Fulvic acid is an organic acid that is found in fruits and vegetables. There are two types of fulvic acids: fulvates (salts of fulvic acid) and free-form fulvic acids (pure fulvic acid). 



Organic acids like these are what gives fruits and vegetables their nutrient density. They can remineralize water and replace or replenish missing trace minerals in our diet.

Fulvic acids are a family of polyphenols, but not all polyphenols are fulvic acids. Many studies involving fulvic-acids are disguised as polyphenols. 


This means that there is quite a bit of information about fulvic acids in the scientific literature, just not identified as such but under the classification of flavanones or flavonols that are being studied.  See the schematic to clarify the FA family tree to the left.  


FA are naturally ionically charged, which allows them to bond with trace minerals in their environment. Mineral-bound fulvic acids are known as fulvates. In biological systems, fulvic molecules reduce the surface tension on the outer cellular membrane to permit
an increase of oxygen and micronutrient absorption. 


FA is considered a vehicle for the absorption of nutrients, which is also a little misleading since they chelate minerals in the foods we eat. 


FA molecules donate electrons to free radicals, which classifies them as antioxidants. The 33 organic acids in our MLG-50™ product function as antioxidants. 


33.9 million years ago, our deposit developed into a complex of 33 organic and amino acids, 70+ trace minerals and other synergistic components not found in other sources of fulvic material.

Learn about BioActive Content, Colloidal and Angstrom Minerals

Learn about Origins and Quality of Fulvic Trace Minerals

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