Power Source 100 Vitamin Supplement
Easy to Take Tablets for Optimum Daily Supplementation
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| $49.99 | 180 Count Bottle VP3090T | Retail Value $57.90 | |
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Super Multi-Vitamins, Chelated Minerals, Phyto-Nutrients, Digestive Enzymes, Antioxidants, Bioflavonoids, Herbs… No Iron Added!
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Super Multi-Vitamin, Mineral, Phyto-Nutrient, Antioxidant Total Wellness Formula In Easy-To-Take Tablets.
A total wellness, super multi-nutrient formula from the earth’s richest sources...Vitamin Power’s Power Source 100 tablets supply protective Phyto-Nutrients including Carotenoids, Flavonoids and Phytosterols plus Multi-Vitamins, Chelated Minerals (without Iron!), Digestive Enzymes, Antioxidants, Bioflavonoids, Herbs...over 100 whole-food nutrients all-in-one formula.
Extensive media attention has increased awareness about the important health benefits of protective Phyto-Nutrients. These powerful, natural food factors are active plant constituents from fruit, green foods, soy, grains, cruciferous vegetables and herbs. Naturally energized from rays of the sun, Phyto-Nutrients provide maximum protection against free radicals while building a strong immune system.
Power Source 100 is an all-inclusive daily multi-nutrient formula. It provides a solid foundation to a healthy daily nutrition regimen.
Each 3 Tables Contain:
| Potency | % USRDA | |
| VITAMINS | ||
| Vitamin A (Beta Carotene, Hawaiian Spirulina, Chlorella) | 15,000 IU | 300 |
| Vitamin D | 400 IU | 100 |
| Vitamin E (oil free) | 30 IU | 100 |
| Vitamin C (buffered) | 500 mg | 833 |
| B-COMPLEX FACTORS | ||
| Derived from stated sources as found naturally occurring in Chlorella, Wheat Grass, Green Barley, Bee Pollen, and Hawaiian Spirulina… | ||
| Vitamin B-1 (Thiamine Coenzyme Cocarboxylase) | 25 mg | 1666 |
| Vitamin B-2 (Coenzyme Riboflavin-5 Phosphate) | 25 mg | 1470 |
| Vitamin B-6 (Pyridoxine HCI Phosphate) | 25 mg | 1250 |
| Vitamin B-12 (Cobalamin and Coenzyme Dibencozide) | 25 mcg | 417 |
| Vitamin B-3 (Niacin and Niacinamide) | 25 mg | 125 |
| Choline Bitartrate | 50 mg | ** |
| Inositol | 25 mg | ** |
| PABA | 25 mg | ** |
| Pantothenic Acid (and Coenzyme Pantethine) | 25 mg | 250 |
| Biotin | 50 mcg | ** |
| Folic Acid | 400 mcg | 100 |
| MINERALS | ||
| Calcium (Chelate Complex),/td> | 250 mg | 25 |
| Magnesium (Chelate Complex) | 125 mg | 31 |
| Potassium (Chelate Complex) | 50 mg | ** |
| Zinc (Chelate Complex) | 15 mg | 100 |
| Manganese (Chelate Complex) | 4 mg | ** |
| Molybdenum (Chelate Complex) | 50 mcg | ** |
| Iodine (Kelp) | 150 mcg | 100 |
| Copper (Chelate Complex) | 500 mcg | 25 |
| Selenium (I-Selenomethionine) | 25 mcg | 12.5 |
| Chromium (Picolinate) | 100 mcg | ** |
| Boron (Chelate Complex) | 1 mg | ** |
| BIOFLAVONOIDS | ||
| Citrus Bioflavonoids Complex (Lemon) | 100 mg | ** |
| Quercetin (Onion, Garlic) | 25 mg | ** |
| Rutin (Buckwheat) | 25 mg | ** |
| Hesperidin (Orange) | 10 mg | ** |
| ENZYMES | ||
| Bromelain (Pineapple) | 20 mg | ** |
| Betaine (HCI) (Beets) | 20 mg | ** |
| Papain (Papaya) | 20 mg | ** |
| Amylase | 5 mg | ** |
| Lipase | 5 mg | ** |
| Protease | 10 mg | ** |
| Cellulase | 25 mg | ** |
| L-Acidophilus, B-bifidus,L-Bulgaricus | 25 mg | ** |
| Oat Bran | 25 mg | ** |
| Pectin (Apple) | 25 mg | ** |
| NUTRITIONAL FACTORS | ||
