The squeezed juice from the combined pods, vines, leaves, and stems of the common pea (Pisum sativum) is a nutritionally packed source of essentialvitamins and a significant source for phenolic compounds. Key Nutrients in Peavine Percentages shown as %DV per serving of 5g peavine juice extract. Total Phenolic Concentration in Peavine Measured: Total Phenolics as Gallic Acid Equivalence (mg/g). Phytoactives in Peavine Chlorophyll Green pigment in plants with potential anti-inflammatory, antioxidant, and anti-bacterial activity  Flavonols Phenolic acids exclusive to oats with antioxidant and anti-inflammatory activities and a bitter perception Kaempferol Catechin (0.1 mcg/g)*Epicatechin (0.1 mcg/g)* Epigallocatechin Gallocatechin Lignans Large plant polyphenolic compounds that bypass human digestion, feed gut bacteria, and provide antioxidant activity Lariciresinol (0.5 mcg/g)* Pinoresinol (0.07 mcg/g)* Syringaresinol (0.04 mcg/g)*  Medioresinol (0.035 mcg/g)* Secoisolariciresinol (0.00756 mcg/g)* Phenolic Acids Compounds that promote antioxidant activity and vascular health Sinapoyl-glucoside Saponins Support the immune system, healthy cholesterol levels, and blood glucose levels Soyasaponin I Soyasaponin ßg Carotenoids Antioxidants with anti-cancer potential and may lower risk of macular degeneration Lutein (7.22 mcg/g)** Zeaxanthin (0.39 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

Oats (Avena sativa) are a widely consumed grain product as a rolled whole oat or ground into flour. They deliver a healthy source of energy paired with phenolic compounds, essential nutrients, soluble and insoluble fibers. Intake of soluble fibers from grain oats has been linked to reduced risk of cardiovascular disease (CVD). Top oat varieties include increased levels of phytochemicals and provide beneficial fibers.  Key Nutrients in Oats Percentages shown as %DV per serving of 30g oats. Total Phenolic Concentration in Oats Measured: Total Phenolics as Gallic Acid Equivalence (mg/g). Phytoactives in Oats Fiber Supports cardiovascular health, healthy bowel function, and healthy cholesterol levels Beta-glucan (56 mcg/g)**  The main soluble fiber in oats connected to reduced CVD risk Arabinoxylan Type 1 Resistant Starch  Avenanthramides Phenolic acids exclusive to oats with antioxidant and anti-inflammatory activities and a bitter perception Avenanthramide C (49.24 mcg/g)* Avenanthramide B (31.85 mcg/g)* Avenanthramide A (31.67 mcg/g)* Avenanthramide E (0.15 mcg/g)* Lignans Large plant polyphenolic compounds that bypass human digestion, feed gut bacteria, and provide antioxidant activity Syringaresinol (3.5 mcg/100g)*  Lariciresinol (1.8 mcg/100g)* Matairesinol (0.7 mcg/100g)*Medioresinol (0.4 mcg/100g)* Secoisolariciresinol (0.1 mcg/100g)* Pinoresinol (0.08 mcg/100g)* Phenolic Acids Compounds that promote antioxidant activity and vascular health 4-Hydrobenzoic Acid  (4.5 mcg/g)* Vanillic Acid  (2.7 mcg/100g)* Ferulic Acid (1.9 mcg/100g)* p-Coumaric Acid  (1.6 mcg/100g)* Hydrobenzaldehyde (1.2 mcg/100g)* Sinapic Acid (0.4 mcg/100g)* Flavanones Colorless flavonoid compounds with antioxidant activity Neohesperidin (6.2 mcg/g)* Saponins Support the immune system, healthy cholesterol levels, and blood glucose levels Avenacoside A Avenacoside B *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

