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THE NEXT GENERATION OF BOTANICAL EXTRACTS IS HERE REDLEAF BIOLOGICS JOBELYN DOSSIER MONOGRAPH

April 18, 2024 / by Olajuwon Okubena / in Uncategorized

 

Plants don’t have immune systems. But over millions of years, they’ve evolved to stay healthy and protect against stress and attack.

What are Phytoalexins?

Phytoalexins are bioactive molecules that have a special ability to fight off bacteria, fungus and parasites.

The phytoalexins produced by red sorghum are especially unique. A concentrated, bright red, they accumulate in certain areas of the plant, like the leaf sheath, turning the small areas of the plant bright red.

Red Sorghum – like other types of higher plants – has the ability to produce complex botanical compounds called phytoalexins that provide defense against a range of pathogens and parasites.

In nature, when confronted with aggression, vegetables can neither fight nor flee. To survive, they must be armed with powerful molecules capable of defending them against bacteria, insects, and bad weather. These molecules are phytochemical compounds with antimicrobial, antifungal, and insecticide properties that act on the biological mechanisms of potential aggressors. They also have antioxidant properties that protect the plant’s cells from dampness and the sun’s rays (by preventing cellular “rust” from forming when the cell’s fragile mechanisms are exposed to the corrosive effects of oxygen).biological mechanisms of potential aggressors. They also have antioxidant properties that protect the plant’s cells from dampness and the sun’s rays (by preventing cellular “rust” from forming when the cell’s fragile mechanisms are exposed to the corrosive effects of oxygen).

https://www.redleafbiologics.com/

https://www.redleafbiologics.com/

 

With the exception of Cloves and dried Peppermint,  which are seasonings, it has the highest polyphenolic content among the food plants.  Pérez-Jiménez, J., Neveu, V., Vos, F. et al. Identification of the 100 richest dietary sources of polyphenols: an application of the Phenol-Explorer database. Eur J Clin Nutr 64, S112–S120 (2010).
POLYPHENOL TABLE OF PLANTS COMPARED TO SORGHUM BICOLOR LEAF SHEATH.
10600
Rank out of 100 for polyphenol content Food / Drink Polyphenol mg per 100g or 100ml 10600 % of Sorghum Sorghum %higher
Sorghum bicolor Leaf Sheath Jobelyn 10600 10600
1 Cloves 15188 10600 143.283
2 Peppermint, dried 11960 10600 112.830
3 Star anise 5460 10600 51.509 194.1392
4 Cocoa powder 3448 10600 32.528 307.4246
5 Mexican oregano, dried 2319 10600 21.877 457.0936
6 Celery seed 2094 10600 19.755 506.2082
7 Black chokeberry 1756 10600 16.566 603.6446
8 Dark chocolate 1664 10600 15.698 637.0192
9 Flaxseed meal 1528 10600 14.415 693.7173
10 Black elderberry 1359 10600 12.821 779.9853
11 Chestnut 1215 10600 11.462 872.428
12 Sage, dried 1207 10600 11.387 878.2104
13 Rosemary, dried 1018 10600 9.604 1041.257
14 Spearmint, dried 956 10600 9.019 1108.787
15 Thyme, dried 878 10600 8.283 1207.289
16 Lowbush blueberry 836 10600 7.887 1267.943
17 Blackcurrant 756 10600 7.132 1402.116
18 Capers 654 10600 6.170 1620.795
19 Black olive 569 10600 5.368 1862.917
20 Highbush blueberry 560 10600 5.283 1892.857
21 Hazelnut 495 10600 4.670 2141.414
22 Pecan nut 493 10600 4.651 2150.101
23 Soy flour 466 10600 4.396 2274.678
24 Plum 377 10600 3.557 2811.671
25 Green olive 346 10600 3.264 3063.584
26 Sweet basil, dried 322 10600 3.038 3291.925
27 Curry powder 285 10600 2.689 3719.298
28 Sweet cherry 274 10600 2.585 3868.613
29 Globe artichoke hearts 260 10600 2.453 4076.923
30 Blackberry 260 10600 2.453 4076.923
31 Roasted soybean 246 10600 2.321 4308.943
32 Milk chocolate 236 10600 2.226 4491.525
33 Strawberry 235 10600 2.217 4510.638
34 Red chicory 235 10600 2.217 4510.638
35 Red raspberry 215 10600 2.028 4930.233
36 Coffee, filtered 214 10600 2.019 4953.271
37 Ginger, dried 202 10600 1.906 5247.525
38 Wholegrain ‘hard’ wheat flour 201 10600 1.896 5273.632
39 Prune 194 10600 1.830 5463.918
40 Almond 187 10600 1.764 5668.449
41 Black Grape 169 10600 1.594 6272.189
42 Red onion 168 10600 1.585 6309.524
43 Green chicory 166 10600 1.566 6385.542
44 Thyme, fresh 163 10600 1.538 6503.067
45 Refined maize flour 153 10600 1.443 6928.105
46 Soy, tempeh 148 10600 1.396 7162.162
47 Wholegrain rye four 143 10600 1.349 7412.587
48 Apple 136 10600 1.283 7794.118
49 Spinach 119 10600 1.123 8907.563
50 Shallot 113 10600 1.066 9380.531
51 Lemon verbena, dried 106 10600 1.000 10000
52 Black tea 102 10600 0.962 10392.16
53 Red wine 101 10600 0.953 10495.05
54 Green tea 89 10600 0.840 11910.11
55 Soy yoghurt 84 10600 0.792 12619.05
56 Yellow onion 74 10600 0.698 14324.32
57 Soy meal 73 10600 0.689 14520.55
58 Wholegrain wheat flour 71 10600 0.670 14929.58
59 Apple juice 68 10600 0.642 15588.24
60 Pomegranate juice 66 10600 0.623 16060.61
61 Extra-virgin olive oil 62 10600 0.585 17096.77
62 Black bean 59 10600 0.557 17966.1
63 Peach 59 10600 0.557 17966.1
64 Blood orange juice 56 10600 0.528 18928.57
65 Cumin 55 10600 0.519 19272.73
66 Pure grapefruit juice 53 10600 0.500 20000
67 White bean 51 10600 0.481 20784.31
68 Chinese cinnamon 48 10600 0.453 22083.33
69 Blond orange juice 46 10600 0.434 23043.48
70 Broccoli 45 10600 0.425 23555.56
71 Redcurrant 43 10600 0.406 24651.16
72 Soy, tofu 42 10600 0.396 25238.1
73 Pure lemon juice 42 10600 0.396 25238.1
74 Wholegrain oat flour 37 10600 0.349 28648.65
75 Apricot 34 10600 0.321 31176.47
76 Caraway 33 10600 0.311 32121.21
77 Refined rye flour 31 10600 0.292 34193.55
78 Asparagus 29 10600 0.274 36551.72
79 Walnut 28 10600 0.264 37857.14
80 Potato 28 10600 0.264 37857.14
81 Ceylon cinnamon 27 10600 0.255 39259.26
82 Parsley, dried 25 10600 0.236 42400
83 Nectarine 25 10600 0.236 42400
84 Curly endive 24 10600 0.226 44166.67
85 Marjoram 23 10600 0.217 46086.96
86 Red lettuce 23 10600 0.217 46086.96
87 Chocolate beverage with milk 21 10600 0.198 50476.19
88 Quince 19 10600 0.179 55789.47
89 Endive (escarole) 18 10600 0.170 58888.89
90 Soy milk 18 10600 0.170 58888.89
91 Pumelo juice 18 10600 0.170 58888.89
92 Rapeseed oil 17 10600 0.160 62352.94
93 Pear 17 10600 0.160 62352.94
94 Soybean sprout 15 10600 0.142 70666.67
95 Green grape 15 10600 0.142 70666.67
96 Carrot 14 10600 0.132 75714.29
97 Vinegar 13 10600 0.123 81538.46
98 Soy cheese 12 10600 0.113 88333.33
99 White wine 10 10600 0.094 106000
100 Rosé wine 10 10600 0.094 106000
64725
Sorghum Accession No. Phenolic Contents Phenolic Contents
(mg GAE/g DW) (mg GAE/100g DW)
F10000 (control) 2.30 230.00
PI 559855 31.00 3100.00
PI 152687 44.60 4460.00
PI 570819 48.20 4820.00
PI 570993 51.00 5100.00
PI 559733 51.50 5150.00
PI 570366 54.30 5430.00
PI 152653 54.60 5460.00
PI 570484 54.80 5480.00
PI 193073 55.10 5510.00
PI 570889 58.00 5800.00
PI 568282 58.30 5830.00
PI 570481 58.50 5850.00
PI 329694 63.70 6370.00
0.00
Sorghum bicolor Leaf Sheath JOBELYN 106.35 10635.00

