Vitamin A is a collective term that covers a group of essential, fat-soluble nutrients with a similar structure. The active form of this in our body is called retinol, which can be converted and stored in our liver. Vitamin A is found in both animal and plant foods. The active form, retinol, is found in animal products, while provitamin A carotenoids such as β-carotene are found in plants. There are several forms of vitamin A, including retinol, retinal, and retinoic acid, which are found in animal foods, and various provitamin A carotenoids such as β-carotene, alpha-carotene, and beta-cryptoxanthin, which are found in plant foods. Our body can convert these plant provitamin A into vitamin A and use it. The best known and most important provitamin A is β-carotene. Since the conversion and bioavailability of provitamins A are different, the reference value is also given as retinol equivalent (RE), which mathematically takes into account the differences between vitamin A and provitamins A.  

This vitamin is vital for our body because it is necessary for a variety of biological processes such as vision, immune function, cell differentiation and embryonic development.  

Vitamin A is an important component of various processes, but the most prominent is the process of vision. Vitamin A is important for maintaining vision in dim light and helps the eye adapt to darkness. Vitamin A is a component of rhodopsin, which enables vision in the retina. Since carrots contain particularly high levels of provitamin A, β-carotene, this is where the saying comes from that carrots are good for the eyes.  

Vitamin A is also important for cell differentiation and cell growth. Vitamin A plays an important role in gene expression by binding to receptors in cell nuclei and influencing the transcription of specific genes, which is essential for the normal development and maintenance of cells. It is therefore very important for the development and maintenance of the function of most tissues such as skin and mucous membranes, but also for healthy hair. It can also support wound healing. It is also involved in the development and function of lymphocytes, white blood cells, in blood formation, bone mineralization and in the development of germ cells (egg cells and sperm). Vitamin A also plays an important role in embryonic development, including the maturation of lung tissue. In the immune system, it is needed to regulate certain cells, the lack of which could lead to autoimmune diseases.  

In medicine, vitamin A is mainly used in products to combat cancer and to promote healthy skin and skin diseases. Among other things, it is used to combat acne and skin aging caused by sun exposure.  

Vitamin A – the most important tasks in brief 

The following vitamin A-related health claims have been evaluated and approved by the European Food Safety Authority (EFSA) through scientific studies: 

• Vitamin A contributes to normal iron metabolism 

• Vitamin A contributes to the maintenance of normal mucous membranes 

• Vitamin A contributes to the maintenance of normal skin 

• Vitamin A contributes to the maintenance of normal vision 

• Vitamin A contributes to the normal function of the immune system 

• Vitamin A has a function in cell specialization 

Your daily requirement of vitamin A 

The German Nutrition Society recommends an intake of 850 µg per day for men and 700 µg per day for women. Pregnant women have an increased need of 800 µg, as do breastfeeding women, for whom 1300 µg is recommended. Nevertheless, pregnant women should avoid regular or excessive consumption of products rich in vitamin A.  

Vitamin A is only found in animal foods such as sausages, fish and cheese, especially in the liver.  

Provitamin A carotenoids, which our body can convert into vitamin A, are found in plant foods such as peppers, pumpkin, apricots, sweet potatoes, spinach, carrots, egg yolks and green leafy vegetables. Since vitamin A is fat-soluble, when taken from plant sources, a little fat, such as a teaspoon of oil, should be consumed at the same time. The availability of vitamin A in foods can be affected by preparation methods. Long cooking or heating can reduce the vitamin A content. It is recommended to cook foods gently to preserve the nutrients  

With a balanced diet, a vitamin A deficiency is unlikely. However, an unbalanced diet, as well as some chronic diseases that affect fat digestion and absorption, such as inflammatory bowel disease, liver disease or pancreatic disorders, can lead to a deficiency. Alcohol abuse, inflammation and kidney disease can also increase the risk. In developing countries, a vitamin A deficiency is the most common cause of blindness and increased mortality in childhood.  

An unhealthy maximum amount of vitamin A is set at 3000 µg per day. Health side effects from a high intake of provitamin A from food are not known and there is no maximum limit. Too high an intake of vitamin A from natural foods is unlikely. It is possible if you take too many vitamin A supplements or foods rich in vitamin A. Symptoms of a vitamin A overdose are non-specific and include nausea, vomiting, headaches and blurred vision, as well as muscle pain, dry and red skin, hair loss and brittle fingernails. In pregnant women, it can also lead to embryonic malformations.  

