Ingredients
Try our ingredients for yourself with our recipes˙
Every ingredient with a purpose. Zero tradeoffs
SUPERFOOD INGREDIENTS
Chia
A Functional Omega-3 Powerhouse
Chia seeds are highly nutritious, providing substantial amounts of omega-3 fatty acids, fiber, protein, and essential minerals like calcium, magnesium, and phosphorus. These nutrients contribute to improved brain health, reduced inflammation, enhanced digestive health, and stronger bones. Moreover, research suggests that chia itself may help with blood pressure control and reduced inflammation. Additionally, the high fiber content may help in weight management by promoting a feeling of fullness. Moreover, in its protein form, chia is still high in dietary fiber, but lower in methionine, as compared to animal protein, which may help contribute to long-term health. Read our blog on Methionine restriction (MetR) for why that may be beneficial to longevity.
References
de Abreu Silva, L., Verneque, B. J. F., Mota, A. P. L., & Duarte, C. K. (2021). Chia seed (Salvia hispanica L.) consumption and lipid profile: A systematic review and meta-analysis. Food & Function, 12(19), 8835-8849.
de Souza Ferreira, C., de Sousa Fomes, L. D. F., Santo da Silva, G. E., & Rosa, G. (2015). Effect of chia seed (Salvia hispanica L.) consumption on cardiovascular risk factors in humans: a systematic review. Nutricion hospitalaria, 32(5), 1909-1918.
Hertzler, S. R., Lieblein-Boff, J. C., Weiler, M., & Allgeier, C. (2020). Plant Proteins: Assessing Their Nutritional Quality and Effects on Health and Physical Function. Nutrients, 12(12), 3704. https://doi.org/10.3390/nu12123704
SUPERFOOD INGREDIENTS
Pea Protein
A low methionine alternative to animal protein
Pea protein, sourced from yellow peas, offers an allergen-free and vegan-friendly protein alternative to animal-based proteins. In fact, research has shown no difference between using pea and whey protein on strength, muscle and body composition! In addition, it is high in fiber and iron, supporting digestive health and heart health, while being low in saturated fats and cholesterol. As a complete protein, it contains all nine essential amino acids. Importantly, however, it has lower levels of methionine and branched-chain amino acids compared to animal proteins. Read our blog on Methionine restriction (MetR) for more information on why that may be beneficial for longevity.
References
Banaszek, A., Townsend, J. R., Bender, D., Vantrease, W. C., Marshall, A. C., & Johnson, K. D. (2019). The effects of whey vs. pea protein on physical adaptations following 8-weeks of high-intensity functional training (HIFT): A pilot study. Sports, 7(1), 12.
Cleveland Clinic. (2024). Pea Protein: Nutritional Benefits and Types. Retrieved from https://health.clevelandclinic.org
Dahl, W. J., Foster, L. M., & Tyler, R. T. (2012). Review of the health benefits of peas (Pisum sativum L.). British Journal of Nutrition, 108(S1), S3-S10.
Ge, J., Sun, C. X., Corke, H., Gul, K., Gan, R. Y., & Fang, Y. (2020). The health benefits, functional properties, modifications, and applications of pea (Pisum sativum L.) protein: Current status, challenges, and perspectives. Comprehensive Reviews in Food Science and Food Safety, 19(4), 1835-1876.
Lefranc‐Millot, C., & Teichman‐Dubois, V. (2018). Protein from vegetable sources: A focus on pea protein. Novel Proteins for Food, Pharmaceuticals and Agriculture: Sources, Applications and Advances, 197-216.
SUPERFOOD INGREDIENTS
Sprouted Brown Rice
Sprouted brown rice protein is a nutrient-dense, plant-based protein source known for its high digestibility and superior nutrient bioavailability compared to non-sprouted alternatives. The process of sprouting enhances the protein's amino acid profile, increases the levels of vitamins and minerals like B-vitamins, magnesium, and iron, and reduces anti-nutrients such as phytic acid, making the nutrients more accessible for absorption. This makes sprouted brown rice protein an excellent choice for those seeking a highly digestible, nutrient-rich protein option to support muscle recovery and overall health.
