Thrive | Vegan Protein
IT’S-ON-US MONEY-BACK GUARANTEE
Many companies offer a money-back guarantee because they know the majority of dissatisfied customers aren’t going to go through the hassle of actually returning the product to get their money back. We don’t play these games because we don’t have to, the quality of our products makes it unnecessary.
If you order any of our supplements for the first time and don’t like it, you can keep it. Just notify us and we’ll give you a full refund on the spot. No complicated forms and no return necessary.
To protect ourselves from fraud, the It’s-On-Us guarantee is only valid for first time purchases of a product, and redeemable up to three months after purchase. If you bought more than one bottle of a supplement on your first purchase and don’t like it, we would ask that you send the unopened bottles back to us for a refund because we can put them back into our sellable inventory.
THRIVE is a vegan protein powder that provides a highly bioavailable blend of four plant proteins that are easily digested and absorbed. Together, these proteins provide an abundance of essential amino acids.
THRIVE also contains 10 additional vitamins, minerals, and nutrients that vegetarian and vegan diets tend to be low in as well as 4 enzymes to help you obtain the maximal nutritional benefit from every scoop.
THRIVE is 100% naturally sweetened and flavored and contains no chemical dyes, cheap fillers, or other unnecessary junk.
So, if you want to build muscle and lose fat as quickly as possible and improve the nutritional quality of your diet without having to eat animal protein, then you want to try THRIVE today.
It’s hard to find a vegan protein powder that checks all the same boxes as popular animal-based options like whey, casein, and egg.
You know, one that…
- Tastes great
- Mixes well
- Provides 20+ grams of protein per scoop
- Is easily digested, well-absorbed, and rich in essential amino acids
- Is affordable
Instead, most plant-based protein powders either taste like a chalky mess, contain a low-quality blend of cheap proteins, or provide, at best, 15 grams of protein per scoop.
They often cost a pretty penny too.
That’s exactly why we created THRIVE.
It’s an affordable vegan protein powder that provides you with 25 grams of high-quality plant protein per scoop, 10 select nutrients that vegan and vegetarian diets tend to be low in, and 4 enzymes to help you better digest and absorb it all.
The Truth about Plant Protein
A long list of impressive health benefits is associated with getting most—or even all—of your calories from plant foods, but this style of eating also presents a problem: 
It makes it difficult to get enough high-quality protein.
You see, dozens of studies have proven, beyond the shadow of a doubt, that a high-protein diet is superior for building muscle and losing fat. 
Specifically, research shows that the optimal protein intake for maximizing muscle growth is between 0.8 grams and 1.2 grams per pound of body weight per day, with needs varying based on body composition and training intensity, frequency, and experience. 
This amount is easy to achieve with an omnivorous diet because people’s favorite animal-based foods—meat, eggs, and dairy—also happen to be rich sources of protein.
Vegetables, on the other hand, aren’t.
- Broccoli contains about 13 grams of protein per pound. 
- Brussels sprouts are slightly better, providing about 15 grams of protein per pound. 
- A cup of green peas contains just 8 grams of protein. 
- And a cup of boiled spinach contains a measly 5 grams. 
As you can see, if you need to eat around 1 gram of protein per pound of body weight per day, it’s going to take a couple of buckets of these vegetables to get you there.
Furthermore, not all proteins are made equal, especially for muscle-building purposes.
To understand why, we first need to talk about amino acids.
Amino acids are the “building blocks” of all tissues in the body, including muscle tissue. The body needs 21 amino acids to stay alive. Nine of them must be obtained from food, which are known as “essential amino acids.”
One of them, leucine, directly stimulates protein synthesis, which is why research shows that the leucine content of a meal directly affects the amount of protein synthesis that occurs as a result. 
In other words, high-leucine meals have a higher muscle-building potential than low-leucine meals.
Now, when it comes to evaluating a source of protein, we need to consider two things:
How well the body can absorb it (its bioavailability).
Its amino acid profile.
Now, how do plant-based proteins measure up against these criteria?
Well, while it’s not true that plant proteins are “incomplete” (missing essential amino acids), it is true that some aren’t absorbed well and are lower in certain vital amino acids than animal-based proteins. 
