Learn more about the ingredients of ProOptical®

Cold-pressed perilla (Perilla frutescens) oil – perilla is an oily plant rich in essential fatty acids (EFAs), especially the very important omega-3 acid: alpha-linolenic acid (α-linolenic acid, ALA). In the body, ALA give rise to the entire family of omega-3 acids. Of ALA derivatives, the most important ones are docosahexaenoic (DHA) and eicosapentaenoic (EPA) acids. DHA is commonly found in cell/plasma membranes in the entire body. It is a main structural factor of cell membranes in brain cortex neurones in the central nervous system (up to 50% of the entire fraction of membrane phospholipids) and cell membranes of rods and cones in the retina, responsible for the night and the colour vision. Perilla oil is also a biological background improving absorption of active ingredients contained in the inner softgel capsule of ProOptical®.

Plant carotenoids: lutein, zeaxanthin, astaxanthin Carotenoids are colourants synthesised by plants, fungi, bacteria and algae. These colourants participate in many biological processes of plants, are responsible for the colour of many fruit and flowers, and possess strong antioxidant properties, helping to protect plant cells from adverse factors. The human body can’t synthesise carotenoids, so they must be supplied with plant-based products.

Lutein and zeaxanthin are natural carotenoids found in the human macula. The lutein and zeaxanthin levels in the macula decrease with age. This results in a greater susceptibility of the macular photoreceptors (cones and rods) to harmful effects of blue light from the UV range. Both lutein and zeaxanthin have to be supplied to the body with plant foods; humans cannot synthesise these compounds. Unfortunately, in European countries their consumption is several times below the estimated consumption of at least 6 mg a day¹.

The Mexican marigold flowers are a valuable source of these two carotenoids.The form of lutein and zeaxanthin used and the fat environment (presence of fatty acids found in perilla oil) enhances their bioavailability. In the body, lutein and zeaxanthin undergo similar transformations as lipids. When ingested with food, after digestion they are transported to the liver and from the liver to the tissues; both compounds accumulate mainly in the lens of the eye and in the central part of the retina – the macula. The quantitative ratio of lutein to zeaxanthin in the whole preparation is 5:1; this is the optimal ratio of these ingredients, considered also in clinical trials and recommended worldwide^2–4.

Astaxanthin, also known as the queen of carotenoids, is a compound from the xanthophyll group, which naturally occurs in the environment. Astaxanthin biosynthesis is done only by some species of algae, yeast, Gram-negative bacteria and plants. Astaxanthin is responsible for the colour of flowers and fruit and has strong antioxidant properties, protecting cells from external factors. The main source of astaxanthin in human diet are fish and seafood. Also in the case of astaxanthin, oily environment (the presence of fatty acids found in perilla oil) enhances the bioavailability of lutein and zeaxanthin.

Proprietary formula derived from inactivated Saccharomyces cerevisiae yeast cells standardised to 5% zinc content.

The formula of the preparation with standardised content of zinc is obtained in the process of fermentation and then inactivation of special lines of Saccharomyces cerevisiae yeast. Yeast – a natural wealth of many vitamins and minerals, is cultured and additionally nourished, and then processed and dried under mild conditions, which allows the interaction of preserved vitamins and nutrients with the natural yeast matrix, which is their "biological background" and guarantees their durability and quality. The resulting final product contains a complex of natural, perfectly digestible nutrients, with a specific, standardised amount of zinc.

Zinc contributes to the maintenance of normal vision.

Zinc contributes to the protection of cells from oxidative stress.

Zinc contributes to normal metabolism of vitamin A.

A proprietary formula consisting of 25% anthocyanin standardised extracts of chokeberry (Aronia melanocarpa), honeyberry (Lonicera caerulea), European blueberry (Vaccinium myrtillus).

Anthocyanins are pigments that are widely found in the plant world, belonging to flavonoids. The highest concentrations of these pigments can be found in flowers, fruits, and leaves. Grapes, chokeberry, blackcurrant and berries are richest in anthocyanins.

Chokeberry fruits contain anthocyanins, flavonols, phenolic acids and tannins, as well as vitamins (C, B2, B6, E, P, PP) and mineral ingredients (molybdenum, manganese, copper, boron, iodine, cobalt). Polyphenols are probably the most important active ingredients of the chokeberry fruit, responsible for the majority of their health promoting properties.

Honeyberries are rich in phenolic compounds and have a high concentration of polyphenols, including anthocyanins and proanthocyanidins. Honeyberries are an extremely valuable source of vitamin C. They also contain B vitamins, magnesium, phosphorus, calcium and potassium.

European blueberries are one of the most valuable sources of anthocyanins. European blueberries also contain tannins – gallotannins and ellagitannins; flavonoids – quercetin, catechins; phenolic acids – gallic acid; and hydroxycinnamic acids – chlorogenic acid. 

