Polyphenolic compounds metabolized by gut bacteria that support antioxidant activity. Betalains Red pigments with antioxidant, anti-cancer, anti-lipidemic, and antimicrobial properties Carotenoids Yellow and green antioxidants with anti-cancer potential and may lower risk of macular degeneration Lutein (145 mg/g)** Zeaxanthin(10.6 mg/g)** Beta-carotene (52.26 mg/g)** Total Phenolic Content The phenolic compounds in turnip greens, including ellagic acid, support the B vitamin content in the vegetable to provide strong anti-inflammatory, cardiovascular and nervous system benefit. Explore the bioactive compounds of Swiss chard in our research library. Total Phenolics 16.9 mg/g** *Data is mean values from Phenol-Explorer Database1 **Data on file with WholisticMatters. Values subject to change based on strain and experimental methods   Did you know WholisticMatters is powered by Standard Process? Learn more about Standard Process’ whole food-based nutrition philosophy.   Learn More Download PDF
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Micronutrients & Phytochemicals
Spanish Black Radish: Whole Food Profile
WholisticMatters (5 min read)
Spanish Black Radish (Raphanus sativus L. Var. niger) is a cruciferous vegetable associated with the production of detoxification enzymes, healthy digestion, and healthy liver and gallbladder function. Spanish black radish is grown for its rich supply of glucosinolates and is a vital cruciferous element of the whole food matrix. Key Nutrients Percentages shown as %DV per serving of 5.5g Spanish black radish. Key Phytonutrients Glucosinolates Sulfur-containing secondary metabolites found in cruciferous vegetables, associated with antioxidant activity such as cardio-protection and detoxification support effects. Glucoraphasatin (powerful glucosinolate unique to radish) Saponins Compounds that support the immune system, healthy cholesterol levels, and blood glucose levels Tannins Large set of diverse phenolic compounds found in plants that contribute to antioxidant activity, antimicrobial action, and distinct dark color Myrosinase Enzyme found in plant tissue that initiates conversion of glucosinolates to bioactive isothiocyanates Total Phenolic Content The total phenolic content, including glucosinolate-derived compounds, supports detoxification, improves digestion, and helps regulate cholesterol through antioxidant and liver enzyme-supportive actions. Read more on Spanish black radish characterization. Total Phenolics 12.6mg/g** *Data is mean values from Phenol-Explorer Database1 **Data on file with WholisticMatters. Values subject to change based on strain and experimental methods   Did you know WholisticMatters is powered by Standard Process? Learn more about Standard Process’ whole food-based nutrition philosophy.   Learn More Download PDF
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Peavine: Whole Food Profile
WholisticMatters (5 min read)
The squeezed juice from the combined pods, vines, leaves, and stems of the common pea (Pisum sativum) is a nutritionally packed source of essential vitamins and a significant source for phenolic compounds that define its whole food matrix. Key Nutrients Percentages shown as %DV per serving of 5g peavine juice extract. Key Phytonutrients Chlorophyll Green pigment in plants with potential anti-inflammatory, antioxidant, and anti-bacterial activity  Flavonols Promote antioxidant, anti-cancer, vascular, and anti-inflammatory activity Kaempferol Quercetin Lignans Polyphenolic compounds metabolized by gut bacteria that support antioxidant activity Saponins Support the immune system, healthy cholesterol levels, and blood glucose levels Carotenoids Antioxidants with anti-cancer potential and may lower risk of macular degeneration Lutein (7.22 mcg/g)** Zeaxanthin (0.39 mcg/g)** Total Phenolic Content Contains phenolic antioxidants that support endocrine balance, assist kidney function, and aid liver detoxification processes. Explore the uncommon properties of the common peavine. Total Phenolics 33.9mg/g** *Data is mean values from Phenol-Explorer Database1 **Data on file with WholisticMatters. Values subject to change based on strain and experimental methods   Did you know WholisticMatters is powered by Standard Process? Learn more about Standard Process’ whole food-based nutrition philosophy.   Learn More
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Micronutrients & Phytochemicals
Kidney Bean: Whole Food Profile
WholisticMatters (5 min read)
The fruits and aerial parts of the common kidney bean (Phaseolus vulgaris), as part of the whole food matrix, they are rich with key vitamins and minerals, including magnesium, folate, thiamin and iron, that support kidney, immune, and liver function. Key Nutrients Percentages shown as %DV per serving of 5g kidney bean juice extract. Phytoactives in Kidney Bean Saponins Support the immune system, healthy cholesterol levels, and blood glucose levels Chlorophyll Green pigment in plants with potential anti-inflammatory, antioxidant, and anti-bacterial activity  Lignans Polyphenolic compounds metabolized by gut bacteria that support antioxidant activity Phenolic Acids Compounds that promote antioxidant activity and vascular health Isoflavonoids Phenolic compounds with direct antioxidant effects Flavonols Promote antioxidant activity, vascular health, anti-cancer, antimicrobial, and anti-inflammatory Kaempferol Quercetin Rutin Total Phenolic Content The total phenolic compounds, such as flavonoids and tannins, support kidney and liver function while enhancing immune response through antioxidant protection. Learn more about nutrient density in our A-Z nutrition alphabet. Total Phenolics 24.6mg/g** *Data is mean values from Phenol-Explorer Database1 **Data on file with WholisticMatters. Values subject to change based on strain and experimental methods   Did you know WholisticMatters is powered by Standard Process? Learn more about Standard Process’ whole food-based nutrition philosophy.   Learn More
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Brussels Sprouts: Whole Food Profile
WholisticMatters (5 min read)
Brussels sprouts (Brassica oleracea L. var. gemmifera) are a cruciferous vegetable associated with production of detoxification enzymes, antioxidant properties, cardiovascular protection, and anti-carcinogenic activity. Brussels sprouts are a staple vegetable in healthy diets, grown for their rich supply of glucosinolates and nutrients as a key component of the whole food matrix. Key Nutrients Percentages shown as %DV per freeze dried serving of 21.4g Brussels (equal to 1 cup fresh chopped) Key Phytonutrients Flavones Compounds with anti-inflammatory, antimicrobial, and anti-cancer activity Carotenoids Yellow and green antioxidants with anti-cancer potential and may lower risk of macular degeneration Lutein (11.8 mcg/g)** Beta-carotene(30.2 mcg/g)** Chlorophyll Green pigment in plants with potential anti-inflammatory, antioxidant, and anti-bacterial activity  Glucosinolates Sulfur-containing secondary metabolites found in cruciferous vegetables are associated with antioxidant activity, such as cardio-protection and detoxification support. Learn more about these cruciferous vegetable phytonutrients. Lignans Polyphenolic compounds metabolized by gut bacteria that support antioxidant activity Enzyme found in plant tissue that initiates conversion of glucosinolates to bioactive isothiocyanates Flavonols Promote antioxidant activity and vascular health Kaempferol (9.5 mcg/g)* Quercetin(3.0 mcg/g)* Total Phenolic Content Contain flavonoids and phenolic compounds that enhance liver detox enzyme activity, support endocrine balance, and promote healthy digestion through antioxidant and anti-inflammatory effects. Total Phenolics 7.6mg/g** *Data is mean values from Phenol-Explorer Database1 **Data on file with WholisticMatters. Values subject to change based on strain and experimental methods   Did you know WholisticMatters is powered by Standard Process? Learn more about Standard Process’ whole food-based nutrition philosophy.   Learn More
Brussels sprouts leafy green vegetable
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