Immune system

Thyme is a herb valued in both cooking and traditional applications. It is recognizable by its distinctive aroma and can be used in teas, spice blends, syrups, or as a seasoning in dishes.
Thyme grows naturally in Europe, Asia, and Africa, forming hardy shrubs approximately 40 centimeters tall. The herb thrives in dry and stony soils. Both the leaves and flowers of thyme contain various plant compounds, including essential oils and flavonoids.
Thyme was used by the Greeks and Romans since ancient times, primarily for its aroma and culinary uses. Today, thyme is still valued for its fragrance and flavor.

Turmeric, also known as turmeric (Curcuma longa), is a tropical plant native to India and Southeast Asia. The root has been used for centuries and is best known in powdered form. In the Netherlands, it is often called "geelwortel" (yellow root) because of its bright yellow color, which is used in curry mixtures, mustard, and other culinary preparations.
Turmeric plays an important role in various Asian cuisines, where it is valued for its color, aroma, and distinctive flavor. The root is found in historical and cultural sources and was traditionally incorporated into dishes and spice blends.

Turmeric, also known as turmeric (Curcuma longa), is a tropical plant native to India and Southeast Asia. The root has been used for centuries and is best known in powdered form. In the Netherlands, it is often called "geelwortel" (yellow root) because of its bright yellow color, which is used in curry mixtures, mustard, and other culinary preparations.
Turmeric plays an important role in various Asian cuisines, where it is valued for its color, aroma, and distinctive flavor. The root is found in historical and cultural sources and was traditionally incorporated into dishes and spice blends.

Turmeric, also known as Javanese ginger (Curcuma xanthorrhiza), is a tropical plant native to India and Southeast Asia. The root of this plant has been used for centuries and is best known in powdered form. In the Netherlands, turmeric is also known as yellow root (gelukkigroot) because of its intense yellow color, which is used in curry mixtures and mustard, among other things.
Turmeric plays an important role in various Asian cuisines, where it is valued for its color, aroma, and characteristic flavor. Besides its culinary uses, turmeric is traditionally described in historical and cultural sources from India and Indonesia, where the root played an integral role in daily life.

Turmeric, also known as Javanese ginger (Curcuma xanthorrhiza), is a tropical plant native to India and Southeast Asia. The root of this plant has been used for centuries and is best known in powdered form. In the Netherlands, turmeric is also known as yellow root (gelukkigroot) because of its intense yellow color, which is used in curry mixtures and mustard, among other things.
Turmeric plays an important role in various Asian cuisines, where it is valued for its color, aroma, and characteristic flavor. Besides its culinary uses, turmeric is traditionally described in historical and cultural sources from India and Indonesia, where the root played an integral role in daily life.

Single herbal tincture made with dried root of Curcumae zanthorrhizae (Tumeric).
Turmeric, also known as Javanese ginger (Curcuma xanthorrhiza), is a tropical plant native to India and Southeast Asia. The root of this plant has been used for centuries and is best known in powdered form. In the Netherlands, turmeric is also known as yellow root (gelukkigroot) because of its intense yellow color, which is used in curry mixtures and mustard, among other things.
Turmeric plays an important role in various Asian cuisines, where it is valued for its color, aroma, and characteristic flavor. Besides its culinary uses, turmeric is traditionally described in historical and cultural sources from India and Indonesia, where the root played an integral role in daily life.

Vitamin B1 (Thiamine) is a water-soluble vitamin found in foods such as whole grains, legumes, nuts, pork, and some vegetables. In the body, vitamin B1 is converted to its active form, thiamine pyrophosphate (TTP), in which magnesium plays a role. TTP is a form of thiamine found in cells and is involved in various biochemical reactions. Vitamin B1 is stored in small amounts in the liver and can be supplemented through food or supplements.

Vitamin B2 (Riboflavin) is a water-soluble vitamin found in foods such as dairy, eggs, meat, fish, vegetables, and grains. It is an important nutrient that functions as a coenzyme in various biochemical reactions. Riboflavin is involved in oxidation and reduction processes and plays a role in maintaining the levels of other substances in the body, such as glutathione.

Vitamin B3 (niacin, niacinamide, inositol hexanicotinate) is a water-soluble vitamin found in foods such as meat, fish, grains, and legumes. It is a component of the coenzymes NAD and NADP, which play a role in various biochemical processes in cells. Vitamin B3 can be taken in several forms: niacin (nicotinic acid), niacinamide, and inositol hexanicotinate. Niacin can cause temporary redness and warmth of the skin, also known as a "flush," while niacinamide and inositol hexanicotinate do not have this effect.

Vitamin B6 (pyridoxal-5'-phosphate, P-5'-P) is the biologically active form of vitamin B6. Unlike pyridoxine HCL, this form does not need to be converted in the body. P-5'-P is used in the body by enzymes involved in various biochemical reactions, including amino acid and glycogen metabolism. Vitamin B6 occurs naturally in foods such as meat, fish, potatoes, bananas, and whole grains.

