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GinkgoSense

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GinkoSense - Ginkgo Biloba at is best!GinkgoSense for memory and vision health is a dietary supplement that can support mental concentration and filter blue light waves. Each capsule contains

  • 120 mg of ginkgo biloba extract standardized to contain 24 percent ginkgo flavonglycosides and 6 percent terpene lactones—the same percentages used in clinical trials.

  • 150 mg of Curcumin extract (95% curcuminoids)

  • 10mg of lutein and 500mcg of zeaxanthin, both as marigold extract.

  • 300mg Ashwagandha root

  • 50mg Ginger root

  • 10mg Black pepper exract 95% piperine

Benefits & Features

Benefits

  • Helps to maintain memory,concentration and mental clarity
  • Helps maintain mental acuity
  • Improves neuroplasticity
  • Supports healthy vision
  • Improves the filtration of blue light
  • Helps to maintain blood flow to the extremities
  • Standardized extracts for consistent results
  • Synergistic effect — ingredients work together to improve each other
  • Vegan formula

Features

  • Combines ginkgo biloba extract with curcumin extract
  • Contains curcumin extract, not just turmeric powder
  • Formulated to improve cognitive and visual function
  • Formulated to improve cognitive and visual function
  • Formulation includes adaptogen properties to assist in enhancing memory health
  • 60 vegan capsules

How to use

Take 2 capsules per day. Best taken with food.

Close tightly after opening and store in a cool, dry, dark place (70-75 °F; 20.1-23.8 °C). Do not refrigerate. Keep out of reach of children.

Q & A

Who should use GinkgoSense

Anyone concerned with preserving mental acuity and vision should consider using GinkgoSense.

Is there anyone who should not use GinkgoSense

Pregnant and nursing women, as well as children, should not take GinkgoSense. Consult a health practi-tioner if taking a blood thinner or undergoing surgery. Do not use if you have wet macular degeneration. Ask your physician before use if you are at risk for gallblad-der stones.

Are there any side effects?

Very seldom, cases of stomach or intestinal upset, headache or allergic skin reactions have been reported by some people taking gingko.

Ginkgo

Ginkgo biloba extract (GBE) has been studied since the 1950s, and studies reveal positive results for what is known as “cerebral insufficiency”: a collection of symptoms that include difficulties in concentration and memory, absentmindedness, confusion, lack of energy, tiredness, decreased physical performance, depressive mood, anxiety, dizziness, tinnitus, and headache. The German Commission E—a group of physicians, pharmacists, and toxicologist who evaluate herbs for safety and efficacy—notes that GBE does lead to an improvement in memory performance and learning capacity.

This is largely due to its effect on circulation. Ginkgo increases blood flow to the extremities and the brain—there is actually an increase in cerebral blood flow. It stands to reason that if you get an increase of blood flow to the brain, the brain is going to get more oxygen and more glucose. It is this increased flow of oxygen and nutrients that is the reason why there is significant improvement in patients with some form of dementia.

Since October 1997, when the prestigious Journal of the American Medical Association (JAMA) reported that GBE may be beneficial in the treatment of Alzheimer’s disease, Ginkgo has received increased attention. In 1998 and 1999, analyses of previous ginkgo studies noted that ginkgo does positively affect cognitive functions to some degree. A more recent study (Dement Geriatr Cogn Disord 11, no. 4 (July-August): 230-7), looked at ginkgo and dementia in a 26-week, double-blind, placebo-controlled trial. The abstract notes that “In comparison to the baseline values, the placebo group showed a statistically significant worsening in all domains of assessment, while the group receiving GBE was considered slightly improved on the cognitive assessment and the daily living and social behavior.”

Curcumin

Curcumin is the most active phenol (phytonutrient) found in turmeric root. While turmeric is a popular spice added to dishes such as curry and soup, even tea, it is often used in dietary supplements as a cheap alternative to curcumin. However, turmeric contains only 2 to 5% curcumin.

Curcumin provides anti-inflammatory properties that may be beneficial in reducing joint pain and detoxify-ing the body. Curcumin may also help improve cognitive function by increasing a growth hormone in the brain called brain-derived neurotrophic factor (BDNF).

Curcumin can further improve brain health through its effect on serotonin and dopamine levels. Curcumin continues to be tested for its efficacy in memory improve-ment, for which results have been positive. erived neurotrophic factor (BDNF).

Of all the turmeric compounds known as curcumi-noids, the most important is curcumin. Formulated with 95% curcuminoids, AIM’s curcumin contains no less than 15% of desme-thoxycurcumin and no less than 2.5% bisdesmethoxycurcumin: key indicators of high-quality curcumin.

Ashwagandha

Commonly known as Indian ginseng, ashwagandha is a potent adaptogen, which means this herb may help body systems to better adapt to stress, mood changes and lack of concentration, having an overall balancing effect on the body.

Adaptogens—ashwagandha specifically—may also lower cortisol levels which directly relate to stress levels. This is accomplished by preventing the adrenal glands from unnecessarily releasing cortisol. In this same manner, ashwagandha can also help reduce the over-production of testosterone, which leads to stress.

