AOR BEETS ‘N’ BERRIES is a concentration of the most nutrient-dense fruits and vegetables in the world, effectively making AOR BEETS N BERRIES a superfood. The fruit and vegetable sources in AOR BEETS ‘N’ BERRIES contain vitamins, minerals, enzymes and antioxidants for the maintenance of good health. AOR BEETS ‘N’ BERRIES tablets also contain Vitamin C, a vital antioxidant and a factor in the maintenance of good health.

500 g Powder AOR04203
90 Tablets AOR04232
180 Tablets AOR04233

	Powder	Tablet
Calories (kcal)	56	-
Protein	0.90g	-
Carbohydrates	12.78g	-
- Total Sugars	1.94g	-
- Total Fibre	1.49g	-
Fat	0.14g	-
- Saturated Fat	0.04g	-
Vitamin C	-	-
Apple Juice Powder	750mg	55.4mg
Barley Grass Juice Powder	750mg	55.4mg
Bilbery Fruit Powder	750mg	55.4mg
Black Raspberry Powder	750mg	55.4mg
Beet Juice Powder	2250mg	166.2mg
Broccoli Powder	750mg	55.4mg
Cabbage Powder	750mg	55.4mg
Carrot Juice Powder	750mg	55.4mg
Celery Juice Powder	750mg	55.4mg
Cranberry Juice Powder	750mg	55.4mg
Kale Juice Powder	750mg	55.4mg
Jujube Fruit Powder	750mg	55.4mg
Parsley Juice Powder	375mg	27.7mg
Pomegranate Powder	375mg	27.7mg
Spinach Juice Powder	1350mg	102.6mg
Strawberry Juice Powder	375mg	27.7mg
Tomato Juice Powder	375mg	27.7mg
Wolfberry Fruit Powder	750mg	55.4mg
Noni Powder	750mg	55.4mg

 

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AOR BEETS ‘N’ BERRIES Non-medicinal ingredients (tablets): microcrystalline cellulose, silicon dioxide, mannitol, crospovidone, polyvinyl acetate and sodium stearyl fumarate. (powder): rebaudioside A (natural sweetener derived from Stevia).

AOR guarantees that no ingredients not listed on the label have been added to AOR BEETS N BERRIES. Contains no wheat, gluten, corn, nuts, dairy, soy, eggs, fish, or shellfish.

Suggested Use of AOR BEETS ‘N’ BERRIES: Powder - Mix one or more scoops with your favorite beverage. Stir with a spoon until soluble. No blender required. Tablets - Take six tablets daily, or as directed by a qualified health care practitioner.

AOR BEETS ‘N’ BERRIES Main Applications
- Health promotion and maintenance
- Maintenance of a healthy blood pressure
- Improved endurance

Source of AOR BEETS ‘N’ BERRIES
Natural fruit and vegetable powders

Using AOR BEETS ‘N’ BERRIES During Pregnancy / Nursing
Safe at recommended dosage

Cautions
Do not use AOR BEETS ‘N’ BERRIES with erectile dysfunction type products.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

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It is now well established that diet is one of the most important determinants of health and disease which means that the food we consume should be carefully selected. When it comes to our health no other food group offers the amount of benefits that are associated with the consumption of fruits and vegetables. Fruits and vegetables contain several phytonutrients that are not found anywhere else and although these phytonutrients are often not recognized as essential, they help to prevent a plethora of diseases including cardiovascular disease and cancer – North America’s leading causes of death. Population studies have established that adding one daily serving of fruits and vegetables to the diet decreases the risk of cardiovascular disease by 7% which means that an apple a day would save 4000 Canadians lives every year!

Fruits and vegetables are also nutrient dense, meaning that proportionally, they contain more nutrients for the same amount of calories than all other foods. It is therefore not surprising that fruits and vegetables help to prevent disease and promote all aspects of health.

