Herbs, fulvic acid & apple fibre

Five modules in one liquid formula

• Herbal module: Milk thistle, chamomile, nettle, sorrel, sage, bilberry leaves, fennel, anise and rosehip provide a range of plant compounds, including flavonoids, tannins and essential oils.
• Prebiotic module: Pectin and inulin complement each other as soluble, fermentable fibres. Pectin also has water-binding and gelling properties.
• Fulvic acid module: Fulvic acid is used as a natural chelating and complexing agent. Its functional groups can bind mineral and organic components.
• Fulvic acid–arginine complex: Arginine is bound to fulvic acid. This amino acid is a biochemical precursor of the body's own nitric oxide production. More about arginine and NO.
• Electrolyte chelate module: Unrefined rock salt from Praid adds a mineral component to the formula in combination with fulvic acid.

The source of vitamin B3 is niacinamide. This form does not cause the typical flush, a temporary reddening of the skin that can occur with nicotinic acid. The liquid preparation allows the herbs, fibres and other ingredients to be taken together in a measured serving.

Made without artificial preservatives

The semi-aseptic production process involves adjusting the pH to 4.3 and heat-treating and bottling at 84 °C. Development and production in detail.

Ingredients per daily serving

Pectin, hemicellulose and cellulose: the fibre profile of apples

• Pectin: a soluble, fermentable fibre that binds water and can form gel-like structures.
• Hemicellulose: a group of plant cell-wall polysaccharides whose fermentability varies with their structure.
• Cellulose and small amounts of lignin: predominantly insoluble structural components of plant fibre.

Apple fibre has a different fibre profile from conventional wheat bran: it contains significantly more pectin and less lignin. Its soluble fibres bind water, while its insoluble components increase the fibre content of meals and baked goods.

Water binding in cooking and baking

Apple fibre absorbs liquid, influencing the consistency of doughs, fillings and fruit preparations. In baked goods, its water-binding properties can help retain moisture. The finely ground powder is particularly easy to add to bread, rolls, cakes, porridge, yoghurt and smoothies.

Fulvic acid belongs to the water-soluble fraction of humic substances. A characteristic property is its ability to form complexes with other substances. In Fulvicherb Synergy, it is combined with arginine.

In the Synergy formula, L-arginine is bound to fulvic acid to form a complex. L-arginine is a protein-forming amino acid and the substrate for nitric oxide synthases, enzymes that produce nitric oxide (NO). NO acts as a signalling molecule in the relaxation of vascular smooth muscle and the regulation of intestinal muscle. The formula therefore combines a natural complexing agent with an amino acid involved in important physiological signalling pathways.

Fulvic acid – a natural chelating and complexing agent

Fulvic acid is a natural chelating and complexing agent. In Fulvicherb Synergy, it is combined with arginine and mineral components.

Fulvic acids are water-soluble organic compounds with a relatively low molecular weight. Their functional groups allow them to bind mineral and organic substances.

How does fulvic acid act as a chelating agent?

Fulvic acid contains acidic carboxyl groups and aromatic hydroxyl groups. These parts of the molecule can form chelate and complex bonds with metals and certain organic molecules.

During complex formation, the functional groups of fulvic acid bind other molecules or metal ions. The strength and type of the bond depend on the substance involved and the chemical conditions.

Water solubility and binding properties

Fulvic acids form a water-soluble fraction of humic substances. Their chemical composition depends on their source and processing. Carboxyl and hydroxyl groups determine their acidic properties and their ability to bind other substances.

Fulvic acid and shilajit

Fulvic acid is also known as an important natural component of Shilajit, also known as mumijo. Shilajit has traditionally been valued for its fulvic acid content and natural mineral complexes.

Fulvic acid in Fulvicherb

In Fulvicherb Synergy, fulvic acid is combined with arginine, inulin, pectin, niacinamide, unrefined Praid rock salt and sunflower lecithin.

Complex formation and production: A patented technology.

Fulvic acid at a glance

• natural chelating and complexing agent
• water-soluble substance with a low molecular weight
• contains carboxyl groups and aromatic hydroxyl groups
• can form complexes with metals and organic molecules
• binding properties depend on the composition, pH and substances involved
• an important natural component of shilajit / mumijo
• a key ingredient in Fulvicherb Synergy

Arginine – an amino acid in the fulvic acid complex

Arginine is a protein-forming amino acid. In Fulvicherb Synergy, it is bound to fulvic acid to form a complex.

L-arginine is absorbed in the small intestine through amino acid transporters. In Fulvicherb, arginine is used in a bound complex. The fulvic acid–arginine complex combines the amino acid with fulvic acid as a natural complexing agent.

Arginine and fulvic acid as a complex

The carboxyl and hydroxyl groups of fulvic acid allow it to bind other substances.

A daily serving of 40 ml of Fulvicherb Synergy contains 217 mg of arginine and 3,360 mg of fulvic acid.

Production process and complex formation: A patented technology.

Arginine, nitric oxide and vascular function

Arginine is closely involved in the body's production of nitric oxide, or NO. Nitric oxide synthases, or NOS, catalyse the formation of NO from L-arginine.

NO activates soluble guanylate cyclase in vascular smooth muscle cells. The resulting cGMP mediates muscle relaxation and regulates blood vessel diameter.

Blood vessel diameter influences blood flow and the supply of blood to organs. Blood flow to the kidneys is also partly regulated by the body's NO signalling pathways.

Arginine, smooth muscle and digestion

Nitric oxide contributes to the relaxation of vascular smooth muscle. In the enteric nervous system, NO is also involved in regulating intestinal smooth muscle. Different NO synthases perform different physiological functions.

In the intestine, smooth muscle relaxation helps coordinate the movement of intestinal contents. NO acts as an inhibitory messenger in the enteric nervous system.

Arginine in the urea cycle

Arginine is an intermediate in the urea cycle. The enzyme arginase breaks arginine down into ornithine and urea, allowing nitrogen from amino acid metabolism to be excreted.

Arginine, immune function and cellular processes

Arginine is needed for the body's own protein synthesis. As a substrate for NO synthases, it is also involved in producing the signalling molecule nitric oxide.

