Ingredient directory

An extract of black elderberry fruit standardized to anthocyanins, the dark purple pigments, and one of the most popular immune-season botanicals.

Typical: 300–1,200 mg

An extract of the aerial parts and root of purple coneflower, the classic North American immune herb.

Typical: 300–1,500 mg

The root of Asian ginseng, standardized to ginsenosides, used in energy, fatigue, and vitality products.

Typical: 200–400 mg

Cranberry extract is prepared from the whole fruit or juice of Vaccinium macrocarpon and is characterized by A-type proanthocyanidins (PACs) that are studied for anti-adhesion activity against bacteria in the urinary tract.

Typical: 250–500 mg

Aged garlic extract is produced by soaking sliced garlic in aqueous ethanol for many months, a process that converts harsh, unstable sulfur compounds into odorless, water-soluble ones such as S-allylcysteine.

Typical: 600–1,200 mg

Olive leaf extract is prepared from the leaves of Olea europaea and standardized to oleuropein, the bitter secoiridoid that also gives olive oil part of its character.

Typical: 500–1,000 mg

Oregano oil is the steam-distilled essential oil of Origanum vulgare, standardized to carvacrol, its dominant phenolic compound, at around 70 percent.

Typical: 150–300 mg

A leaf extract of tulsi, an aromatic basil revered in Ayurvedic tradition and used in modern formulas as a gentle adaptogen for stress and metabolic balance.

Typical: 300–1,000 mg

A shrub root from Siberia and northern Asia, marketed for decades as Siberian ginseng even though it is not a true Panax species.

Typical: 300–1,200 mg

The root of a legume used for centuries in Chinese herbal practice as a tonic, now included in immune, energy, and longevity formulas.

Typical: 250–1,000 mg

Nettle leaf is the dried aerial part of Urtica dioica, a nutrient-dense green used in traditional European herbalism and in modern seasonal and immune formulas.

Typical: 300–600 mg

Slippery elm is the inner bark of Ulmus rubra, a North American tree.

Typical: 400–1,500 mg

Marshmallow root is the dried root of Althaea officinalis, a European plant unrelated to the confection that borrowed its name.

Typical: 500–1,500 mg