Barley and corn malt extract is traditionally used to flavor the foods and it is the product of the germination of barley. During germination, the non-starch polysaccharides (NSPs) in the cell wall of barley, constituting mainly arabinoxylans and β-glucans, are solubilised and partly degraded into smaller molecules (1).

Health

 Barley and germinated barley contain large quantities of glutamine (2) an important substrate for colonic mucosa. Glutamine is easily degraded by the low pH in the stomach, but some of the glutamine is protected by the dietary fibre during digestion in the stomach (3) and therefore reaches the colon. In this study, starting from the premise that Butyric acid, one of the key products formed when β-glucans are degraded by the microbiota in the colon, has been proposed to be important for colonic health. Glutamine bound to the fibre may have similar effects once it has been liberated from the fibre in the colon. Both β-glucans and glutamine are found in high amounts in malted barley. Lactobacillus rhamnosus together with malt has been shown to increase the formation of butyric acid further in rats (4).

The addition of corn makes the mixture sweeter and more pleasant to taste.

References__________________________________________________

(1) Jamar C, Jardin Pd, Fauconnier M. Cell wall polysaccharides hydrolysis of malting barley (Hordeum vulgare L.): a review. Biotechnol Agron Soc Environ. 2011;15:301–13

(2)  Robertson JA, I'Anson KJA, Treimo J, Faulds CB, Brocklehurst TF, Eijsink VGH, et al. Profiling brewers’ spent grain for composition and microbial ecology at the site of production. LWT Food Sci Technol. 2010;43:890–6

(3) Kanauchi O, Agata K Protein, and dietary fiber-rich new foodstuff from brewer's spent grain increased excretion of feces and jejunum mucosal protein content in rats  Kanauchi O, Agata K Biosci Biotechnol Biochem. 1997 Jan; 61(1):29-33.

(4) Zhong Y, Nyman M. Prebiotic and synbiotic effects on rats fed malted barley with selected bacteria strains.   Food Nutr Res. 2014 Oct 6;58. doi: 10.3402/fnr.v58.24848. eCollection 2014.

Garlic has been used across various cultures for thousands of years, both as a food and medicine. Transforming garlic into powder form allowed for longer preservation and broader distribution, making it accessible even in areas where fresh garlic might not always be available.

Detailed Production Process

The making of garlic powder starts with selecting high-quality garlic bulbs. After cleaning and peeling, the garlic is sliced or chopped and then dried in ovens or dehydrators at a controlled temperature. Once dried, it's ground into a fine powder and sieved to ensure uniform consistency.

Culinary Applications

Beyond home use, garlic powder is a staple ingredient in many industrial preparations, such as snacks, canned foods, and seasoning mixes. Due to its long shelf life and ease of use, it's favored in many commercial applications.

Health Considerations

Garlic powder retains many of the healthful properties of fresh garlic. It's known for its antibacterial, antiviral, and antifungal effects. Additionally, it can help reduce the risk of certain heart diseases and boost the overall immune system health. However, it's important to note that some benefits might be less potent in the powdered form compared to fresh garlic.

It has been shown to be antihypertensive (1), cardioprotective (degenerative diseases of the cardiovascular system) (2), cholesterol-lowering against the risk of atherosclerosis (3).

Its intake reduces the risk of prostate cancer (4).

Useful in the wound healing process (5).

Garlic studies

References_________________________________________________________________________

(1) Aged garlic extract reduces blood pressure in hypertensives: a dose-response trial.  Ried K, Frank OR, Stocks NP.
Eur J Clin Nutr. 2013 Jan;67(1):64-70. doi: 10.1038/ejcn.2012.178.

(2) Aged garlic extract and coenzyme Q10 have favorable effect on inflammatory markers and coronary atherosclerosis progression: A randomized clinical trial. Zeb I, Ahmadi N, Nasir K, Kadakia J, Larijani VN, Flores F, Li D, Budoff MJ. J Cardiovasc Dis Res. 2012 Jul;3(3):185-90. doi: 10.4103/0975-3583.98883. -

(3) Cholesterol-lowering effect of allicin on hypercholesterolemic ICR mice. Lu Y, He Z, Shen X, Xu X, Fan J, Wu S, Zhang D. Oxid Med Cell Longev. 2012;2012:489690. doi: 10.1155/2012/489690. Epub 2012 Aug 9.

(4) Allium vegetables and risk of prostate cancer: evidence from 132,192 subjects.  Zhou XF, Ding ZS, Liu NB.  Asian Pac J Cancer Prev. 2013;14(7):4131-4.