What this means is that eating 50 grams of wheat protein isn’t the same as eating 50 grams of pea or rice protein, which in turn isn’t the same thing as eating 50 grams of egg or milk protein.
The wheat protein has the least “muscle-building power” of the lot, and while the pea and rice protein is much better in this regard, they’re not up to the level of the egg or milk protein.
Now, to understand the importance of a protein’s amino acid profile, let’s compare the protein found in broccoli to the protein found in beef.
Here’s what 275 calories of each (4 ounces of steak vs. just over 9 cups of broccoli) will get you in terms of essential amino acids.
As you can see, it’s not even close.
You’d have to eat 18 cups of broccoli to get the essential amino acids found in just 4 ounces of steak.
You run into the same problems with many other plant sources of protein: middling or worse bioavailability and amino acid profile.
This is why vegan athletes must carefully plan their diets if they are to meet their protein needs and why THRIVE contains a blend of four types of plant protein: 
- Pea protein
- Rice protein
- Hemp protein
- Quinoa protein
We chose these specific proteins because they’re easily digested, absorbed well, and, together, provide an abundance of nutrition.
Let’s take a closer look at each.
Why Pea Protein?
Pea protein truly is an unsung hero of plant proteins.
It’s highly bioavailable—in fact, it’s comparable to beef in the bioavailability department. And like whey protein, pea protein is also rich in leucine, which, we recall, is the essential amino acid most directly responsible for muscle building. 
Why Rice Protein?
It also goes particularly well with pea protein because their amino acid profiles are complementary. Together, they look a lot like whey protein, which is why the blend is often called the “vegan’s whey.”
Why Hemp and Quinoa Proteins?
We’ve included hemp and quinoa proteins because they’re both highly nutritious. Hemp also provides fiber, which helps smooth THRIVE out, making it more enjoyable to drink.
Why Not Soy Protein?
You’ve probably noticed that there’s one popular plant protein that we chose not to include in THRIVE, and that’s soy.
Well, while studies show that soy is a high-quality source of protein, it’s also a source of ongoing controversy, especially for men. 
According to some research, the regular intake of soy foods has feminizing effects in men due to estrogen-like molecules found in soybeans called isoflavones.
For instance, a study conducted by scientists at Harvard University analyzed the semen of 99 men and compared their sperm counts against their soy and isoflavone intake during the three previous months. 
They found that both isoflavone and soy intake were associated with a reduction in sperm count. (Men in the highest intake category of soy foods had, on average, 41 million fewer sperm per milliliter of semen than men who didn’t eat soy foods.)
On the other hand, a study conducted by researchers at the University of Guelph directed 32 men to eat low or high levels of isoflavones from soy protein for 57 days.  Afterward, researchers found that isoflavone consumption had no effect on semen quality.
Well, there isn’t a simple answer just yet, but one promising line of research shows that soy’s effects in men can vary depending on the presence or absence of certain intestinal bacteria.
These bacteria, which are present in 30 to 50% of people, metabolize daidzein, a specific isoflavone in soy, into an estrogen-like hormone called equol. 
In a study conducted by scientists at Peking University, researchers found that when equol-producing men ate high amounts of soy food for as little as three days, their testosterone levels dropped and their estrogen levels rose. 
Related to this is a study conducted by researchers at Sungkyunkwan University, which found that in a high-estrogen environment, isoflavones suppressed estrogen production, while in a low-estrogen environment, they increased estrogen production. 
Now, in the case of women, research suggests that soy is less likely to negatively affect your hormones, regardless of equol production. 
There are other things to consider, however.
While there is evidence that soy might have special benefits for women, such as reducing the risk of heart disease and breast cancer, other studies cast doubt on these findings.  Some studies even suggest that soy can stimulate the growth of cancer cells. 
So, the bottom line is that if you want to supplement with a plant-based protein several times per day, it’s probably best to choose something other than soy.
14 Additional Vitamins, Minerals, and Enzymes
You’ve probably heard that excluding animal products from your diet increases the risk of various nutritional deficiencies.
