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Aquí encontrarás toda la información necesaria para conocer todos los productos que ofrecemos en mentta y poder elegir como un auténtico experto.
Aloe Vera is a succulent plant that belongs to the Lily family. Its gel is known for its medicinal and cosmetic properties, especially in the treatment of burns, wounds, and skin problems. In addition, it is attributed digestive and anti-inflammatory benefits.
Healing properties: Helps accelerate the healing of burns and minor wounds.
Hydration: Hydrates the skin and is used in cosmetic products.
Anti-inflammatory: Can reduce internal and external inflammation.
Digestive: Helps improve digestion and relieve constipation.
Antioxidant: Helps combat the effects of free radicals in the body.
Antibacterial properties: It has been shown to help fight certain types of bacteria.
Properties of organic aloe vera - Mentta Blog
Aloe Vera is mainly cultivated in countries with warm and dry climates. The main producers are:
Aloe Vera juice: The gel can be extracted from the leaves and mixed with water or fruit juice. It is important to filter the gel well to avoid the yellow part, which is a laxative.
Gel or topical cream: The fresh gel can be applied directly to the skin to treat burns, irritations, or hydration.
Supplements: It can also be found in capsules, tablets, or powder for internal use.
Chlorella is a single-celled, microscopic green algae found in freshwater. It is known for its powerful nutritional properties and is commonly used as a dietary supplement.
Chlorella is mainly available in two forms:
Chlorella vulgaris: The most common and accessible type, used in dietary supplements and nutritional products.
Chlorella pyrenoidosa: It has a higher nutrient content and is used in more concentrated supplements. It is considered a higher quality form in terms of health benefits.
Chlorella is cultivated in several countries, mainly in those with suitable conditions for algae cultivation. Some of the main producers include:
Japan: One of the largest producers and consumers of chlorella in the world.
Taiwan: Also a significant producer.
China: Produces chlorella in large quantities for export.
India and the United States: Also cultivate chlorella, although on a smaller scale.
In powder form: The most common way to consume chlorella is in powder form, which can be added to smoothies, juices, or even soups.
Tablets or capsules: Tablets and capsules are a convenient form for those who prefer not to consume it in powder form.
Liquid supplements: Some brands also sell chlorella in liquid form for easier ingestion.
In processed foods: Some brands incorporate chlorella into foods such as cookies, energy bars, or even energy drinks.
Creatine is a natural compound formed by the amino acids arginine, glycine, and methionine. It is mainly found in muscles and to a lesser extent in the brain. It is essential for the production of quick energy in high-intensity, short-duration activities such as weightlifting or sprints.
The body naturally produces creatine in the liver, kidneys, and pancreas, but it can also be obtained through foods like red meat and fish, or through supplements.
There are several forms of creatine available on the market, although the most popular and studied one is creatine monohydrate.
Creatine in supplements is synthetically produced in specialized laboratories, using safe and controlled chemical processes.
Main producing countries:
Germany: Known for manufacturing high-purity creatine.
China: Major global producer, although purity and quality may vary depending on the manufacturer.
United States: Leading companies in sports supplements also produce high-quality creatine.
Dissolved in liquids:
Mix creatine in water, juice, or shakes. Grape juice or beverages with simple carbohydrates can enhance absorption by increasing insulin.
Creatine monohydrate may not fully dissolve in cold water, so it is best to shake well or use warm liquids.
With food:
Consuming creatine along with carbohydrate and protein-rich meals can improve absorption.
Ideal timing:
Before or after training. Some studies suggest that post-workout consumption may offer better results for muscle recovery.
Kombucha is a fermented drink made from sweetened tea (usually black or green tea) that is fermented using a symbiotic culture of bacteria and yeast known as SCOBY (Symbiotic Culture of Bacteria and Yeast). During fermentation, the bacteria and yeast consume the sugar, producing acetic acid, gases (natural carbonation), and beneficial compounds like probiotics.
Natural source of probiotics:
Fermentation generates beneficial bacteria for intestinal health, helping to improve digestion and strengthen the immune system.
United States: Leader in the global kombucha market with iconic brands like GT's Living Foods or Health-Ade.