Reference
Xu, BWu, F., Yang, N., Touré, A., Jin, Z., & Xu, X. (2013). Germinated brown rice and its role in human health.Critical reviews in food science and nutrition,53(5), 451-463.
Wu. & Chang, S. K. C. (2008). Total phenolic, phenolic acid, anthocyanin, flavonoid, and proanthocyanidin content of seeds, skin, and pulp of common food legumes and effects of cooking, freezing, and sprouting on phenolic content and antioxidant activity. Journal of Agricultural and Food Chemistry, 56(16), 7609–7616. https://doi.org/10.1021/jf800840x
SUPERFOOD INGREDIENTS
Coconut
A Functional Fat source with Potential Brain Health Benefits
Coconut has been investigated for its potential benefits on cognitive health and blood sugar regulation. The medium-chain triglycerides (MCTs) in coconut oil are metabolized differently compared to other fats, which can provide quick energy to the brain and potentially support cognitive function. Studies suggest that MCTs may help improve memory function in older adults with memory disorders, including Alzheimer's disease, by providing an alternative energy source for the brain cells. Similarly, coconuts contain medium-chain fatty acids (MCFA). According to Fernando et al., (2014), MCFA’s are unique in that they can easily be metabolized by the liver and converted to ketones. Ketone bodies are an important alternative energy source in the brain, and some research suggests it may be beneficial to people developing or already with memory impairment, as in Alzheimer's disease (AD).
Moreover, Coconut has antiviral properties due to two compounds it contains: lauric acid and monolaurin. These compounds disrupt viral membranes, preventing virus maturation and replication. In fact, preliminary research has begun to highlight its effectiveness against viruses and further research is encouraged to explore coconut oil as a treatment option for viral infections.
References
Angeles-Agdeppa, I., Nacis, J. S., Dayrit, F. M., & Tanda, K. V. (2024). Virgin coconut oil (VCO) supplementation relieves symptoms and inflammation among COVID-19 positive adults: a single-blind randomized trial. Journal of Nutritional Science, 13, e5.
Bafail, D., Bafail, A., Alshehri, N. F., Alhalees, N. H., & Bajarwan, A. (2023). Impact of Coconut Oil and its Bioactive Principles in Alzheimer’s disease and Dementia: A Systematic Review and Meta-Analysis. Preprint.
Fernando, W. M. A. D. B., Martins, I. J., Goozee, K. G., Brennan, C. S., Jayasena, V., & Martins, R. N. (2015). The role of dietary coconut for the prevention and treatment of Alzheimer's disease: potential mechanisms of action. British Journal of Nutrition, 114(1), 1-14.
Hu Yang, B., & Xia, P. (2015). Effects of medium-chain triglycerides on cognitive function in healthy elderly individuals. Journal of Nutrition, Health & Aging, 19(3), 271-275.
Kalupahana, L. (2022). The effect of dietary coconut in tauopathies causing dementia (Doctoral dissertation, Macquarie University).
Nitbani, F. O., Tjitda, P. J. P., Nitti, F., Jumina, J., & Detha, A. I. R. (2022). Antimicrobial properties of lauric acid and monolaurin in virgin coconut oil: a review. ChemBioEng Reviews, 9(5), 442-461.
Ramesh, S. V., Krishnan, V., Praveen, S., & Hebbar, K. B. (2021). Dietary prospects of coconut oil for the prevention and treatment of Alzheimer's disease (AD): A review of recent evidences. Trends in Food Science & Technology, 112, 201-211.
Reger, M. A., Henderson, S. T., Hale, C., Cholerton, B., Baker, L. D., Watson, G. S., & Craft, S. (2004). Effects of β-hydroxybutyrate on cognition in memory-impaired adults. Neurobiology of aging, 25(3), 311-314.
Zeng, Y. Q., He, J. T., Hu, B. Y., Li, W., Deng, J., Lin, Q. L., & Fang, Y. (2024). Virgin coconut oil: A comprehensive review of antioxidant activity and mechanisms contributed by phenolic compounds. Critical Reviews in Food Science and Nutrition, 64(4), 1052-1075.