Immune cells can produce nitric oxide through inducible NO synthase. The amount, location and duration of NO production determine its effect.

Arginine and the nervous system

Nerve cells produce NO using neuronal NO synthase. As a messenger, it influences signalling between cells.

In the enteric nervous system, NO helps coordinate muscle relaxation and movement in the digestive tract.

Arginine and mitochondrial function

NO can bind to cytochrome c oxidase and thereby influence mitochondrial respiration. Its effect depends, among other factors, on the NO concentration and the amount of oxygen available.

The intestinal barrier and gut microbiome

The intestinal barrier consists of a mucus layer, the intestinal epithelium and cell junctions. It regulates exchange between the intestinal lumen and the body. The blog explains the connections with diet, the gut microbiome and autoimmune diseases.

Fulvicherb Synergy combines the soluble fibres pectin and inulin with plant ingredients, fulvic acid, arginine and vitamin B3. Its niacin contributes to the maintenance of normal mucous membranes.

Apple Pectin with Inulin contains pectin and inulin as sources of soluble, fermentable fibre.

Arginine in Fulvicherb Synergy

Fulvicherb Synergy contains arginine as part of the fulvic acid–arginine complex.

Arginine and the fulvic acid–arginine complex at a glance

• protein-forming amino acid and an ingredient in Fulvicherb Synergy
• used in Fulvicherb as part of a bound complex
• combined with fulvic acid as a natural chelating and complexing agent
• substrate for NO synthases in the production of nitric oxide
• NO regulates the relaxation of vascular and intestinal smooth muscle
• arginine is also an intermediate in the urea cycle
• part of the liquid formula of Fulvicherb Synergy

Pectin is a plant polysaccharide and a component of apple cell walls. It is a soluble, fermentable fibre. Its water-binding properties allow it to form gel-like structures under suitable conditions.

Pectin is present in all three products: in the Synergy formula, alongside inulin in the liquid preparation, and as a natural fibre component in apple fibre powder.

Pectin – fermentable fibre for gut flora and digestion

Pectin is a soluble, fermentable fibre. Human digestive enzymes cannot fully break it down; gut bacteria use it in the large intestine.

Pectins are fermentable fibres. They dissolve readily in water and can be metabolised in the large intestine by gut bacteria. This produces short-chain fatty acids such as butyric, acetic and propionic acid.

Bacterial fermentation produces acetate, propionate and butyrate, among other compounds. Butyrate serves as an energy source for the epithelial cells of the large intestine, known as colonocytes.

Pectin and fermentation in the large intestine

Fermentation in the large intestine is strongly influenced by the water solubility of each fibre component. Pectin dissolves readily in water, making it particularly suitable as a fermentable fibre.

Cellulose is insoluble in water and relatively difficult to ferment. Hemicelluloses vary in their solubility and fermentability depending on their structure.

Galacturonic acid as the basis of pectin

Pectin consists mainly of galacturonic acid. It contains several structural regions, including homogalacturonan and rhamnogalacturonans with different side chains.

Gut bacteria break down pectin using their enzymes and utilise its sugar units. The type and amount of fatty acids produced depend on the pectin structure and the composition of the gut microbiome.

Pectin, L-rhamnose and natural sugar structures

L-rhamnose is a building block of the rhamnogalacturonan regions of pectin. Free and esterified carboxyl groups influence its gelling and binding properties.

Depending on the pectin structure, the side chains can contain arabinose and galactose as well as galacturonic acid and rhamnose. This varied structural profile influences water binding, viscosity and fermentability.

Pectin: water binding and gel formation

Pectin binds water and can form gels under suitable conditions. The degree of gel formation depends on factors including the type of pectin, the pH and the other components of the preparation.

Water binding influences the viscosity of foods and drinks. This property is also used to thicken fruit preparations, sauces and fillings.

Pectin in Fulvicherb Synergy

In Fulvicherb Synergy, pectin complements inulin as a second source of soluble fibre. A daily serving of 40 ml contains 528 mg of pectin.

Apple Pectin with Inulin combines two soluble plant fibres in liquid form. Pure Apple Fibre contains pectin alongside hemicellulose, cellulose and small amounts of lignin.

Pectin at a glance

• soluble dietary fibre
• readily soluble in water
• fermented by gut bacteria in the large intestine
• fermentation produces acetate, propionate and butyrate, among other compounds
• consists mainly of galacturonic acid
• contains structures with L-rhamnose and natural sugar units
• can form a gel-like structure in combination with water
• binds water and influences the viscosity of preparations
• an ingredient in Fulvicherb Synergy and Apple Pectin with Inulin

Inulin is a soluble plant fibre belonging to the fructan family. The inulin used in Fulvicherb Synergy and Apple Pectin with Inulin comes from Jerusalem artichoke.

Human digestive enzymes cannot break down inulin. It reaches the large intestine, where gut bacteria ferment it, producing short-chain fatty acids among other compounds.

The concentrate used is free from sugar and sugar alcohols. Tolerance to inulin varies from person to person.

Inulin – soluble prebiotic fibre for gut flora

Inulin is a water-soluble fructan. Its fructose units are linked mainly by β-(2→1) bonds.

In Fulvicherb, inulin is used as a clearly defined source of fibre. The inulin concentrate used is free from sugar and sugar alcohols.

Inulin as a prebiotic fibre

A particular benefit of inulin is its prebiotic property. Prebiotic fibres serve as a source of nutrients for certain beneficial gut bacteria.

Bifidobacteria and other saccharolytic gut bacteria can utilise inulin. Which microorganisms use it depends on its chain length and the individual's gut microbiome.

Inulin, gut flora and tolerance

The fermentation of inulin produces short-chain fatty acids, among other compounds. These are absorbed through the intestinal lining and used in metabolic processes.

A rapid increase in inulin intake can increase gas production in the intestine. Increase your fibre intake gradually.

If you have sensitive digestion, start with smaller amounts and make sure you drink enough fluids.

Inulin in Fulvicherb Synergy

In Fulvicherb Synergy, inulin is combined with pectin. A daily serving of 40 ml contains 2,840 mg of inulin.