Blueberries help protect the eyes by supporting clarity and sharpness of vision, normal retinal function, blood flow to the eye and natural defences against free radicals. (ID 2050)

Anthocyanosides in blueberries, which have antioxidant properties, contribute to the maintenance of normal retinal function. (ID 1295)

Anthocyanosides in European blueberries may help maintain normal collagen levels in the eye. (ID 1296)

Anthocyanosides in blueberries may help maintain optimal capillary health and vein elasticity against the damaging effects of free radicals. (ID 1297) 

Acerola (Malpighia glabra) fruit extract standardised to 50% vitamin C content – acerola fruit contains a very high dose of vitamin C; 100 g fresh fruit weight contains 1000–4500 mg of this vitamin. Moreover, acerola fruits contain many other valuable compounds, such as anthocyanins and carotenoids, including beta-carotene (provitamin A) and mineral ingredients (potassium, phosphorus, calcium, iron). Additionally, group B vitamins are also found in these fruits.

Vitamin C contributes to normal collagen formation for the normal function of blood vessels.

Vitamin C contributes to the protection of cells from oxidative stress.

Vitamin C contributes to the regeneration of the reduced form of vitamin E.

Elderberry fruit extract (Sambucus nigra) standardised to 10% polyphenol content – the main bioactive components in elderberry fruit are anthocyanins (significant content: 0.2-1%), flavonols, organic acids, vitamin C, vitamins from group B (including folic acid), minerals (potassium, calcium, phosphorus) and carbohydrates (mainly simple sugars: glucose and fructose).

Blackcurrant leaf extract (Ribes nigrum) – blackcurrant leaves are a valuable source of bioactive compounds (polyphenols) with antioxidative properties. The main phenol compounds found in the leaves include quercetin, myricetin and rutin.

Schisandra (Schisandra chinensis) fruit extract standardised to 10% schizandrin content – the Schisandra berry is naturally found in mountain forests and river valleys, mainly in Russia, Korea, Japan and China. In Chinese, the name of this plant means “fruit of five flavours,” because the skin and flesh taste sweet and sour, while the seeds are tangy, bitter and salty. In Asia, Schisandra is grown not only for decorative purposes, but above all for its fruit, which is rich in many valuable nutrients. The most important group of compounds present in the Schisandra berries include polyphenols – lignans (schizandrols and schizandrins). Additionally, the fruits are rich in organic acids (such as citric and malic acid), vitamins (such as vitamin C and E), and minerals (such as zinc, manganese, copper and iron). Schisandra berry also contains tannins, carbohydrates and an essential oil rich in citral whose smell resembles lemons.

Schisandra berry fruit extract has adaptogenic properties. (ID 4142)

Tomato (Solanum lycopersicum) extract standardised to 5% lycopene content – lycopene is a natural carotenoid found in high levels in tomato fruit. Fresh tomatoes can contain up to 20 mg of lycopene per 100 grams. Other vegetables and fruits (especially those with a red colour) such as watermelon, red grapefruit, rosehip fruit, red peppers, guava and papaya are also its sources.

Extract from grape seeds (Vitis vinifera) standardised to 95% proanthocyanidin content – apart from sugars, proteins and lipids, grape seeds contain also 5–8% of polyphenols. Polyphenols found in the seeds include catechins, proanthocyanidins, resveratrol and phenolic acids.

Grape seeds support venous circulation. They help to protect against free radicals. (ID 2139)

Saffron (Crocus sativus)stigma extract – saffron has been known for many thousands of years as a valuable plant and spice. The active ingredients of the saffron are its essential oils and glycosides: crocetin and crocine, responsible for its yellow-orange colour, picrocrocin, giving it its taste, and saffranal, responsible for its smell. Crocetin, crocin and safranal are mainly responsible for saffron’s valuable properties.

Bibliography 

1. Evans, M., Beck, M., Elliott, J., Etheve, S., Roberts, R., & Schalch, W. (2013). Effects of formulation on the bioavailability of lutein and zeaxanthin: a randomized, double-blind, cross-over, comparative, single-dose study in healthy subjects. European Journal of Nutrition, 52, 1381-1391.

2. Thürmann, P. A., Schalch, W., Aebischer, J. C., Tenter, U., & Cohn, W. (2005). Plasma kinetics of lutein, zeaxanthin, and 3-dehydro-lutein after multiple oral doses of a lutein supplement– The American journal of clinical nutrition, 82(1), 88-97.

3. Thurnham, D. I. (2007). Macular zeaxanthins and lutein–a review of dietary sources and bioavailability and some relationships with macular pigment optical density and age-related macular disease. Nutrition research reviews, 20(2), 163-179.

4. Hartmann, D., Thürmann, P. A., Spitzer, V., Schalch, W., Manner, B., & Cohn, W. (2004). Plasma kinetics of zeaxanthin and 3′-dehydro-lutein after multiple oral doses of synthetic zeaxanthin. The American journal of clinical nutrition, 79(3), 410-417.