This is true.
For example, studies show that many vegans have low levels of…
- Vitamins D and B12 
- Iron 
- Calcium 
- Zinc 
- The omega-3 fatty acids EPA and DHA 
You’ve probably also heard that these common deficiencies among vegans can be avoided by simply adding certain foods to your diet.
This is technically true, but it’s also easier said than done.
For example, the calcium in some vegetables isn’t as bioavailable as the calcium in dairy products (and in any case, multiple servings of veggies are needed to equal a single serving of dairy).  Many plant sources of iron and zinc are also inferior to animal sources and require rather large amounts to be eaten. 
Omega-3 fatty acid deficiencies are common among vegans because the primary plant-based source of this vital fat is alpha-linolenic acid, which can be converted into EPA and DHA—just not efficiently in most people. 
All of this means that you have two options if you want to optimize your health, performance, and body composition on a vegan diet:
Micromanage your diet to include generous amounts of foods high in the nutrients listed above.
And in some cases, like vitamin D and omega-3 fatty acids, supplementation is the only viable choice.
That’s why we’ve fortified THRIVE with 10 vitamins and minerals that many people, and vegans in particular, tend to be deficient in and added 4 enzymes to help you better digest and absorb every serving.
Let’s take a look at each...
Beta-alanine is an amino acid that your body uses to create carnosine, which is stored in your muscles and brain and is vital to their functioning.
We’ve added beta-alanine to THRIVE because vegan and vegetarian diets tend to provide too little, resulting in lower intramuscular carnosine levels and impaired athletic performance. 
THRIVE contains 500 milligrams of beta-alanine per serving.
Taurine is a compound similar to an amino acid that’s found in many types of tissues in the body. It helps keep cells healthy by influencing their fluidity and exerting antioxidant-like effects.
THRIVE contains 500 milligrams of taurine per serving.
Calcium is a mineral that supports muscle function, transmits nerve impulses to help cells communicate with each other, and is involved in the release of certain hormones.
We’ve added calcium to THRIVE because vegans and vegetarians tend to be deficient in it. 
THRIVE contains 210 milligrams of calcium per serving.
Iron is a mineral found in blood proteins, including the protein hemoglobin in red blood cells, which carries oxygen throughout the body, and myoglobin, which carries oxygen to muscles.
THRIVE contains 8 milligrams of iron per serving.
Zinc is a mineral required for the creation of many kinds of enzymes, proteins, and cells. It also helps release vitamin A from the liver and boosts the immune system.
We’ve added zinc to THRIVE for several reasons:
- Athletes need higher levels of dietary zinc due to the amount they sweat (many minerals are lost through perspiration). 
- Most vegans and vegetarians don’t get enough zinc in their diets. 
- Vegan and vegetarian diets tend to contain high amounts of phytic acid, which impairs the absorption of certain minerals, including zinc. 
THRIVE contains 1.61 milligrams of zinc per serving.
Vitamin B6 is involved in more than 100 biological processes in the body, mostly related to the metabolism of food and the production of hormones and red blood cells.
We’ve added vitamin B6 to THRIVE because although most vegan and vegetarian diets provide an adequate amount, many vegans and vegetarians still have low levels due to elevated levels of the amino acid homocysteine in their blood. 
High levels of homocysteine are linked to early development of heart disease, but a diet rich in Vitamin B6 and B12 help keep levels in check. 
THRIVE contains 2.04 milligrams of vitamin B6 per serving.
Vitamin B12 helps keep the nervous system and blood cells healthy and aids in DNA production and food metabolism.
We’ve added vitamin B12 to THRIVE because deficiencies are very common among people following vegan and vegetarian diets. 
THRIVE contains 29 mcg of vitamin B12 per serving.
Vitamin A is needed to maintain eyesight, support a healthy immune system, grow new cells, and maintain healthy cholesterol levels.
There are two types of vitamin A: “preformed” and “proformed.”
Preformed vitamin A, also called activated vitamin A, is found only in animal sources and can be used directly by the body.
Proformed vitamin A, on the other hand, is found mostly in green and yellow vegetables and must be chemically converted into another substance for the body to use it.