The material of the common bean (Phaseolus vulgaris) is rich with iron, magnesium, folate, fiber, and thiamin, among other macro- and micronutrients. The sprouts and full-grown plant contain ample amounts of essential minerals, various vitamins, and phenolic compounds. Key Nutrients in Kidney Bean Percentages shown as %DV per serving of 5g kidney bean juice extract. Total Phenolic Concentration in Kidney bean Measured: Total Phenolics as Gallic Acid Equivalence (mg/g). Phytoactives in Kidney Bean Saponins Support the immune system, healthy cholesterol levels, and blood glucose levels Bayogenin Soyasaponin I Soyasaponin V Chlorophyll Green pigment in plants with potential anti-inflammatory, antioxidant, and anti-bacterial activity  Lignans Large plant polyphenolic compounds that bypass human digestion, feed gut bacteria, and provide antioxidant activity Lariciresinol (1.2 mcg/g)* Secoisolariciresinol (0.8 mcg/g)* Pinoresinol (0.3 mcg/g)* Syringaresinol (0.08 mcg/g)*  Phenolic Acids Compounds that promote antioxidant activity and vascular health Ferulic Acid (128.4 mcg/g)* Sinapic Acid (51.7 mcg/g)* p-Coumaric Acid  (38.1 mcg/g)* Coumaroyl-malate Feruroyl-malate Isoflavonoids Phenolic compounds with direct antioxidant effects Genistein (2.0 mcg/g)* Flavonols Promote antioxidant activity and vascular health Kaempferol-3-O-glucoside (398.8 mcg/g)* Quercetin-3-glucoronide2(286 mcg/g)* Kaempferol-3-O-acetyl-glucoside (164 mcg/g)* Kaempferol-3-O-xylosyl-glucoside (115 mcg/g)* Kaempferol (12.2 mcg/g)*Quercetin (6.8 mcg/g)* Kaempferol-3-glycoside Kaempferol-3-O-rutinoside Quercetin-3-acetyl-glycoside Quercetin-3-glycoside Rutin *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 (Brassica oleracea 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. Key Nutrients in Brussels Sprouts Percentages shown as %DV per serving of 21.4g Brussels sprouts. Total Phenolic Concentration in Brussels Sprouts Measured: Total Phenolics as Gallic Acid Equivalence (mg/g). Phytoactives in Brussels Sprouts Flavones Compounds with anti-inflammatory, antimicrobial, and anti-cancer activity Luteolin (1.7 mcg/g)* Carotenoids Antioxidants with anti-cancer potential and may lower risk of macular degeneration Beta-carotene(30.2 mcg/g)** Lutein (11.8 mcg/g)** Supports exercise performance and cardiovascular health Chlorophyll Green pigment in plants with potential anti-inflammatory, antioxidant, and anti-bacterial activity  Fiber Supports cardiovascular health, healthy bowel function, and healthy cholesterol levels Arabinoxylan 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 Lariciresinol (493 mcg/g)* Pinoresinol(220 mcg/g)* Secoisolariciresinol(10.6 mcg/g)*  Myrosinase Enzyme found in plant tissue that initiates conversion of glucosinolates to bioactive isothiocyanates 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 Glucobrassicin (0.61 mg)** Glucoiberin(0.45 mg)** Sinigrin (0.37 mg)** Progoitrin (0.12 mg)** Glucoraphasatin(0.11 mg)** Glucoraphanin (0.10 mg)** Gluconapin(0.07 mg)**   Flavonols Promote antioxidant activity and vascular health Kaempferol (9.5 mcg/g)* Quercetin(3.0 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

Barley (Hordeum vulgare) is grown primarily for its cereal grain, but the grass portion of the plant provides a rich source of minerals and B vitamins, like riboflavin and biotin. Key Nutrients in Barley Grass Percentages shown as %DV per serving of 5g barley grass extract. Total Phenolic Concentration in Barley Grass Measured: Total Phenolics as Gallic Acid Equivalence (mg/g). Phytoactives in Barley Grass Flavones Compounds with anti-inflammatory, antimicrobial, and anti-cancer activity Cynaroside Isoorientin Isovitexin Luteolin Luteolin-3-7-di-glucoside Orientin Vitexin Chlorophyll Green pigment in plants with potential anti-inflammatory, antioxidant, and anti-bacterial activity Fiber Supports cardiovascular health, healthy bowel function, and healthy cholesterol levels Arabinoxylan Phenolic Acids Compounds that promote anti-oxidant activity and vascular health Chlorogenic Acid Ferulic Acid Flavonols Compounds with anti-inflammatory, antimicrobial, and anti-cancer activity Lutonarin Saponarin *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

