Nature’s Plus Oxy-Nectar® Ten-Stage Antioxidant Beverage Natural Mixed Berry Description
With Vitamins, Minerals, Bioflavonoids, Standardized Herbs, Fruit and Vegetable Extracts, Amino Acids, Whole Foods, Plant Enzymes and Cell Pigments
Oxy-Nectar is the first scientifically engineered 10-stage antioxidant beverage ever developed. Each delicious mixed-berry serving supplies a concentrated profile of vitamins, minerals, amino acids and bioflavonoids, including beta carotene, the OptiZinc® brand of zinc monomethionine and Pycnogenol. This potent nutrient blend is then synergistically fortified with standardized herbs, fruit and vegetable extracts, whole foods, plant enzymes and cell pigments, for ultimate antioxidant protection.
| Amount Per Serving | % Daily Value | |
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| Calories | 110 | |
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| Calories from Fat | 0 | |
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| Total Fat | 0 g | 0% |
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| Saturated Fat | 0 g | 0% |
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| Trans Fat | 0 g | |
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| Cholesterol | 0 mg | 0% |
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| Sodium | 110 mg | 5% |
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| Potassium | 60 mg | 2% |
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| Total Carbohydrate | 17 g | 6% |
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| Dietary Fiber | 0 g | 0% |
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| Sugars | 15 g | * |
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| Sugar Alcohol | 0 g | |
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| Other Carbohydrate | 2 g | |
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| Protein | 10 g | 20% |
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| Vitamin A | 10000 IU | 200% |
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| Vitamin C | 600 mg | 1,000% |
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| Calcium | 0 mg | 0% |
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| Iron | 0 mg | 0% |
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| Vitamin E | 200 IU | 670% |
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| Zinc | 15 mg | 100% |
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| Selenium | 50 mcg | 70% |
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| Each Serving of Oxy-Nectar® Ten Stage Antioxidant Beverage Also Contains: | ||
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| ANTIOXIDANT BIOFLAVONOID BLEND | ||
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| Citrus Bioflavonoids (active flavonols, flavonones, flavones & naringen 44% [22 mg]) | 50 mg | * |
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| Quercetin (Sophora japonica) | 25 mg | * |
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| Rutin (Sophora japonica) | 25 mg | * |
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| Hesperidin (citrus) | 20 mg | * |
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| Eriocitrin (citrus) | 5 mg | * |
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| Pycnogenol (Pinus maritima) (standardized 85-95% [4.25 mg-4.75 mg] proanthocyanidins) |
5 mg | * |
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| ANTIOXIDANT HERBAL BLEND | ||
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| Astragalus (Astragalus membranaceus root) | 150 mg | * |
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| Ligustrum (Ligustrum lucidum berry) | 150 mg | * |
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| Shiitake Mushrooms (Lentinus edodes) | 100 mg | * |
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| Echinacea (Echinacea purpurea root) | 100 mg | * |
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| Schisandra (Schisandra chinensis fruit) | 100 mg | * |
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| Ginkgo Biloba (50:1) (standardized 24% [2.4 mg] ginkgo flavone-glycosides) | 10 mg | * |
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| ANTIOXIDANT VEGETABLE BLEND | ||
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| Broccoli 10:1 (Brassica oleracea) (naturally rich in sulforaphane) | 150 mg | * |
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| Spinach 10:1 (Spinacia oleracea) | 50 mg | * |
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| Chinese Cabbage 10:1 (Brassica chinenesis) | 50 mg | * |
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| Carrot 10:1 (Daucus carota) | 50 mg | * |
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| Tomato (naturally rich in lycopene) | 50 mg | * |
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| Garlic (odorless) (equivalent to a minimum of 2 1/2 times its weight in fresh garlic) | 25 mg | * |
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| ANTIOXIDANT FRUIT BLEND | ||
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| Mixed Wild Berry (European red wine grape, blackberry, red raspberry and black raspberry) (standardized 20% [50 mg] polyphenols, 4% [10 mg] anthocyanosides) | 250 mg | * |
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| Bilberry (standardized 25% [2.5 mg] anthocyanosides) | 10 mg | * |
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| ANTIOXIDANT AMINO ACID BLEND | ||
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| NAC (N-Acetyl-Cysteine) | 15 mg | * |
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| L-Methionine (free form amino acid) | 10 mg | * |
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| L-Glutathione | 10 mg | * |
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| ANTIOXIDANT WHOLE FOOD BLEND | ||
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| Spirulina (blue-green micro-algae) | 50 mg | * |
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| Dried Green Barley Juice (organically grown, low temperature dried) | 50 mg | * |
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| Chlorella (broken cell wall) | 25 mg | * |
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| ANTIOXIDANT PLANT ENZYME BLEND | ||
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| Oxidase (brown rice fermentation) (5,000 units per gram) | 10 mg | * |
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| Catalase | 5 mg | * |
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| Peroxidase | 5 mg | * |
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| ANTIOXIDANT FOOD SOURCE CELL PIGMENT BLEND | 0 | |
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| Chlorophyll (spirulina, chlorella, barley grass) | 685 mcg | * |
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| Carotenoid (spirulina, chlorella, barley grass) | 4 mcg | * |
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