the nutritional supplement for supportive treatment of Lyme disease
Supportive treatment of Lyme disease with premium ingredients
APP plus is a natural nutritional supplement rich in functional ingredients carefully selected on the basis of numerous scientific studies, for supportive treatment of Lyme disease.
APP plus, our nutritional supplement, contains artemisia annua, monolaurine, rosemary and black pepper.
APP plus, our nutritional supplement, contains artemisia annua, monolaurine, rosemary and black pepper. It can be used to support the treatment of Lyme disease.
This annual plant, also known as sweet wormwood, was originally used to treat malaria. Since both malaria and babesiosis are caused by so-called protozoa, it is generally accepted that artemisia could also be helpful in treating an infection with babesia (one of the most common co-infections of Lyme disease).
Scientific studies on artemisia annua as an ingredient
Mueller, Markus S., et al. "Randomized controlled trial of a traditional preparation of Artemisia annua L. (Annual Wormwood) in the treatment of malaria." Transactions of the Royal Society of Tropical Medicine and Hygiene 98.5 (2004): 318-321.
Ferreira, Jorge FS, et al. "Flavonoids from Artemisia annua L. as antioxidants and their potential synergism with artemisinin against malaria and cancer." Molecules 15.5 (2010): 3135-3170.
Nagai, Akiko, et al. "Growth-inhibitory effects of artesunate, pyrimethamine, and pamaquine against Babesia equi and Babesia caballi in in vitro cultures. "Antimicrobial agents and chemotherapy 47.2 (2003): 800-803.
Elfawal, Mostafa A. "Dried whole plant Artemisia annua as a novel antimalarial therapy." (2014).
Coconuts contains a high level of lauric acid, which the body converts into monolaurine. A recent study illustrates the significant effect of monolaurine on the biofilm and on all types of borrelia bacteria. The borrelia burgdorferi and borrelia garinii stems were examined in this particular study.
Monolaurine is also considered to be a valuable supportive measure for treating numerous viral diseases, including Epstein Barr Virus (EBV).
Scientific studies on monolaurine as an ingredient
Goc, A., A. Niedzwiecki, and M. Rath. "In vitro evaluation of antibacterial activity of phytochemicals and micronutrients against Borrelia burgdorferi and Borrelia garinii. " Journal of applied microbiology 119.6 (2015): 1561-1572.
Kurtz, Stan. "The Early Origins of My Antiviral Research."
Shibasaki, Isao, and Nobuyuki Kato. "Combined effects on antibacterial activity of fatty acids and their esters against gram-negative bacteria." The pharmacological effect of lipids 1978 (1978): 15-24.
Ammor, Salim, et al. "Investigation of the selective bactericidal effect of several decontaminating solutions on bacterial biofilms including useful, spoilage and/or pathogenic bacteria." Food microbiology 21.1 (2004): 11-17.
Lieberman, Shari, Mary G. Enig, and Harry G. Preuss. "A review of monolaurin and lauric acid: natural virucidal and bactericidal agents." Alternative & Complementary Therapies 12.6 (2006): 310-314.
Batovska, Daniela I., et al. "Antibacterial study of the medium chain fatty acids and their 1-monoglycerides: individual effects and synergistic relationships. "Polish Journal of Microbiology 58.1 (2009): 43-47.
Preuss, Harry G., et al. "Effects of essential oils and monolaurin on Staphylococcus aureus: In vitro and in vivo studies." Toxicology mechanisms and methods. 15.4 (2005): 279-285.
Rosemary is known to help with digestive problems and is used to combat bacteria, fungi and viruses. The absorption of nutrients into the body is noticeably reduced when there are problems with the digestive system. Rosemary can help to improve absorption via the intestines.
Scientific studies on rosemary as an ingredient
Al-Sereiti, M. R., K. M. Abu-Amer, and P. Sena. "Pharmacology of rosemary (Rosmarinus officinalis Linn.) and its therapeutic potentials." (1999).
Klančnik, Anja, et al. "In vitro antimicrobial and antioxidant activity of commercial rosemary extract formulations." Journal of food protection. 72.8 (2009): 1744-1752.
Shelef, L. A., O. A. Naglik, and D. W. Bogen. "SENSITIVITY OF SOME COMMON FOOD‐BORNE BACTERIA TO THE SPICES SAGE, ROSEMARY, AND ALLSPICE." Journal of Food Science 45.4 (1980): 1042-1044.
Basaga, Huveyda, Ceren Tekkaya, and Funda Acikel. "Antioxidative and free radical scavenging properties of rosemary extract." LWT-Food Science and Technology 30.1 (1997): 105-108.
Offord, Elizabeth A., et al. "Mechanisms involved in the chemoprotective effects of rosemary extract studied in human liver and bronchial cells." Cancer Letters 114.1 (1997): 275-281.
Black pepper has long been used for similar reasons to rosemary. The piperine in pepper has an antioxidative effect and also aids digestion. Research has shown that the use of black pepper has a positive influence on the bioavailability of various types of medication.
Scientific studies on black pepper as an ingredient
Vijayakumar, R. S., D. Surya, and N. Nalini. "Antioxidant efficacy of black pepper (Piper nigrum L.) and piperine in rats with high fat diet induced oxidative stress." Redox Report 9.2 (2004): 105-110.
Atal, C. K., Usha Zutshi, and P. G. Rao. "Scientific evidence on the role of Ayurvedic herbals on bioavailability of drugs." Journal of ethnopharmacology 4.2 (1981): 229-232.
Karsha, Pavithra Vani, and O. Bhagya Lakshmi. "Antibacterial activity of black pepper (Piper nigrum Linn.) with special reference to its mode of action on bacteria." Indian J Nat Prod Resour 1.2 (2010): 213-215.
Khalaf, Nooman A., et al. "Antioxidant activity of some common plants." Turk J Biol 32.11 (2008).
Majdalawieh, Amin F., and Ronald I. Carr. "In vitro investigation of the potential immunomodulatory and anti-cancer activities of black pepper (Piper nigrum) and cardamom (Elettaria cardamomum)." Journal of medicinal food 13.2 (2010): 371-381.
Pundir, Ram Kumar, and Pranay Jain. "Comparative studies on the antimicrobial activity of black pepper (Piper nigrum) and turmeric (Curcuma longa) extracts." International Journal of Applied Biology and Pharmaceutical Technology 1.2 (2010): 492-500.
Agbor, Gabriel A., et al. "Comparative analysis of the in vitro antioxidant activity of white and black pepper." Nutrition Research 26.12 (2006): 659-663.
Plants which influence our health and well-being can also have side effects. This page is designed to provide general information about these plants but is not intended as a guide for self-medication.
University Jyväskylä Finnland (whole study)