Europe: Countries like Germany, France, and Spain have rising local and artisanal brands.
Spain: There are several artisanal and organic brands.
Asia: Although modern kombucha became popular in the West, its roots are in China and Russia, where it has been consumed for centuries.
Magnesium citrate is a form of mineral supplement in which magnesium is combined with citric acid, making it easier for the body to absorb. It is one of the most common and bioavailable forms of magnesium, primarily used to treat or prevent deficiencies of this mineral.
Magnesium is an essential mineral for the body, involved in over 300 biochemical reactions, including muscle function, bone health, nerve function, and energy production.
Magnesium citrate is a specific form of magnesium, but there are several forms of magnesium in supplements that vary in absorption and uses:
Magnesium citrate is produced in supplement and pharmaceutical factories.
Magnesium is extracted from minerals like dolomite and magnesite, mainly found in countries such as China, the United States, Canada, and Russia.
Magnesium citrate is usually found in powder or in the form of capsules or tablets. Here is how to prepare a solution if you have it in powder form:
In powder form:
Dosage: Read the product instructions to determine the recommended amount. Typically, dissolve 1 teaspoon (approximately 1-2 grams) in a glass of water (about 200-250 ml).
Mix well: Stir well until the powder is completely dissolved. If you have trouble dissolving it, you can heat the water slightly, but not too much to destroy the magnesium.
Take: Drink the mixture according to the manufacturer's recommendations. Generally, it is best to take it in the evening or before bedtime if used to help with sleep or constipation.
In capsules or tablets:
Take as directed by the manufacturer, usually with water and after meals.
Moringa is a plant native to northern India, known scientifically as Moringa oleifera. It is famous for its incredible nutritional profile and its multiple medicinal applications. It is often called "the tree of life" due to its countless health benefits. Moringa leaves, flowers, seeds, and roots are used, but the most common consumption is of dried or fresh leaves.
Moringa is rich in nutrients and bioactive compounds that provide various health benefits:
Although Moringa oleifera is the most well-known and used variety, there are other species with similar properties but to a lesser extent:
Moringa stenopetala: Known as "Ethiopian moringa," it is highly valued in the Horn of Africa for its resistance to extreme weather conditions.
Moringa peregrina: Also known as palm moringa, it is mainly found in North Africa and the Middle East.
Moringa drouhardii: Native to Madagascar, with less commercial use but equally rich in nutrients.
Moringa is mainly cultivated in tropical and subtropical countries due to its ability to grow in hot and dry climates. The main producers include:
India: The largest producer and consumer of moringa, especially in rural areas.
Bangladesh: A major producer, especially in the Khulna region.
Malaysia: Moringa is grown in large quantities due to its nutritional and medicinal benefits.
South Africa: Has started cultivating moringa in recent years due to global demand.
Egypt: Produces quality moringa, mainly for export.
Kenya: Is increasing its production and export due to growing global demand.
Mexico: Produces moringa, especially for use in supplements and cosmetics.
Moringa can be consumed in various ways, both in powder form and as tea or oil:
In powder form: It is the most common and easy way to add moringa to your diet. It can be added to smoothies, juices, soups, or yogurt.
In capsules or tablets: Ideal for those looking for a quick and controlled dose option.
In tea: Dried leaves can be infused in hot water, creating a tea with antioxidant and relaxing properties.
In cooking: Fresh leaves can be used in salads, soups, stews, and curries.
Moringa oil: Obtained from the seeds and popular in cosmetics and massages.
With seeds: The seeds are also consumed, although their flavor is stronger. They can be eaten raw, roasted, or used to purify water.
Spirulina is a type of blue-green algae (cyanobacteria) that has become popular as a superfood due to its high nutritional content. It is cultivated in freshwater and marketed in powder, tablets, or capsules. Its name comes from its spiral shape and its intense green color is due to the presence of chlorophyll.
Spirulina is considered a highly nutritious food with multiple benefits:
Rich in proteins: It contains up to 60-70% high-quality proteins, surpassing many animal-based foods.
Source of vitamins and minerals: Provides iron, calcium, magnesium, phosphorus, and B vitamins.
Antioxidant and anti-inflammatory: Contains phycocyanin, a pigment with antioxidant properties that helps reduce oxidative stress.
