Ingredients

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Ingredients 2017-06-01T18:47:05+00:00

An In-depth look at our Solis Ingredients

Maca: This root vegetable has been an important dietary staple of Peruvian tribes for thousands of years. Renowned for its ability to thrive in the harsh, high-altitude climate of the Andes mountains, maca’s hardiness extends to its shelf life: After being dried in the sun, the root can be safely stored for several years. Maca root features a sweet-tart flavor that is used in a range of culinary applications, including a fermented drink called chicha that is popular in South America.

  • Maca Nutrition: Maca’s nutritional profile includes proteins, minerals, vitamins, fiber, fatty acids, plant sterols and a diverse range of amino acids. Its plant alkaloid compounds have been suggested to account for the root’s traditional associations with vitality and stamina.*

 

Turmeric: Recognized by its bright orange-yellow hue, turmeric is one of the most popular spices in Indian cuisine, and is especially noted for imparting color and flavor to curry dishes. It is also an important folk wellness herb. In India’s Ayurvedic wellness system, turmeric is known as the “Spice of Life” and “Herb of the Sun.” It is also a foundation herb in Traditional Chinese wellness practices, and has supported diverse aspects of health across global cultures for centuries.*

  • Turmeric Nutrition: Modern research has largely focused on a complex of antioxidant compounds — known as curcuminoids – that are found in turmeric root. Collectively known as curcumin, these antioxidants are believed to work together and are considered turmeric’s most active ingredients, responsible for the root’s various wellness benefits.*

 

Astragalus: A plant in the legume family, Astragalus is one of the most important wellness herbs in Traditional Chinese health practices. In fact, astragalus was mentioned in an ancient Chinese text over 2,000 years ago. Found growing deep in pine forests throughout Asia, astragalus is believed to have “tonic” and “adaptogen” properties that help to support general well-being while optimizing the body’s resistance to stress. Today, astragalus is most popularly used to support healthy immune function.*

  • Astragalus Nutrition: Astragalus root supplies triterpene glycosides, plant sterols (including beta-sitosterol), fatty acids, antioxidant flavonoids, and a range of amino acids. Astragalus’s polysaccharides have been suggested to be a key active ingredient behind the root’s purported immune-supportive and immune-stimulating properties.*

 

Milk Thistle: Named for the white sap that oozes from its crushed leaves, milk thistle is an herb used in folk health practices dating back over 2,000 years. In the Traditional Chinese wellness system, milk thistle’s seeds, also known as Shui Fei Ji, were considered the most valuable part of the plant for supporting well-being. Today, extract of milk thistle seeds is one of the most popular dietary supplements in America, as well as being one of the most widely used herbs for optimizing liver health.*

  • Milk Thistle Nutrition: Found in the hard exterior casing of milk thistle seed is a complex of flavonoids collectively known as silymarin. Regarded as the primary active ingredient of milk thistle seed, silymarin brings antioxidant activity to the liver, helps to rejuvenate liver cells and works to optimize liver wellness. Liver health contributes to digestion and cleansing efforts.*

 

Fo-Ti: Also known as He Shou Wu, Fo-Ti is a twining vine plant that is a component of Traditional Chinese wellness practices dating back to the Tang Dynasty. The plant’s root is more commonly used in Asian health rituals and herbal formulas, with larger and older roots believed to be infused with greater restorative power. In health folklore of ancient Asian cultures, Fo-Ti was considered a tonic herb that was believed to optimize overall well-being while supporting youthful vitality.*

  • Fo-Ti Nutrition: Fo-Ti root supplies a diverse range of botanical compounds. While the exact active ingredients of this ancient herb have not yet been pinpointed, some research has focused on its content of compounds called stilbene glycosides (SG). Also found in red wine’s “healthy aging” compound resveratrol, SG has been suggested to supply high antioxidant activity.*

 

Cinnamon: With over 200 varieties in use globally since the ancient cultures of Egypt, Greece and Rome, cinnamon is one of the world’s most popular spices. It is also one of the earliest examples of herbalism for health. In fact, Cinnamon was first mentioned in 2,800 BC, in an ancient text written by Shen Nung, a “culture hero” and The Father of Traditional Chinese health. Also valued in Ayurvedic system and in ancient South American and Mesoamerican cultures, including the Incas.*

