Indrepta contains a very specific group of polyphenols. Polyphenols (also known as polyhydroxyphenols) are a structural class of mainly natural, but also synthetic or semisynthetic, organic chemicals characterized by the presence of large multiples of phenol structural units

The specific polyphenols that are combined in Indrepta are obtained from natural sources, rather than using synthesised chemicals, and they represent our current best understanding of what would most benefit most people.

Indrepta at the full dose of 9 capsules per day provides 3220 mg of total dietary polyphenols for Indrepta B and 3570 mg of total dietary polyphenols for Indrepta A. High daily consumers of fresh fruits and vegetables (including beverages with high polyphenolic content such as tea and coffee) can exceed the daily polyphenols provided in Indrepta although this would be impractical for most people. It would require having up to four large servings of extracted vegetable/fruit juices per day and it would be difficult to achieve the desired balance through this method.

In a Japanese study1, normal daily dietary polyphenol intake was found to vary considerably from 183 to 4854 mg/daywith an average of 1492 ± 665 mg/person/day of dietary polyphenols. In Poland, mean daily polyphenol intake is found to be slightly higher at 1756.5 ± 695.8 mg/day.2

Suppose you aim to obtain dietary polyphenols from fruit and vegetable juices. In one study, fruit blends ranged in polyphenol content from 1943±70.7 to 2692±21.6 mg/L.3 A second study averaged 1955.6±124.6 mg/0.7 L of blended fruits and vegetables.4 You would be more likely to drink 500 ml smoothies, so estimate you would achieve around 900 -1300 mg of total dietary polyphenols per smoothie. Some people maintain excellent health benefits from smoothies and juicing.  Smoothies/juicing are still an option for those who can commit to them, although it is difficult to maintain with an active lifestyle, and can actually be relatively expensive

Indrepta contains a carefully balanced blend of these polyphenols that have been obtained only from natural sources.

  1. Chie Taguchi,Yoichi Fukushima, Yoshimi Kishimoto, Norie Suzuki-Sugihara, Emi Saita, Yoshinari Takahashi, and Kazuo Kondo (2015). Estimated Dietary Polyphenol Intake and Major Food and Beverage Sources among Elderly Japanese. Nutrients. Dec; 7(12): 10269–10281.
  2. Grosso G, Stepaniak U, Topor-Mądry R, Szafraniec K, Pająk A. (2014) Estimated dietary intake and major food sources of polyphenols in the Polish arm of the HAPIEE study. Nov-Dec;30(11-12):1398-403.
  3. Agbenorhevi, Jacob K.and Lang, L.J. (2010) Total phenol content and antioxidant activity of fruit smoothies during storage. In: 1st UK International Functional Food Conference, 25-26 November 2010, Barceló Oxford Hotel.
  4. Hagl S, Deusser H, Soyalan B, Janzowski C, Will F, Dietrich H, Albert FW, Rohner S, Richling E. (2010) Colonic availability of polyphenols and D-(-)-quinic acid after apple smoothie consumption. Mol Nutr Food Res. 2011 Mar;55(3):368-77.