We’ve included preformed vitamin A in THRIVE because some people’s bodies can’t convert proformed vitamin A efficiently and thus benefit from supplementation with small amounts of activated vitamin A. 
THRIVE contains 1080 mcg of vitamin A per serving.
Vitamin D is vital for immune and nervous system function and bone density.
We’ve included vitamin D in THRIVE because, according to even the most modest estimates, 8% of Americans are vitamin D deficient and another 25% are considered “at risk” for deficiency.  Other research suggests that vitamin D deficiency may be as high as 42%. 
Furthermore, there’s virtually no vitamin D in non-animal foods, making supplementation vital for people following a vegan diet.
THRIVE contains 15 mcg of vitamin D per serving.
Digestive enzymes are substances produced in the mouth, stomach, and intestines to help break food down into usable nutrients.
We’ve included four enzymes in THRIVE (amylase, bromelain, papain, and protease) because research shows that they can improve the body’s absorption of the amino acids provided by protein. 
THRIVE contains 10 milligrams of amylase, 210 milligrams of bromelain, 50 milligrams of papain, and 50 milligrams of protease per serving.
No Artificial Sweeteners, Flavoring, Food Dyes, or Unnecessary Fillers
While artificial sweeteners may not be as dangerous as some people claim, studies do suggest that regular consumption of these chemicals may be harmful to our health and that more research is needed. 
That’s why we’ve chosen to use the natural sweeteners stevia and erythritol instead.
Research shows that not only are these natural sweeteners safe, but they can also confer several health benefits.
Those benefits include better insulin sensitivity, a lower cholesterol profile, improved blood glucose control, potential anti-cancer effects, lower blood pressure and inflammation levels, and more. 
Many supplements also contain artificial dyes, known as “azo dyes,” such as FD&C Yellow #5 (also known as tartrazine), FD&C Blue #1 (also known as Brilliant Blue), FD&C Red No. 40 (also known as Allura Red AC), and others.
As with artificial sweeteners, the consumption of azo dyes might not be as harmful as some would have you believe, but there is evidence that these chemicals can cause various negative effects in the body. 
And while artificial flavors appear to be benign, they just aren’t necessary. Natural flavors taste equally good.
STILL HAVE QUESTIONS?
Ingredients & Use
As a dietary supplement, mix 1 serving with 8-10 ounces of water or your preferred beverage.
THRIVE is a 100% plant-based protein powder designed specifically for athletes who eat plant-based diets, who are lactose intolerant, or who just want an alternative to whey, casein, and egg powders.
Its high-quality blend of pea, rice, hemp, and quinoa protein provides 25 grams of protein per serving, and is highly bioavailable and rich in essential amino acids that are vital to muscle recovery and growth.
THRIVE also contains 21 additional nutrients and enzymes to improve the quality of your diet, aid in digestion, and address common nutritional deficiencies among plant-fueled athletes, in particular.
Not intended for persons under the age of 18. Do not use if pregnant or nursing. Consult a health care professional prior to consumption if you have any pre-existing medical conditions or are taking any prescription medication. Improper use of this product will not improve results and is potentially hazardous to a person’s health. Use only as directed.
KEEP OUT OF REACH OF CHILDREN. STORE IN A COOL, DRY PLACE. DO NOT USE IF SAFETY SEAL IS BROKEN OR MISSING.
Legion has the best fans in the world,
and we're proud to share their photos with you!
