Magnesium deficiency was first documented by Hirschfelder and Haury (1934) in a report entitled Clinical Manifestations of High and Low Plasma Magnesium. Since the publishing of this report in the 1930s, our understanding of magnesium deficiencies has advanced significantly. We now know that hypomagnesemia (serum magnesium below 1.7 mg/dL) is not always indicative of an …
Ubiquinol is an electron-rich, highly-bioavailable, fully reduced form of coenzyme Q10 (CoQ10) that occurs naturally within all of our cells. When we’re young, the body is well-equipped to synthesize ubiquinone into ubiquinol (via Q Cycle reactions) which elicits an antioxidant effect to reduce free radicals and enhances cellular energy. However, biological aging interferes with a …
Probiotics are considered living microorganisms that, when ingested in sufficient quantities, are conducive to the health of their host. The term probiotic is derived from the preposition “pro” (meaning “for”) and “biōtikos” (meaning “fit for life”), and is associated with the introduction of beneficial bacteria, contrasting with the term antibiotic (associated with the destruction of …
Niacin (vitamin B3), also referred to as nicotinic acid, is a human nutrient that functions as a precursor to NAD (nicotinamide adenine dinucleotide) and NADP (nicotinamide adenine dinucleotide phosphate). NAD is a coenzyme recognized for its involvement in the catabolism of fats, carbohydrates, and proteins, as well as sending signals for DNA repair. NADP is …
Niacin (vitamin B3) is a colorless hydrophilic organic compound classified as an essential dietary nutrient among humans. Foods highest in niacin include: organ meat (liver, heart, kidneys), chicken, beef, fish, venison, and whole grains. For human adults, the daily recommended allowance of niacin falls within the range of 12 mg to 16 mg per day, …
Niacin, also referred to as nicotinic acid and “vitamin B3” is a colorless, hydrophilic organic compound derived from pyridine that was initially documented by chemist Hugo Weidel in 1873 while investigating the properties of nicotine. In 1937, biochemist named Conrad Elvehjem successfully extracted niacin from the liver and dubbed the compound “pellagra-preventing factor” on the …
Kombucha is a fermented tea beverage created utilizing a symbiotic colony of bacteria and yeast, commonly referred to under the acronym “SCOBY.” Although its precise origin remains unknown, some allege that kombucha originated in China and may have been named after a Korean physician named “Kombu” who used his tea (“cha”) for healing purposes. Etiological investigations …