Organic Micro-GREENS
Artifical Color Free - No Additive, No Sugar, Gluten Free, Non-GMO, Preservative Free, Vegan.
Scientific evidence shows the importance of how the specific nutrients in vegetables and fruits may interact with every cell of the body to promote good mental health and wellness.*
Have your organic harvest of fruits and vegetables in a spoon! It helps provide Nutritional support.
This superfood contains enzymes, nutrients, minerals, amino acids at are essential to maintaining mind balance and optimal health.
Mix Organic LiveWell Greens with your favorite juice, smoothie, put it in bread when baking, or sprinkle it on cereal, oatmeal, salad, pasta or any other entree. The options for your family are limitless.
Micro-Aquatic Plant Blend
Terrestrial Plant Blend
CoZ-10
Fiber Blend
Organic Sunflower Lecithin
Organic Kernel Protein
Microbiome (Prebiotic/Probiotic)
Lactobacillus Acidophilus
Bifidobacterium bifidium
Bifidobacterium longum
Lactobacillus bulgaricus
Do not use if tamper security seal is damaged or broken.
Storage
Store in a cool place at room temperature.
NSF certified facility - USA
Ingredients and Studies
Micro-Aquatic Plant Blend , Organic Broken Cell Chlorella , Organic Dulse , Organic Wheat Sprouts , Bifidobacterium longum , Coenzyme Q10 , Organic Kelp , Organic Sunflower Lecithin , Organic Wheat Grass , Khorasan Grass Juice , Organic Rice Protein , Organic Apple fiber , Organic Jerusalem Artichoke Powder , Lactobacillus Acidophlius , Bifidobacterium befidum , Lactobacillus Bulgaricus
Neurology. 2018 Jan 16;90(3):e214-e222. doi: 10.1212/WNL.0000000000004815. Epub 2017 Dec 20.
Nutrients and bioactives in green leafy vegetables and cognitive decline: Prospective study.
Morris MC1, Wang Y2, Barnes LL2, Bennett DA2, Dawson-Hughes B2, Booth SL2.
Author information
Abstract
OBJECTIVE:
To increase understanding of the biological mechanisms underlying the association, we investigated the individual relations to cognitive decline of the primary nutrients and bioactives in green leafy vegetables, including vitamin K (phylloquinone), lutein, β-carotene, nitrate, folate, kaempferol, and α-tocopherol.
METHODS:
This was a prospective study of 960 participants of the Memory and Aging Project, ages 58-99 years, who completed a food frequency questionnaire and had ≥2 cognitive assessments over a mean 4.7 years.
RESULTS:
In a linear mixed model adjusted for age, sex, education, participation in cognitive activities, physical activities, smoking, and seafood and alcohol consumption, consumption of green leafy vegetables was associated with slower cognitive decline; the decline rate for those in the highest quintile of intake (median 1.3 servings/d) was slower by β = 0.05 standardized units (p = 0.0001) or the equivalent of being 11 years younger in age. Higher intakes of each of the nutrients and bioactives except β-carotene were individually associated with slower cognitive decline. In the adjusted models, the rates for the highest vs the lowest quintiles of intake were β = 0.02, p = 0.002 for phylloquinone; β = 0.04, p = 0.002 for lutein; β = 0.05, p < 0.001 for folate; β = 0.03, p = 0.02 for α-tocopherol; β = 0.04, p = 0.002 for nitrate; β = 0.04, p = 0.003 for kaempferol; and β = 0.02, p = 0.08 for β-carotene.
CONCLUSIONS:
Consumption of approximately 1 serving per day of green leafy vegetables and foods rich in phylloquinone, lutein, nitrate, folate, α-tocopherol, and kaempferol may help to slow cognitive decline with aging.
Copyright © 2017 American Academy of Neurology.
PMID:
29263222
PMCID:
PMC5772164
DOI:
10.1212/WNL.0000000000004815
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Informational
* The FDA has not evaluated these statements. This information is for educational and informational purposes only, and is not intended to diagnose, treat, cure or prevent any disease.