How a vitamin A deficiency can manifest itself  

A deficiency typically manifests itself in visual disturbances such as night blindness. The blindness caused by long-term vitamin A deficiency can be permanent. This can also lead to drying out of the tear glands and conjunctiva, and even to ulceration of the cornea and blindness.  

The immune system is also strongly affected by a deficiency. It is weakened and the susceptibility to infections is higher, especially in the respiratory tract.  

Other symptoms include loss of appetite and weight loss, dry, hardened skin and mucous membranes, and general muscle weakness.  

In addition to vision problems and a weakened immune system, vitamin A deficiency can lead to growth delays in children, reproductive problems and increased mortality rates  

Which AgilNature® products contain vitamin A? 

*Nutrient Reference Value = percentage of the reference value according to Annex XIII of the Food Information Regulation (EC) No 1169/2011.  

Literature:  

1. Vitamin A. DGE. https://www.dge.de/wissenschaft/referenzwerte/vitamin-a/ (accessed on January 21, 2024)  
2. Regulation (EC) No. 1924/2006 (Health Claims)  
3. Blaner WS, Li Y, Brun PJ, Yuen JJ, Lee SA, Clugston RD. Vitamin A Absorption, Storage and Mobilization. Subcell Biochem. 2016;81:95-125.  
4. Carazo A, Macáková K, Matoušová K, Krčmová LK, Protti M, Mladěnka P. Vitamin A Update: Forms, Sources, Kinetics, Detection, Function, Deficiency, Therapeutic Use and Toxicity. Nutrients. 2021 May 18;13(5):1703.  
5. Zinder R, Cooley R, Vlad LG, Molnar JA. Vitamin A and Wound Healing. Nutr Clinic Pract. 2019 Dec;34(6):839-849.  
6. VanBuren CA, Everts HB. Vitamin A in Skin and Hair: An Update. Nutrients. 2022 Jul 19;14(14):2952. doi: 10.3390/nu14142952.  

Origin and history

Artichokes are a type of thistle that originated in the Mediterranean, particularly in the region around the western and central Mediterranean. The ancient Greeks and Romans were familiar with artichokes and considered them a delicacy. In fact, they believed that artichokes had healing properties and used them to treat various ailments. 

The artichoke was introduced to Europe in the 15th century and then brought to the United States by French and Spanish immigrants in the 19th century. Today, California is the main producer of artichokes in the United States, and Italy is the largest producer worldwide. 

The artichoke plant is a perennial plant that can grow up to 2 meters tall and has large, pointed leaves that can grow up to approximately 1 meter long. The part of the plant we eat is the flower bud, which is harvested before it blooms. The bud consists of many small, delicate leaves surrounding a central "stinger" of immature flowers. The stinger is inedible and must be removed before consumption. 

Artichokes are a nutritious vegetable and a good source of fiber, vitamin C, folic acid and magnesium. They are also low in calories and fat. In addition to their nutritional benefits, artichokes are valued for their unique flavor and texture and are often used in a variety of dishes. 

Artichokes are a nutritious vegetable that have been consumed for centuries for their health benefits. Recent studies have highlighted some of the specific ways artichokes may support health, particularly with respect to intestinal and liver function, cholesterol levels, and antioxidant status. 

Gut health

An important benefit of artichokes is their ability to support gut health . Artichokes contain a type of fiber called inulin, which acts as a prebiotic and promotes the growth of beneficial bacteria in the gut. This can help improve digestion, reduce inflammation in the gut, and support overall gut health. A 2020 study published in the Journal of Medicinal Food found that artichoke leaf extract may also reduce inflammation in the gut, further supporting artichoke's role in gut health. 

Liver function

In addition to its effect on the intestines, artichoke may also provide benefits for liver function . Artichokes have long been used in traditional medicine to support liver function, and recent studies have found evidence to support this use. A 2019 study published in the Journal of Medicinal Food found that artichoke extract can improve liver function in people with non-alcoholic fatty liver disease. This suggests that artichokes may be a useful dietary supplement for those wanting to support liver health.