| RNA (from Hawaiian Spirulina, Chlorella) | 35 mg | ** |
| DNA (from Hawaiian Spirulina, Chlorella) | 10 mg | ** |
| Carotenoids (from Hawaiian Spirulina, Chlorella) | 4 mg | ** |
| Chlorophyll (from Hawaiian Spirulina, Chlorella) | 4 mg | ** |
| Borage (dry, cold-pressed - providing Essential Fatty Acids, GLA) | 100 mg | ** |
| L-Glutathione | 5 mg | ** |
| WHOLE FOOD/HERB NUTRITIVE BASE | ||
| Spirulina (Hawaiian) | 1000 mg | ** |
| Wheat Grass Juice (dried) | 100 mg | ** |
| Green Barley Juice (dried) | 100 mg | ** |
| Flaxseed Oil (dried) | 100 mg | ** |
| Chlorella | 100 mg | ** |
| Bee Pollen | 100 mg | ** |
| Ginseng (Korean) | 50 mg | ** |
| Garlic | 10 mg | ** |
| Active Herbal Base (Echinacea, Milk Thistle, Goldenseal, Ginger Root, Ginkgo Biloba, Cayenne) | 60 mg | ** |
To Complement This Mediterranean Style Dietary Program, Consider a Comprehensive Multiple Vitamin To Assure Optimum Nutrient Intake, Such As . . . Power Source 100
Full-Spectrum Multiple Vitamins & Minerals, Antioxidants, Digestive Enzymes & Phytonutrients All- In-One Power-Packed Formula. Power Source 100 provides the most comprehensive daily nutritive support available in one formula. Supplying a wide range of natural vitamins, minerals, antioxidants, enzymes, trace nutrients and natural phytonutrients, it builds a solid foundation for good health, vitality and energy...each and every day!
Find Vitamin Supplements at a Featured Merchant (below)
Supplementation with a high-quality, well formulated multivitamin is the best way to ensure that a person attains the proper levels of a full range of vital nutrients.
Vitamin Power® multiple vitamin formulas have been carefully developed to contain the right proportions of vitamins, minerals, trace elements, enzymes and food-derived nutrients.
These full-spectrum multiple nutrient formulas are not available from other brands. Compare them to the other "multivitamins" on the market and you¹ll recognize the superior nutritional values that Vitamin Power proprietary formulations supply.
Many VITAMIN POWER products are particularly valuable for low-carb dieting to help ensure optimum daily nutrient density for maximizing effectiveness as well as maintaining health and wellness.
Did you know that as people eat less carbohydrates, they might be sacrificing a critical intake of important nutrients needed for good health and vitality? Low-Carb dieting may also increase the risk of elevating cholesterol, cardiovascular problems and diabetes.
Vitamin Power has an extensive range of comprehensive nutritional formulations developed to supply appropriate levels of vitamins, minerals and nutrients especially valuable for people when they are restricting carbohydrates with a Low-Carb diet.
With Low-Carb dietary restrictions, people may be missing key nutrients normally found in carbohydrate-rich foods, including: B Vitamins (Thiamine, Riboflavin, Niacin, Folate, Pantothenic Acid, B-6, B-12, Biotin, Choline, Inositol) - typically found in fortified grains, such as bread and pasta. Antioxidants including Carotenes, Vitamin C, Vitamin E and Selenium – typically found in fruits and vegetables. Minerals (Calcium, Magnesium, Potassium, Zinc) typically found in milk, dairy products, fruits and vegetables.
It is essential to replenish these key vitamins, minerals and protective antioxidants every day to maintain optimum nutrient density, necessary for good health and well-being.