Table 1: Nutrients Present in 100-calorie Portions of Various Foods

	Broccoli	Sirloin Steak	Romaine Lettuce	Kale
Protein	11.2 g	5.4 g	7.5 g	11 g
Calcium	322 mg	2.4 mg	374 mg	470 mg
Iron	3.5 mg	0.7 mg	7.7 mg	5.8 mg
Magnesium	74.5 mg	5 g	60.5 mg	97 mg
Fibre	4.7 g	0 g	4 g	3.4 g
Phytochemicals	Very High	0	Very High	Very High
Antioxidants	Very High	0	Very High	Very High
Folate	257 mcg	3 mcg	969 mcg	60 mcg
Vitamin B2	0.71 mg	0.04 mg	0.45 mg	0.32 mg
Niacin	2.8 mg	1.1 mg	2.2 mg	2.1 mg
Zinc	1.04 mg	1.2 mg	1.2 mg	0.55 mg
Vitamin C	350 mg	0 mg	100 mg	329 mg
Vitamin A	7750 IU	24 IU	10,450 IU	23,407 IU
Vitamin E	26 IU	0 IU	32 IU	34 IU
Cholesterol	0 mg	5.5 mg	0 mg	0 mg
Serving Size	307 g	24 g	550 g	266 g

The Healthiest Food Group
We all know the importance of fruits and vegetable for health. Not only do they contain vitamins and minerals with well established roles when it comes to maintaining health and preventing disease, they are also loaded with phytonutrients which, although not recognized as essential, have powerful health benefits. Such nutrients include bioflavonoids, carotenoids, proanthocyanidins, polyphenols, antioxidants, nitric oxide precursors and many more. The benefits associated with fruits and vegetables are not limited to the cardiovascular system and the prevention of cancer. Research has uncovered new health advantages associated with fruit and vegetable consumption which include:

• Prevention of acne with studies showing that infrequent consumption of raw fruits and vegetables is a risk factor for acne in adolescent women

• Attenuation of the body’s inflammatory burden

• Modulation of the immune system which is primarily related to the presence of carotenoids and flavonoids in fruits and vegetables.

• Anti-aging effects related to the presence of antioxidants in fruits and vegetables which translates to cognitive benefits and a lessened chance of suffering from Alzheimer’s disease

• The high nitrate content of fruits and vegetables also translates in significant benefits related to the production of Nitric Oxide which lowers blood pressure and improves blood flow

• Prevention of obesity in adolescents

• A multitude of health benefits for diabetics including cardiovascular effects and the prevention of lipid abnormalities

• Fruit and vegetable powders possess anti-hyperglycemic and anti-obesity properties

• Reduction of the risk of developing metabolic syndrome

• Prevention of tooth decay and tooth loss

• Promotion of weight loss in overweight individuals

• Reduction of the overall mortality risk

Food for Thought
With such a wide array of health benefits, it is not surprising that governments worldwide recommend that vegetables and fruits be consumed more than any other food group. Health Canada for instance recommends 7-8 daily servings of fruits and veggies for women and 8-10 servings for men. Health Canada also recommends that at least one dark green and one orange vegetable be consumed every day. The reason is simple; the pigments found in vegetables (called anthocyanins) are highly beneficial. Besides giving fruits and vegetables their vibrant colors, anthocyanins have many health benefits ranging from the prevention of free radical damage to the reduction of cancer and inflammation.

The vegetables present in AOR Green’s and Berries were also purposely selected for their nitrate content. Newer research has shown that nitrates naturally present in vegetables help to increase the production of Nitric Oxide in the body.

Nitric Oxide is a simple molecule which exists as a gas but is extremely soluble in various bodily fluids like plasma, urine, extracellular fluid, gastric juice etc and acts on virtually all cells in the body. Nitric Oxide is considered as a signaling molecule which means that it helps communication between cells as well as maintaining proper cellular functions. Nitric oxide also has many health benefits which include:

• Powerful antioxidant

• Effective vasodilator thereby lowering blood pressure

• Maintains proper functioning of endothelial cells preventing arterial plaque formation

• Inhibits inflammation

• Protects the stomach lining preventing stomach ulcers

• Powerful antibacterial effects

• Prevents blood clot

• Prevents angina and myocardial infarction

• Diuretic effect which helps to reduce blood pressure

• Increases sports endurance

Beets are Better

The beet has recently been found to more than just an average vegetable. Beet root juice, in addition to being loaded with phytonutrients, has recently been demonstrated to increase athletic performance. The mechanism of action has been found to be an increase in nitric oxide. That’s why AOR Beets-n-Berries contains more beet juice than any other ingredient, to ensure high levels of nitrate, and thus nitric oxide, in the body.


