Ingredients and their effects:

ESSENTIAL OILS

Essential oils, also called "essential oils," are organic, strong-smelling substances obtained by extraction (usually by distillation) from herbs and medicinal plants, so-called "aromatic" extracts. After extraction, they appear as oily, liquid, volatile, and fragrant substances like the plant from which they come. Although they are called "oils," they have a molecular structure that is very different from the typical vegetable oils used in cooking. They are substances with a complex composition that are found in the most valuable part of the plant and are present in the form of tiny droplets in flower petals, fruit peel, resin, tree bark, and roots. The amount contained in vegetables depends on the species, climate, and soil type. Pharmacologically speaking, essential oils have a purely bactericidal function: they have the ability to kill germs. Based on this effect, essential oils are divided into: major germicidal essences – with a notable and consistent antibacterial effect (e.g., savory, cinnamon, thyme); intermediate germicidal essences – with variable antibacterial effect (e.g., pine, eucalyptus, lavender, geranium); and soil germicidal essences – the germicidal effect depends on the soil in which the germ develops. They also exert antiviral, antioxidant, antispasmodic, and sedative functions. Due to their strong bactericidal activity, essential oils are assigned an aromatic index that demonstrates their germicidal power. This value ranges from 0 to 1; the closer it is to 1, the greater their effectiveness. The germicidal effect value is determined by examining an aromatogram.

CINNAMON ESSENTIAL OIL

Cinnamon oil is extracted from Cinnamomum zeylanicum, a plant in the laurel family. It is obtained by steam distillation from the leaves, producing a dark yellow liquid with a spicy and sweet scent. The main components are trans-cinnamaldehyde, cinnamaldehyde, benzaldehyde, phenylethanol, borneol, eugenol, coumarin, and cinnamic acid. Depending on the raw material (leaves or bark) from which the essential oil was obtained, the ratio of the two main components—eugenol and cinnamaldehyde—vary significantly. In this case, the oil extracted from the leaves is rich in eugenol (10–95%) and low in cinnamaldehyde (1–5%). Various studies have shown that cinnamon essential oil possesses antimicrobial properties against bacteria, yeasts, and molds. Its use in animal feed and food supplements is safe, as it is classified as a "GRAS" (Generally Recognized As Safe) substance. It therefore possesses antiseptic properties and exerts a powerful broad-spectrum antibacterial effect. It is also useful for internal use in cases of mycosis, fermentative enterocolitis, and diarrhea (caused by intestinal infections and parasites).

TEA TREE ESSENTIAL OIL

Tea tree oil is commonly known as an essential oil, light yellow in color, extracted from the leaves of Melaleuca alternifolia, a plant in the Myrtaceae family. Due to its antiseptic, antifungal, and antiviral properties, it is a compound known for its medicinal and cosmetic uses. This shrub grows exclusively along the Australian coast along the water surfaces. The name Melaleuca is derived from the Greek words mèlas (black) and leukòs (white), referring to the contrast between the dark green of the leaves and the white of the bark. It was defined by Aboriginal people as "nature's most versatile remedy." The oil, originally extracted from the crushed leaves, has long been used by Aboriginal Australians as an aromatherapy agent to treat infections. Chemically, the oil consists primarily of terpene hydrocarbons (particularly monoterpenes) and sesquiterpenes, which have the property of being volatile and aromatic, as well as their associated alcohols. The composition of the oil, which qualifies it as tea tree oil, was regulated by the International Organization for Standardization (ISO) in 1996. Although the oil contains more than 100 compounds, the ISO specifies that the first 15 compounds (such as terpinen-4-ol, α- and γ-terpinene, 1,8-cineole, α-pinene, and limonene) are the ones required to use the name "tea tree oil." As with the entire class of essential oils, the antimicrobial activity of tea tree is primarily attributed to its terpinen-4-ol content. This is due to its ability to denature the cytoplasmic membrane proteins of microorganisms.

ESSENTIAL GARLIC OIL

Garlic (Allium sativum L.), a species in the Alliaceae family, is native to Central Asia. The bulbs contain alliin, a sulfoxide compound that gives the bulbs their characteristic aroma and flavor. Both fresh garlic and its essential oil are used in the food industry as natural antimicrobials, flavorings, and antioxidants. The essential oil obtained by distillation mainly contains: dimethyl trisulfide, diallyl disulfide, diallyl sulfide, diallyl tetrasulfide, 3-vinyl-[4H]-1,2-dithiyne, allyl disulfide, and methylallyl trisulfide. The antimicrobial properties of the oil are due to the various diallyl sulfide compounds it contains. These compounds (derivatives) are formed as products of the conversion of allicin by the action of heat during distillation. In fact, in sulfur compounds, a larger number of sulfur atoms results in stronger antimicrobial activity. This explains the good antimicrobial effect of garlic.