Multivitamins May Lower Heart Disease Death Risk
Long-Term Regular Consumption of a Multivitamin May Reduce The Risk of Dying From Heart Disease By 16 Per Cent, According To a New Study From The US.
Multi-Vitamin Intake along with intake of vitamin E over the course of ten years were also associated with a 28 per cent reduction in the risk of death from cardiovascular disease, according to findings published in the American Journal of Epidemiology.
The News Supports The Use of Multivitamins and Particularly Vitamin E
The new study from Fred Hutchinson Cancer Research Center at the University of Washington, contradicts negative conclusions from a controversial meta-analysis published originally in the Journal of the American Medical Association (2007, Vol. 297, pp. 842-857). The meta-analysis reported that supplements of vitamins A and E, and beta-carotene may increase mortality risk. On the other hand, vitamin C did not have an effect on mortality.
In terms of other causes of death, the new report noted that multivitamins did not decrease the risk of either total mortality, or cancer mortality. On the other hand, vitamins C and E were associated with small decreases in risk of total mortality.
Multivitamin Use - According to a National Institutes of Health (NIH) State-of-the-Science Panel, half of the American population routinely use dietary supplements, with their annual spending estimated at over $20 billion.
Recent results of the National Health and Nutrition Examination Survey showed that 35 per cent of the US adult population regularly consumes one or more types of multivitamin products (Am. J. Epidemiol., 2004, Vol. 160, Pages 339-349).
Study Details - The Seattle-based researchers analyzed the 10-year use of multivitamin, vitamins C and E supplements on 5-year total mortality, and death from cancer or cardiovascular disease (CVD).
Data from 77,719 Washington State residents aged between 50 and 76 was obtained by a self-administered questionnaire. The data showed that the use of multivitamins and vitamin E were associated with 16 and 28 per cent decreased risk of death from Cardiovascular disease.
Multivitamins and 'Biological Age' - Earlier this year, scientists from the National Institute of Environmental Health Sciences reported that the cells of multivitamin users may have a younger biological age than cells from non-users.
Researchers looked at the length of telomeres, DNA sequences at the end of chromosomes that shorten as cells replicate and age. The study, published in the American Journal of Clinical Nutrition (June 2009, Vol. 89, pp. 1857-1863) was reported to be the first epidemiologic investigation of multivitamin use and telomere length.
"Regular multivitamin users tend to follow a healthy lifestyle and have a higher intake of micronutrients, which sometimes makes it difficult to interpret epidemiologic observations on multivitamin use," explained the research team.
Source: American Journal of Epidemiology Published online ahead of print, doi:10.1093/aje/kwp167 "Use of Supplements of Multivitamins, Vitamin C, and Vitamin E in Relation to Mortality" Authors: G. Pocobelli, U. Peters, A.R. Kristal, E. White
Study Identifies Vitamin D's Benefits For Diabetic Heart Health
Vitamin D may inhibit the build-up of cholesterol in blood vessels, says a new study that support calls for Vitamin D supplements to improve heart health of diabetics.
According to new findings published in Circulation, diabetics - a population group at higher risk of heart disease - with low Vitamin D levels displayed difficulties in processing cholesterol, putting them at an increased risk of heart attack and stroke.
Vitamin D inhibits the uptake of cholesterol by cells called macrophages. When people are deficient in Vitamin D, the macrophage cells eat more cholesterol, and they can't get rid of it. The macrophages get clogged with cholesterol and become what scientists call foam cells, which are one of the earliest markers of atherosclerosis.
Macrophage activation is higher in people with disease such as diabetes, and when found in combination with low Vitamin D levels, the macrophages become loaded with cholesterol and eventually stiffen blood vessels and block blood flow.
Cholesterol is transported through the blood attached to lipoproteins such as LDL, the 'bad' cholesterol. As it is stimulated by oxygen radicals in the vessel wall, LDL becomes oxidated, and macrophages eat it uncontrollably. LDL cholesterol then clogs the macrophages, and that's how atherosclerosis begins. And the problem may be solved by simply ensuring adequate Vitamin D status via supplements, say researchers from Washington University in St Louis.
There is debate about whether any amount of sun exposure is safe, so oral vitamin D supplements may work best.