AOR Beets ‘n’ Berrie Easy and tasty
AOR Beets ‘n’ Berries contains fruits and vegetables that have been carefully processed to maintain their nutrient content and to make sure that the final product tastes great. The ingredients are either dehydrated vegetables or vegetable juices which helps to make sure the final product will dissolve readily in water.

AOR Beets Berries is a simple way to improve health and to increase your consumption of fruits and vegetables. Powdered vegetables offer a fast and convenient way to supplement with vegetables. AOR Beets n Berries is a pure blend of fruits and vegetables that is free of all artificial flavours or colours and guaranteed free of pesticides. AOR Beets n Berries is also free of fillers such as lecithin or apple pectin, the main ingredients in several greens products currently sold. AOR Beets-n-Berrie is naturally sweetened with a Stevia extract for a great taste.


Selected References

Balsano C, Alisi A. Antioxidant effects of natural bioactive compounds. Curr Pharm Des. 2009;15(26):3063-73.

Halvorsen JA, Dalgard F, Thoresen M, Bjertness E, Lien L. Is the association between acne and mental distress influenced by diet? Results from a cross-sectional population study among 3775 late adolescents in Oslo, Norway. BMC Public Health. 2009 Sep 16;9(1):340.

Watzl B. Anti-inflammatory effects of plant-based foods and of their constituents. Int J Vitam Nutr Res. 2008 Dec;78(6):293-8.

Bradlee ML, Singer MR, Qureshi MM, Moore LL. Food group intake and central obesity among children and adolescents in the Third National Health and Nutrition Examination Survey (NHANES III). Public Health Nutr. 2009 Sep 22:1-9.

De Natale C, Annuzzi G, Bozzetto L, Mazzarella R, Costabile G, Ciano O, Riccardi G, Rivellese AA. Effects of a plant based High carbohydrate-high fiber diet vs. High monounsaturated-low carbohydrate diet on postprandial lipids in type 2 diabetic patients. Diabetes Care. 2009 Sep 9

Oba S, Nagata C, Nakamura K, Fujii K, Kawachi T, Takatsuka N, Shimizu H. Diet based on the Japanese Food Guide Spinning Top and subsequent mortality among men and women in a general Japanese population. J Am Diet Assoc. 2009 Sep;109(9):1540-7

Babio N, Bulló M, Salas-Salvadó J. Mediterranean diet and metabolic syndrome: the evidence. Public Health Nutr. 2009 Sep;12(9A):1607-17.

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Anti-inflammatory effects of plant-based foods and of their constituents.
Int J Vitam Nutr Res. 2008 Dec;78(6):293-8.
Watzl B.

Inflammation is a pathological condition underlying a number of diseases including cardiovascular diseases, cancer, and chronic inflammatory diseases. In addition, healthy, obese subjects also express markers of inflammation in their blood. Diet provides a variety of nutrients as well as non-nutritive bioactive constituents which modulate immunomodulatory and inflammatory processes. Epidemiological data suggest that dietary patterns strongly affect inflammatory processes. Primarily the intake of fruit and vegetables as well as of whole wheat is inversely associated with the risk of inflammation. In addition to observational studies there are also data from human intervention studies suggesting an anti-inflammatory potential of these plant foods. At the level of bioactive compounds occurring in plant foods, primarily carotenoids and flavonoids seem to modulate inflammatory as well as immunological processes. In conclusion, there is convincing evidence that plant foods and non-nutritive constituents associated with these foods modulate immunological and inflammatory processes. By means of anti-inflammatory activities a plant-based diet may contribute to the lower risk of cardiovascular diseases and cancer. A high intake of vegetables, fruit, and whole wheat as recommended by all international nutrition authorities provides a wide spectrum of bioactive compounds at health-promoting concentrations.


Food group intake and central obesity among children and adolescents in the Third National Health and Nutrition Examination Survey (NHANES III).
Public Health Nutr. 2009 Sep 22:1-9.
Bradlee ML, Singer MR, Qureshi MM, Moore LL.