LAVENDER ESSENTIAL OIL

is an essential oil obtained by distillation from the flowering tops of Lavandula Angustifolia, a plant in the mint family. Lavender is one of the most popular and widely used essential oils. There are many botanical species that belong to the genus Lavandula, but only a few can be considered "medicinal": Lavandula Angustifolia, known as English lavender; Lavandula Stoechas, known as French lavender; Lavandula Latifolia, a Mediterranean lavender; and Lavandula Intermedia, a cross between two species. The different lavender varieties have almost identical traditional uses and share a close similarity between their main chemical constituents. These include: linalyl acetate, linalool, β-caryophyllene, trans-β-ocimene, cis-β-ocimene, lavandulyl acetate, and terpinen-4-ol. Linalol and linalyl acetate are the most abundant compounds, and they are credited with most of the essential oil's typical properties. It has antibacterial, antifungal, carminative (relaxing gastrointestinal smooth muscle), anti-inflammatory, and soothing properties, and appears to be effective externally for burns and insect bites.

MINT ESSENTIAL OIL

Mentha piperita is obtained by steam distillation from a plant in the Lamiaceae family. It is an essential oil particularly rich in menthol (the plant's characteristic monoterpene) and small amounts of sesquiterpenes. Its main components are menthol (38.45%), mentone, 1,8-cineole, and neomenthol. It exerts various beneficial effects, including stomachic, carminative, choleretic, and antispasmodic. Mint oil is useful for flatulence, indigestion, colitis, diarrhea, cramps, dyspepsia, and, more generally, disorders related to the digestive system. It is an excellent antibacterial agent. Like other essential oils, it possesses particularly effective bactericidal properties, particularly by neutralizing various strains of bacteria, against Staphylococcus and Proteus vulgaris, which cause enterocolitis and urinary tract infections. Peppermint oil is antioxidant and is also considered an excellent remedy against intestinal worms, as it promotes the natural expulsion of parasites in a short time.

VITAMINS

Vitamins are of great importance as bioregulators, as they, together with hormones, control all physiological processes directly and indirectly via enzymatic mechanisms. Based on their solubility, they are divided into

• fat-soluble vitamins – these dissolve in fats and apolar solvents (these are stored in the liver and represent a reserve for the body)
• water-soluble vitamins – are not accumulated in the body (it is important to consume these daily through food)

All vitamins are responsible for specific functions in the body and their deficiency can lead to malfunctions and/or dysfunctions in the body.

VITAMIN E

Vitamin E is a fat-soluble vitamin (α-tocopherol) and is very abundant in the plant world, while it is present only in small doses in animal tissues. It is the most widespread and abundant vitamin with antioxidant properties, also fighting free radicals and promoting cell renewal. In fact, it is considered the physiological antioxidant par excellence, protecting vitamin A and saturated and unsaturated fatty acids from self-oxidation. Vitamin E is also involved in synthesis and metabolic processes. It has surfactant properties and is essential for the formation of many enzymes and coenzymes, as well as for the synthesis of ascorbic acid and nucleic acids. Vitamin E is also able to increase the body's tolerance to toxic substances.

PLANT EXTRACTS

Today, herbs and medicinal plants are used to maintain the well-being of humans and animals. They can be used as they are, as spices in cooking and in the preparation of herbal teas, or they can be processed through specific techniques to produce food supplements, cosmetics, and other products. In medicinal plants, the used part (leaves, flowers, seeds, bark, roots, etc.) is called the "drug." The "drug" contains the phytocomplex, the set of active ingredients that characterize the plant's properties and cannot be reproduced by chemical synthesis. The synergistic action of the active ingredients of the phytocomplex guarantees the plant a range of contemporary effects that the individual components lack.

PEPPER

Black pepper, Piper nigrum, a plant in the Piperaceae family, originates from India and is a widely used and well-known spice. The seeds are harvested shortly before they ripen, fermented, and dried until they take on the characteristic shriveled, black appearance we know as a spice. The chemically active and most important substance in the spice is piperine, an alkaloid that makes pepper an excellent stimulant, tonic, and stomachic. By stimulating the secretion of gastric juice, it aids the digestive process by facilitating the absorption of nutrients (beneficial for digestion = maximum benefit from the food consumed). It also contains many mineral salts such as potassium, calcium, magnesium, phosphorus, iron, manganese, zinc, copper, selenium, and iodine, as well as vitamins such as E, A, and some of group B. Numerous types of pepper are also used to treat parasitic diseases and as an antibacterial agent.