Apple Pectin with Inulin provides pectin and inulin in liquid form. Pure Apple Fibre is a powder containing soluble and insoluble fibre components from apples.

Inulin at a glance

• water-soluble dietary fibre
• prebiotic component of the diet
• serves as a nutrient source for certain beneficial gut bacteria
• can be utilised by bifidobacteria and other gut bacteria
• cannot be broken down by human digestive enzymes
• the inulin concentrate used is free from sugar and sugar alcohols
• an ingredient in Fulvicherb Synergy and Apple Pectin with Inulin

Niacinamide is a form of vitamin B3 (niacin). It supports the body's natural functions, including normal energy metabolism and the maintenance of normal skin and mucous membranes.

Vitamin B3: contributing to normal body functions

Niacin contributes to:

• normal energy metabolism;
• normal functioning of the nervous system;
• normal psychological function;
• the maintenance of normal mucous membranes;
• the maintenance of normal skin;
• the reduction of tiredness and fatigue.

Niacinamide – vitamin B3 for energy, the nervous system and mucous membranes

Niacinamide, also known as nicotinamide, is a form of vitamin B3. The body uses it to produce the coenzymes NAD and NADP.

Unlike nicotinic acid, niacinamide does not cause the typical flush, a temporary reddening of the skin.

NAD and NADP are involved in redox reactions. They enable electron transfer during energy production and other metabolic processes.

Niacinamide and the authorised functions of vitamin B3

Niacin contributes to normal energy metabolism and supports the normal functioning of the nervous system.

Niacin also contributes to the reduction of tiredness and fatigue and the maintenance of normal mucous membranes.

Niacinamide, NAD+ and the kynurenine pathway

In the NAD salvage pathway, niacinamide is first converted to nicotinamide mononucleotide and then to NAD⁺.

The body can also produce NAD⁺ from the amino acid tryptophan through the kynurenine pathway. This is a separate production pathway from the recycling of niacinamide.

Niacinamide in Fulvicherb Synergy

Fulvicherb Synergy contains niacinamide as a source of vitamin B3. A daily serving of 40 ml provides 237 mg of niacinamide.

All the other ingredients: Natural ingredients.

Niacinamide at a glance

• a form of vitamin B3
• also known as nicotinamide
• unlike nicotinic acid, does not cause the typical flush
• precursor for the production of NAD+
• niacin contributes to normal energy metabolism
• niacin contributes to normal functioning of the nervous system
• niacin contributes to the reduction of tiredness and fatigue
• niacin contributes to the maintenance of normal mucous membranes
• an ingredient in the liquid formula of Fulvicherb Synergy

Fulvicherb Synergy contains natural, unrefined rock salt from Praid, also known as Parajd, as a mineral ingredient.

Natural unrefined Praid salt

The Praid salt used is unrefined rock salt containing accompanying mineral substances. In Fulvicherb Synergy, it is used together with fulvic acid.

A daily serving of 40 ml contains 192 mg of Praid salt.

Praid salt as a natural electrolyte

In an aqueous solution, sodium chloride, the main component of rock salt, is present as sodium and chloride ions.

Sodium and chloride are electrolytes. The concentration of dissolved ions influences the osmotic pressure of body fluids.

Fulvic acid, chelates and minerals

The carboxyl and hydroxyl groups of fulvic acid can bind mineral components. These binding properties are used in the production of fulvic acid complexes.

Praid salt and osmotic balance

Osmosis is the movement of water through a selectively permeable membrane. The key factor is the difference in the concentration of dissolved particles on either side.

Praid salt in Fulvicherb Synergy

Fulvicherb Synergy contains Praid salt as an unrefined mineral raw material.

Complex formation and production: A patented technology.

Praid salt at a glance

• natural, unrefined rock salt
• also contains saline mud
• provides natural macro- and trace elements
• used in Fulvicherb as a natural electrolyte
• combined in the formula with fulvic acid as a chelating and complexing agent
• mineral ingredient; 192 mg of Praid salt per daily serving of 40 ml
• part of the liquid formula of Fulvicherb Synergy

Sunflower lecithin is the lecithin ingredient used in Synergy. Lactic acid and citric acid are also part of the formula.

Sunflower lecithin: plant phospholipids

Sunflower lecithin contains phospholipids with water-loving and fat-loving regions. This can help disperse poorly water-soluble plant components, such as silymarin from Milk thistle, in a liquid preparation.

The milk thistle module contains GMO-free sunflower lecithin that is free from phytoestrogens. It is used alongside the oil-soluble and water-soluble components of milk thistle fruits.

Sunflower lecithin and silymarin

Silymarin is a mixture of flavonolignans from milk thistle fruits. Its components are poorly soluble in water and are therefore also studied in combination with phospholipids.

Phosphatidylcholine can form complexes with silybin. Scientific literature describes improved absorption of these defined complexes compared with uncomplexed silybin.

Why sunflower lecithin rather than soya lecithin?

The lecithin used is derived from sunflowers. It is GMO-free and free from phytoestrogens.

Sunflower lecithin is a plant-based alternative to soya lecithin.

Sunflower lecithin in Fulvicherb Synergy

A daily serving of 40 ml of Fulvicherb Synergy contains 25 mg of sunflower lecithin.

The plant ingredients: The herbs in Fulvicherb. The other ingredients: Natural ingredients.

Sunflower lecithin at a glance

• plant phospholipids from sunflowers
• an ingredient in the milk thistle module
• helps disperse poorly water-soluble plant components
• used in Fulvicherb as GMO-free sunflower lecithin
• free from phytoestrogens
• an alternative to soya-based lecithin sources
• an ingredient in the liquid formula of Fulvicherb Synergy

Kidd and Head (2005): review of silybin–phosphatidylcholine complexes.

• Milk thistleSilybum marianum

  Milk thistle fruits are used. Their characteristic plant compounds include silymarin, a mixture of several flavonolignans.

• ChamomileMatricaria recutita

  Chamomile flowers contain flavonoids and essential oil constituents. Well-known compounds include apigenin, bisabolol and its derivatives.

