Ingredients and their effects:

PALMITOYLE THANOLIC ACID (PEA)

Chemically, PEA is the amide of palmitic acid with ethanolamine. It is an endogenous molecule that is particularly abundant in brain tissue. It is also present in many foods such as soy, tomatoes, eggs, peanuts, peas, etc. PEA is synthesized endogenously following stimuli that can elicit an immune response. Several studies have shown how endogenous PEA levels can be altered following inflammatory processes. PEA is known for its antioxidant properties and can lead to neuroprotective effects at the cellular level.

AVOCADO AND SOYBEAN OILS (unsaponifiables)

Avocado oil and soybean oil, like all oils, consist of a predominant component called the "saponifiable portion," which is made up of triglycerides, diglycerides, and monoglycerides, as well as a component called the "unsaponifiable portion," which is made up of a number of secondary compounds. The unsaponifiable portion of an oil is the chemical component that does not react upon contact with caustic soda and therefore remains in solution. Unsaponifiable portions of oil are rich in various chemical constituents that vary depending on the type of oil. In avocado oil, it makes up about 2–12% of the oil and consists mainly of phytosterols, terpene alcohols, avocadozines, volatile acids, and fat-soluble vitamins, including vitamin E. In soybean oil, this portion makes up about 2% of the oil and consists mainly of soy lecithin and phytosterols. The combination of these two unsaponifiable oil components is the ingredient in ASU-Avovida®. This has been the subject of several studies highlighting its health benefits at both the joint and muscle levels. A chondroprotective effect and an increase in collagen synthesis in articular chondrocytes have also been demonstrated. This occurs primarily due to phytosterols (beta-sitosterol, beta-sitosterologlucoside, stigmasterol, and capesterol), which are among the main components of ASU-Avovida®.

SPIREA ULMARIA (TRUE MEATSWEET or SPIREA ULMARIA)

This is a perennial herbaceous plant belonging to the Rosaceae (rose) family. It grows spontaneously in humid mountain and hilly areas, especially along waterways. The flowering tips of this plant are mainly used, harvested in June and July when flowering begins. At the beginning of the 19th century, salicylic acid was first isolated from Spirea Ulmaria, a precursor to the well-known, synthetically produced "aspirin," whose name is derived from this plant. Phytochemical analyses have shown that this species is particularly rich in polyphenols, including flavonglycosides and ellagitannins. Laboratory studies have shown that the polyphenols of Spirea Ulmaria have antioxidant properties and are also capable of supporting the synthesis of various mediators of the immune response, such as prostaglandin E2 (PGE2) and thromboxane B2 (TXB2).

PHYTOSTEROLS

Phytosterols are plant sterols that are particularly abundant in vegetable oils, nuts, legumes, seeds, cereals, fresh fruits, and vegetables. Chemically, they are similar to cholesterol and, by mimicking its structure, can reduce its absorption in the intestine through steric hindrance, thereby controlling its plasma levels. Over the past 15 years, several studies have highlighted other equally important properties of phytosterols, including some immunological activity. Immune activity appears to be primarily at the level of specific lymphocytes or helper T lymphocytes (TH1 and TH2), which contribute to maintaining normal function and thus support specific immunity.

Frankincense / Salai Tree (Boswellia Serrata Roxb. ex Colebr.)

Olibanum Extract: Boswellia serrata is a medium to large, branching tree in the Burseraceae family. Frankincense grows in dry, mountainous regions of India, North Africa, and the Middle East. The active ingredient, or rather the plant part used, is the gum-like resin, which is extracted through an incision in the tree trunk and then stored in a specially made bamboo basket to extract the oil and solidify the resin. Boswellia oleo-gum resins contain approximately 30–60% resin, 5–10% essential oils, and the remainder consists of polysaccharides. The resinous part of Boswellia serrata consists mainly of mono-, di-, and triterpenes, as well as pentacyclic triterpene acids such as β-boswellic acid, acetyl-β-boswellic acid, 11-keto-β-boswellic acid, and acetyl-11-keto-β-boswellic acid. Laboratory and animal studies have shown that boswellic acids inhibit the synthesis of some immune response mediators, such as the enzyme 5-lipoxygenase and leukotrienes, which promote free radical damage.

OLIVE TREE EXTRACT (OLEA EUROPAEA L.)

