essential nutrients blend - Eimele

essential nutrients blend

Understanding the Essential Nutrients Blend in Essential Rainbow  

 

Every single day there are countless important processes happening in the body that require amino acids from protein, along with vitamins, minerals, and essential fatty acids.  

 

Our busy lives can often result in a lack of some, or even all, of these nutrients in optimal amounts. Essential Rainbow includes the Essential Nutrients Blend to not only support but enhance these processes - from energy production, cell health and immunity - to strength and vitality.  

 

Plant protein blend 

 

What is protein? 

 

Protein is a macronutrient that is vital to life. Protein can be made up of a combination of 20 amino acids - the “building blocks” of protein. There are 9 essential amino acids that the body cannot produce and therefore must be regularly replaced.  

 

Many plant sources of protein do not contain all 9 essential amino acids, which is why protein combining is key to optimal protein intake when it comes to plant proteins. 

 

Why is protein so important? 

 

Every cell in the body contains protein and it’s vital for a number of functions, including:  

 

  • Repairing damage to cells and tissues1 
  • post-exercise recovery1 
  • supporting strong, healthy hair, skin and nail growth2 
  • transporting nutrients through the bloodstream to where they are needed3 
  • energy production3 
  • providing the building blocks for hormones, immune antibodies neurotransmitters and enzymes.3,4 

 

The plant protein blend contains a combination of pea, faba bean and flaxseed protein.  

 

Pea protein is one of the only plant proteins that contains all nine essential amino acids. Although the lysine and methionine amino acid content is low, this can be compensated for by protein combining.5 

 

Faba bean is a high-protein legume that contains all essential amino acids, as well as some non-essential amino acids. It is especially rich in lysine and leucine and also contains a diverse range of vitamins and minerals.6 

 

Flaxseed is a rich source of amino acids including glutamine, arginine, tyrosine, phenylalanine and the branched-chain amino acids valine and leucine. Since they lack the amino acid lysine, flaxseeds are not considered a ‘complete’ protein source.7 

 

 

Vitamin and mineral blend  

 

B-complex vitamins (vitamins B1, B2, B3, B5, B6, B12, folic acid and biotin) are necessary for the metabolism of proteins, fats and carbohydrates to produce energy.8-18 

 

Vitamins C, E and beta-carotene (pro-vitamin A) are essential vitamins required for a range of functions, including maintaining healthy immune function and providing antioxidant support.19-21 

 

Manganese, chromium, selenium, iodine and copper are essential trace elements that are necessary for supporting healthy processes in the body.22-27 

 

Iron and zinc are essential micronutrients required for growth, development and immune system function.28 

 

Calcium, magnesium and vitamin D support strong, healthy bones and teeth and immune function.29-31  

 

Omega blend 

 

Marine microalgae is an excellent plant source of DHA and eicosapentaenoic acid (EPA). Essential Rainbow contains omega-3 fats sourced from 100% fermented, non-GMO algae with zero impact on the marine ecosystem. DHA helps to support brain and cognitive function, reduces inflammation in the body and supports cardiovascular health.32-34 

 

Milled linseed provides alpha-linolenic acid (ALA) omega-3 fatty acids with greater bioavailability than whole linseeds. The benefits of ALA include reducing inflammation and providing antioxidant support.35 

 

 

References:  

 