Major dietary factors and prostate cancer risk: a prospective multicenter case-control study.  Salem S, Salahi M, Mohseni M, Ahmadi H, Mehrsai A, Jahani Y, Pourmand G.  Nutr Cancer. 2011;63(1):21-7. doi: 10.1080/01635581.2010.516875.

Chemoprevention of prostate cancer: what can be recommended to patients?  Colli JL, Amling CL.  Curr Urol Rep. 2009 May;10(3):165-71. Review.

(5) Effect of Topical Garlic on Wound Healing and Scarring: A Clinical Trial.  Alhashim M, Lombardo J.  Dermatol Surg. 2019 Sep 2. doi: 10.1097/DSS.0000000000002123.

Artemisia glacialis is a rare, oxyphilous (lives in an acid environment) plant belonging to the Asteraceae family and grows in Mediterranean climates at altitudes above 1600 metres in alpine areas.

An extract is obtained from the dried aerial parts of this plant.

What it is used for and where

Food

The extract of Artemisia glacialis left to macerate in alcohol is used as a digestive liquor and is called genepi. The α-linolenic, linolenic and oleic unsaturated fatty acids contained in the leaves and shrub have a protective and regulating effect on the intestinal flora along with antioxidant, anti-inflammatory and neuroprotective properties (1). It is unfortunate that this rare plant is used industrially as it is a rather rare species and indiscriminate use endangers its survival.

Cosmetics

The shrub Artemisia glacialis contains unsaturated fatty acids such as oleic acid, α-linolenic acid and linolenic acid, which have antioxidant and anti-inflammatory activity.

For more information:

Artemisia glacialis studies

References_____________________________________________________________________

Carvalho, I. S. D., Teixeira, M. C., & Brodelius, M. (2011). Fatty acids profile of selected Artemisia spp. plants: Health promotion. LWT-Food Science and Technology, 44(1), 293-298.

Compendium of the most significant studies with reference to properties, intake, effects.

Pieroni A, Giusti ME. Alpine ethnobotany in Italy: traditional knowledge of gastronomic and medicinal plants among the Occitans of the upper Varaita valley, Piedmont. J Ethnobiol Ethnomed. 2009 Nov 6;5:32. doi: 10.1186/1746-4269-5-32. 

Abstract. A gastronomic and medical ethnobotanical study was conducted among the Occitan communities living in Blins/Bellino and Chianale, in the upper Val Varaita, in the Piedmontese Alps, North-Western Italy, and the traditional uses of 88 botanical taxa were recorded. Comparisons with and analysis of other ethnobotanical studies previously carried out in other Piemontese and surrounding areas, show that approximately one fourth of the botanical taxa quoted in this survey are also known in other surrounding Occitan valleys. It is also evident that traditional knowledge in the Varaita valley has been heavily eroded. This study also examined the local legal framework for the gathering of botanical taxa, and the potential utilization of the most quoted medicinal and food wild herbs in the local market, and suggests that the continuing widespread local collection from the wild of the aerial parts of Alpine wormwood for preparing liquors (Artemisia genipi, A. glacialis, and A. umbelliformis) should be seriously reconsidered in terms of sustainability, given the limited availability of these species, even though their collection is culturally salient in the entire study area.

Binet MN, van Tuinen D, Deprêtre N, Koszela N, Chambon C, Gianinazzi S. Arbuscular mycorrhizal fungi associated with Artemisia umbelliformis Lam, an endangered aromatic species in Southern French Alps, influence plant P and essential oil contents. Mycorrhiza. 2011 Aug;21(6):523-535. doi: 10.1007/s00572-010-0354-y. 

Abstract. Root colonization by arbuscular mycorrhizal (AM) fungi of Artemisia umbelliformis, investigated in natural and cultivated sites in the Southern Alps of France, showed typical structures (arbuscules, vesicles, hyphae) as well as spores and mycelia in its rhizosphere. Several native AM fungi belonging to different Glomeromycota genera were identified as colonizers of A. umbelliformis roots, including Glomus tenue, Glomus intraradices, G. claroideum/etunicatum and a new Acaulospora species. The use of the highly mycorrhizal species Trifolium pratense as a companion plant impacted positively on mycorrhizal colonization of A. umbelliformis under greenhouse conditions. The symbiotic performance of an alpine microbial community including native AM fungi used as inoculum on A. umbelliformis was evaluated in greenhouse conditions by comparison with mycorrhizal responses of two other alpine Artemisia species, Artemisia glacialis and Artemisia genipi Weber. Contrary to A. genipi Weber, both A. umbelliformis and A. glacialis showed a significant increase of P concentration in shoots. Volatile components were analyzed by GC-MS in shoots of A. umbelliformis 6 months after inoculation. The alpine microbial inoculum increased significantly the percentage of E-β-ocimene and reduced those of E-2-decenal and (E,E)-2-4-decadienal indicating an influence of alpine microbial inoculum on essential oil production. This work provides practical indications for the use of native AM fungi for A. umbelliformis field culture.

