Sunflower oil, dried Ascophyllum nodosum (12.0%), monoglycerides, diglycerides, and triglycerides of lauric acid (5.0%), flavoring byproduct (hydrolyzed pork and chicken liver).
Amino acids: Taurine – 7.270 mg/kg; Trace elements: Zinc (zinc chelate of glycine) – 3,640 mg/kg.
Crude protein 4.06%; Crude fibres 4.26%; Crude fat 65.73%; Crude ash 12.98%.
How do its active ingredients work?
It is the monoglyceride of lauric acid, the major medium chain fatty acid in coconut oil. The antimicrobial properties of monolaurin extend to nearly all Gram-positive bacterial species (except certain lactobacilli, bifdobacteria, and enterococci), which mainly compose dental plaque of dogs and cats. Te mechanism of bacterial killing by monolaurin, appears to be dissipation of the potential difference across bacteria plasma membranes. In addition to its antimicrobial activity, monolaurin also prevents harmful pro-infammatory processes in vivo at mucosal surfaces, slowing the progression of periodontal disease.
Controlled studies demonstrated a positive effect of Ascophyllum nodosum supplementation in plaque and calculus reduction in dogs and cats, as well as improvements in oral health. However, its exact mechanism of action remains unclear. Ascophyllum nodosum is rich in natural compounds that have chemical action and are postulated to interfere with bacterial growth and accumulation.
Zinc is an essential factor in more than 300 enzymatic reactions, many of which are involved in the regeneration of the extra-cellular matrix, the healing processes and the repair of connective tissue. In the oral cavity, zinc, due to its role in the production of collagen, allows the recovery of the gingival tissue. On the other hand, zinc prevents tartar formation, due to its ability to inhibit the deposition and growth of mineral crystals on dental plaque.
Gram-negative bacteria use sulphurcontaining amino acids as substrates in their production of volatile sulphur-containing compounds. They have a distinctly unpleasant odour even in low concentrations and are the responsible of halitosis. Taurine inhibits the production of volatile sulphur-containing compounds in the oral cavity by chelating sulphur amino acids and their metabolism.