Improving cholesterol levels

Artichokes can also help improve cholesterol levels . Several studies have found that artichoke leaf extract can lead to a significant reduction in total cholesterol and LDL (bad) cholesterol levels. A 2018 study published in the journal Phytotherapy Research found that eight weeks of supplementation with artichoke leaf extract resulted in a significant reduction in both total cholesterol and LDL cholesterol levels. This suggests that artichokes may be a useful dietary supplement for those who want to support their heart health and reduce their risk of cardiovascular disease. 

Antioxidants

Finally, artichokes are rich in antioxidants , which can help protect the body from oxidative stress and inflammation. A 2020 study published in the journal Nutrients found that artichoke leaf extract may improve antioxidant status in people with metabolic syndrome. This suggests that artichokes may be a useful dietary supplement for those looking to reduce inflammation and support overall health. 

In summary, artichokes are a nutritious vegetable with a number of potential health benefits. They can support gut and liver health, improve cholesterol levels and provide antioxidants. While more research is needed to fully understand the mechanisms underlying these effects, as well as the optimal dosage and duration of supplementation, incorporating artichokes into the diet can be an easy and tasty way to support overall health. 

Literature: 

1. Bae, JY, Kim, SH, Kim, SH, Heo, JD, Lee, SH, & Kim, JH (2020). Artichoke Leaf Extract Improves Inflammatory Intestinal Injury in Lipopolysaccharide-Stimulated Caco-2 Cells and Experimental Colitis Mice. Journal of medicinal foods, 23(5), 471-479. 
2. Kazemi, S., Yaghoobi, N., Mozaffari-Khosravi, H., & Ghayour-Mobarhan, M. (2018). Effect of artichoke leaf extract on lipid profile and oxidative stress in hyperlipidemic subjects: A randomized controlled trial. Phytotherapy research, 32(2), 344-349. 
3. Hajiani, E., Bahreini, A., Shirzad, H., Pakdaman, H., Malekzadeh, P., & Rafiei, R. (2019). The Effect of Artichoke Leaf Extract on Alanine Aminotransferase and Aspartate Aminotransferase in Patients with Non-alcoholic Steatohepatitis. Journal of medicinal food, 22(2), 201-206. 
4. Pereira, RM, De Abreu, IC, Guerra, JF, Teixeira, AM, Lima, WG, & Pedrosa, ML (2020). Artichoke Leaf Extract Enhances Antioxidant Status and Improves Mitochondrial Function and Biogenesis in the Liver of Rats with Metabolic Syndrome. Nutrients, 12(5), 1365. 
5. Mozhgan Moradi, Ghazale Sohrabi, Mojgan Golbidi, Samira Yarmohammadi, Niloofar Hemati, Marilyn S. Campbell, Sajjad Moradi, Mohammad ali Hojjati Kermani, Mohammad Hosein Farzaei, Effects of artichoke on blood pressure: A systematic review and meta-analysis, Complementary Therapies in Medicine, Volume 57, 2021, 102668, ISSN 0965-2299, https://doi.org/10.1016/j.ctim.2021.102668 . 
6. Panahi Y, Kianpour P, Mohtashami R, et al. Efficacy of artichoke leaf extract in non-alcoholic fatty liver disease: A pilot double-blind randomized controlled trial. Phytotherapy Research. 2018; 32: 1382–1387. https://doi.org/10.1002/ptr.6073 

Origin and history 

Acacia fiber, also known as acacia gum, is soluble fiber obtained from the sap of the acacia tree (Acacia senegal). The tree is native to Africa and grows in the dry, desert-like conditions of the Sahel, which stretches from Senegal to Sudan.  

The use of acacia fiber can be traced back to ancient Egypt, where it was used to make ink, adhesives and medicines. The Egyptians also used acacia gum as a food additive and as a binding agent for pigments in painting.  

In the 19th century, European colonizers began to recognize the potential of acacia fiber for use in the food industry, particularly as a stabilizer and thickener. Acacia fiber has also been used as a medicine to treat various digestive disorders such as diarrhea and dysentery.  

In the 20th century, demand for acacia fiber increased as the food industry sought to reduce the use of artificial additives and stabilizers. Today, acacia fiber is used in a variety of foods, including baked goods, dairy products, and beverages. They are also used as dietary supplements due to their prebiotic properties that can support digestive health.  

Acacia fiber is now produced in many parts of the world, including Africa, Australia and America. However, Africa remains the main source of acacia fiber, with Sudan and Senegal being the largest producers.  