Caramiello, R., Fossa, V., Siniscalco, C., & Potenza, A. (1990). Flora palinologica italiana—Schede diArtemisia glacialis L., Artemisia genipi Weber, Artemisia umbelliformis Lam. su campioni freschi ed acetolizzati (schede n. S 175, S 176, S 177). Aerobiologia, 6(2), 221-238.

Abstract. According to the program «Palynological Italian Flora», palynological cards ofArtemisia glacialis L.,Artemisia genipi Weber,Artemisia umbelliformis Lam. with observation on LM and SEM are presented for fresh and acetolyzed pollens. Samples from two stations for each species are studied and statistical analyses were carried out for morphological parameters. Phytosociological significance and distribution of the species are related.

Bicchi, C., D'Amato, A., Nano, G. M., & Frattini, C. (1984). Capillary GLC controls of some alpineArtemisiae and of the related liqueurs. Chromatographia, 18(10), 560-566.

Abstract. Artemisia genipi Weber,Artemisia umbelliformis Lam. andArtemisia glacialis L. are plants of the Compositae family, traditionally employed in manufacturing a liqueur called “genepi”. Indiscriminate picking of these plants has increased their rarity. The aim of the present study was to evaluate whether it was possible to cultivate these three rare mountain plants, and to assess the quality of plants available commercially and also of manufactured liqueurs. The results of the gas chromatographic analyses of volatile components from both plants and liqueurs are reported. In the present investigation three different techniques were used: direct head-space analysis by capillary GC of plants and liqueurs, and capillary GC analysis of the volatile extracts of plants and liqueurs after two different microdistillation processes.

Carvalho, I. S. D., Teixeira, M. C., & Brodelius, M. (2011). Fatty acids profile of selected Artemisia spp. plants: Health promotion. LWT-Food Science and Technology, 44(1), 293-298.

Abstract. In the present study we report the fatty acids profile of thirteen species of Artemisia, a hardy herb or shrub, analyzed by gas chromatography connected to a mass detector (GC-MS) for their nutritional value and their potential exploitation as a new source of essential fatty acids. Total lipids content ranged from 3.31 ± 0.19 to 17.78 ± 0.27 mg/g (fresh weight). The three most abundant fatty acids were C16:0, C18:2ω6 and C18:3ω3. Unsaturated fatty acids predominated in all the Artemisia species are studied with the α-linolenic acid (ALA) and linoleic acid (LA), which are essential for normal human growth, health promotion, and disease prevention. The predominant ω3 PUFA acid in all Artemisia species analyzed, was linolenic acid, with Artemisia gmellini, Artemisia ludoviciana and Artemisia vulgaris, showing higher amounts of this fatty acid, all thirteen species, analyzed in this study, were also rich in oleic acid (ω9) and linoleic acid (ω6), accounted for 50–70% of total PUFA. The ratio of ω3 PUFA to ω6 PUFA was similar in all species, varying from 1.0 to 3.0. Identifying Artemisia species as newer sources of PUFAs and enriching or optimizing the ω3FAs in known plant sources offer us ways of increasing the availability of ω3FAs in the food supply.

D'Andrea, S., Caramiello, R., Ghignone, S., & Siniscalco, C. (2003). Systematic studies on some species of the genus Artemisia: biomolecular analysis. Plant biosystems-an International Journal dealing with all aspects of Plant Biology, 137(2), 121-130.