• SorrelRumex acetosa

  Fulvicherb Synergy uses sorrel fruits. This tannin-containing plant ingredient adds phenolic compounds to the formula.

• NettleUrtica dioica

  Nettle leaves contain flavonoids and phenolic acids. In traditional herbal medicine, they were used to help flush the urinary tract.

• BilberryVaccinium myrtillus

  Bilberry leaves are used. They contain tannins and other polyphenols; their composition differs from that of the berries.

• SageSalvia officinalis

  Sage leaves contain tannins, rosmarinic acid and essential oil constituents. They were traditionally used for mild digestive complaints and as mouth and throat rinses.

• FennelFoeniculum vulgare

  Fennel fruits contain anethole and fenchone. In European herbal medicine, they were used for bloating and mild, spasmodic digestive complaints.

• AnisePimpinella anisum

  Anise fruits contain essential oil rich in anethole. They were traditionally used to relieve bloating and mild digestive complaints.

• RosehipRosa canina

  The rosehips of the dog rose, including the seeds, are used. They add fruit components and naturally occurring polyphenols to the herbal blend.

The amounts of each plant ingredient per daily serving are listed in the Synergy table.

Herbs, fulvic acid and prebiotic fibres

The formula combines nine plants with fulvic acid, pectin and inulin. Pectin and inulin are fermented by gut bacteria in the large intestine.

The herbs include flowers, leaves and fruits. In Fulvicherb Synergy, they are combined with fulvic acid, pectin, inulin, arginine and niacinamide.

The herbal complex in the context of gut flora and digestion

Chamomile, fennel and anise were traditionally used to relieve bloating and mild, spasmodic gastrointestinal complaints. Milk thistle fruits were used for a feeling of fullness and to support liver function.

Apple Pectin with Inulin contains two sources of soluble, fermentable fibre in liquid form.

Traditional herbs in a modern formula

At Fulvicherb, we value the medicinal plants used in folk medicine and the experience passed down through their use. Our selection considers the specific plant parts used and the compounds they contain.

The liquid preparation can be measured in millilitres and taken undiluted or mixed with a drink.

Fulvic acid as a characteristic ingredient

Fulvic acid has carboxyl and hydroxyl groups that can bind other substances. In Fulvicherb Synergy, it is combined with arginine and mineral components.

Complex formation and production: A patented technology.

Prebiotic fibres as a useful addition

Pectin binds water and can form gel-like structures. Inulin is a fructan. Both are soluble, fermentable fibres.

Apple Pectin with Inulin combines pectin and inulin. Pure Apple Fibre also contains insoluble fibre components from apples.

Niacinamide and arginine in the Fulvicherb formula

In addition to herbs, fulvic acid and fibre, the Fulvicherb formula contains niacinamide, a form of vitamin B3. Niacin contributes to normal energy metabolism, normal functioning of the nervous system, the reduction of tiredness and fatigue, and the maintenance of normal mucous membranes.

Arginine is present in the fulvic acid–arginine complex. This amino acid is a precursor for the body's own nitric oxide production.

Patented formulation with a fulvic acid complex

The composition of this plant-based preparation, the use of fulvic acid as a chelating and complexing agent, the use of a fulvic acid–arginine complex and a special Praid salt containing marine mud, as well as the entire production process, are patented.

Related Fulvicherb products

• Fulvicherb Synergy – liquid formula with fulvic acid, herbs, inulin, pectin, arginine and niacinamide
• Apple Pectin with Inulin – liquid preparation with the soluble fibres pectin and inulin
• Pure Apple Fibre – a simple apple-based fibre supplement

Silybum marianum is the botanical name for milk thistle. Its fruits are used.

Silymarin is a mixture of flavonolignans, including silibinin, silychristin and silydianin. Other plant compounds include flavonoids such as taxifolin.

Milk thistle fruits were traditionally used to relieve a feeling of fullness and digestive complaints, and to support the liver. European milk thistle monograph.

Silymarin, flavonoids and the cytochrome P450 enzyme system

Cytochrome P450 enzymes are involved in the breakdown of many substances originating both inside and outside the body, including medicines and xenobiotics.

The blog article on glyphosate explains the background to this herbicide and its studied interactions.

Milk thistle in the Fulvicherb formula

The milk thistle module uses cold-pressed oil and press cake from milk thistle fruits. This allows components with different solubility properties to be processed.

Sunflower lecithin provides plant phospholipids for the milk thistle module. The lecithin used is GMO-free and free from phytoestrogens.

A daily serving of 40 ml of Fulvicherb Synergy contains 900 mg of milk thistle as a listed plant ingredient.

Milk thistle at a glance

• botanical name: Silybum marianum
• also known as milk thistle
• contains the flavonolignan complex silymarin
• traditionally used for a feeling of fullness and digestive complaints, and to support liver function
• part of the Fulvicherb herbal blend
• combined with GMO-free sunflower lecithin that is free from phytoestrogens

Family: Asteraceae, the daisy family.

Matricaria recutita is the botanical name for German chamomile. Chamomile flowers are traditionally used for bloating and mild, spasmodic complaints affecting digestion.

Dried chamomile flowers are infused as tea or processed into liquid plant extracts.

Chamomile and digestion

In European herbal medicine, chamomile flowers were used for bloating, mild gastrointestinal cramps and rinsing inflamed mucous membranes in the mouth and throat.

A daily serving of 40 ml of Fulvicherb Synergy contains 632 mg of chamomile as a listed plant ingredient.

Chamomile flowers and their plant compounds

The flowers are the main part of the chamomile plant used. They contain two particularly important groups of natural plant compounds:

• sesquiterpene hydrocarbons, including chamazulene, as constituents of the essential oils
• sesquiterpene alcohols, including α-bisabolol, as constituents of the essential oil, alongside non-volatile flavonoids such as apigenin

Chamomile for sensitive digestion

Chamomile flowers are used in traditional herbal medicine for a sensitive gastrointestinal tract and mild, spasmodic digestive complaints. Their plant compound profile includes essential oils and flavonoids.

An aqueous extract transfers water-soluble plant components from the flowers into the preparation.