OBJECTIVE: To explore mean food group intakes associated with central obesity anthropometry among children and adolescents enrolled in the Third National Health and Nutrition Examination Survey (NHANES III). DESIGN: Cross-sectional study. SETTING: Representative sampling of the US population (1998-2002). SUBJECTS: Subjects were 3761 children (5-11 years) and 1803 adolescents (12-16 years) with single 24 h dietary recalls and anthropometric measures of central body fat (waist circumference and sum of subscapular and suprailiac skinfold thicknesses). RESULTS: Results were controlled for confounding by age, height, race/ethnicity, Tanner stage, television viewing and parental education. In younger children, there was no relationship between central adiposity and mean intakes of dairy, fruit, vegetables or grains, while a positive association with meat intake was found among boys. In adolescent boys and girls, central body fat measures were inversely associated with mean dairy and grain intakes. Adolescent boys in the highest quartile of central adiposity consumed less fruit and fewer vegetables; those in the lowest central adiposity quartile consumed less meat. Finally, adolescents who met the criteria for central obesity (waist circumference >/=85th percentile for age and sex) reported consuming significantly less total dairy (as well as milk and cheese separately), total grains (whole and refined) and total fruit and vegetables. There was no association with meat consumption. To test the stability of these findings, the final analysis was replicated in 2541 same-aged adolescents from NHANES 1999-2002; the results were very similar.

CONCLUSIONS: These cross-sectional analyses suggest that intakes of dairy, grains and total fruits and vegetables are inversely associated with central obesity among adolescents.


Effects of a plant based High carbohydrate-high fiber diet vs. High monounsaturated-low carbohydrate diet on postprandial lipids in type 2 diabetic patients.
Diabetes Care. 2009 Sep 9.
De Natale C, Annuzzi G, Bozzetto L, Mazzarella R, Costabile G, Ciano O, Riccardi G, Rivellese AA.

Objective To search for a better dietary approach to treat postprandial lipid abnormalities and improve glucose control in type 2 diabetic patients. Research Design and Methods According to a randomized cross-over design, 18 type 2 diabetic patients (age 59+/-5 years; BMI 27+/-3 kg/m(2))(mean+/-SD) in satisfactory blood glucose control on diet or diet+metformin, followed a diet relatively rich in CHO (52% total energy), rich in fiber (28g/1000 kcal) and with a low glycemic index (58%)(High CHO-high fiber diet), or a diet relatively low in CHO (45%) and rich in monounsaturated fat (23%) (Low CHO-high MUFA diet) for 4 weeks. Thereafter, they shifted to the other diet for 4 more weeks. At the end of each period, plasma glucose, insulin, lipids and lipoprotein fractions (separated by discontinuous density gradient ultracentrifugation) were determined on blood samples taken at fasting and over 6 hrs after a test meal having a similar composition as the corresponding diet. Results In addition to a significant decrease in postprandial plasma glucose, insulin responses and glycemic variability, the High CHO-high fiber diet significantly improved also the primary endpoint, as it reduced the postprandial incremental areas (IAUC) of triglyceride-rich lipoproteins, in particular chylomicrons (cholesterol IAUC: 0.05+/-0.01vs.0.08+/-0.02 mmol/l.6h; triglycerides IAUC: 0.71+/-0.35vs.1.03+/-0.58 mmol/l.6h, p<0.05). Conclusions A diet rich in CHO and fiber, essentially based on legumes, vegetables, fruit, and whole cereals may be particularly useful for treating diabetic patients, due to its multiple effects on different cardiovascular risk factors, including postprandial lipids abnormalities.


Diet based on the Japanese Food Guide Spinning Top and subsequent mortality among men and women in a general Japanese population.
J Am Diet Assoc. 2009 Sep;109(9):1540-7
Oba S, Nagata C, Nakamura K, Fujii K, Kawachi T, Takatsuka N, Shimizu H.

