High-Nitrate OXYSTORM®

Technical Advantages

• Highest level of nitrate content in plant extracts at more than 9%

  OXYSTORM® contains more than 9% nitrates in its extract, the highest level among plant extracts. This significantly surpasses red beet extract, which contains less than 2% nitrates, allowing for efficient NOx replenishment in small amounts. Nitrate content is standardized by HPLC, ensuring consistent quality between batches.

• High Potassium Content, Oxalic acid-Free, and Low Off-Flavor

  OXYSTORM® is a plant-derived extract characterized by a potassium content of 8–14% and no detectable oxalic acid. Red beet extract, which is also known as a nitrate-containing extract, generally contains 10–15% oxalic acid and less than 2% potassium. In addition, OXYSTORM® has fewer off-flavors, such as earthy notes and astringency commonly associated with red beet extract, making it a suitable ingredient for a wide range of applications, including beverages, supplements, and sports nutrition products.

• Doping-free and plant-derived for peace of mind

  No major prohibited doping substances were detected, so athletes can use it with confidence. The raw material is amaranth, which has been consumed in various regions. Since 2014, it has been manufactured using a green energy system that relies solely on solar power generation, demonstrating a commitment to environmental responsibility.

Functional Efficacy Evidence

• NOx increase and bioavailability

  In a randomized controlled trial involving 16 healthy adult males, a single dose of 2g of OXYSTORM® significantly increased plasma and salivary nitrate and nitrite levels (P < 0.001). It was confirmed that the ingested nitrates could be utilized as NOx in the body [1].

• Blood flow, endurance, blood pressure

  A 1g intake significantly increased calf blood flow 30 minutes after ingestion, and a graded exercise test suggested improved exercise tolerance due to a delay in the ventilatory threshold [2][3]. A 7-day intake resulted in a reduction in 4km time trial time and a decrease in post-exercise diastolic blood pressure, while a 15-day intake resulted in a decrease in systolic blood pressure and an improvement in time to fatigue during high-intensity exercise [4][5].

• References

  [1] Subramanian et al. (2016). Nutrition, 32(7–8), 748–753. [2] Haun et al. (2016). European Journal of Applied Physiology, 116(8), 1497–1508. [3] Moore et al. (2017). Sports, 5(4), 80. [4] Jo et al. (2019). Journal of Strength and Conditioning Research, 33(9), 2369–2381. [5] Linoby et al. (2020). Advances in Sport and Exercise Science, Chapter 43, 1–18.

Potential Application Fields

• Sports nutrition (endurance and performance)

  Leveraging human clinical data regarding increased NOx, improved blood flow, delayed ventilation threshold, and enhanced endurance, this product is expected to be incorporated into pre-workout supplements, endurance sports drinks, and energy supplements. Since no major doping substances were detected, it can be safely used in products for athletes.

• General healthcare (blood flow, blood pressure, anti-aging care)

  Leveraging its potential for vasodilation and improved blood flow via NO, it is expected to be applied to health foods that address blood pressure and blood flow care, as well as to address coldness and circulation, and to anti-aging supplements for middle-aged and senior individuals. Being plant-derived and water-soluble, it can be formulated to be easily incorporated into daily routines.

• Functional beverages and foods (low flavor, water-soluble)

  Taking advantage of its characteristics of being oxalic acid-free, low in off-flavors, and water-soluble, it can be incorporated into a wide range of dosage forms, including functional beverages, jellies, stick jellies, tablets, and capsules. Another strength is that it has less of the earthy and astringent taste characteristic of red beets, allowing for greater flexibility in flavor design.

• Compliant with functional food labeling requirements

  We also offer consultation regarding product reviews for functional foods.

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Material Information