The following is a list of references used the Color of Food booklet, created by the Clinical Education Team at Standard Process for Wholistic Matters. 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 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

Turnip greens come from the leaves of root vegetable Brassica rapa subsp. rapa and are a particularly rich source of vitamins K, E, and B6 as well as plant form folate and phytoactive compound lutein. The dry leaves from turnips are also a rich source of glucosinolates and the activating enzyme myrosinase. Key Nutrients in Turnip Greens Percentages shown as %DV per serving of 5.68g turnip greens. Total Phenolic Concentration in Turnip Greens Measured: Total Phenolics as Gallic Acid Equivalence (mg/g). Phytoactives in Turnip Greens Glucosinolates Sulfur-containing secondary metabolites mostly found in cruciferous vegetables, when activated by myrosinase from the plant or after ingestion by gut bacteria, associated with positive effects stemming from antioxidant activity such as cardio-protection and detoxification support Other Glucosinolates (4.12 mg/g)** Neoglucobrassicin (1.74mg/g)** Glucoraphasatin (1.2 mg/g)** Glucobrassicanapin (1.06 mg/g)** Flavonols Promote antioxidant activity and vascular health Kaempferol (31.7 mcg/g)* Quercetin (4.9 mcg/g)* Phenolic Acids Phytoactive compounds that promote anti-oxidant activity and vascular health Caffeic Acid(29.5 mcg/g)* Gallic Acid (23.1 mcg/g)* Ferulic Acid (6.0 mcg/g)* Protocatechuic Acid (6.0 mcg/g)* Myrosinase Enzyme found in plant tissue that initiates conversion of glucosinolates to bioactive isothiocyanates Ellagic Acid 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 and may lower risk of macular degeneration Beta-carotene(220.8 mcg/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

Dark leafy greens with vibrantly colored stems and veins are trademark features of Swiss chard (Beta vulgaris subsp. cicla). This plant is a mineraldelivery powerhouse. Key Nutrients in Swiss Chard Percentages shown as %DV per serving of 5g dry Swiss chard extract. Total Phenolic Concentration in Swiss Chard Measured: Total Phenolics as Gallic Acid Equivalence (mg/g). Phytoactives in Swiss Chard 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)* Myricetin(22 mcg/g)* Lignans Cross-linked phenolic compounds that make up plant cell walls and are insoluble fibers that aid in fecal bulking and feed some gut bacteria Secoisolariciresinol   (0.07 mcg/g)* Betalains Natural pigments with antioxidant, anti-cancer, anti-lipidemic, and antimicrobial properties Betacyanins Betaxanthins Carotenoids Antioxidants with anti-cancer potential and may lower risk of macular degeneration Lutein  (1.45 mg/g)** Zeaxanthin(10.6 mg/g)** Beta-carotene (52.26 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