Vitamin C (ascorbic acid) is the pure form of vitamin C. Buffered forms of ascorbic acid also exist, which are generally more easily tolerated by the gastrointestinal tract. Vitamin C is a water-soluble vitamin found naturally in various fruits and vegetables, such as citrus fruits, kiwi, bell peppers, and broccoli. Vitamin C is often added to dietary supplements in powder, tablet, or capsule form to supplement daily intake.
Quercetin is a flavonoid (also called a bioflavonoid) found naturally in various plants, fruits, and vegetables. Flavonoids are responsible for the vibrant colors in plants and contribute to various biochemical processes, such as regulating growth and protecting against UV light, oxidation, and heat.

Vitamin C (ascorbic acid) is the pure form of vitamin C. Buffered forms of ascorbic acid also exist, which are generally more easily tolerated by the gastrointestinal tract. Vitamin C is a water-soluble vitamin found naturally in various fruits and vegetables, such as citrus fruits, kiwi, bell peppers, and broccoli. Vitamin C is often added to dietary supplements in powder, tablet, or capsule form to supplement daily intake.
Rutin is also a flavonoid found in citrus fruits, grapes, apple and pear peel, apricots, raspberries, onions, asparagus, tea, rhubarb, blueberries, and elderberries. Like other flavonoids, rutin contributes to the color and pigmentation of plants and plays a role in their metabolism and protection against environmental influences.

Vitamin C (ascorbic acid) is the pure form of vitamin C. There are also buffered forms of ascorbic acid, which are generally more easily tolerated by the gastrointestinal tract. Vitamin C is a water-soluble vitamin found naturally in various fruits and vegetables, such as citrus fruits, kiwi, bell peppers, and broccoli. Vitamin C is often added to dietary supplements in powder, tablet, or capsule form to supplement daily intake.

Vitamin D is a fat-soluble vitamin that the body can produce naturally under the influence of sunlight (UV radiation). Vitamin D is also found in foods such as oily fish (herring, salmon, mackerel), meat, and eggs. Vitamin D production and absorption vary from person to person, depending on factors such as skin pigmentation, age, and sunlight exposure.

Vitamin A is a fat-soluble vitamin found in foods such as liver, eggs, dairy products, carrots, spinach, and other orange or green vegetables. In the body, vitamin A is involved in various biochemical processes and is present in cells. It can be found in various forms, such as retinol in animal products and carotenoids in plant foods. Vitamin A is stored in the liver and can be supplemented with food. It is an important part of a varied diet.

Astragalus, also known as fleshy box pod (Astragalus membranaceus), is a plant native to Asia. The root of the plant has been used in traditional Chinese culture for thousands of years.
Astragalus holds an important place in this tradition and is associated with the concept of "qi," which represents life energy. Astragalus is used in a variety of applications, such as herbal teas, powders, and other herbal preparations.
The root contains various natural plant compounds and is valued for its long history of traditional use.

Wheatgrass is a plant that naturally contains vitamins A, C, and E, as well as minerals like calcium, magnesium, and iron. It also contains chlorophyll and natural enzymes. The chlorophyll content of wheatgrass is significant.

Wild yam (Dioscorea villosa) is a plant native to Central America. The tuber of the wild yam can grow up to two meters long and is used as a food in South America and Africa, similar to the potato in the Netherlands. The root contains various natural nutrients, including vitamins and minerals. Wild yam is used in foods, powders, and supplements and is a versatile plant with both culinary and traditional uses.

The white willow (Salix alba), also known as the "white willow" in English, is a common tree in the Netherlands. The bark of the willow naturally contains salicin, a glycoside identified as early as 1828 by the German pharmacist Johann Andreas Buchner.
The white willow is valued for its long history of use and is botanically interesting for its characteristic leaves and growth habit.

Woddruff Sweet (Galium aparine) belongs to the star-leaved family (Rubiaceae). This plant is known for its ability to cling to objects it comes into contact with, thanks to the numerous hooks on both the stem and fruits. This causes plants and fruits to get caught in the fur of animals, resulting in widespread dispersal over great distances.
Cleaver leaves are widest above the middle and have one central vein. They grow together in whorls of seven. These leaves also have hooks, albeit less than the rest of the plant. The stem is thickened at the tips.

Yarrow (Achillea millefolium) is a herbaceous plant in the daisy family (Asteraceae). It is a hardy perennial species common in the Netherlands and other parts of Europe. The plant is recognizable by its finely divided, feathery leaves and small flower heads, which are usually white but sometimes have a light pink tinge.
Yarrow has a long history and has been described in botanical and historical sources for centuries. The plant is named after the Greek hero Achilles, who, according to tradition, used yarrow, contributing to the herb's fame in classical antiquity.

Zinc bisglycinate is a chelated form of zinc, in which the mineral is bound to two molecules of the amino acid glycine. This form is known for its good bioavailability. Zinc occurs naturally in foods such as meat, fish, nuts, seeds, and whole grains, and is available in various supplement forms. Zinc bisglycinate is a stable, easily absorbed source of zinc.