These are not lab-made ingredients with plant names on them. Every one of the eight is a real plant with a place it grows and a long history of being used for exactly this.
Cape Aloe. Aloe ferox. It grows wild on the dry hillsides of the Eastern Cape in South Africa. The bitter sap is drained from the leaves by hand, one leaf at a time, which is why it has never become an industrial crop. South African traditional practice has used it for generations.
Senna. Native to the Arabian peninsula and grown widely in southern India. It is one of the oldest documented botanicals in herbal practice, written about in Arabic medicine more than a thousand years ago. It is also the one almost every other product in this category leans on all by itself, which is the whole problem.
Cascara Sagrada. The bark of a small tree from the Pacific Northwest of North America. Spanish missionaries called it sacred bark. The bark has to be aged for at least a year after harvest before it can be used at all. That is not tradition, that is a requirement.
Ginger. Native to Southeast Asia, grown today across India, China and Peru. In traditional practice it is what you reach for to settle a stomach, which is exactly the job it does here.
Turmeric. From the Indian subcontinent, where it has been grown and used for roughly four thousand years.
Barberry. A bitter root used across Europe, Persia and India. Bitters are the oldest category in digestive herbalism and this is one of the originals.
Clove. The dried flower bud of a tree from the Maluku Islands of Indonesia, the original Spice Islands.
Garlic. Grown everywhere now, originally from Central Asia. In the kitchen and in the medicine chest for as long as anyone has kept records.
Eight plants, nothing synthetic. Every batch is tested by a third-party lab before it goes anywhere near a capsule, and the capsules are made in a GMP-certified facility in California.