Nutrition in Clinical Practice 25, no. 6 (2010): 613–20. ↑
Eric R. Helms, Alan A. Aragon, and Peter J. Fitschen, Journal of the International Society of Sports Nutrition 11 (2014): 20. ↑
Michael Matthews, Legion Athletics, (accessed April 21, 2017)↑
Accessed April 21, 2017 ↑
Accessed April 21, 2017↑
Accessed April 21, 2017↑
Accessed April 21, 2017↑
Scot R. Kimball and Leonard S. Jefferson, Journal of Nutrition 136, no. 1 (2006): 227S–31S. ↑
Layne E. Norton, Donald K. Layman, Piyawan Bunpo, Tracy G. Anthony, Diego V. Brana, and Peter J. Garlick, Journal of Nutrition 139, no. 6 (2009): 1103–09.↑
Vernon R. Young and Peter L. Pellett, American Journal of Clinical Nutrition 59, no. 5 (1994): 1203S–12S.↑
Wikipedia, accessed April 22, 2017↑
Gertjan Schaafsma, Journal of Nutrition 130, no. 7 (2000): 1865S–67S.↑
Vinodkumar W. Pahye and D. K. Salunkhe, Cereal Chemistry 56, no. 5 (1979).↑
François Mariotti, Maria E. Pueyo, Daniel Tomé, Serge Bérot, Robert Benamouzig, and Sylvain Mahé, Journal of Nutrition 131, no. 6 (2001): 1706–13.↑
Gertjan Schaafsma, Center of Expertise Nutrition, DMV International-Campina Melkunie, 6700 AA, Wageningen, the Netherlands. ↑
Susan I. Barr and Candice A. Rideout, Nutrition 20, no. 7–8 (2004): 696–703 ↑
Mariotti et al., 1706–13.↑
Mariotti et al., 1706–13.↑
Jordan M. Joy, Ryan P. Lowery, Jacob M. Wilson, Martin Purpura, Eduardo O. De Souza, Stephanie M. C. Wilson, Douglas S. Kalman, Joshua E. Dudeck, and Ralf Jäger, ↑
Douglas S. Kalman, Foods 3, no. 3 (2014): 394–402.↑
Jason E. Tang, Daniel R. Moore, Gregory W. Kujbida, Mark A. Tarnopolsky, and Stuart M. Phillips, Journal of Applied Physiology 107, no. 3 (2009): 987–92.↑
Jorge E. Chavarro, Thomas L. Toth, Sonita M. Sadio, and Russ Hauser, Human Reproduction 23, no. 11 (2008): 2584–90.↑
Laura K. Beaton, Brianne L. McVeigh, Barbara L. Dillingham, Johanna W. Lampe, and Alison M. Duncan, Fertility and Sterility 94, no. 5 (2010): 1717–22.↑
Mark Messina, Fertility and Sterility 93, no. 7 (2010): 2095–104.↑
Jill M. Hamilton-Reeves, Gabriela Vazquez, Sue J. Duval, William R. Phipps, Mindy S. Kurzer, and Mark J. Messina, Fertility and Sterility 94, no. 3 (2010): 997–1007.↑
Cara L. Frankenfeld, Charlotte Atkinson, Wendy K. Thomas, Antonio Gonzalez, Tuija Jokela, Kristiina Wähälä, Stephen M. Schwartz, Shuying S. Li, and Johanna W. Lampe, British Journal of Nutrition 94, no. 6 (2005): 873–76.↑
Baohua Liu, Liqiang Qin, Aiping Liu, Yuhui Shi, and Peiyu Wang, Journal of Hygiene Research 40, no. 6 (2011): 727–31. ↑
Chang Sun Hwang, Ho Seok Kwak, Hwa Jae Lim, Su Hee Lee, Young Soon Kang, Tae Boo Choe, Hor Gil Hur, and Ki Ok Han, Journal of Steroid Biochemistry and Molecular Biology 101, no. 4–5 (2006): 246–53.↑
Mindy S. Kurzer, Journal of Nutrition 132, no. 3 (2002): 570S–73S.↑
David L. Brandon and Mendel Friedman, Journal of Agricultural and Food Chemistry 50, no. 22 (2002): 6635–42.↑
Sanae Hisayasu, Hideo Orimo, Setsuko Migita, Yuki Ikeda, Kumiko Satoh, Setsuko Shinjo, Yukihiko Hirai, and Yoshio Yoshino, Journal of Nutrition 122, no. 5 (1992): 1190–96.↑