Promotes cardiovascular health: Can help reduce cholesterol and triglyceride levels.
Boosts the immune system: Its content of polysaccharides and antioxidants strengthens defenses.
Natural energizer: Ideal for athletes, as it improves endurance and combats fatigue.
Detoxifying: Helps eliminate toxins from the body, especially heavy metals.
While all spirulinas belong to the genus Arthrospira, there are different species and qualities depending on their cultivation and processing:
Spirulina platensis: The most common, rich in proteins and antioxidants.
Spirulina maxima: Similar to platensis, but with a different cellular structure.
Hawaiian spirulina: Cultivated in Hawaii, known for its high purity and phycocyanin concentration.
Organic spirulina: Produced without pesticides or synthetic fertilizers.
Spirulina is cultivated in warm climate areas with mineral-rich waters. The main producing countries are:
China: Leading global producer.
United States: Hawaiian high-quality spirulina stands out.
India: Large producer due to favorable climate.
Mexico: Cultivated in Lake Texcoco since pre-Hispanic times.
Spain: Small organic productions in Andalusia and the Canary Islands.
Chile and Argentina: Production on a smaller scale in specific regions.
Spirulina can be easily integrated into the daily diet:
Tocosh is a traditional food from the Andes, especially popular in Peru. It is a type of fermented potato that is obtained through an ancestral process that involves exposing the potatoes to specific temperature and humidity conditions for a long period. This fermentation process transforms the potatoes, resulting in a strong and acidic flavor, but also improves their digestibility and preservation.
Rich in starch and fiber: It has a high starch content that makes it a good source of energy, and also contains fiber that promotes digestion.
Low in fats: Since it does not contain saturated fats, it is considered a healthy food.
Source of antioxidants: It provides antioxidants that help combat the effects of aging and protect cells.
Probiotic properties: The fermentation of tocosh promotes the presence of beneficial bacteria for the intestines, improving digestive health.
Medicinal properties: It is attributed benefits such as improving digestion, strengthening the immune system, and relieving digestive or stomach problems, thanks to its antibacterial properties.
There are several varieties of potatoes that can be used to make tocosh, depending on the region. The most common are those of Andean potato, such as yellow potato or black potato. Each type of potato can give tocosh a slightly different flavor, but the fermentation process is similar.
Traditional tocosh: It can be consumed in various ways, but it is commonly eaten cooked or as part of soups and stews. It is often cooked in water with a little salt.
In powder form: In some cases, tocosh is dried and turned into powder. This powder is used to make drinks or as a dietary supplement.
In combinations: It can also be mixed with other ingredients such as corn, to enhance its flavor and texture.
Tocosh is mainly produced in Peru, but it is also found in some areas of Bolivia, Ecuador, and Colombia, especially in the Andean regions, where potatoes are a basic and traditional food.
It is a product that has gained popularity in recent years due to its health benefits and its cultural value as an ancestral food.
Traditional tocosh: It can be consumed in various ways, but it is commonly eaten cooked or as part of soups and stews. It is often cooked in water with a little salt.
In powder form: In some cases, tocosh is dried and turned into powder. This powder is used to make drinks or as a dietary supplement.
In combinations: It can also be mixed with other ingredients such as corn, to enhance its flavor and texture.
Turmeric (Curcuma longa) is an orange-yellow root belonging to the ginger family (Zingiberaceae). It has been used for centuries in cooking and traditional medicine, especially in India and China. Its active compound, curcumin, is responsible for its health benefits and characteristic color.
Turmeric is known for its multiple health benefits:
Turmeric properties: from India to your kitchen - mentta blog
There are different types of turmeric according to their origin and composition:
Turmeric is mainly cultivated in tropical regions. The main producers are:
Turmeric is very versatile and can be incorporated in various ways:
In cooking: Used in curry, soups, stews, rice, and dressings.
In beverages: Such as "golden milk," combined with milk and spices.
In tea: Boiled with ginger and honey.
In smoothies: Added to smoothies with fruits and vegetables.
In supplements: Available in capsules with curcumin extract.
In cosmetics: Used in skin masks due to its anti-inflammatory properties.