 

inflammation phytochemical figure in Jobelyn Review article

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Concentration of five polyphenol marker compounds in  two product lots used for  two clinical studies
Trial Lot number Unit Apigeninidin Luteolinidin Apigenin Luteolin Naringenin
Trial 1 06-4812 μg/g 38,650 323 6020 585 230
Trial 2 09-0590 μg/g 47,380 890 6460 673 166

The quantification of these five polyphenol marker compounds was evaluated by the highly sensitive LC/MS-MS methodology, and their structures were confirmed by CAD-MS/MS analysis. The testing was performed by Brunswick Laboratories, Norton, MA.

Table 1. –HPLC, UV-Vis, and mass spectra data of the major pigments identified in sorghum leaf sheath ethyl acetate extract.
HPLC peak ID Retention time (min) Vis λ max(nm) [M + H]+ (m/z) Amount in leaf sheath powder a(mg/g) Compound ID
a  8.3 472 255 48.6 ± 3.06 Apigeninidin
b  8.9 472 269 1.71 ± 0.02 7-O-methylapigeninidin
c 10.4 475 509 7.70 ± 0.65 Apigeninidin-flavene dimer
d 11.6 481 523 2.80 ± 0.28 Apigeninidin-7-O-methylflavene dimer

 

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https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3904510/

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JOBELYN NUTRITIONAL ANALYSIS
TEST PERFORMED BY GMP LABS OF USA
Principle  Nutrient value per 100g. Percentage of RDA 
Energy  324 cal 
Carbohydrates  75.3g 
Protein  4.87g 
Dietary fiber  50.30g 
Vitamin 
Vitamin B12  0.83 µg  34.5% 
Riboflavin  0.18 mg  16.36% 
Niacin  3.55 mg  25.35% 
Minerals 
Calcium  352 mg  35.2% 
Magnesium  183 mg  59.03% 
Iron  51.20 mg  640.0% 
Zinc  1.09 mg  13.62% 
Copper   900 µg  127.77% 
Phosphorus  700 mg  20.14% 
Selenium  15.40 µg  28.0% 
Electrolytes 
Potassium  0.5 g  10.63% 
Sodium  1.15 g  95.83% 
Total Omega-3 fatty acids  36 mg 
Total Omega-6 fatty acids  110 mg 
Total Omega-9 fatty acids  0.034mg

Raw Material Name : Jobelyn (Sorghum Bicolor) Powder
GMP Labs RM Code # : CHA1786C
RM Lot # : JX3010302.1.40.1X
Testing Method : Multiple
Customer : Hains Herbal
Reporting Date : April 02, 2015

Olajuwon Okubena

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