BACKGROUND: The Japanese Food Guide Spinning Top was developed by the Japanese Ministry of Health, Labor, and Welfare and the Ministry of Agriculture, Forestry, and Fishery to promote healthful diets. OBJECTIVE: Adherence to the Japanese Food Guide Spinning Top was evaluated in terms of future mortality in a prospective cohort study. DESIGN: A prospective cohort study among men and women in a general Japanese population. SUBJECTS/SETTING: The cohort consisted of 13,355 men and 15,724 women residing in Takayama, Japan, in 1992. At baseline, a food frequency questionnaire was administered, and adherence to the food guide was measured based on consuming the recommended number of servings of grains, vegetables, fish and meat, milk, and fruits, as well as total daily energy intake and energy from snacks and alcoholic beverages. Higher scores indicated better adherence to the recommendations on a scale of 0 to 70. Based on data obtained from the Office of the National Vital Statistics, deaths occurring among members of the cohort were prospectively noted from 1992 to 1999. STATISTICAL ANALYSES PERFORMED: To assess the magnitude of association of adherence scores with subsequent mortality, a Cox proportional hazard model was applied to estimate hazard ratios (HRs) with 95% confidence intervals (CIs). RESULTS: Among women, the adherence score was significantly associated with a lower risk of mortality from all causes (comparing highest and lowest quartiles of the score, HR 0.78, 95% CI 0.65 to 0.94, P for trend 0.01) in a multivariate analysis; noncardiovascular, noncancer causes (HR 0.69, 95% CI 0.50 to 0.96, P for trend 0.04) and cardiovascular disease (HR 0.76, 95% CI 0.56 to 1.04, P for trend0.05). No statistically significant association was observed between the adherence score and mortality among men. CONCLUSIONS: The results suggest that diets based on the food guide have the benefit of reducing future mortality in women.


Dietary nitrite prevents hypercholesterolemic microvascular inflammation and reverses endothelial dysfunction
Stokes KY, Dugas TR, Tang Y, Garg H, Guidry E and Bryan NS.
Am J Physiol Heart Circ Physiol 296: H1281–H1288, 2009.

The nitrite anion is an endogenous product of mammalian nitric oxide (NO) metabolism, a key intermediate in the nitrogen cycle in plants, and a constituent of many foods. Research over the past 6 years has revealed surprising biological and cytoprotective activity of this anion. Hypercholesterolemia causes a proinflammatory phenotype in the microcirculation. This phenotype appears to result from a decline in NO bioavailability that results from a reduction in NO biosynthesis, inactivation of NO by superoxide, or both. Since nitrite has been shown to be potently cytoprotective and restore NO biochemical homeostasis, we investigated if supplemental nitrite could attenuate microvascular inflammation caused by a high cholesterol diet. C57Bl/6J mice were fed either a normal diet or a high cholesterol diet for 3 wk to induce microvascular inflammation. Mice on the high cholesterol diet received either nitrite-free drinking water or supplemental nitrite at 33 or 99 mg/l ad libitum in their drinking water. The results from this investigation reveal that mice fed a cholesterol-enriched diet exhibited significantly elevated leukocyte adhesion to and emigration through the venular endothelium as well as impaired endothelium-dependent relaxation in arterioles. Administration of nitrite in the drinking water inhibited the leukocyte adhesion and emigration and prevented the arteriolar dysfunction. This was associated with sparing of reduced tetrahydrobiopterin and decreased levels of C-reactive protein. These data reveal novel anti-inflammatory properties of nitrite and implicate the use of nitrite as a new natural therapy for microvascular inflammation and endothelial dysfunction associated with hypercholesterolemia.


Nitrate in foods: harmful or healthy?
Am J Clin Nutr 2009;90:1–2.
Martijn B Katan

Nitrate and nitrite are considered hazardous, and there are legal limits to their concentration in food and drinking water. Nitrate from fertilizer accumulates in vegetables and fruit, and largescale livestock production yields huge amounts of manure rich in nitrate that seeps into groundwater. Therefore, keeping nitrate concentrations below legal limits is a struggle for farmers. In this issue of the Journal, Hord et al (1) challenge these limits. Other authors have already pointed out that the evidence for adverse effects of nitrate is inconsistent and that nitrate may actually be beneficial (2, 3). Hord et al (1) go one step further: they claim that nitrate and nitrite should be considered as nutrients.

 

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AOR BEETS ‘N’ BERRIES is a concentration of the most nutrient-dense fruits and vegetables in the world, effectively making BEETS ‘N’ BERRIE a superfood. The fruit and vegetable sources in BEETS ‘N’ BERRIES contain vitamins, minerals, enzymes and antiox...

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AOR Vitamin C with Beets n Berries - 180 tabs

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