  • Cinnamon Nutrition: Cinnamon’s nutritional profile includes antioxidant flavonoids along with a botanical compound called Cinnemaldehyde, which is considered the spice’s active ingredient. Cinnemaldehyde is also the compound behind cinnamon’s signature spicy taste and fragrance.*

 

Lucuma: Known for centuries in South America, lucuma is now finally making a splash in the rest of the world. The yellow-skinned fruit, which can grow to over two pounds in size, is known for its maple-sweet, orange-colored flesh, which holds an important place in tribal sustenance traditions. Lucuma has been immortalized in ancient Incan textiles and ceramics found at archaeological digs along the coast of Peru. The fruit also grows in Columbia, Chile and Ecuador, where it is used in a variety of cuisines.*

  • Lucuma Nutrition: Lucuma’s nutritional profile includes a range of vitamins, minerals and antioxidants, along with dietary fiber. Lucuma may also be noteworthy for its ability to deliver nourishment at a low glycemic index, which may complement a healthy lifestyle.*

 

Yacon: A tuberous root that grows in South America, yacon has for centuries been a part of local traditions. Known as “The Apple of the Earth” for its sweet-tart taste and pleasantly crunchy texture, yacon root is commonly found in the markets of Argentina, Venezuela and Columbia. The earliest written history of yacon dates back to the year 1615, in a text on Andean crops. Evidence of yacon was also found in archaeological sites, dating back to the Candelaria culture of 1-1000 BC, in southern Peru.*

  • Yacon Nutrition: A resurgence in this root’s popularity has sparked new yacon research, focusing on its prebiotic compounds: Fructooligosaccharides (FOS) and inulin. Prebiotics nourish probiotics, helping to support thriving “friendly flora” colonies for digestive health.*

 

Cacao: Roasted cacao beans may be most famous as a key ingredient chocolate, dating back to the ancient Mesoamerican “Drink of the Gods,” Xocolatl. Also known as Mexican Drinking Chocolate, the drink was made from dried, fermented and ground cacao beans blended with spices, and was favored by Aztec and Mayan royalty as well as incorporated into feasts, religious rituals and special ceremonies. Cacao trees became an important cultivated crop; its beans were even at times used as currency.*

  • Cacao Nutrition: Modern research has investigated cacao beans’ flavanol compounds; primarily, catechin, epicatechin and procyanidins. These flavanol compounds supply antioxidant activity that has been linked to support for general well-being.**

 

Coconut Oil Powder: The coconut is widely considered to be one of the most influential botanicals in human history. Its ability to float led to widespread dispersal across oceans throughout the tropics, where its versatility as a source of sustenance, fluid, textile fiber and construction material made it an important component of many cultural traditions. The coconut’s luxurious oil is particularly valued as a source of energy and nourishment, and is appreciated for its naturally long shelf life.*

  • Coconut Oil Nutrition: Coconut oil’s nutritional profile includes medium-chain triglycerides, also known as MCTs, which have drawn interest in modern investigations. These “healthy fats” are believed to be easily assimilated by the body, and are considered a beneficial energy source.**

 

Clove: Tiny unopened flower buds, cloves are harvested from a tropical evergreen-like tree that can grow up to thirty feet tall. Found in Tanzania on the East coast of Africa, Indonesia, Sri Lanka and Brazil, clove trees’ namesake spice became a sought after luxury as it was traded throughout the world. In addition to adding spice notes to cuisines, beverages and perfumes, clove buds earned a place in traditional Chinese wellness practices, as well as in some folk health traditions throughout Europe.*

  • Clove Nutrition: While it is perhaps most popularly used for its distinct flavoring, clove also possesses a key constituent called eugenol that is sometimes applied topically or to the gums for its soothing and breath-freshening effects.*

 

Black Pepper: The dried berrylike fruit of the Piper nigrum vining plant that is native to India, black pepper is most popularly known in modern times as a culinary spice. However, black pepper also has an important role in folk wellness practices with origins in ancient history. In India’s Ayurvedic health system, black pepper, along with long pepper and ginger, forms a cornerstone formula called Trikatu that is called upon for a diversity of wellness uses.*

 

  • Black Pepper Nutrition: Modern research has suggested the active ingredient of black pepper is an alkaloid compound called Piperene. Piperene has been suggested to have a range of biological activities, including “bioenhancement” that may make other compounds easier to absorb.*

 

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.