Chamomile in the Fulvicherb herbal blend

Chamomile flowers are used in traditional herbal medicine to relieve mild, spasmodic gastrointestinal complaints.

Fulvicherb Synergy combines chamomile with eight other plants, fulvic acid, pectin, inulin, arginine and vitamin B3.

Chamomile at a glance

• botanical name: Matricaria recutita
• known as chamomile
• traditionally used for bloating and mild gastrointestinal cramps
• contains essential oils, chamazulene, bisabolol and flavonoids
• often used as chamomile flower tea
• traditionally valued for mild, spasmodic digestive complaints
• part of the Fulvicherb herbal blend

Family: Asteraceae, the daisy family.

Vaccinium myrtillus, better known as European Bilberry, is a traditional berry plant with edible blue-purple fruits. Both the fruits and the leaves have long been used in herbal medicine.

Bilberry fruits contain anthocyanins, which contribute to their blue-purple colour. The leaves, by contrast, contain mainly tannins and other polyphenols.

Bilberry in traditional herbal medicine

Both bilberry fruits and leaves have been used in herbal medicine. The composition of these plant parts differs.

European bilberry grows in areas including the Carpathians in Romania and Slovakia.

Leaves, green shoots and natural plant compounds

Bilberry leaves contain catechins and proanthocyanidins. These substances are polyphenols.

Tannins can bind proteins and have an astringent, or tightening, effect.

The intense colour of bilberries also reflects their plant compounds. Anthocyanins, in particular, are characteristic components of the blue-purple berries.

Bilberry and gut flora

Tannin-rich bilberry leaves have a different composition from the anthocyanin-rich fruits. Fulvicherb Synergy contains the leaves.

Bilberry in the Fulvicherb herbal blend

Fulvicherb Synergy contains bilberry leaves alongside eight other plants, as well as fulvic acid, pectin, inulin, arginine and niacinamide.

Apple Pectin with Inulin contains two sources of soluble fibre. Pure Apple Fibre provides soluble and insoluble fibre components from apples.

Bilberry at a glance

• botanical name: Vaccinium myrtillus
• also known as European bilberry
• edible blue-purple fruit
• fruits, leaves and green shoots are traditionally used
• contains catechin tannins and proanthocyanidins
• rich in natural plant compounds
• leaves and fruits have different polyphenol profiles
• native to areas including the Carpathians in Romania, Transylvania and Slovakia
• part of the Fulvicherb herbal blend

Family: Ericaceae.

A daily serving of 40 ml of Fulvicherb Synergy contains 316 mg of bilberry leaves.

Rosa canina, better known as dog rose or rosehip, is a traditional plant source of naturally occurring vitamin C. Rosehip fruits in particular have long been valued in herbal medicine and a considered approach to nutrition.

In addition to vitamin C, rosehips contain carotenoids and polyphenols. Their levels depend on ripeness, storage and processing.

Vitamin C contributes to the normal function of the immune system and normal collagen formation. Collagen is a structural protein in connective tissue.

Rosehip as a natural source of vitamin C

Rosehip is particularly known for its high naturally occurring vitamin C content. Vitamin C contributes to the normal function of the immune system and normal collagen formation for the normal function of blood vessels.

Vitamin C also contributes to the protection of cells from oxidative stress. It supports normal energy metabolism and contributes to the reduction of tiredness and fatigue.

Vitamin C, rutin and blood vessel walls

Rutin is a flavonoid. The historical term “vitamin P” does not describe a separate vitamin function.

Vitamin C is particularly important for normal collagen formation. Collagen is a key component of connective tissue and also plays a role in the normal structure of blood vessels.

Rosa canina contains various polyphenols and carotenoids in addition to vitamin C.

Dog rose in the Fulvicherb herbal blend

In Fulvicherb Synergy, dog rose complements the liquid herbal formula with fruit components and naturally occurring plant compounds. Rosehip therefore has its own place among the nine plant ingredients.

The Milk thistle provides the flavonolignan complex silymarin; rosehips complement the formula with fruit components.

Rosehips as a plant ingredient

Rosehips are processed into teas, fruit preparations and plant extracts. Their acids contribute to their tart taste.

Apple Pectin with Inulin provides the soluble fibres pectin and inulin; Pure Apple Fibre also contains insoluble fibre components.

Dog rose at a glance

• botanical name: Rosa canina
• also known as dog rose or rosehip
• natural source of vitamin C
• contains carotenoids and polyphenols
• vitamin C contributes to the normal function of the immune system
• vitamin C supports normal collagen formation for the normal function of blood vessels
• vitamin C contributes to the protection of cells from oxidative stress
• part of the Fulvicherb herbal blend

Family: Rosaceae.

Urtica dioica is the botanical name for stinging nettle. The leaves were traditionally used to help flush the urinary tract, supporting the natural excretory function of the kidneys.

Nettle leaves contain chlorophyll, carotenoids, flavonoids and mineral components.

In traditional use, nettle leaves are particularly used in preparations intended to help flush the urinary tract. Nettle roots and nettle leaves are different plant materials, each with its own uses.

Nettle leaves and their natural ingredients

Nettle leaves contain a range of valuable plant compounds and micronutrients. These include:

• Chlorophyll
• Carotenoids
• Vitamin C, vitamin K and carotenoids
• Triterpenes
• Glucokinins
• Sterols
• Flavonoids such as quercetin, kaempferol and isorhamnetin
• Minerals

Nettle leaves and quercetin

Quercetin is a flavonoid found in nettle leaves. In cell studies, it inhibits the release of histamine and other inflammatory mediators from mast cells. This effect concerns the isolated plant compound and explains one studied mechanism of inflammation regulation. Weng et al. (2012).

The blog article on histamine explains the connections between histamine, diet and individual tolerance.

Nettle and sorrel as an herbal combination

Nettle leaves provide flavonoids and mineral components; sorrel fruits contain tannins and other polyphenols.

Nettle in the Fulvicherb herbal blend

A daily serving of 40 ml of Fulvicherb Synergy contains 316 mg of nettle leaves.

Apple Pectin with Inulin contains two soluble plant fibres; Pure Apple Fibre provides soluble and insoluble fibre components from apples.