SUPERFOOD INGREDIENTS
Monk Fruit
A natural sweetener with potential prebiotic effects
Monk fruit, also known as Luo Han Guo, is a superfood used as a natural sweetener. It is rich in mogrosides—antioxidants that provide anti-inflammatory effects related to reducing oxidative stress and in some studies, suppressing tumor growth. Moreover, monk fruit may help blood sugar control due to its low glycemic index. It also has antimicrobial effects that may be helpful in combating Candida growth and other harmful bacteria. Renowned for promoting longevity, particularly in regions with high numbers of centenarians, monk fruit supports weight management with its zero-calorie sweetness. This broad range of therapeutic properties makes monk fruit a valuable addition to a health-conscious diet.
References
Chen, W., Xu, Y., & Zhang, L. (2015). Effects of monk fruit mogroside extract on blood glucose levels in diabetic rats. Journal of Nutrition and Metabolism, 2015, Article ID 834256. https://doi.org/10.1155/2015/834256
Harshita, K. (2023). Monk fruit (Siraitia grosvenorii): A comprehensive review of its sweetness, health benefits, and applications as a natural sweetener. The Pharma Innovation Journal, 12(6), 3007-3012.
Liu, C., Dai, L., Liu, Y., Rong, L., Dou, D., Sun, Y., & Ma, L. (2016). Antiproliferative activity of triterpene glycoside nutrient from monk fruit in colorectal cancer and throat cancer. Nutrients, 8(6), 360.
Yeung, A. W. K. (2023). Bibliometric analysis on the literature of monk fruit extract and mogrosides as sweeteners. Frontiers in Nutrition, 10, 1253255.
Wang, L., Shen, X., Wu, Y., & Zhang, D. (2019). Bioactive compounds from monk fruit as potential anti-aging agents. Journal of Ethnopharmacology, 244, 112131. https://doi.org/10.1016/j.jep.2019.112131
SUPERFOOD INGREDIENTS
Cinnamon
An anti-inflammatory spice that helps with blood sugar control
Cinnamon is a superfood spice known for its numerous metabolic, antioxidant, and antimicrobial properties. Cinnamon may improve blood glucose control, reduce total lipid cholesterol and triglyceride levels, and aid in managing diabetes symptoms due to its active compounds that include but are not limited to Cinnamtannin B1. These compounds may enhance insulin sensitivity and reduce postprandial blood glucose, supporting its use in blood glucose management and cardiovascular health. Additionally, its antimicrobial properties make it effective against a broad spectrum of bacteria. Doses as small as 120mg have been clinically shown to have positive effects!
References
Allen, R. W., Schwartzman, E., Baker, W. L., Coleman, C. I., & Phung, O. J. (2013). Cinnamon use in type 2 diabetes: an updated systematic review and meta-analysis. The Annals of Family Medicine, 11(5), 452-459.
Everard, A., & Cani, P. D. (2014). Gut microbiota and GLP-1. Reviews in endocrine and metabolic disorders, 15, 189-196.
Qin, B., Panickar, K. S., & Anderson, R. A. (2010). Cinnamon: Potential role in the prevention of insulin resistance, metabolic syndrome, and type 2 diabetes. Journal of Diabetes Science and Technology, 4(3), 685–693.
López, J. J., Jardín, I., Salido, G. M., & Rosado, J. A. (2008). Cinnamtannin B-1 as an antioxidant and platelet aggregation inhibitor. Life sciences, 82(19-20), 977-982.
Maierean, S. M., Serban, M. C., Sahebkar, A., Ursoniu, S., Serban, A., Penson, P., ... & Lipid and Blood Pressure Meta-analysis Collaboration. (2017). The effects of cinnamon supplementation on blood lipid concentrations: A systematic review and meta-analysis. Journal of clinical lipidology, 11(6), 1393-1406.
Ranasinghe, P., Pigera, S., Premakumara, G. A. S., Galappaththy, P., Constantine, G. R., & Katulanda, P. (2012). Cinnamon: Mystic powers of a minute ingredient. Pharmacognosy Research, 4(3), 170–178.
