Dietary reference intakes (DRIs)
An umbrella term for groups of values (including RDAs, AIs,EARs, and UIs) that specify recommended dosages. Proposed by the Food and Nutrition Board of the Institute of Medicine of the National Academy of Sciences in partnership with Health Canada.

Dissolution
The portion of an ingredient, usually expressed as a percentage, that dissolves in the human digestive tract thereby making it available for bioavailability in the body. The combined effect of dissolution and absorption determines how much of a consumed ingredient ends up in the bloodstream.

Flavonoids
Flavonoids are polyphenolic compounds that are ubiquitous in nature and are categorized, according to chemical structure, into flavonols, flavones, flavanones, isoflavones, catechins, anthocyanidins and chalcones. Over 4,000 flavonoids have been identified, many of which occur in fruits, vegetables and beverages (tea, coffee, beer, wine and fruit drinks). The flavonoids have aroused considerable interest recently because of their potential beneficial effects on human health-they have been reported to have antiviral, anti-allergic, antiplatelet, anti-inflammatory, antitumor and antioxidant activities.

In vitro
Refers to studies and/or phenomena that take place outside the body (e.g., in test tubes).

In vivo
Refers to studies and/or phenomena that take place in animals or humans.

I.U. (International Unit)
An international unit (I.U.) is a standard unit of measurement of biological activity that is used for fat soluble vitamins A,D, &,E (as well as for some hormones, enzymes, and vaccines). It is an internationally-recognized standard established by the International Conference for Unification of Formulae. One I.U. represents a different amount for different substances. The weight equivalents for fat soluble vitamins are as follows:

• Vitamin A 1mg. = 833 IU
• Vitamin D 2.5 mcg = 100 IU
• Vitamin E 1mg = 1 IU