Nettle at a glance

• botanical name: Urtica dioica
• known as stinging nettle
• leaf preparations traditionally used to help flush the urinary tract
• contains chlorophyll, carotenoids, vitamins, triterpenes, glucokinins, sterols and minerals
• contains flavonoids such as quercetin, kaempferol and isorhamnetin
• quercetin is a flavonoid
• part of the Fulvicherb herbal blend
• used in Fulvicherb Synergy alongside sorrel fruits and seven other plants

Rumex acetosa L., also known as common sorrel, is a traditional wild plant with a distinctive tart taste. The young leaves in particular are edible and have long been used in herbal medicine and as food.

Young sorrel leaves are used as food. Fulvicherb Synergy, however, contains the fruits.

Sorrel and its micronutrients

Rumex acetosa contains several important micronutrients. These include vitamin C, which contributes to the normal function of the immune system and helps protect cells from oxidative stress.

Vitamin C contributes to normal energy metabolism and the reduction of tiredness and fatigue. Its content in sorrel varies depending on the plant part and processing.

Sorrel also contains carotenoids, including provitamin A compounds. Their levels depend on the plant part and processing.

Sorrel in folk medicine and herbal practice

Tannin-rich fruits of Rumex species were used in Hungarian folk medicine for diarrhoea.

Dr Andor Oláh documented the folk medicine of Békés County in his book published in 1985, „Fűbe-fába az orvosság! Békés megye népi orvoslása“. This includes accounts of the use of Rumex species for diarrhoea.

In 1982, Z. Kisgyörgy and M. Péter studied several species of the Rumex genus used in folk medicine.

Fruits, flavonoids and tannins

Sorrel fruits, also known as Rumicis fructus, contain a range of natural plant compounds. These include plant flavonoids such as quercetin, vitexin and rutin, along with other polyphenols and tannins.

Tannins bind proteins. This binding explains their astringent, or tightening, properties.

Tannins bind to surface proteins of the mucous membranes and can thereby form an astringent protective layer. This astringent effect explains the traditional use of tannin-rich plants for diarrhoea and local irritation of the mucous membranes.

Rumex acetosa and the gut microbiome

In their botanical reference book, Rácz, Rácz-Kotilla and Szabó describe traditional uses of Rumex species and their constituents. The compound groups covered include tannins and other polyphenols.

In experimental studies, extracts of various Rumex species inhibit the growth of certain bacteria. Tannin binding and the fermentation of pectin and inulin by gut bacteria are different mechanisms.

Sorrel and nettle as an herbal combination

Sorrel fruits and nettle leaves are two different plant ingredients in the herbal formula.

Nettle leaves provide flavonoids such as quercetin, kaempferol and isorhamnetin. Sorrel fruits contain tannins and other polyphenols.

Sorrel in the Fulvicherb herbal blend

A daily serving of 40 ml of Fulvicherb Synergy contains 316 mg of sorrel fruits.

Apple Pectin with Inulin combines pectin and inulin in liquid form. Pure Apple Fibre also contains insoluble fibre components from apples.

Sorrel at a glance

• botanical name: Rumex acetosa L.
• also known as common sorrel
• young leaves are edible and have a tart taste
• contains vitamin C, carotenoids and other plant components
• contains flavonoids such as quercetin, vitexin and rutin
• contains polyphenols and tannins
• tannins bind proteins and have an astringent effect
• tannin-rich Rumex fruits traditionally used for diarrhoea
• part of the Fulvicherb herbal blend

Salvia officinalis is the botanical name for common sage. Its leaves were traditionally used for mild digestive complaints and as mouth and throat rinses.

Sage leaves contain rosmarinic acid, tannins, diterpenes and essential oil constituents.

Dried sage leaves and their plant compounds

The dried leaves of Salvia officinalisare the main plant part used. They contain a range of characteristic plant compounds, including:

• Essential oils
• Diterpene carboxylic acids
• Polyphenols
• Rosmarinic acid
• Carnosol, also known as picrosalvin

Sage, mucous membranes and oral health

The tannins in sage leaves bind proteins and have an astringent effect. Sage preparations were traditionally used as rinses for inflammation in the mouth and throat.

Sage and digestion

In traditional herbal medicine, sage leaves were used for mild dyspeptic complaints such as bloating and heartburn. European sage monograph.

Sage in the Fulvicherb herbal blend

A daily serving of 40 ml of Fulvicherb Synergy contains 158 mg of sage as a listed plant ingredient.

Apple Pectin with Inulin contains the soluble fibres pectin and inulin; Pure Apple Fibre also provides insoluble fibre.

Sage at a glance

• botanical name: Salvia officinalis
• also known as common sage or garden sage
• traditionally used for mild digestive complaints and as mouth and throat rinses
• dried leaves contain essential oils, diterpene carboxylic acids, polyphenols and rosmarinic acid
• contains carnosol, also known as picrosalvin
• tannins have an astringent effect
• part of the Fulvicherb herbal blend

Foeniculum vulgare is the botanical name for fennel. Its fruits were traditionally used to relieve bloating and mild, spasmodic complaints affecting digestion.

Fennel fruits provide mainly aromatic essential oil constituents. Anethole and fenchone are among their characteristic compounds.

Fennel and its natural constituents

The fruits are the main part of the fennel plant used. They contain around 3–7% essential oils. Characteristic constituents include:

• Anethole
• Fenchone
• Methyl chavicol
• B vitamins
• Minerals such as calcium, iron, magnesium and manganese

Fennel for bloating and gastrointestinal cramps

Fennel fruits are traditionally used to relieve bloating and mild gastrointestinal cramps. The antispasmodic properties of these preparations affect the smooth muscle of the digestive tract.

Fennel and anise: essential oils and digestion

Fennel and anise contain essential oils rich in anethole. They are traditionally used to relieve mild digestive complaints involving bloating. Experimental studies of their oil constituents also show inhibition of the growth of certain bacteria and fungi.

The fruits are used. Fennel contains anethole and fenchone, among other compounds; anethole predominates in anise essential oil.