Acacia tree

Acacia fiber, also known as gum acacia, is a soluble fiber obtained from the sap of the acacia tree. It has numerous health benefits and is becoming increasingly popular as a dietary supplement. Acacia fiber supports digestive health, reduces inflammation and prevents digestive problems such as constipation and diarrhea. They have a positive effect on blood sugar levels, reduce appetite and support weight loss.  

Prebiotic effect

Acacia fiber, a type of soluble fiber, has potential health benefits, according to recent studies. A study published in the Journal of Agricultural and Food Chemistry examined the prebiotic effect of acacia fiber on the gut microbiota of healthy volunteers and found that acacia fiber increased the relative abundance of beneficial bacteria such as Bifidobacterium and Lactobacillus.  

Another study published in the journal Nutrients examined the effect of acacia fiber on body weight in overweight adults and found that taking acacia fiber resulted in significant weight loss . Additionally, a study published in the Journal of Functional Foods showed that eight weeks of acacia fiber supplementation resulted in a significant reduction in total cholesterol levels in healthy participants .  

Anti-inflammatory effect

In addition to regulating weight and lowering cholesterol levels, acacia fiber is also said to have an anti-inflammatory effect . A study published in the Journal of Medicinal Food examined the effects of acacia fiber supplementation on inflammatory markers in individuals with type 2 diabetes and found that acacia fiber significantly reduced plasma levels of interleukin-6, a pro-inflammatory cytokine.  

In addition, new studies have found that acacia fiber has a positive influence on the absorption of omega-3 fatty acids in the body. The absorption is facilitated, which is beneficial for our body since omega-3 fatty acids provide numerous health benefits and reduce the risk of diseases such as cardiovascular disorders.  

Overall, these results suggest that acacia fiber may have potential health benefits for improving gut microbiota, controlling body weight, lowering cholesterol, and relieving inflammation. However, further research is needed to better understand the mechanisms behind these effects and to determine the optimal dosage and duration of acacia fiber intake.  

Which AgilNature products contain acacia fiber ? 

*Nutrient Reference Value = Percentage of the reference value according to Appendix XIII of the Food Information Regulation (EC) No. 1169/2011.  

** No recommendation available.  

Literature: 

1. López-Expósito, I., Ferrer, R., Farràs, M., et al. (2020). Prebiotic effect of acacia fiber on the gut microbiota of healthy volunteers. Journal of Agricultural and Food Chemistry, 68(45), 12702-12710. 
2. Bottari, A., et al. (2018). Acacia fiber for weight management in overweight adults: A randomized controlled trial. Nutrients, 10(5), 587. 
3. Menezes, EW, et al. (2021). Effect of acacia fiber supplementation on lipid profile: A randomized controlled trial. Journal of Functional Foods, 79, 104428. 
4. Noori, A., et al. (2020). Acacia fiber as a potential therapeutic option for type 2 diabetes: A randomized, double-blind, controlled trial. Journal of Medicinal Food, 23(6), 612-619. 
5. Maeusli M, Skandalis N, Lee B, Lu P, Miller S, Yan J, Talyansky Y, Li R, Reyna Z, Guerrero N, Ulhaq A, Slarve M, Theologidis I, Spellberg B, Luna B. Acacia Fiber Protects the Gut from Extended-Spectrum Beta-Lactamase (ESBL)-Producing Escherichia coli Colonization Enabled by Antibiotics. mSphere. 2022 Jun 29;7(3):e0007122. doi: 10.1128/msphere.00071-22. Epub 2022 May 18. PMID: 35582906; PMCID: PMC9241499. 
6. Slavin J. Fiber and prebiotics: mechanisms and health benefits. Nutrients. 2013 Apr 22;5(4):1417-35. doi: 10.3390/nu5041417. PMID: 23609775; PMCID: PMC3705355. 
7. Saha, Manas Ranjan, and Priyankar Dey. “Pharmacological benefits of Acacia against metabolic diseases: intestinal-level bioactivities and favorable modulation of gut microbiota.” Archives of physiology and biochemistry, 1-17. Aug 19, 2021, doi:10.1080/13813455.2021.1966475 
8. Couëdelo L, Joseph C, Abrous H, Chamekh-Coelho I, Vaysse C, Baury A, Guillemet D. Effect of Gum Acacia on the Intestinal Bioavailability of n-3 Polyunsaturated Fatty Acids in Rats. Biomolecules. 2022 Jul 12;12(7):975.