Ingredients: Glucose (as sweetener) 840mg, Citric Acid 400mg, Sodium Bicarbonate 400mg, Mannitol (as sweetener) 400mg, Peach Flavor (as flavoring agent) 110mg, Polethylene Glycol (as solvent) 100mg, Sodium Ascorbate 100mg, Glutathione 50mg, Fish Collagen 50mg, Acesulfame Potassium (as solvent) 25mg, Vitamin E (Dl-a-Tocopheryl Acetate) 15mg, Steviol Glycoside (as sweetener) 10mg For adults use only
Foods that Supply Alpha Lipoic Acid (ALA) and Typical Amounts (approximate) per Serving: Spinach (1 cup cooked) - 3 mg of ALA Broccoli (1 cup cooked) - 1 mg Brussels sprouts (1 cup cooked) - 0.9 mg Tomatoes (1 medium tomato) - 0.6 mg Peas (1 cup cooked) - 0.5 mg Potatoes (1 medium potato, baked) - 0.4 mg Organ meats (3 ounces cooked, e.g., liver, heart, kidney) - 1 to 2 mg Red meat (3 ounces cooked) - 1 to 2 mg Brewer's yeast (1 tablespoon) - 0.4 mg Beets (1 cup cooked) - 0.3 mg Carrots (1 cup cooked) - 0.2 mg Yams (1 cup cooked) - 0.2 mg While a balanced diet that includes vegetables, meats, and organ meats will provide some ALA (as the active form, R-ALA), the amounts are generally low
Even small impurities can introduce variability into test results, compromise reproducibility, or interfere with biological activity
Glutathione is becoming famous for its skin benefits: Reduces melanin production for a brighter complexion Diminishes appearance of dark spots and hyperpigmentation Promotes collagen production for firmer, more youthful skin Protects skin cells from UV and environmental damage 4
Acknowledgements The authors thank the research resource division (RRD) (RIKEN Center for Brain Science) and RIKEN CBS-EVIDENT Open Collaboration Center (RIKEN Center for Brain Science) for technical assistance, Yukiko Nagai (RIKEN Center for Brain Science) for secretarial work, Kenichi Nagata (Nagoya University) and members of the Laboratory for Proteolytic Neuroscience (RIKEN Center for Brain Science) for beneficial suggestions
