Vein Complex Capsules

Recommended intake: Take 2 capsules daily with sufficient liquid with a meal.

Important information: Food supplements are not a substitute for a balanced and varied diet and lifestyle. The stated recommended daily intake must not be exceeded. Keep out of reach of small children.

Allergens: According to the raw material specification, no allergens subject to mandatory labeling in accordance with Annex II of Regulation (EU) No. 1169/2011 are contained.

Storage: Store in a cool, dry place, do not freeze, and protect from direct sunlight.

Rutin was once called vitamin P

In the 1930s, the term vitamin P was proposed for this class of substances, with the P standing for permeability. The name did not last long: by definition, a vitamin is essential to life, and that could not be proven. The name was withdrawn, but it still appears in older literature today.

Chemically, rutin is nothing other than quercetin with an attached disaccharide called rutinose. Both names go back to common rue, Ruta graveolens, from which the compound was first isolated. Today it is obtained mainly from buckwheat and from the blossoms of the Japanese pagoda tree.

Why vine leaves turn red

In autumn, the vine breaks down its chlorophyll and returns the usable components to the trunk. In certain red wine varieties, the leaves also store anthocyanins during this phase, the same pigments that color the berry skin, and then glow deep red.

As a raw material, not every vine leaf is suitable, but only those from selected red-leaf varieties. It is harvested in autumn shortly before leaf fall, then gently dried. The ratio 4:1 means that four kilograms of dried leaf are used for one kilogram of extract.

A formula from a family of related compounds

Five of the seven ingredients belong to the same large group of substances. Rutin and quercetin differ only by a sugar residue. The OPC from grape seed and the procyanidins from pine bark are both proanthocyanidins, obtained from two different plant tissues. The red vine leaves in turn contribute their own flavonoids.

That is the logic behind this formula: not as many different topics as possible, but one class of substances from several sources. Whether that makes more sense than using a single source in a larger amount is a matter of preference; there is no evidence for either approach.

Why plants produce flavonoids

The name comes from the Latin flavus for yellow, because the first described members were yellow flower pigments. By now, several thousand different flavonoids are known, and not all of them are yellow.

For the plant, they serve several functions: they shield against UV radiation, color flowers for pollinating insects, and defend against fungi and herbivores. Because the group is so large and so diverse, the collective term flavonoids by itself says very little. An ingredient statement only becomes meaningful with the name of the individual compound and its amount.