Abstract. The internal transcribed spacers (ITS) of the ribosomal DNA gene of 11 taxa of the genus Artemisia were sequenced and compared with other 14 species taken from GenBank. The aims of this study are to clarify phylogenetic relationships for 25 taxa within the genus Artemisia, and to highlight the phylogenetic position of some species of geobotanical interest from the Alps or from other European areas. The results support the monophyly of the genus Artemisia, and the presence of the five main clades, corresponding to the morphologically based sections, Absinthium, Artemisia, Seriphidium, Dracunculus and Tridentatae. Only A. annua and A. genipi are not classified in the section in which they were traditionally included: A. annua is assigned to Seriphidium and not Artemisia, and A. genipi to Absinthium and not Artemisia. The basal structure of the tree differed in the 45 equally parsimonious MP trees, and thus appeared as a polytomy in the consensus tree. This does not allow us to completely solve the relationships among the clades. The molecular data are complementary with the morphological and biogeographical information and all are essential to draw valid conclusions on the relative closeness of the various taxa.

Ferrarini, E. (1970). Considerazioni sull'origine della flora e sull'oscillazione dei piani di vegetazione delle Alpi Apuane. Biogeographia–The Journal of Integrative Biogeography, 1(1).

Review Yves Rocher Riche Crème  75 ml 

Kellogg's EXTRA Frutta e frutta secca 375 g

Let's examine the most significant ingredients from a health point of view, in order of quantity as stated on the label:

Avena (Avena sativa)  is native to Mediterranean regions and belongs to the Poaceae family. The active components are mucilose polysaccharides (β-glucan), proteins (glutelin and avenin) and flavonoids. It contains a good amount of potassium and vitamin B and is one of the cereals that have a particularly low glycemic index. In this package the content of oats is 42%.

Uva sultanina Grape sultana derives from a process of drying grape berries. The addition of grapes or derivatives of grapes to the diet can have a certain benefit because of the anti-inflammatory action of polyphenols contained in grapes berries and seeds, in particular against colon cancer. Raisins have 330 calories, contains fiber, sugar, magnesium, potassium and traces of iron. It also contains flavonoids (catechins, quercetin, kaempferol and rutin), traces of epicatechins and resveratrol. However the beneficial effects of raisins, according to scientific studies, are rather discordant.

Banana contains carotenoids (mainly beta-carotene, alpha-carotene and lutein), phenolic compounds, phytosterols that have antioxidant properties.

Olio di cocco Coconut oil is an extremely versatile oil and it is extracted by cold pressing and by chemical treatment. From a healthy point of view there are no contraindications, as for virgin coconut oil, that is untreated, it would only be necessary to know if, on food labels, the indication of a generic coconut oil, refers to the virgin one rather than the refined one. 

Zucchero. Sugar. A normal intake of sugar in the body is important for human health, particularly for the brain. Excessive sugar consumption is primarily associated with the risk of type 2 diabetes mellitus, weight gain resulting in obesity, increased cholesterol, tooth decay, hypertension, and hepatic steatosis.

Mirtillo rosso Cranberry It has a very high polyphenol content, compared to fruits such as orange, grape, contains anthocyanins, polyphenols (quercetin, myricetin), malic acid, citric acid (3), vitamins (A, C, E), resveratrol. It can therefore be considered a nutraceutical.

Olio di girasole Sunflower oil has a fair sodium content, but is also distinguished by a high content of niacin, vitamin B6, folate and vitamin E as well as a high content of linoleic acid, all components with antioxidant activity.

Mela. Apple. It has antioxidant properties in particular on the fats of the cell membrane and therefore helps to fight vascular diseases such as atherosclerosis and other forms of cardiovascular problems. Another important function is to regulate the balance of blood sugar, stimulating pancreatic cells to produce the right amount of insulin. Other studies have shown the effectiveness of apple in reducing the risks of asthma and aging.

Olio di palma  Palm oil is an oil mainly used by the food industry both for its low cost and for its pleasant taste. It contains a high content of saturated fats (about 50%) in which palmitic acid represents 45%. These data do not provide encouraging results on the increase of harmful LDL cholesterol.

In comparison, between palm oil and sunflower oil, it is confirmed that palm oil as a highly saturated vegetable oil can induce dysfunction of liver lipid metabolism.

Mandorla. Almond. It is energetic: in 100 grams we find 600 k calories. It is rich in monounsaturated fats, fibers, magnesium, it can regulate glucose homeostasis, it is hypocholesterolemic, it has an antioxidant action and it is an adjuvant for cardiovascular risks.

Nocciola. Hazelnut. It is considered an excellent anti-inflammatory and hypolipidemic nutrient and a diet including a good quantity of hazelnuts has the prerogative of reducing cholesterol thanks to the relevant content of vitamin E and polyphenols. A regular consumption of hazelnuts, despite the high value of calories, does not lead to weight gain. This result is probably caused by the antioxidant capacity of the body that acts by increasing the genes involved in oxidant reactions and inflammation.