Singletary, K. (2008). Cinnamon: overview of health benefits. Nutrition Today, 43(6), 263-266.
SUPERFOOD INGREDIENTS
100% Dark Chocolate
The world’s most powerful antioxidant
Pure 100% dark chocolate, cacao nibs, and unprocessed cocoa powder are frequently found to have one of the highest ORAC values—an indicator of antioxidant levels—of all foods, close to that of spices! These cocoa products are rich in flavonoids, particularly epicatechin and catechins, which are known for their ability to enhance heart health, improve blood flow, reduce oxidative stress and inflammation, and potentially lower the risk of neurodegenerative diseases. For example, some studies suggest that the antioxidants in cocoa can cross the blood-brain barrier, improving blood flow to the brain and cognitive function.
References
Darand, M., Hajizadeh Oghaz, M., Hadi, A., Atefi, M., & Amani, R. (2021). The effect of cocoa/dark chocolate consumption on lipid profile, glycemia, and blood pressure in diabetic patients: A meta‐analysis of observational studies. Phytotherapy Research, 35(10), 5487-5501.
Fisher, N. D., Hughes, M., Gerhard-Herman, M., & Hollenberg, N. K. (2003). Flavanol-rich cocoa induces nitric-oxide-dependent vasodilation in healthy humans. Journal of Hypertension, 21(11), 2281-2286.
Engler, M. B., Engler, M. M., Chen, C. Y., Malloy, M. J., Browne, A., Chiu, E. Y., ... & Mietus-Snyder, M. L. (2004). Flavonoid-rich dark chocolate improves endothelial function and increases plasma epicatechin concentrations in healthy adults. Journal of the American College of Nutrition, 23(3), 197-204.
Nehlig, A. (2013). The neuroprotective effects of cocoa flavanol and its influence on cognitive performance. British Journal of Clinical Pharmacology, 75(3), 716-727.
Serafini, M., Bugianesi, R., Maiani, G., Valtuena, S., De Santis, S., & Crozier, A. (2003). Plasma antioxidants from chocolate. Nature, 424(6952), 1013-1013.
Sorond, F. A., Lipsitz, L. A., Hollenberg, N. K., & Fisher, N. D. L. (2008). Cerebral blood flow response to flavanol-rich cocoa in healthy elderly humans. Neuropsychiatric Disease and Treatment, 4(2), 433.
Gu, L., House, S. E., Wu, X., Ou, B., & Prior, R. L. (2006). Procyanidin and catechin contents and antioxidant capacity of cocoa and chocolate products. Journal of Agricultural and Food Chemistry, 54(11), 4057-4061.
Grassi, D., Lippi, C., Necozione, S., Desideri, G., & Ferri, C. (2005). Short-term administration of dark chocolate is followed by a significant increase in insulin sensitivity and a decrease in blood pressure in healthy persons. The American Journal of Clinical Nutrition, 81(3), 611-614.
SUPERFOOD INGREDIENTS
Cacao
The world’s most powerful antioxidant
Pure 100% dark chocolate, cacao nibs, and unprocessed cocoa powder are frequently found to have one of the highest ORAC values—an indicator of antioxidant levels—of all foods, close to that of spices! These cocoa products are rich in flavonoids, particularly epicatechin and catechins, which are known for their ability to enhance heart health, improve blood flow, reduce oxidative stress and inflammation, and potentially lower the risk of neurodegenerative diseases. For example, some studies suggest that the antioxidants in cocoa can cross the blood-brain barrier, improving blood flow to the brain and cognitive function.
References
Darand, M., Hajizadeh Oghaz, M., Hadi, A., Atefi, M., & Amani, R. (2021). The effect of cocoa/dark chocolate consumption on lipid profile, glycemia, and blood pressure in diabetic patients: A meta‐analysis of observational studies. Phytotherapy Research, 35(10), 5487-5501.
Fisher, N. D., Hughes, M., Gerhard-Herman, M., & Hollenberg, N. K. (2003). Flavanol-rich cocoa induces nitric-oxide-dependent vasodilation in healthy humans. Journal of Hypertension, 21(11), 2281-2286.