In adults, it is said Vitamin D deficiency may precipitate or exacerbate osteopenia, osteoporosis, muscle weakness, fractures, common cancers, autoimmune diseases, infectious diseases and cardiovascular diseases. There is also some evidence that the vitamin may reduce the incidence of several types of cancer and type-1 diabetes.
The researchers obtained macrophage cells from diabetics and non-diabetics, with and without Vitamin D deficiency. When the cells were exposed cells to cholesterol and low vitamin D levels, they found that low vitamin D levels in the culture dish resulted in fewer macrophages becoming foam cells.
the other hand, when the human macrophages were placed in a Vitamin D-rich environment, the uptake of cholesterol was suppressed, and they don't become foam cells, said the researchers.
The researchers noted that it may be possible to delay or reverse the development of atherosclerosis in diabetics by helping them regain adequate Vitamin D levels. The next stage in the research is to look at Vitamin D-deficient diabetics who also high blood pressure. In future studies they'll learn whether replacing Vitamin D will lower blood pressure and improve blood flow.
Diabetic Stats: In the US, there are almost 24 million people with diabetes, equal to 8 per cent of the population. The total costs are thought to be as much as $174 billion, with $116 billion being direct costs from medication, according to 2005-2007 American Diabetes Association figures.
Source: Circulation Volume 120, Number 8, Pages 687-698, doi:10.1161/CIRCULATIONAHA.109.856070 "1,25 (OH) Vitamin D inhibits foam cell formation and suppresses macrophage cholesterol uptake in patients with type 2 diabetes mellitus"
Mediterranean Diet Associated With Reduced Risk of Depression
People who regularly follow the Mediterranean diet, rich in vegetables, fruits, nuts, whole grains and fish, appear less likely to develop depression, according to a report in the October issue of Archives of General Psychiatry, one of the JAMA / Archives journals.
The lifetime prevalence of mental disorders has been found to be lower in Mediterranean than Northern European countries, according to background information in the article. One logical explanation is that the diet commonly followed in the region may be protective against depression. Previous research has suggested that the monounsaturated fatty acids in olive oil which is used abundantly in the Mediterranean diet, may be associated with a lower risk of severe depressive symptoms.
Researchers from the University of Las Palmas de Gran Canaria and Clinic of the University of Navarra, Pamplona, Spain, studied 10,094 healthy participants who completed an initial questionnaire between 1999 and 2005. Participants reported their dietary intake on a food frequency questionnaire, and the researchers calculated their adherence to the Mediterranean diet based on nine key components (high ratio of monounsaturated fatty acids to saturated fatty acids; moderate intake of alcohol and dairy products; low intake of meat; and high intake of legumes, fruit and nuts, cereals, vegetables and fish).
After a midpoint (median) of 4.4 years of follow-up, 480 new cases of depression were identified, including 156 in men and 324 in women. Individuals who followed the Mediterranean diet most closely had a greater than 30 percent reduction in the risk of depression than whose who had the lowest Mediterranean diet scores.
"The specific mechanisms by which a better adherence to the Mediterranean dietary pattern could help to prevent the occurrence of depression are not well known," the authors said. Components of the diet may improve blood vessel function, fight inflammation, reduce risk for heart disease and repair oxygen-related cell damage, all of which may decrease the chances of developing depression.
"However, the role of the overall dietary pattern may be more important than the effect of single components. It is plausible that the synergistic combination of a sufficient provision of omega-three fatty acids together with other natural unsaturated fatty acids and antioxidants from olive oil and nuts, flavonoids and other phytochemicals from fruit and other plant foods and large amounts of natural folates and other B vitamins in the overall Mediterranean dietary pattern may exert a fair degree of protection against depression," the authors concluded.
Phytochemicals In Plant-based Foods Could Help Battle Obesity, Disease
Eating healthy servings of broccoli or leafy greens first could help people battle metabolic processes that lead to obesity and heart disease, a new study from University of Florida reports.
Eating more plant-based foods, which are rich in nutritive substances called phytochemicals, seems to prevent oxidative stress in the body, a process associated with obesity and the onset of disease, according to findings published in the Journal of Human Nutrition and Dietetics.
