Expertise in selecting innovative ingredients

The composition of a dietary supplement can be compared to a kitchen recipe. But it is a very delicate recipe requiring accuracy and experience. In both cases, the choice of good ingredients to a great extent determines the quality of the finished product.

  • The search for the ideal ingredient in a dietary supplement is not easy.

A look at the parameters used when selecting our ingredients.

Before achieving the final goal - it is essential to have successfully completed all the following stages :

What dose should be given ?

Several elements have to be taken into account. 

The chemical composition

The chemical form is important. Lutein, for example, exists in an esterified and a non-esterified (free) form. The free form is active. 12 mg of etherified lutein is equivalent to 6 mg of free lutein. 

The choice of dose

It is a delicate balance that involves referring to the regulatory authorities such as the ANSES* and the RDA/ANC** in order to establish the ideal dose for good cell function.

The choice of raw material

Expertise in the area of raw materials makes a good choice possible : the species and variety of the plant, the part of the plant, the environment (growing conditions, sunshine, watering, storage) are all equally important. 

The process of extraction

The extraction process extracts the active ingredient from the raw material.

Consideration of regulatory, technical and health related parameters

The ingredient in the finished product must still meet the various regulations (respect for RDAs, the organic agriculture label), techniques (galenic form, solubility), health (presence of pesticides, heavy metals, GMOs).

 The PiLeJe laboratory controls the parameter in this choice in order to obtain :
- a quality product.

* Agence Nationale de Sécurité Sanitaire de l’alimentation, de l’environnement et du travail – French Food Safety Agency
** RDA : recommended daily allowance in the Directive 2008/100/CE. ANC : Apports Nutritionnels Conseillés- recommended nutritional content - for the French population, 2001