PUMPKIN SEED

Pumpkin seeds, collected from certain plants in the Curcubitaceae family, are known for their anti-worm properties. They consist of fats (approximately 40–50%), which contain essential fatty acids such as alpha-linolenic acid (omega-6), carbohydrates (24%), proteins (30–37%), and all nine essential amino acids. The lipid fraction of the seeds also contains high concentrations of bioactive components such as phytosterols, carotenoids, tocopherols, and phenolic compounds. They have antioxidant properties and play an important role in reducing lipid peroxidation and maintaining the physiological immune system. They are also rich in essential microelements such as K, Na, Cr, Mg, Zn, Cu, Mo, and Se. They also contain very high levels of vitamin E. Above all, pumpkin seeds contain cucurbita, a valuable amino acid with healing, anti-inflammatory, and, above all, anthelmintic properties. Its effective vermifuging action detaches parasites from the intestinal walls, thus facilitating their natural expulsion.

MASTIC RESIN FROM CHIOS

It is an oleoresin extracted from the natural exudate of the lentiscus plant (Pistacia lentiscus), which belongs to the Anacardiaceae family and is found predominantly in Greece (on the island of Chios). By cutting into the bark during the balsamic season (spring), it is possible to collect the secretion, which coagulates into transparent, yellow knots or tears. It has a characteristic balsamic odor and a bitter and sour taste. The resin mainly contains essential oil (containing: alpha-pinene, beta-pinene, and beta-mircene), a bitter compound (“masticine”), tannins, masticonic acid, masticoresins, mastic acid, and triterpene alcohol. Mastic has antibacterial and antioxidant properties, as well as anti-inflammatory effects. Mastic resin is used to relieve inflammation of the gastrointestinal tract and to protect gastric cells. It is an effective antiseptic, has disinfectant and antibacterial properties, and is useful in treating diseases (especially those of the oral cavity). It also acts as an antioxidant, thanks to the presence of monoterpenes, which act as free radical scavengers.

BEEKEEPING BY-PRODUCTS (from beekeeping)

The various products of a beehive resulting from the work of bees typically include honey, propolis, pollen, royal jelly, and waxes. These are various substances, usually of plant origin. Some of them are then enriched through the various work processes or even the digestion of the bees (e.g., propolis). The known biological activities of bee products are mainly attributed to their high content of phenolic compounds (primarily flavonoids). Phenolic compounds, in their various forms, are the main components responsible for the functional properties of many food products, such as antioxidant, antibacterial, antiviral, anti-inflammatory, and cardioprotective effects. Bee products from beekeeping are also among these substances, as they contain phenolic compounds collected by bees from plants with nectar.

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A notice:

DogoDiaGiar® is a dietary supplement for dogs and cats.

Average content per 900 mg tablet:

Blend of essential oils 80.5 mg, Cinnamon 29 mg, Tea Tree 22.1 mg, Garlic 9.8 mg, Lavender 9.7 mg, Mint 9.7 mg, Pepper (Piper Nigrum) 3 mg, Pumpkin seed powder 125 mg, Mastic resin (Mastic of Chios) 75 mg, Apiary by-products 75 mg, Vitamin E (Acetate 50%) 5 mg.

Feeding instructions:

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

Please always provide clean and fresh drinking water.

Dosage per day and animal (900 mg tablets):

• CATS: ¼ tablet
• DOGS from 5 – 10 kg body weight: ½ tablet
• DOGS from 10 – 20 kg body weight: 1 tablet
• DOGS from 5 – 10 kg body weight: 2 tablets
• DOGS from 5 – 10 kg body weight: 2 ½ tablets
• DOGS over 40 kg body weight: 3 tablets

Expert tips:

In order to deprive Giardia of its livelihood through the active ingredients contained in DogoDiaGiar® from essential oils and spices, we recommend a treatment with DogoDiaGiar® of 10 – 12 weeks.

To achieve better tolerability and effectiveness of DogoDiaGiar®, we recommend administering DOGOteka LactoAdapt® 4 days before starting the treatment and additionally administering DOGOteka MultiAdapt® 3 days before starting the treatment.

The additional administration of LactoAdapt® and MultiAdapt® is recommended throughout the entire course of treatment with DogoDiaGiar®. This supports the tolerability and effectiveness of DogoDiaGiar®.

Pack size DogoDiaGiar®:

60 tablets of 900 mg

Information:

Due to the natural ingredients, the tablets may have color variations. This is not a quality defect.

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 animal use only.