  1. Jager, R., Kerksick, C.M., Campbell, B.I., Cribb, P.J., Wells, S.D., et al. (2017). International Society of Sports Nutrition position stand: protein and exercise. Journal of International Society of Sports Nutrition, 14(20).  
  1. Bragulla, H.H. & Homberger, D.G. (2009). Structure and functions of keratin proteins in simple, stratified, keratinized and cornified epithelia. J Anat, 214(4):516-559. 
  1. Callahan, A., Leonard, H. & Powell, T. (2022). Nutrition Science and Everyday Application, 2nd Ed. Open Oregon Educational Resources.  
  1. Dalangin, R., Kim, A. & Campbell, R.E. (2020). The role of amino acids in neurotransmission and fluorescent tools for their detection. Int J Mol Sci, 21(17):6197.  
  1. Gorissen, S.H.M. (2018). Protein content and amino acid composition of commercially available plant-based protein isolates. Amino Acids, 50(12):1685-1695.  
  1. Dhull, S.B., Kidwai, K., Noor, R., Chawla, P. & Rose, P.K. (2021). A review of nutritional profile and processing of faba bean (Vicia faba L.). Legume Science, 4(3):e129. 
  1. Goyal, A., Sharma, V., Upadhyay, N. Gill, S. & Sihag, M. (2014). Flax and flaxseed oil: an ancient medicine and modern functional food. J Food Sci Technol, 51(9):1633-1653. 
  1. Harvard School of Public Health. Niacin. Accessed September 2022 from https://www.hsph.harvard.edu/nutritionsource/niacin-vitamin-b3/ 
  1. Harvard School of Public Health. Pantothenic acid - Vitamin B5. Accessed September 2022 from https://www.hsph.harvard.edu/nutritionsource/pantothenic-acid-vitamin-b5/ 
  1. NIH. Manganese. Updated March 2021, accessed September 2022 from https://ods.od.nih.gov/factsheets/Manganese-HealthProfessional/ 
  1. O’Leary, F. & Samman, S. (2010). Vitamin B12 in health and disease. Nutrients, 2(3):299-316.  
  1. NIH. Vitamin B12. Updated July 2021, accessed September 2022 from https://ods.od.nih.gov/factsheets/VitaminB12-Consumer/ 
  1. NIH. Thiamin. Updated March 2021, accessed September 2022 from https://ods.od.nih.gov/factsheets/Thiamin-HealthProfessional/ 
  1. Linus Pauling Institute. Vitamin B6. Reviewed June 2014, accessed September 2022 from https://lpi.oregonstate.edu/mic/vitamins/vitamin-B6  
  1. Linus Pauling Institute. Riboflavin. Reviewed July 2022, accessed September 2022 from https://lpi.oregonstate.edu/mic/vitamins/riboflavin 
  1. Mock, D.M. (2017). Biotin: from nutrition to therapeutics. The Journal of Nutrition, 147(8):1487-1492.  
  1. Koury, M.J. & Ponka, P. (2004). New insights into erythropoiesis: the roles of folate, vitamin B12, and iron. Annu Rev Nutr, 24;105-31.  
  1. Greenberg, J.A., Bell, S.J., Guan, Y. & Yu, Y. (2011). Folic acid supplementation and pregnancy: more than just neural tube defect and prevention. Rev Obstet Gynecol, 4(2):52-59.  
  1. Carr, A.C. & Maggini, S. (2017). Vitamin C and immune function. Nutrients, 9(11):1211.  
  1. Rizvi, S., Raza, S.T., Ahmed, F., Ahmad, A., Abbas, S. 2014). The role of vitamin E in human health and some diseases. Sultan Qaboos Univ Med J, 14(2):e157-e165.  
  1. Grune, T., Lietz, G., Palou, A., Catharine Ross, A., Stahl, W., et al. (2010). B-carotene is an important vitamin A source for humans. J Nutr, 140(12):2268S-2285S.  
  1. NIH. Manganese. Updated March 2021, accessed September 2022 from https://ods.od.nih.gov/factsheets/Manganese-HealthProfessional/ 
  1. NIH. Chromium. Updated June 2022, accessed September 2022 from https://ods.od.nih.gov/factsheets/Chromium-HealthProfessional/ 
  1. Zakeri, N., Rezaei Kelishadi, R., Asbaghi, O., Naeini, F., Afsharfar, M., et al. (2021). Selenium supplementation and oxidative stress: a review. PharmaNutrition, 1:100263.  
  1. Venturi, M., Melo, M. & Carrilho, F. (2017). Selenium and thyroid disease: from pathophysiology to treatment. Int J Endocrinol, 2017:1297658. 
  1. National Health and Medical Research Council. Iodine. Updated April 2014, accessed July 2022 from https://www.nrv.gov.au/nutrients/iodine 
  1. Collins, J.F. (2011). Copper. Adv Nutr, 2(6):520-522.  
  1. Fischer Walker, C., Kordas, K., Stoltzfus, R.J. & Black, R.E. (2005). Interactive effects of iron and zinc on biochemical and functional outcomes in supplementation trials. The American Journal of Clinical Nutrition, 82(1):5-12.  
  1. Rondanelli, M., Faliva, M.A., Tartara, A., Gasparri, C., Perna, S., et al. (2021). An update on magnesium and bone health. BioMetals, 34:715-736.  
  1. Jin, J. (2018). Vitamin D and calcium supplements for preventing fractures. JAMA, 319(15):1630.  
  1. Cannell, J.J., Vieth, R., Umhai, J.C., Holick, M.F., Grant, W.B., et al. (2006). Epidemic influenza and vitamin D. Epidemiology & Infection, 134(6):1129-40. 
  1. Harvard School of Public Health. Omega-3 fatty acids: an essential contribution. N.d., accessed July 2022 from https://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/fats-and-cholesterol/types-of-fat/omega-3-fats/ 
  1. Barnes, S., Chowdhury, S., Gatto, N.M., Fraser, G.E. & Lee, G.J. (2021). Omega-3 fatty acids are associated with blood-brain barrier integrity in a healthy aging population. Brain and Behaviour, 11(8):e2273.  
  1. Chaddha, A. & Eagle, K.A. (2015). Omega-3 fatty acids and heart health. Circulation, 132(22):e350-e352.  
  1. Rodriguez-Leyva, D., Bassett, C.M.C., McCullough, R. & Pierce, G.N. (2010). The cardiovascular effects of flaxseed and its omega-3 fatty acid, alpha-linolenic acid. Can J Cardiol, 26(9):489-496.  
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