To get enough of these protective phytochemicals, researchers suggest eating plant-based foods such as leafy greens, fruits, vegetables, nuts and legumes at the start of a meal. Using what is known as a phytochemical index, which compares the number of calories consumed from plant-based foods compared with the overall number of daily calories, could also help people make certain they remember to get enough phytochemicals during their regular meals and snacks.
"We need to encourage people to pull back on fat and eat more foods rich in micronutrients and trace minerals from fruits, vegetables, whole grains and soy. Fill your plate with colorful, low-calorie, varied-texture foods derived from plants first. By slowly eating phytochemical-rich foods such as salads with olive oil or fresh-cut fruits before the actual meal, you will likely reduce the overall portion size, fat content and energy intake. In this way, you're ensuring that you get the variety of protective, disease-fighting phytochemicals you need and controlling caloric intake." explained the researchers studying a group of young adults; The team analyzed their dietary patterns over a three-day period, repeating the same measurement eight weeks later. The participants were broken into two distinct groups: normal weight and overweight-obese.
Although the adults in the two groups consumed about the same amount of calories, overweight-obese adults consumed fewer plant-based foods and subsequently fewer protective trace minerals and phytochemicals and more saturated fats. They also had higher levels of oxidative stress and inflammation than their normal-weight peers. These processes are related to the onset of obesity, heart disease, diabetes and joint disease.
Diets low in plant-based foods affect health over the course of a long period of time. This is related to annual weight gain, low levels of inflammation and oxidative stress. Those are the onset processes of disease that debilitate people later in life.
Oxidative stress occurs when the body produces too many damaging free radicals and lacks enough antioxidants or phytochemicals to counteract them. Because of excess fat tissue and certain enzymes that are more active in overweight people, being obese can actually trigger the production of more free radicals, too.
Because many phytochemicals have antioxidant properties, they can help combat free radicals. Phytochemicals include substances such as allin from garlic, lycopene from tomatoes, isoflavones from soy, beta carotene from orange squashes and anythocyanins from red wine, among others.
"People who are obese need more fruits, vegetables, legumes and wholesome unrefined grains," the researchers stressed. "In comparison to a normal-weight person, an obese person typically has many adverse metabolic processes going on."
"Instead of making drastic changes, people could substitute one or two choices a day with phytochemical-rich foods to make a difference in their diets. For example, substituting a cup of black tea or green tea instead of coffee or eating an orange instead of a candy bar could increase a person's phytochemical intake for the day without even changing the feeling of fullness. Over time, replacing more pre-packaged snacks with fresh produce or low-sugar grains could become a habit that fights obesity and disease" they said.
"We want to encourage people to go back to the whole sources of food, the non-processed foods whenever possible," the researchers said. "That would be the bottom line for anyone, regardless of age and body size, keep going back to the purer plant-based foods. Remember to eat the good quality food first."
Vegetarians Less Likely to Develop Cancer According New Research
Vegetarians will develop less blood, bladder and stomach cancer than meat eaters, according to new research published in the British Journal of Cancer.
The grouping of two studies featured more than 61,000 vegetarians over a time span of 12 years and found they contracted less cancer, independent of factors such as smoking, alcohol use and obesity than those who consumed meat or fish or both.
Differences in stomach and bowel cancer rates were not as pronounced as may have been expected based on previous research. It is interesting to note, vegetarians had slightly higher, but not significantly so, rates of colon and rectum cancer.
Cervical cancer rates were twice that of meat-eaters among vegetarians. Breast and prostate cancer rates were similar, although there was less risk for prostate cancer among fish eaters than meat eaters.
Participants were drawn from a pool of British men and women who were either meat eaters and/or fish eaters or vegetarians. Of the total study population, 3,350 were diagnosed with one or more of the twenty cancers the researchers tested for.
They noted that 33 out of a hundred meat eaters will develop some form of cancer compared to 29 out of 100 non-meat eaters.
For some cancers such as multiple myeloma, which strikes bone marrow, vegetarians were 75 per cent less likely develop the condition.