Black Pepper Extract (Piperine)

Black pepper extract is a key part of this formulation since it is directly linked to curcumin absorption. With-out the combination of black pepper extract and a high level of curcuminoids, curcumin absorption can be diffi-cult for the body. One study showed that subjects taking only curcumin had barely measurable blood levels of this phytonutrient while participants who took it with black pepper had a 2,000 percent increase of bioavail-able curcumin in their blood. Additionally, black pepper extract is a powerful anti-inflamma tory and supports digestive enzyme activity.

Ginger

Ginger is one of the most commonly consumed dietary condiments in the world and for good reason. For thou-sands of years, ginger has been recognized for aiding digestion and reducing nausea due to the presence of a compound called gingerol. In more recent times, gingerol became known for its anti-inflammatory and antioxidant properties.


Lutein and zeaxanthin

Lutein and zeaxanthin are dietary plant compounds found in our eyes and brains. Higher levels of these nutrients in the eyes has a direct correlation with cogni-tive function and brain activity. It is believed that lutein and zeaxanthin provide these benefits by reducing oxidative stress and constant low-grade inflammation which lead to brain aging. Our brains are sensitive to oxidative stress because of their fat content; lutein is drawn to the brain because it is fat-soluble. One of the most beneficial effects on cognitive function and brain activity is that lutein and zeaxanthin may help with neuroplasticity, or the ability of the brain to form and change neuropathways connected with memories or experiences.

Blue light from electronics, especially at night, can have deleterious effects on our health. For example, it can suppress the secretion of melatonin, interfere with circadian rhythm and possibly be connected to obesity. Both lutein and zeaxanthin are being studied because of their ability to filter high-energy blue light, which causes damage to the most active part of the eye, the retina. In addition to filtering blue light waves, the American Optometric Association has noted the ability of these compounds to maintain healthy eye cells.



Macular degeneration Lutein and zeaxanthin

Age-related macular degeneration (AMD) is the leading cause of legal blindness among the elderly in the United States and other developed countries. In AMD, the retinal tissue breaks down. It is the retina that converts light into the electrochemical energy needed to produce vision.

Those with the greatest risk for AMD tend to have a lower amount of lutein and zeaxanthin in the eyes than those without AMD. In the mid-1990s, one large epidemiological study (a study that looks at a population and charts its general risk) reported that increased consumption of lutein and zeaxanthin reduces the risk of AMD (JAMA 272, no. 18 (1994): 1,410-23).

A study published in November 2000 supports this. In this 140-day study, it was shown that lutein supplementation increases macular pigment—this is important because macular pigment may protect against AMD (Investigative Ophthalmology and Visual Science 41 (November 2000): 3,322-26). This is further confirmed in a report that notes in the abstract that “Some observational studies have shown that generous intakes of lutein and zeaxanthin, particularly from certain xanthophyll-rich foods like spinach, broccoli, and eggs, are associated with a significant reduction in the risk for cataract (up to 20 percent) and for age-related macular degeneration (up to 40 percent).” The author goes on to note that further research is necessary (J Am Coll Nutr 5 Suppl (October 19, 2000): 522S-527S).

Cataracts Lutein and zeaxanthin

Cataracts are the leading cause of vision impairment in the United States and other developed countries. In cataracts, the lens of the eye, which is normally colorless and clear, grows cloudy. The lens is then unable to focus accurately on the retina, which makes seeing more difficult. Interestingly, lutein and zeaxanthin are the only carotenoids generally found in the lens.

There have been three epidemiological studies looking at the correlation between dietary lutein and zeaxanthin and the risk of cataracts. These found a trend toward reduced risk of cataracts and cataract surgery with increased intake of lutein and zeaxanthin (Am J Clin Nut 70, no. 4 (1999): 517-24; Am J Epidemiol 149, no. 9: 801-9; Optom Vis Sce 77: 499-504).

How Lutein and zeaxanthin work

Although exactly how lutein and zeaxanthin function in the eye is not fully understood, researchers propose that their health benefits have to do with their antioxidant ability and their absorption of near-to-UV blue light.

They absorb near-to-UV blue light, and this type of light is potentially the most damaging light that reaches the retina. As antioxidants, they inhibit the formation of free radicals—this is important because the eye is rich in fatty acids that are easily attacked and damaged by free radicals.

Suggested Reading

  • Murray, Frank. Ginkgo Biloba. New Canaan, CT: Keats Publishing, Inc., 1996.

  • Rothfeld, Glenn S., M.D., M.Ac., and Susanne LeVert. Ginkgo Biloba. New York: Dell Publishing, 1998.

  • Gormley, James J. DHA, A Good Fat: Essential for Life. New York: Kensington Publishing, 1999.

  • Elkins, Rita. Bilberry Natural Enhancement for Visual and Cardiovascular Health. Pleasant Grove, UT: Woodland Publishing, 1998.

This bulletin is for information in the United States only. It has not been evaluated by the U.S. Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.


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