Brief Introduction

Synonyms--- White Kidney Bean (known as Cannellini bean), Red Kidney Bean, Common Bean

Phaseolamin or Phaseolin

Chemical Name:  (6bR-cis)-6b, 12b-Dihydro-3, 3-dimethyl-3H, 7H-furo [3, 2-c: 5, 4-f'] bis [1] benzopyran-10-ol

Molecular Formula: C₂₀H₁₈O₄

Mol. Wt.:  322.35

Molecular Structure:

Kidney beans, botanical name Phaseolus vulgaris L., just as its name suggests, the kidney bean is shaped like a kidney, and the White Kidney Beans that are white in color are known as cannellini beans. It has the same scientific name with other beans such as pinto beans, navy beans and black bean, all they are referred to as "common beans" probably owing to the fact that they all derived from a common bean ancestor that originated in Peru. They spread throughout South and Central America as a result of migrating Indian traders who brought kidney beans with them from Peru. Beans were introduced into Europe in the 15th century by Spanish explorers returning from their voyages to the New World. Subsequently, Spanish and Portuguese traders introduced kidney beans into Africa and Asia. As beans are a very inexpensive form of good protein, they have become popular in many cultures throughout the world. Today, the largest commercial producers of dried common beans are India, China, Indonesia, Brazil and the United States.

Kidney beans are an excellent source of molybdenum, folate, dietary fiber and manganese. And kidney beans are a good source of protein, thiamin (vitamin B1), phosphorus, iron, copper, magnesium, potassium, and vitamin K.

Kidney beans are a very good source of cholesterol-lowering fiber, as are most other beans. In addition to lowering cholesterol, kidney beans' high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia. When combined with whole grains such as rice, kidney beans provide virtually fat-free high quality protein. But this is far from all kidney beans have to offer. Kidney beans are an excellent source of the trace mineral, molybdenum, an integral component of the enzyme sulfite oxidase, which is responsible for detoxifying sulfites. Just one cup of cooked kidney beans supplies 177.0% of the daily value for molybdenum. Sulfites are a type of preservative commonly added to prepared foods like delicatessen salads and salad bars. Persons who are sensitive to sulfites in these foods may experience rapid heartbeat, headache or disorientation if sulfites are unwittingly consumed. If you have ever reacted to sulfites, it may be because your molybdenum stores are insufficient to detoxify them.

Phaseolamin or Phaseolin is one protein derived from white kidney bean, which is known to have anti-alpha amylase activity. Researched extensively in America, Italy, Japan and Norway, backed up by clinical trials showed 66% to 75% reduction in starch absorption. Phaseolamin (Phaseolin) is an amazing, non-stimulant, all-natural nutritional ingredient. It is the first nutritional ingredient that has been clinically & scientifically proven to neutralize starch, found in the foods such as potatoes, breads, pasta, rice, corn and crackers. Phaseolamin is a safe yet powerful nutritional ingredient, clinically studied to reduce the absorption of starch calories. Phaseolamin allows people to enjoy those foods that they love without all the calories.

White Kidney Bean Extract is the first no-hunger weight control agent suitable for those people: 1. Diabetics, 2. Those overweight and trying to lose weight, 3. Those that do not wish to put weight on, 4. Sports persons wishing to lose weight, while not losing muscular weight.

The White Kidney Bean Extract used in dietary supplements is derived from the beans of the plant Phaseolus vulgaris L.

Benefits

• Promote weight loss by anti-alpha amylase activity (neutralize the digestive enzyme)   

Mechanism

How does Phaseolamin work? During the digestive process, your body converts carbohydrates, found in starchy foods such as potatoes and pasta, into sugar. Your body does this by breaking-down the carbohydrate molecule with alpha amylase, an enzyme that is produced in the pancreas. These sugar calories are either burned off, through exercise, or stored as fat cells for future use. Unfortunately, inactivity means that these stored fat cells accumulate. The result is weight gain. Phaseolamin, an exclusive, all-natural nutritional ingredient extracted from kidney beans, "neutralizes" the digestive enzyme alpha amylase before it can convert starch into glucose and then fat. Essentially, it allows the carbohydrates to pass through the system possibly with less caloric intake.

Safety

White Kidney Bean Extract is safe. No ill effects have been reported to date. Phaseolamin has demonstrated safety through LD50 studies, the gold standard test for acute and chronic toxicity.

Dosage

•  The typical dose is 300-900mg per day (usually in 2-3 doses throughout the day).
•  Consult physicians for different condition specifics.

When should I take it?  Recent research has shown the optimum time to take Phaseolamin is just before a starch-rich meal along with 8 oz of water. However, the studies also showed that Phaseolamin could still provide some of its starch "neutralizing" benefits when taken during, or just after, a starch-rich meal. One such study demonstrated that Phaseolamin could remain effective when a capsule is opened and sprinkled onto food.

GNI’s White Kidney Bean Extract Features and Benefits:

White Kidney Bean Extract is one of GNI's most competitive products, with many advantages as list in the following, produced as our patent-pending process and know-how technology from Phaseolus vulgaris L. beans.

•  Produced with pure water only

•  High purity: over 10% Phaseolin

•  NO solvent - residual free

•  Pesticide-free

•  Non-GMO (genetically modified) white kidney beans to be used.

•  Light Yellow in appearance

•  High solubility in water

•  High anti-bacteria, and longer shelf life

Product Specifications:

2,200IU/g Active Ingredients (or AAIU-Alpha-amylase Inhibiting Unit) (Active Test), or 1%Phaseolamin (Phaseolin) HPLC,

>22,000IU/g Active Ingredients (or AAIU-Alpha-amylase Inhibiting Unit) (Active Test), or 10%Phaseolamin (Phaseolin) HPLC,

12:1