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Resource Center > Products and Services> Standard Process® Products / Products Listed Alphabetically / Arginex ®
written by Dr. Gary Farr
Last Updated 11 February 2002

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Page: 2 Article Index:

Proprietary blend: Dried buckwheat juice, buckwheat (seed), dried pea (vine) juice, oat flour, bovine liver, beet (root), extract of Rhizopus oryzae grown on Tillandsia usneoides and beet (root), dried beet (leaf) juice, and ascorbic acid. Other ingredients: Honey, calcium stearate, vitamin A palmitate, and gelatin. Sold to health care professionals. Suggested use: 1 tablet per meal, or as directed.

SBalch, James F., M.D., and Balch, Phyllis A., C.N.C. Prescription for Nutritional Healing. 2nd ed. Garden City Park, NY. Avery Publishing Group. 1997. pps.539Mosby's Medical, Nursing, & Allied Health Dictionary, 5th Edition. Mosby - Year Book Inc. 1998. pps. 899
Pitchford, Paul. Healing with Whole Foods, Oriental Traditions and Modern Nutrition. Revised Edition. Berkeley, CA. North Atlantic Books. 1993. pps.122,127,240,381,429,497
McAuliffe, A.V. et al. Administration of ascorbic acid and an aldose reductase inhibitor (tolrestat) in diabetes: effect on urinary albumin excretion. Nephron. 1998
Nov;80(3):277-84
Graham, G.G., et al. The nutritional value of oat flour for very young children. Journal of Pediatric Gastroenterology and Nutrition. 1990. Apr;10(3):344-50
Hahn, J.D., et al. Nutritive value of oat flour and oat bran. Journal of Animal Science. 1990. Dec;68(12):4253-60
Lia, A., et al. Oat beta-glucan increases bile acid excretion and a fiber-rich barley fraction increases cholesterol excretion in ileostomy subjects. American Journal of Clinical
Nutrition. 1995. Dec;62(6):1245-51
Johansen, H.N., et al. Effects of varying content of soluble dietary fibre from wheat flour and oat milling fractions on gastric emptying in pigs. British Journal of
Nutrition.1996Mar;75(3):339-51
De Francischi, M.L., et al. Immunological analysis of serum for buckwheat fed celiac patients. Plant Foods and Human Nutrition. 1994. Oct;46(3):207-11
De Francischi, M.L., et al. Chemical, nutritional and technological characteristics of buckwheat and non-prolamine buckwheat flours in comparison of wheat flour. Plant Foods and Human Nutrition. 1994. Dec;46(4):323-9
He, J., et al. Oats and buckwheat intakes and cardiovascular disease risk factors in an ethnic minority of China. American Journal of Clinical Nutrition. 1995. Feb;61(2):366-72
Ihme, N., et al. Leg oedema protection from a buckwheat herb tea in patients with chronic venous insufficiency: a single-centre, randomised, double-blind, placebo-controlled clinical trial. European Journal of Clinical Pharmacology. 1996;50(6):443-7
Rout, M.K., et al. Amino acid sequence of the basic subunit of 13S globulin of buckwheat. Phytochemistry. 1997. Jul;45(5):865-7
Rout, M.K., and Chrungoo, N.K. The lysine and methionine rich basic subunit of buckwheat grain legumin: some results of a structural study. Biochem Mol Biol Int.
1999.Jun;47(6):921-6
Arslanian, R.L., et al. 3-Methoxy-5-hydroxyflavonols from Tillandsia purpurea. J Nat Prod. 1986. Nov-Dec;49(6):1177-8
Costa, M. et al. Screening in mice of some medicinal plants used for analgesic purposes in the state of Sao Paulo. Part II. Journal of
Ethnopharmacology. 1989. Nov;27(1-2):25-33
Witherup, K.M., et al. Identification of 3-hydroxy-3-methylglutaric acid (HMG) as a hypoglycemic principle of Spanish moss
(Tillandsia usneoides). J Nat Prod. 1995. Aug;58(8):1285-90

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