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

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

Spanish Black Radish (Raphinoussativus 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. Key Nutrients in Spanish Black Radish Percentages shown as %DV per serving of 5.5g Spanish black radish. Total Phenolic Concentration in Spanish Black Radish Measured: Total Phenolics as Gallic Acid Equivalence (mg/g). Phytoactives in Spanish Black Radish 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 (11.835 mg/g)** Sinigrin (0.215 mg/g)** Gluconapin (0.2 mg/g)**Glucoraphanin (0.12 mg/g)** Glucoerucin (0.095 mg/g)** Glucobrassicin (0.082 mg/g)** Glucobrassicanapin (0.058 mg/g)**Glucoraphenin (0.004 mg/g)** Neoglucobrassicin (0.002 mg/g)**4-MeOH Glucobrassicin (0.002 mg/g)** Saponins Compounds that support the immune system, healthy cholesterol levels, and blood glucose levels Tanins 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 Fiber Supports cardiovascular health, healthy bowel function, and healthy cholesterol levels *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 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

In addition to the wide range of hormonal fluctuations and symptoms women might experience during perimenopause and menopause, they are also at an increased risk of osteoporosis, cardiovascular disease, and some cancers. Taking proactive measures and strategies to prevent these conditions, concerns, and risks through nutritional and physical means can set women up for long-term health and wellness.

When discussing cardiovascular health, the changes made with nutritional interventions and changing lifestyle habits can be influential in reducing your risk of cardiovascular disease in the long run.  The most important factors are consuming a healthy diet and ensuring participation in regular exercise to get the heart pumping!