The olive tree (Olea Europea L.) is a fruit tree cultivated in many parts of the world, but the main cultivation area is the Mediterranean. The main product of the olive tree is the oil, which is extracted from the fruit. This fleshy, ellipsoidal or ovoid drupe consists of a pulp containing the oil and a woody kernel. Due to the large number of phenolic components, olive oil has been and continues to be widely studied for its antioxidant effects. However, it is primarily the olive leaves that contain the largest amounts of these substances. Phenolic compounds are products of secondary plant metabolism. In the olive tree, they are a result of the reactivity to attack by pathogens and the reaction to damage caused by insect pests. Five groups of phenolic compounds have been identified in the olive tree: oleuropaides (oleuropaein and verbascoside); Flavones (luteolin-7-glucoside, apigenin-7-glucoside, diosmetina-7-glucoside, luteolin, and diosmetina); flavonols (rutin); flavan-3 oils (catechin); and phenolic derivatives (tyrosol, hydroxytyrosol, vanillin, vanillic acid, and caffeic acid). Phenolic compounds are known for their antioxidant properties or free radical neutralization. Free radicals are substances produced by physiological chemical reactions involving oxygen and are highly reactive chemical species. Excessive production of these substances can lead to oxidative damage at the cellular level. Since this cellular damage is associated with an increased risk of chronic diseases, it is assumed that taking substances with antioxidant effects is beneficial for minimizing oxidative damage.

VITAMIN C

Vitamin C is a water-soluble vitamin and an essential dietary component because it can be synthesized (produced by itself) by most mammals. It is found primarily in foods of plant origin, such as some fresh acidic fruits (citrus fruits, oranges, pineapples, strawberries, cherries, etc.), fresh vegetables (lettuce, radicchio, spinach, broccoli, cabbage, tomatoes, peppers, etc.), and tuber vegetables such as potatoes. It is a potent antioxidant and cofactor for a family of biosynthetic and gene-regulating enzymes. Vitamin C contributes to immune defense by supporting various cellular functions of both the innate and adaptive immune systems. It plays an important role as an epithelial barrier against pathogens and promotes the scavenging activity of the skin against oxygen radicals, thus potentially protecting against environmental oxidative stress. Vitamin C accumulates in phagocytic cells such as neutrophils and can enhance chemotaxis, phagocytosis, and the production of reactive oxygen species, ultimately killing microbes. It also interferes with the mechanism of cellular apoptosis and the elimination of exhausted neutrophils from infection sites by macrophages, thus reducing necrosis and potential tissue damage. The role of vitamin C at the level of specific or so-called adaptive immune cells is less clear, but some studies have shown that vitamin C improves the differentiation and proliferation of B and T cells (specific immune cells), likely due to its gene-regulating effects. Vitamin C deficiency can lead to reduced immunity. Therefore, vitamin C supplementation may be particularly beneficial to support immune functions.

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A notice:

DogoDol® is a dietary supplement for dogs and cats.

Composition:

Palmitoylethanolamide (PEA) 16%, maltodextrin, calcium carbonate, hydrolyzed animal proteins (from chicken), unsaponifiable parts of avocado and soy (ASU-Avovida®) 6%, products from herbal processing: meadowsweet powder* (Spirea Ulmaria L.) 4%, phytosterols* 3%, magnesium stearate.

Additives:

Technological additives:

Microcrystalline cellulose; precipitated and dried silica.

Flavorings:

Olibanum extract* (Boswellia Serrata Roxb. ex Colebr.) 50,000 mg/kg, olive tree extract (Olea Europaea L.) 50,000 mg/kg, vitamins, provitamins and chemically well-defined substances with similar effect: vitamin C 20,000 mg/kg.

Average content per 1g tablet:

Palmitoylethanolamide (PEA) 160 mg, unsaponifiables of avocado and soy (ASU-Avovida®) 60 mg, meadowsweet powder (from Spirea Ulmaria L.) 40 mg, phytosterols 30 mg, olibanum extract (Boswellia Serrata Roxb. ex Colebr.) 500 mg, olive tree extract (Olea Europaea L.) 500 mg, vitamin C 200 mg.

Feeding instructions:

DogoDol® tablets can be given directly into the mouth or mixed into the daily food ration.

Depending on the weight of the animal, give for about 7-10 consecutive days. If the desired improvement does not occur, the administration can be continued for another 10 days until an improvement occurs.

Dosage per day and animal:

CANINE:

up to 10 kg body weight: 1 tablet daily

from 10 to 20 kg body weight: 2 tablets daily

from 20 to 30 kg body weight: 3 tablets daily

from 30 to 40 kg body weight: 3 tablets daily

over 40 kg body weight: 5 tablets daily

FELINE:

1/2 tablet daily

Package size DogoDol®: 45 tablets of 1 g

Complementary food for dogs and cats

Storage:

Store in a cool and dry place.

The expiration date refers to the unopened and properly stored product.

Warnings:

Keep out of reach of children. For use on animals only.