Brandon and Friedman, 6635–42.↑
James W. Anderson, Bryan M. Johnstone, and Margaret E. Cook-Newell, New England Journal of Medicine 333, no. 5 (1995): 276–82.↑
Bruce J. Trock, Leena Hilakivi-Clarke, and Robert Clarke, Journal of the National Cancer Institute 98, no. 7 (2006): 459–71.↑
Harvard School of Public Health, accessed April 22, 2017, ↑
Mário L. de Lemos, Annals of Pharmacotherapy 35, no. 9 (2001): 1118–21.↑
Winston J. Craig, Nutrition in Clinical Practice 25, no. 6 (2010): 613–20.↑
Wolfgang Herrmann, Heike Schorr, Rima Obeid, and Jürgen Geisel, American Journal of Clinical Nutrition 78, no. 1 (2003): 131–36.↑
Duane Alexander, Madeleine J. Ball, and Jim Mann, European Journal of Clinical Nutrition 48, no. 8 (1994): 538–46.↑
Janet R. Hunt, American Journal of Clinical Nutrition 78, no. 3 (2003): 633S–39S.↑
Magdalena S. Rosell, Zouë Lloyd-Wright, Paul N. Appleby, Thomas A.B. Sanders, Naomi E. Allen, and Timothy J. Key, American Journal of Clinical Nutrition 82, no. 2 (2005): 327–34.↑
Connie M. Weaver, William R. Proulx, and Robert Heaney, American Journal of Clinical Nutrition 70, no. 3 (1999): 543S–48S.↑
Kamal Adel Amin, H. Abdel Hameid II, and Adel H. Abd Elsttar, Food and Chemical Toxicology 48, no. 10 (2010): 2994–99.↑
Audrey Baguet, Inge Everaert, Hélène De Naeyer, Harmen Reyngoudt, Sanne Stegen, Sam Beeckman, Eric Achten, Lander Vanhee, Anneke Volkaert, Mirko Petrovic, Youri Taes, and Wim Derave, European Journal of Applied Physiology 111, no. 10 (2011): 2571–80.↑
Stewart A. Laidlaw, Terry D. Shultz, J. T. Cecchino, and Joel D. Kopple, American Journal of Clinical Nutrition 47, no. 4 (1988): 660–63↑
Mark F. McCarty, Medical Hypotheses 63, no. 3 (2004): 426–33↑
Mark F. McCarty, Medical Hypotheses 63, no. 3 (2004): 419–25.↑
Paul Appleby, Andrew Roddam, Naomi Allen, and Timothy Key, European Journal of Clinical Nutrition 61, no. 12 (2007): 1400–06.↑
Annika Waldmann, Jochen W. Koschizke, Claus Leitzmann, and Andreas Hahn, Annals of Nutrition and Metabolism 48, no. 2 (2004): 103–08↑
Rima Obeid, Jürgen Geisel, Heike Schorr, Ulrich Hübner, and Wolfgang Herrmann, European Journal of Haematology 69, no. 5–6 (2002): 275–79.↑
Kevin Tipton, Nancy R. Green, Emily M. Haymes, and Mary Waller, International Journal of Sport Nutrition 3, no. 3 (1993): 261–71.↑
American Dietetic Association and Dietitians of Canada, Journal of the American Dietetic Association 103, no. 6 (2003): 748–65.↑
Ananda S. Prasad, BMJ: British Medical Journal 326, no. 7386 (2003): 409–10.↑
Annika Waldmann, Bianka Dörr, Jochen W. Koschizke, Claus Leitzmann, and Andreas Hahn, Public Health Nutrition 9, no. 6 (2006): 779–84↑
Ibrahim Elmadfa and Ingrid Singer, American Journal of Clinical Nutrition 89, no. 5 (2009): 1693S–98S.↑
Roman Pawlak, Scott James Parrott, Sudha Raj, Diana Cullum-Dugan, and Debbie Lucus, Nutrition Reviews 71, no. 2 (2013): 110–17.↑
Guangwen Tang, American Journal of Clinical Nutrition 91, no. 5 (2010): 1468S–1473S.↑
