Rutin is a bioflavonoid that enhances the absorption of vitamin C. Together, both rutin and Vitamin C can help to strengthen and promote circulation in our body, thereby greatly supporting cardiovascular health. Rutin is also attributed with anti-inflammatory and blood vessel-strengthening effects. Rutin , found naturally in Buckwheat is one of the richest sources.
Sources of Rutin: Buckwheat, asparagus, apple peels, cherries, apricots, green peppers and dark berries
Sources of Vitamin C: Guava, bell peppers, broccoli, papaya, cauliflower, brussels sprouts, strawberries
Zinc + Sulphur Compounds = More Energy
Sulfur compounds help boost absorption of zinc. Certain types of acids increase the absorption of zinc. These include sulphur-containing amino acids (found in garlic, onions, citric acid (found in citrus fruits like oranges), malic acid (found in apples), and tartaric acid (found in grapes).
Sources of Zinc: Spinach, pumpkin, nuts, beans, mushrooms
Sources of Sulfur Compounds: Onions, garlic, fish, poultry, eggs, milk, legumes, cabbage, brussels sprouts, turnips
Genistein + Capsaicin = Reduce Inflammation
Genistein is a naturally occurring chemical present in soy. Genistein (an isoflavone with disease-fighting properties) plus capsaicin (an antioxidant) helps to tame inflammation. Chronic inflammation in the body is known to be a risk factor for heart disease and cancer. Capsaicin also helps reduce blood pressure, offering even more heart-healthy benefits.
Sources of Genistein: Found in soy foods such as soybeans, edamame and tofu
Sources of Capsaicin: Chili peppers
Calcium + Inulin = Stronger Bones
Inulin benefits our bones by enhancing calcium absorption. Inulin (a non-digestible carbohydrate that acts as a food source for intestinal bacteria and behaves as a prebiotic to enhance probiotic growth), helps balance the levels of “good” bacteria in your digestive system.
Sources of Calcium: Milk, yogurt, cheese, broccoli, kale, almonds
Sources of Inulin: Artichokes, onions, garlic, leeks, chicory, bananas, asparagus
Iron + Vitamin C = More Energy
Vitamin C helps our cells absorb more iron and help keep our gums, heart and skin healthy. You can find iron in plant-based foods (fruits, veggies, beans) and animal-based foods (red meat, chicken, eggs). But it’s harder for your body to absorb iron from plant-based ones, which is why pairing them with vitamin C is a smart move.
Sources of Vitamin C: Citrus fruits, kiwi, guava, strawberries, tomatoes, bell peppers, broccoli
Sources of Iron: Spinach, oatmeal, tofu, wheat germ, quinoa