Engler, M. B., Engler, M. M., Chen, C. Y., Malloy, M. J., Browne, A., Chiu, E. Y., ... & Mietus-Snyder, M. L. (2004). Flavonoid-rich dark chocolate improves endothelial function and increases plasma epicatechin concentrations in healthy adults. Journal of the American College of Nutrition, 23(3), 197-204.
Nehlig, A. (2013). The neuroprotective effects of cocoa flavanol and its influence on cognitive performance. British Journal of Clinical Pharmacology, 75(3), 716-727.
Serafini, M., Bugianesi, R., Maiani, G., Valtuena, S., De Santis, S., & Crozier, A. (2003). Plasma antioxidants from chocolate. Nature, 424(6952), 1013-1013.
Sorond, F. A., Lipsitz, L. A., Hollenberg, N. K., & Fisher, N. D. L. (2008). Cerebral blood flow response to flavanol-rich cocoa in healthy elderly humans. Neuropsychiatric Disease and Treatment, 4(2), 433.
Gu, L., House, S. E., Wu, X., Ou, B., & Prior, R. L. (2006). Procyanidin and catechin contents and antioxidant capacity of cocoa and chocolate products. Journal of Agricultural and Food Chemistry, 54(11), 4057-4061.
Grassi, D., Lippi, C., Necozione, S., Desideri, G., & Ferri, C. (2005). Short-term administration of dark chocolate is followed by a significant increase in insulin sensitivity and a decrease in blood pressure in healthy persons. The American Journal of Clinical Nutrition, 81(3), 611-614.
SUPERFOOD INGREDIENTS
Ginger
An anti-inflammatory spice that may help with pain management
Ginger is renowned for its medicinal properties, largely attributed to compounds like gingerols and shogaols. Research highlights its effectiveness in reducing inflammation, controlling blood sugar, and providing antioxidant and gastroprotective benefits. Interestingly, ginger may be one of the interesting cases where its dried form is more beneficial for some aspects than its fresh form! Notably, when ginger is dried and ground into powder, these bioactive compounds, especially shogaols, become more concentrated and pharmacologically active, enhancing ginger’s health benefits. This makes powdered ginger particularly potent as an antioxidant and anti-inflammatory agent. In fact, ginger’s anti-inflammatory potency may be so remarkable that it has been found to help pain and inflammation reduction in osteoarthritis patients, reduce muscle soreness in active individuals, and blunt migraine pain as effectively as a painkiller (sumatriptan).
References
Azzeh, F. S. (2013). Synergistic effect of green tea, cinnamon and ginger combination on enhancing postprandial blood glucose. Pakistan journal of biological sciences: PJBS, 16(2), 74-79.
Haniadka, R., Saldanha, E., Sunita, V., Palatty, P. L., Fayad, R., & Baliga, M. S. (2013). A review of the gastroprotective effects of ginger (Zingiber officinale Roscoe). Food & function, 4(6), 845-855.
Maghbooli, M., Golipour, F., Moghimi Esfandabadi, A., & Yousefi, M. (2014). Comparison between the efficacy of ginger and sumatriptan in the ablative treatment of the common migraine. Phytotherapy research, 28(3), 412-415.
Morvaridzadeh, M., Fazelian, S., Agah, S., Khazdouz, M., Rahimlou, M., Agh, F., ... & Heshmati, J. (2020). Effect of ginger (Zingiber officinale) on inflammatory markers: A systematic review and meta-analysis of randomized controlled trials. Cytokine, 135, 155224.
Arcusa, R., Villaño, D., Marhuenda, J., Cano, M., Cerdà, B., & Zafrilla, P. (2022). Potential role of ginger (Zingiber officinale Roscoe) in the prevention of neurodegenerative diseases. Frontiers in nutrition, 9, 809621.
Aryaeian, N., Shahram, F., Mahmoudi, M., Tavakoli, H., Yousefi, B., Arablou, T., & Karegar, S. J. (2019). The effect of ginger supplementation on some immunity and inflammation intermediate genes expression in patients with active Rheumatoid Arthritis. Gene, 698, 179-185.