Episode 12 - airs October 16th, 2025 Dr. Sarah Clarke, DC, IFMCP, and Mimi Hernandez, MS, RH (AHG) take us on a tour of red superfood phytonutrients found in beets, algae, and mountain spinach. They discuss the far reaching benefits of betacyanins, nitrates, electrolytes and more. Learn how each of these phytonutrients impacts overall health and vitality, including increased energy and endurance, as well as cardiometabolic, eye, skin, and muscle health. Mimi also explains the fascinating concept of xenohormesis and how wild-crafted and organically-grown plants contain a higher phytonutrient content, and why that matters. Mimi Prunella Hernandez is a clinical herbalist with a passion for research-based applications and experience in the natural product industry. She has educated students and medical practitioners in herbal medicine through various platforms, integrating traditional knowledge with scientific insights. She is currently an Herbal Therapy Liaison and clinical educator for Standard Process. She is the author of the National Geographic Herbal and coauthor of the National Geographic Backyard Guide to Edible Wild Plants. Use the audio player above to listen now! And don't forget to follow and like our podcast channel to stay up-to-date on upcoming episodes. Highlights of the episode include: Mimi’s experience of visiting the mountain spinach field at the Standard Process Organic Farm Red beets – there’s more to beets than just nitrates Synergy of mountain spinach and beets: connection to exercise endurance and recovery Astaxanthin – a green algae turns red when stressed Mimi as speaker at the Whole Systems Nutrition Symposium on October 24th – addressing soil health and modern nutrition challenges Podcast Summary 2:23 Mimi’s experience of visiting the mountain spinach field at the Standard Process Organic Farm 6:54 Betacyanins found in mountain spinach, prickly pear fruit, dragon fruit, and beets 9:39 Mimi’s passion for connecting tradition with science 10:25 Mountain spinach was one of the first cultivated leafy greens, an ancient staple crop 13:18 Differences between spinach and red mountain spinach; electrolyte and mineral content, including chromium 15:26 Protein content in mountain spinach 16:30 Red beets – there’s more to beets than just nitrates 18:25 The significance of betalains and their influence on endurance and rehabilitation 19:39 Beets for postmenopausal women 20:30 Synergy of mountain spinach and beets: connection to exercise endurance and recovery 23:20 Whole beets grown to optimize nutrient density to create a low glycemic food 25:25 Optimal cardiometabolic health – an important study, and helpful tools to maintain healthy habits 31:20 Study on astaxanthin and it’s affects on endurance and physical activity 33:24 Astaxanthin: the red advantage over the blue screen, relief for digital eye strain 36:53 Xenohormesis – wild-harvested and organically-grown plants that struggle more produce higher amounts of phytochemicals, therefore offer more benefits to those who consume them 39:35 Astaxanthin – a green algae turns red when stressed 42:54 When we consume astaxanthin, we may inherit the survival signals from this phytochemical that benefits salmon, algae and more 43:14 Astaxanthin trending antioxidant for skin health 48:05 The synergy of red foods like beets, astaxanthin, and mountain spinach for cardiometabolic, eye, skin and muscle health 49:40 Astaxanthin and it’s affect on blood sugar management 52:00 Adding life to our years: Red food phytochemicals help to improve quality of life on all levels, including increased energy, endurance, and overall vitality. Mimi Hernandez, MS, RH (AHG) as speaker at Whole Systems Symposium Virtual Symposium on October 24th This podcast is sponsored by Standard Process About Standard Process - Only at SP https://youtu.be/knNN-4AuyGg?si=68eYFtCjsU9f1E3-

Featuring guest Dr. Deanna Minich Episode 11 - airs October 2nd, 2025 Discover how eating the rainbow can support your brain, heart, and overall vitality in this delightful episode featuring Dr. Deanna Minich, an internationally-recognized teacher, author, scientist, speaker, and artist. Host Dr. Daina Parent, ND, guides an engaging conversation with Dr. Minich about the importance of phytochemicals in whole foods, especially those found in a spectrum of red and purple foods. The conversation explores the how, when, and why of eating a diverse, colorful diet, the importance of eating seasonally and locally, and the unique ways phytochemicals influence cardiovascular, neurological, and musculoskeletal health. Dr. Minich also shares insights from her latest book, The Rainbow Diet and previews her upcoming keynote at the Whole Systems Symposium. With more than 20 years of experience spanning clinical practice, product formulation, research, and education, Dr. Minich brings both scientific depth and a creative perspective to food as medicine. Use the audio player above to listen now! And don't forget to follow and like our podcast channel to stay up-to-date on upcoming episodes. Highlights of the episode include: Spectrum of red foods – deep purple to pink phytonutrients Heart health – betalains and expansion of blood vessels Beets as a top nitrate containing food Red as connected to muscle, longevity, and vasculature Deanna as Keynote Speaker at the Whole Systems Nutrition Symposium on October 24th – addressing soil health and modern nutrition challenges Podcast Summary 2:11 New edition of The Rainbow Diet book 3:43 What, Why, How and When to eat more whole foods 6:28 Colorful foods for colorful moods – beyond chronic disease prevention, phytochemicals support mental health 8:07 Purple and red foods with polyphenols to benefit the Gut-Brain Axis 11:20 Eating with the seasons 13:10 Health benefits of red food phytochemicals – polyphenols and nitrates 14:37 How color informs us - the world around us and within; the color red as connected to adrenals, stress response, blood, inflammatory immune response, and more 18:28 Red has two sides – certain red foods are high histamine or inflammatory (nightshades, strawberries, etc.); other red foods are less inflammatory and offer powerful phytochemicals 22:09 Spectrum of red foods – deep purple to pink phytonutrients 24:34 Health benefits of phytochemicals in beets when using the whole plant – beet greens, stalks and beetroot 28:01 Heart health – betalains and expansion of blood vessels 29:08 Beets as a top nitrate containing food 30:56 Gut health and it’s impact on converting nitrates to nitric oxide; importance of nitric oxide in vasodilation and heart health 35:47 Bloodflow as it connects to parasympathetic and sympathetic nervous systems, and brain health 38:11 Red as connected to muscle, longevity, and vasculature 43:01 Incorporating a variety of red foods to benefit from a diverse group of phytochemicals 47:10 Dr. Deanna Minich as Keynote Speaker at Whole Systems Symposium Virtual Symposium on October 24th – Dr. Minich’s talk is called Eating by Nature’s Principles: Color, Creativity, Diversity, and Rhythm 52:30 Educational resources and Events from Dr. Minich This podcast is sponsored by Standard Process About Standard Process - Only at SP https://youtu.be/5tWHmfTcCYU?si=TeSPV0L8NN1r7XWc