Sale. Salt. It is recommended to reduce the consumption of salt as it may cause damage to the cardiovascular system and increase the values of harmful LDL cholesterol and cause hypertension, obesity and other serious pathologies. In this package the percentage of salt is quite low: 0,6 mg/100g.

Estratto di malto d'orzo Barley malt extract is traditionally used to flavor foods and is the product of barley germination. Barley and sprouted barley contain large amounts of glutamine, an important substrate for the colon mucosa. Glutamine is easily degraded by the low pH of the stomach, but some of the glutamine is protected by dietary fiber during digestion in the stomach and then reaches the colon.

Cocco. Coconut. Some components of coconut (dwarf coconut palm) liquid, mainly caffeic acid and ascorbic acid, have demonstrated antioxidant, hepatoprotective activity and reduce DNA damage thereby decreasing the oxidative stress induced by ethanol metabolism in steatosis and alcoholic steatohepatitis.

Cannella. Cinnamon. Recent studies have identified Cinnamon extract as a potential treatment for benign prostatic hyperplasia and some types of tumors. Cinnamon has also been used traditionally in age-related brain disorders.

Now let's look at the nutritional chart.

Calories are high: 476 kcal every 100 grams of product.

Sugars are pretty high: 27 grams every 100 grams of product.

Salt has a pretty low value: 0.6 grams every 100 grams of product.

Conclusions

Fairly high amount of sugars and palm oil are the factors that will not make me buy this product again, despite the excellent ingredients that appear on the label. In particular, palm oil is positioned in the label between 17% of dehydrated fruit and 5% of nuts, so its percentage is not minimal. If we then consider that this oil is among the least recommended in the food industry and has been practically substituted by all the main food producers in favor of sunflower oil, and there is more than one reason supporting this substitution, the choice of avoiding products containing this oil seems to me appropriate.

ialozon^® Blu collutorio 300 ml

Therapeutic indications from the label:

Componentis

Let's review the ingredients in order of quantity as entered on the label:

Xilitolo Xylitol is an artificial sweetener of vegetable origin that replaces sugar, also called E967 as a food additive or "the sugar of wood" as it is obtained from certain types of trees and corn. It belongs to polyalcohols which have the characteristic of opposing to acids which damage teeth enamel. For this reason it is used in chewing gums, in the food and pharmaceutical industry. Excessive quantities could cause laxative effects, but in this case, in a mouthwash, therefore a rinse product, the danger does not exist.

Aloe Vera (Aloe barbadensis Miller) is one of the 400+ species of Aloe. It is a cactus, a slow-growing perennial succulent plant that belongs to the Aloeaceae family that evolved in the arid environments of North Africa. Latex and gels are made from the plant with a long history of topical and local therapy, as a cure for burns, wounds, skin irritation and constipation and, in Ayurvedic medicine, is used against skin diseases, Contains antioxidant vitamins (A, C and F), niacin, riboflavin and folic acid

Olio di oliva ozonizzato Ozonated olive oil is used in medicine for chronic wound care and in dentistry as an antibacterial to control oral infectious microorganisms in dental plaque and as a subgingival irrigant.

Bicarbonato di sodio Sodium bicarbonate is a chemical compound, the monosodium salt of carbonic acid and is an extremely versatile component used in numerous areas commonly used against skin and oral cavity irritations and to relieve heartburn.

Fluoruro di sodio Sodium Fluoride is a chemical compound included in cosmetic and pharmaceutical formulas in general as an antibacterial. On dentinal hypersensitivity, Sodium Fluoride has shown an interesting ability to alleviate the disorder at the concentrations indicated.

Acido ialuronico, Hyaluronic acid, a polysaccharide involved in tissue repair processes and tissue regeneration. It has anti-inflammatory, antioxidant, and antibacterial effects for the treatment of periodontal diseases.

Cetilpiridinio cloruro Cetylpyridinium chloride is a chemical compound used in the food industry as an antibacterial commonly employed in the prevention of bacterial and fungal infections within healthcare facilities.

Ratania Ratanhia is a shrub native to Peru and its root has been used for centuries in traditional medicine against inflammation of the oral cavity.

Conclusions
From the review of all the components and from the scientific studies that have examined this mouthwash emerges an excellent product effectively able to fight, as indicated on the label, halitosis, gingivitis, periodontitis.