Fennel in the Fulvicherb herbal blend

A daily serving of 40 ml of Fulvicherb Synergy contains 126 mg of fennel as a listed plant ingredient.

Apple Pectin with Inulin combines pectin and inulin; Pure Apple Fibre contains soluble and insoluble fibre components.

Fennel at a glance

• botanical name: Foeniculum vulgare
• known as fennel
• traditionally used to relieve bloating and mild gastrointestinal cramps
• fennel fruits contain around 3–7% essential oils
• contains anethole, fenchone and methyl chavicol
• contains B vitamins and minerals such as calcium, iron, magnesium and manganese
• part of the Fulvicherb herbal blend

Anise fruits were used in European herbal medicine as a carminative, meaning a remedy to relieve bloating.

John Gerard described anise in his Great Herball in connection with bloating and digestive complaints.

Anise in traditional herbal practice

Pliny the Elder documented anise as an ingredient in ancient herbal preparations.

In the 19th century, anise was prepared as aqua anisi, or anise water, and as spiritus anisi, or anise spirit.

Anise fruits and their essential oils

The plant's split fruit, known as a diachene, is used medicinally. It contains essential oils at a concentration of around 3.0–6.0%.

The essential oil consists largely of anethole, often around 80–90%. Anise also contains estragole, also known as methyl chavicol.

Anethole is largely responsible for the sweet, aromatic smell and taste of anise oil.

Anise and fennel as a classic combination

Anise and fennel both contain anethole. They differ in the composition of their other essential oil constituents.

Fulvicherb Synergy contains 126 mg each of anise and fennel per daily serving of 40 ml.

Anise, digestion and appetite

Anise fruits are traditionally used to relieve bloating and mild digestive complaints. In experimental studies, anise preparations have a relaxing effect on smooth muscle. European herbal medicine also traditionally uses anise as an expectorant for coughs associated with colds.

Rácz, Rácz-Kotilla and Szabó describe anise as a plant used in traditional digestive medicine.

Anise in the Fulvicherb herbal blend

A daily serving of 40 ml of Fulvicherb Synergy contains 126 mg of anise as a listed plant ingredient.

Apple Pectin with Inulin contains pectin and inulin in liquid form. Pure Apple Fibre provides soluble and insoluble apple fibres.

Anise at a glance

• traditional medicinal herb and spice plant
• traditionally used as a carminative for bloating
• the plant's split fruit, known as a diachene
• contains around 3.0–6.0% essential oil
• essential oil contains around 80–90% anethole
• also contains estragole, known as methyl chavicol
• part of the Fulvicherb herbal blend

How Fulvicherb began

The development of Fulvicherb began with an observation from agricultural practice. Our chief product developer, an animal breeder, agricultural engineer and naturopath, worked on farms for many years and studied nutrition, animal health and natural nutrient cycles in depth.

He noticed that pigs and horses were increasingly exposed to challenges also associated with human nutrition. Modern animal feeds, GM soya, pesticide residues and isolated additives such as lysine became a particular focus of his thinking.

These observations led to the development of a formulation containing herbs, fulvic acid, fibre and mineral components.

Fulvic acid as a key ingredient

Fulvic acid was included in the development as a chelating and complexing agent. Its carboxyl and hydroxyl groups allow it to bind other molecules and mineral components.

The development resulted in a liquid formulation containing selected herbs, fulvic acid and other natural ingredients.

Selected herbs and natural ingredients

The selection considered medicinal plants and their traditional uses in folk medicine, including the use of chamomile, fennel and anise for mild digestive complaints.

This resulted in a plant blend with carefully selected herbs such as milk thistle, chamomile, bilberry, dog rose, nettle, sorrel, sage, fennel and anise. This herbal base is complemented by fulvic acid, arginine, niacinamide and other natural ingredients.

The milk thistle module combines oil and press cake components with sunflower lecithin. Fulvic acid is bound to arginine and mineral components to form complexes.

Over 20 years of development

After around 20 years of research and development, a liquid herbal formula was created with fulvic acid, arginine, pectin, inulin, niacinamide and other ingredients.

Fulvicherb at a glance

• developed from practical experience with nutrition, agriculture and natural nutrient systems
• with Fulvic acid as a characteristic ingredient
• with selected herbs
• with natural ingredients such as arginine, niacinamide and other components
• liquid formulation with herbs, fulvic acid, fibre and vitamin B3

Production: pH adjustment and hot filling

Fulvicherb Synergy is produced in a semi-aseptic process. The pH is adjusted to 4.3; heat treatment and bottling take place at 84 °C. This process allows production without artificial preservatives.

Milk thistle module and extraction

Cold-pressed oil and press cake are processed for the milk thistle module, bringing plant components with different solubility properties into the preparation. Sunflower lecithin provides the phospholipid-containing component.

Patented Fulvicherb technology

The composition of this plant-based preparation is patented. This includes the use of fulvic acid as a chelating and complexing agent, the fulvic acid–arginine complex, a special Praid salt containing marine mud, and the entire production process.

Composition and production process: A patented technology.

Natural balance – mindful nutrition, vitality and modern life

A balanced diet provides fibre, essential fatty acids, proteins, vitamins and minerals. These substances fulfil different roles in metabolism and the digestive system.

The blog explores connections between diet, the gut microbiome, immune function and autoimmune diseases.

A changing dietary environment

At Fulvicherb, we value medicinal plants used in folk medicine and the experience gained from their use. Chamomile, fennel and anise were used for bloating and mild gastrointestinal cramps; sage for mouth and throat rinses; and nettle leaves to help flush the urinary tract.

The selection includes nine plants and different plant parts: fruits, flowers and leaves. These are complemented by fulvic acid, arginine, pectin, inulin, niacinamide, Praid rock salt and sunflower lecithin.

The full composition: Natural ingredients.

The key is balance

A balanced diet, exercise and enough sleep support the body's natural functions. Fibres add to the nutritional content of the diet and are utilised differently by gut bacteria depending on their structure.

Fulvicherb Synergy combines plant ingredients and fermentable fibres with vitamin B3. Niacin contributes to normal energy metabolism and the maintenance of normal mucous membranes.

