TECHNICAL DATA SHEET

**These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.

INGREDIENTS:

Niacin (Vitamin B3) Niacin is a peripheral vasodilator and thus has been used in the treatment of peripheral vascular disorders. It also has a long history in the treatment of some forms of Meniere's Disease and tinnitus (1). Being a vasodilator, niacin increases blood flow to the inner ear.

Inositol HexanicotinateFlush-free niacin is able to dilate blood vessels and does not cause the flushing sensation that can occur when taking more than 30mg of niacin. It allows maximum vasodilation less the discomforting flushing symptoms of niacin.

N-Acetyl-Cysteine (NAC)N-acetyl cysteine is the N-acetyl derivative of the amino acid L-cysteine and a precursor of glutathione, which is a potent antioxidant. NAC is a very efficient way to replenish glutathione and reduce damage from reactive oxygen species (ROS) (2). The generation of ROS results in ischemia, excitotoxic damage, metabolic exhaustion and ionic imbalance in the inner ear (3).

VinpocetineSince it was first synthesized in the late 1960’s, vinpocetine has been used to maintain and improve brain health and cognition. A 1986 review of eight independent studies of substances that enhance blood flow found that vinpocetine produced improvements in hearing as well as in “ringing” of the ears, or tinnitus.

S u p p l e m e n t F a c t s Serving size: 1 capsuleServings per container: 90

Amount per serving %DV

Niacin (Vitamin B3) (from 200 mg Inositol Hexanicotinate)

(from 15 mg Niacinamide)

Magnesium (as Magnesium citrate)

N-Acetyl L-Cysteine (98.5%) 250 mg *

Turmeric (rhizome) (95% curcuminoids) (Curcuma longa) 75 mg *

50 mg *

Rutin (95%) (from Japanese sophora) (flower, bud) 50 mg *

Pine (bark) extract (95% Proanthocyanidins)

50 mg *

Quercetin (95%) (from Japanese sophora) (flower, bud) 50 mg *

Ginger (root) extract (4:1) (Zingibar officinale) 25 mg *

Vinpocetine (98%) (BioVinca®) 5 mg *

Black Pepper (fruit) (BioPerine®) 5 mg *

Percent Daily Values are based on a 2,000 calorie diet.

* Daily Value not established.

Other ingredients: Vegetarian capsules, (hypromellose, purified water)BioPerine® is a trademark of Sabinsa.BioVinca® is a registered trademark of CYVEX Nutritionals Inc.

15 mg

30 mg

625%

8%

125 mg

110 mg

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Hesperidin Methyl Chalcone (90%)

New Formula!

Organ Support

TINNITUS™Tinnitus affects nearly 50 million people in the United States and afflicts 12% of American troops that were exposed to acoustic trauma. The National Institute on Deafness and Other Communication Disorders (NIDCD) reports tinnitus is one of the most common service related disabilities among veterans returning from Iraq and Afghanistan. In most cases of tinnitus, no cause can be identified other than age-related hearing loss. Tinnitus is often the result of exposure to frequent loud noises that eventually can damage the microscopic auditory nerve endings in the inner ear. Tinnitus cases (2-4%) can be so severe that quality of life is severely compromised and tinnitus sufferers process emotions differently in the brain than those with normal hearing. Clinical studies clearly indicate tinnitus is associated with increased stress, anxiety, irritability and depression. While officially there is no “cure” for tinnitus, there are treatment options that offer real hope and have successfully improved patient outcomes. Clinical nutrition offers positive treatment options in both managing and in reducing tinnitus symptoms. Tinnitus™ formula addresses this condition through a combination of scientifically researched and clinically studied nutrients that make relief from tinnitus symptoms possible.

Bioflavanoids: Hesperidin Methyl Chalcone, Rutin and QuercetinBioflavanoids can be found in many different types of fruits and are considered to be one of the healthier and more effective methods of addressing tinnitus. It is a nutrient that can improve circulation to the inner ear (5).

Magnesium Magnesium helps defend our ears from noise damage and other ear problems by protecting the nerves in the inner ear. Magnesium is a powerful glutamate inhibitor. There is speculation that the unregulated production of glutamate at sound frequencies for which there is no external stimulation may be a strong contributing factor in causing tinnitus (6).

Turmeric (Curcuma longa)Turmeric’s major active constituents are curcuminoids, that have anti-inflammatory activity by inhibitiong cyclooxygenase-2 (COX-2), prostaglandins and leukotrienes (7).

Pine BarkPine bark extract contain OPCs, also called procyanidolic oligomers, which appear to have anti-inflammatory, antioxidant, antiviral and antimicrobial actions. Specifically, the OPCs in pine bark extract prevent leaking in the blood vessels, and the flavonoids called catechin and taxifolin, stimulate nitric oxide production in the body, which relaxes your blood vessels.

Ginger RootThe active constituents of ginger include gingerol, gingerdione, shogaol, and sesquiterpene and monoterpene volatile oils. These constituents have a plethora of pharmacological properties that include anti-inflammatory, analgesic, antibiotic and a mild antifungal as well as other properties (4).

BioPerine® Black PepperBioPerine® is a patented extract obtained from black pepper fruits (Piper nigrum) standardized minimum to 95% Piperine. BioPerine® has been used to enhance absorption and bioavailability of nutrients by at least 30%.

REFERENCES:

Patients: Consult with your healthcare professional for the proper dosage and use of this formula.

For more information about this and other Condition Specific Formulas® please visit our website at:

www.mountainpeaknutritionals.com

9953 SW Arctic Drive Beaverton, OR 97005

8.12.19

1. Bicknell and Prescott, The Vitamins in Medicine, 3rd ed., p 3792. Alt Med Rev 1998;3:114-27.3. Acta Otolaryngol Stockh 1995;519:87-97. [PubMed]4. J Pharmacobiodyn 1984;7:836-42.5. Supplement Handbook Mark Moyad, Janet Lee6. Translational Research, 2011; 158(1): 38-537. Food Chem Toxicol 2002;40:1091-7.