Cancers of the blood and lymph such as leukemia and non-Hodgkin lymphoma were 50 per cent less likely in vegetarians than carnivores.
"At the moment these findings are not strong enough to ask for particularly large changes in the diets of people following an average balanced diet. More research is needed to substantiate these results and to look for reasons for the differences," explained the lead researcher from the Cancer Research UK epidemiology unit at Oxford University.
The researchers said the reasons for lower cancer rates among vegetarians were not clear but suggested it could be down to viruses and mutation-causing compounds found in meat such as N-nitroso which are thought to damage DNA.
The temperatures at which meats are cooked could also produce damaging carcinogens.
The study population contained 15,571 men and 45,995 women, one third of whom were vegetarian.
Levels of physical activity were higher in vegetarians and fish-only eaters than in meat eaters, who also had higher body mass index readings (BMIs).
But the researchers said none of the findings were conclusive despite some evidence linking, for instance, high intake of fruit and vegetables and onset rates of some cancers.
"There is also some evidence that a high intake of fruit and vegetables might reduce the risk for stomach cancer, but the data are not consistent and, although on average vegetarians eat more fruit and vegetables than meat eaters, the difference in intake is modest," they wrote.
Source: British Journal of Cancer (2009) 101, 192-197. doi:10.1038/sj.bjc.6605098 'Cancer incidence in British vegetarians'
New Study Shows Onion Compound May Protect Colon from Cancer
New Study Adds Further Evidence of The Roles For Antioxidants, Carotenoids, Phytochemicals, Plant-Derived Nutrient Extracts For Cancer Risk Reduction...
Increased intakes of the compound Quercetin, found in onions and apples, may reduce the risk of developing cancer of the colon by 50 per cent, says a new study.
Researchers from the University of Aberdeen, Ireland's National Cancer Registry Ireland and the University of Ottawa add that increased intakes of flavonols in general were associated with a 40 per cent reduction in the risk of developing colorectal cancer.
Flavonoids are divided into a number of sub-classes, including anthocyanins found in berries, flavonols from a variety of fruit and vegetables, flavones from parsley and thyme, for example, flavanones from citrus, isoflavones from soy, mono- and poly-meric flavonols such as the catechins in tea, and proanthocyanidins from berries, wine and chocolate.
A vast body of epidemiological studies has linked increased dietary intake of antioxidants from fruits, vegetables wine, chocolate, coffee, tea, and other foods to reduced risks of a range of diseases including cancer, cardiovascular disease and diabetes.
In order to examine the benefits of a flavonoid-rich diet with respect to colorectal cancer risk, the researchers performed a case-control study involving 264 people with confirmed colorectal cancer and 408 healthy, cancer-free controls. Colorectal cancer accounts for nine percent of new cancer cases every year worldwide. The highest incidence rates are in the developed world, while Asia and Africa have the lowest incidence rates.
Since tea if the main dietary source of flavonoids in the UK, the researchers sought to distinguish between total dietary and non-tea intake of four flavonoid subclasses - flavonol, procyanidin, flavon-3-ol, and flavanone.
The participants were drawn from a "tea-drinking population with a high colorectal cancer incidence" said the researchers.
While no association between total dietary flavonoids and the incidence of colorectal cancer was observed, when the researchers considered only flavonoids from non-tea sources and the specific site of the cancer, a significant protective effect was documented for non-tea flavonols and colon, but not rectal, cancer.
"We concluded that flavonols, specifically querce tin, obtained from non-tea components of the diet may be linked with reduced risk of developing colon cancer," concluded the researchers. The researchers did not study the mechanism behind the potential beneficial effects, but an earlier study from UCLA (Cancer, 2008, Vol. 112, pp. 2241-2248) suggested that flavonoids may act by blocking the formation of blood vessels that tumors develop so they can grow and spread, a process called angiogenesis. A potential role in apoptosis, or naturally programmed cell death, may also be occurring.
Source: British Journal of Nutrition Published online ahead of print, First View article, doi:10.1017/S0007114509991784 "Dietary flavonoid intake and colorectal cancer: a case-control study"