The power of natural ingredients

Apples provide pectin and insoluble cell-wall components. Jerusalem artichoke is the source of the inulin used.

In Fulvicherb Synergy, fulvic acid, inulin, pectin, arginine, niacinamide, natural unrefined rock salt, sunflower lecithin and other ingredients are combined in a liquid preparation.

Modern nutrition, additives and natural ingredients

Food processing changes factors such as structure, composition and shelf life. The ingredients, fibre content and amount consumed are key to nutrient intake.

Why the modern dietary environment matters

The balance of energy intake, fibre, fat quality and micronutrients influences the composition of the diet.

Fulvicherb Synergy contains natural ingredients from herbs, plant fibres and mineral sources, complemented by fulvic acid, arginine and vitamin B3.

Omega-3, omega-6 and dietary balance

Omega-3 and omega-6 fatty acids are components of cell membranes and precursors of the body's own signalling substances. Linoleic acid and α-linolenic acid must be obtained from food.

Fatty acid composition varies between foods and oils. Choosing a variety of fat sources determines the supply of omega-3 and omega-6 fatty acids.

Dietary fibre: quality as well as quantity

Soluble fibres such as Pectin and inulin are fermented by gut bacteria, producing short-chain fatty acids among other compounds.

Wheat bran contains more insoluble fibre components and less pectin than apple fibre. Cellulose is relatively difficult to ferment.

Apple Pectin with Inulin combines two soluble fibres. Pure Apple Fibre contains soluble and insoluble fibre components from apples.

Sources of sugar and metabolism

The types of sugar used in many modern foods have also changed. The food industry frequently uses syrups and isolated sugars, including ingredients rich in fructose.

Fructose is a simple sugar. It occurs in fruit, honey and various syrups, among other sources.

Agricultural residues and environmental factors

glyphosate, atrazine and 2,4-dichlorophenoxyacetic acid are herbicide active ingredients. Their use and potential residues are monitored in food and the environment.

The linked blog articles discuss liver and kidneys in relation to agricultural chemicals and the exposures studied.

The blog article on Oestrogen explains the connections between digestion and hormones.

Why natural ingredients matter

Plants provide soluble and insoluble fibres as well as plant compounds. Vitamin B3 and mineral components fulfil different roles from these plant fibres.

In Fulvicherb Synergy, fulvic acid, inulin, pectin, arginine, niacinamide, natural unrefined rock salt, sunflower lecithin and other ingredients are combined in a liquid preparation.

Natural ingredients, research and Fulvicherb technology

The natural ingredients in Fulvicherb Synergy include nine plants, pectin, inulin, arginine, niacinamide, Praid rock salt and sunflower lecithin. Fulvic acid is used as a chelating and complexing agent.

Pure ingredients without unnecessary fillers

The selected ingredients in Fulvicherb come from natural sources and are used without unnecessary fillers. Our ingredients are free from genetically modified seeds and are selected with quality, purity and responsible processing in mind.

After heat treatment at 84 °C, the liquid preparation is bottled and sealed while hot.

Innovation and lifelong learning

Our development combines traditional plant uses with knowledge of their constituents, extraction and processing.

More than 20 years of research and development

After more than 20 years of research, a distinctive Fulvicherb formula was created with fulvic acid, a fulvic acid–arginine complex, a fulvic acid–Praid salt complex and other carefully selected ingredients.

Complex formation and production: A patented technology. Details of the ingredients: Natural ingredients.

Fulvicherb Synergy as a liquid formula

In Fulvicherb Synergy, fulvic acid, inulin, pectin, arginine, niacinamide, natural unrefined Praid salt, sunflower lecithin and other ingredients are combined in a liquid preparation.

The nine plants and the parts used: The herbs in Fulvicherb.

Our herbs come from small farms in the Carpathian Basin and are carefully harvested by hand.

The liquid products are bottled in glass; paper is used for additional packaging. Separate empty packaging according to local recycling guidelines.

Responsible use of raw materials and packaging is part of our brand philosophy.

Would you like to stock Fulvicherb or discuss a partnership? You can find information about working with us and contact details at MD Vital.

Scientific literature on plant compounds, the gut microbiome and cellular metabolism:

• Wang et al. (2018): Silymarin.
• Kidd and Head (2005): Silybin–phosphatidylcholine complexes.
• Taylorová et al. (2007): Sage oil.
• Davidović et al. (2012): Botanical review.
• Rouf et al. (2003): Rumex extracts.
• Yoshii et al. (2019): B vitamins, gut microbiota and immune function.
• Zapata-Pérez et al. (2021): NAD⁺ homeostasis.
• Palmer et al. (1988): L-arginine and nitric oxide.
• Rácz, Rácz-Kotilla and Szabó: Gyógynövények ismerete – A fitoterápia és az alternatív medicina alapjai.

Fulvicherb Synergy combines nine herbs with fulvic acid, pectin, inulin, the fulvic acid–arginine complex, Praid rock salt and vitamin B3. Apple Pectin with Inulin focuses on two soluble, fermentable plant fibres in a ready-to-use liquid form. Apple Fibre is a finely ground powder with pectin, hemicellulose, cellulose and small amounts of lignin; it is particularly suitable for mixing into food and baking.

Check the ingredients and directions for each product. Synergy already contains pectin and inulin. Increase your fibre intake gradually and pay attention to how well you tolerate the ingredients. Do not exceed the recommended daily intake of a food supplement.

Yes. All three products are vegan and gluten-free.

Apple fibre contains soluble and insoluble fibre components from apples. Pectin is one of them: 100 g of this powder contains 26.1 g of pectin as part of a total of 66.4 g of dietary fibre. The liquid Apple Pectin product, by contrast, combines pectin with inulin.

Introduce additional fibre gradually and drink enough fluids. Inulin in particular can cause bloating, depending on the amount and individual tolerance. If you have known intolerances or symptoms, seek professional advice before use.

Orders, payments and order confirmations are handled through the MD Vital online shop. Information about delivery countries, shipping costs, delivery times and payment methods is available under Delivery and payment.

You can manage orders in your MD Vital customer account. Information on shipment status is available through parcel tracking.