Bartels, E. M., Folmer, V. N., Bliddal, H., Altman, R. D., Juhl, C., Tarp, S., ... & Christensen, R. (2015). Efficacy and safety of ginger in osteoarthritis patients: a meta-analysis of randomized placebo-controlled trials. Osteoarthritis and cartilage, 23(1), 13-21.
Hoseinzadeh, K., Daryanoosh, F., Baghdasar, P. J., & Alizadeh, H. (2015). Acute effects of ginger extract on biochemical and functional symptoms of delayed onset muscle soreness. Medical journal of the Islamic Republic of Iran, 29, 261.
Wilson, P. B. (2020). A randomized double-blind trial of ginger root for reducing muscle soreness and improving physical performance recovery among experienced recreational distance runners. Journal of Dietary Supplements, 17(2), 121-132.
Zehsaz, F., Farhangi, N., & Mirheidari, L. (2014). Clinical immunology The effect of Zingiber officinale R. rhizomes (ginger) on plasma pro-inflammatory cytokine levels in well-trained male endurance runners. Central European Journal of Immunology, 39(2), 174-180.
SUPERFOOD INGREDIENTS
Almonds
A heart-healthy prebiotic fat source
Almonds are an excellent source of monounsaturated fats, protein, fiber, and important nutrients like vitamin E, magnesium, and antioxidants, which contribute to various health improvements. Research highlights almonds' potential to enhance heart health by lowering cholesterol levels, managing blood sugar, and reducing inflammation. In addition, Almonds help feed gut bacteria, aiding the composition of the microbiome. Interestingly, although almonds are calorically dense, a randomized controlled trial showed that not only do almonds have various positive health effects, but that the body may naturally make up for additional calories consumed from almonds by eating less!
References
Kamil, A., & Chen, C. Y. O. (2012). Health benefits of almonds beyond cholesterol reduction. Journal of agricultural and food chemistry, 60(27), 6694-6702.
Holscher, H. D., Taylor, A. M., Swanson, K. S., Novotny, J. A., & Baer, D. J. (2018). Almond consumption and processing affects the composition of the gastrointestinal microbiota of healthy adult men and women: a randomized controlled trial. Nutrients, 10(2), 126.
Richardson, D. P., Astrup, A., Cocaul, A., & Ellis, P. (2009). The nutritional and health benefits of almonds: a healthy food choice. Food Science and Technology Bulletin: Functional Foods, 6(4), 41-50.
Tan, S. Y., & Mattes, R. D. (2013). Appetitive, dietary and health effects of almonds consumed with meals or as snacks: a randomized, controlled trial. European journal of clinical nutrition, 67(11), 1205-1214.
SUPERFOOD INGREDIENTS
Lucuma
A Functional Prebiotic Superfood
Native to the Andes Mountains, Lucuma is rich in antioxidants like beta-carotene and vitamin C, which combat free radicals and may reduce disease risk. Its high fiber content also acts as a prebiotic, fostering a healthy gut microbiome essential for overall health. Additionally, Lucuma provides essential nutrients such as potassium and iron, supporting cardiovascular health and blood function. Moreover, Lucuma has a low glycemic index. This, together with its high fiber content, may make it a great food for blood sugar control.
References
de Almeida, R., da Silva, L. L., & Verícimo, M. A. (2020). Review on the therapeutic activities of the Genus Pouteria. Int. J. Adv. Eng. Res. Sci, 7, 388-398.
Maza-De la Quintana, R., & Paucar-Menacho, L. (2020). Lucuma (Pouteria lucuma): composition, bioactive components, antioxidant activity, uses and beneficial properties for health.
Pinto, M. D. S., Ranilla, L. G., Apostolidis, E., Lajolo, F. M., Genovese, M. I., & Shetty, K. (2009). Evaluation of antihyperglycemia and antihypertension potential of native Peruvian fruits using in vitro models. Journal of medicinal Food, 12(2), 278-291.
Vats, A., & Sharma, A. (2023). Potential Breast Cancer Treatment with Pouteria lucuma Fruit Extract. PEXACY International Journal of Pharmaceutical Science, 2(12), 19-32.