Anne C. Looker, Clifford L. Johnson, David A. Lacher, Christine M. Pfeiffer, Rosemary L. Schleicher, and Christopher T. Sempos, NCHS Data Brief no. 59, National Center for Health Statistics (2011): 1–8.↑
Kimberly Y. Z. Forrest and Wendy L. Stuhldreher, Nutrition Research 31, no. 1 (2011): 48–54.↑
Julie Minevich, Mark A. Olson, Joseph P. Mannion, Jaroslav H. Boublik, Josh O. McPherson, Ryan P. Lowery, Kevin Shields, Matthew Sharp, Eduardo O. De Souza, Jacob M. Wilson, Martin Purpura, and Ralf Jäger, Journal of the International Society of Sports Nutrition 12, Suppl. 1 (2015): P26.↑
Mohamed B. Abou-Donia, Eman M. El-Masry, Ali A. Abdel-Rahman, Roger E. McLendon, and Susan S. Schiffman, Journal of Toxicology and Environmental Health, Part A 71, no. 21 (2008): 1415–29↑
Xiaofa Qin, Canadian Journal of Gastroenterology 25, no. 9 (2011): 511↑
Eva S. Schernhammer, Kimberly A. Bertrand, Brenda M. Birmann, Laura Sampson, Walter C. Willett, and Diane Feskanich, American Journal of Clinical Nutrition 96, no. 6 (2012): 1419–28↑
Sharon P. Fowler, Ken Williams, Roy G. Resendez, Kelly J. Hunt, Helen P. Hazuda, and Michael P. Stern, Obesity 16, no. 8 (2008): 1894–900↑
Allison Sylvetsky, Kristina I. Rother, and Rebecca Brown, Pediatric Clinics of North America 58, no. 6 (2011): 1467–80↑
Qing Yang, Yale Journal of Biology and Medicine 83, no. 2 (2010): 101–08.↑
Sudesh Kumar Yadav and Praveen Guleria, Critical Reviews in Food Science and Nutrition 52, no. 11 (2012): 988–98↑
Naveen Shivanna, Mahadev Naika, Farhath Khanum, and Vijay K. Kaul, Journal of Diabetes and Its Complications 27, no. 2 (2013): 103–13↑
Joint FAO/WHO Expert Committee on Food Additives, Food Additives Series 54: Safety Evaluation of Certain Food Additives (Geneva: World Health Organization, 2004)↑
Cansu Ozbayer, Hulyam Kurt, Suna Kalender, Hilmi Ozden, Hasan V. Gunes, Ayse Basaran, Ecir A. Cakmak, Kismet Civi, Yusuf Kalender, and Irfan Degirmenci, Journal of Medicinal Food 14, no. 10 (2011): 1215–22.↑
Jinhui Feng, Carl E. Cerniglia, and Huizhong Chen, Toxicological Significance of Azo Dye Metabolism by Human Intestinal Microbiota,” Frontiers in Bioscience (Elite Edition) 1, no. 4 (2012): 568–86↑
Toyohito Tanaka, Osamu Takahashi, Shinshi Oishi, and Akio Ogata, Reproductive Toxicology 26, no. 2 (2008): 156–63↑
Robin B. Kanarek, Nutrition Reviews 69, no. 7 (2011): 385–91↑
Joel T. Nigg, Kara Lewis, Tracy Edinger, and Michael Falk, Journal of the American Academy of Child & Adolescent Psychiatry 51, no. 1 (2012): 86–97↑
Donna McCann, Angelina Barrett, Alison Cooper, Debbie Crumpler, Lindy Dalen, Kate Grimshaw, Elizabeth Kitchin, Kris Lok, Lucy Porteous, Emily Prince, Edmund Sonuga-Barke, John O. Warner, and Jim Stevenson, The Lancet 370, no. 9598 (2007): 1560–67↑
I. L. Moutinho, L. C. Bertges, and R. V. Assis, Brazilian Journal of Biology 67, no. 1 (2007): 141–45↑
Yonglin Gao, Chunmei Li, Jingyu Shen, Huaxian Yin, Xiulin An, and Haizhu Jin, Journal of Food Science 76, no. 6 (2011): T125–29↑
Kamal Adel Amin, H. Abdel Hameid II, and Adel H. Abd Elsttar, Food and Chemical Toxicology 48, no. 10 (2010): 2994–99.↑