COLEST-CARE | Cholesterol and Arteries
Natural Food Supplement | 60 Capsules
With Fermented Red Rice, Alpha Lipoic Acid, Coenzyme Q10, Astaxanthin and Inositol
Red Fermented Rice
Red yeast rice is obtained by fermenting white rice with Monascus purpureus yeast and other related molds. This procedure makes it possible to obtain numerous bioactive substances, including monacolin K. Monacolin K in red rice contributes to the maintenance of normal blood cholesterol levels.
ALPHA LIPOIC ACID
Alpha lipoic acid (ALA), also called lipoic acid or thioctic acid, is a fatty acid naturally present in the mitochondria of human cells, where it performs important enzymatic functions. Human beings are able to synthesize lipoic acid autonomously, in the liver, but in quantities that are not entirely sufficient to meet energy needs (especially as we age): the remainder is taken from food sources ( spinach, broccoli, tomato, peas, Brussels sprouts, red meat, heart, liver, kidney).
Lipoic acid participates in important reactions of energy production in the organism. Lipoic acid is also a particular antioxidant as it is both fat-soluble and water-soluble. This allows it to exert its antioxidant action on a wide range of free radicals. Lipoic acid also prolongs the antioxidant action of other factors such as Vitamin C, Vitamin E, Glutathione and Coenzyme Q10, increasing their ability to protect cells from oxidative stress. Thanks to its antioxidant action, lipoic acid has demonstrated anti-inflammatory properties and could be useful in the prevention of cataracts and, in general, in retinal diseases. Lipoic acid also facilitates glucose metabolism by speeding up the degradation and consumption of sugars. It also appears to have the ability to increase the intracellular transport of glucose, independently of insulin.
Policosanols are natural substances present in various vegetable waxes and, in particular, in sugar cane They possess numerous properties and seem to be able to help keep our body healthy, releasing beneficial effects that help avoid the accumulation of clots of blood and platelets.
Coenzyme Q10 (or ubiquinol) is a lipid molecule present in organelles called "mitochondria" contained in cells throughout the body, essential for the production of energy. It is particularly abundant in organs such as the heart, liver, kidneys and pancreas, which, being more active, need a greater production of energy.
Coenzyme Q10 acts similarly to a vitamin, supplying cells with energy, with an antioxidant action. Q10 is essential for the production of cellular energy and performs a stabilizing function on the membranes. It can exert neuroprotective, cardioprotective and cytoprotective effects
Vitamin B9, commonly known as folic acid, is an essential element for the production of red blood cells. Folic acid also contributes to maternal tissue growth during pregnancy. For this reason, its correct intake during the months of pregnancy is essential. Folic acid (Vitamin B9) is essential for our body as its deficiency can lead to megaloblastic anemia, an increased risk of congenital anomalies and cognitive dysfunction in old age.
Folic acid is also essential for the absorption of iron. Vitamin B9 (folic acid) helps prevent cognitive dysfunction in old age.
Astaxanthin is a natural red-orange pigment belonging to the carotenoid family. It is present in Nature in some algae and in the meat of fish and crustaceans that feed on it such as salmon, swordfish, shrimp, lobster and lobster. It has a purplish-red colour. It has an antioxidant action by acting as a scavenger of all forms of free radicals of both nitrogen and oxygen.
Milk thistle, Latin name Silybum marianum, is a medicinal plant widespread throughout the Mediterranean basin. A biennial herbaceous plant belonging to the Asteraceae family, whose plant parts contain silymarin: a precious organic component with formidable therapeutic properties.
Milk thistle extracts help support liver function and liver detoxification.
vitamin B7, also known by the name of inositol, is a substance partly produced by our body and partly introduced through food. It is an essential substance for our body, which like all B vitamins is water soluble and for this reason it cannot be accumulated in the body but must be taken on consistently and regularly through a varied and balanced diet.
Inositol (Vit. B7) is necessary for the functioning of the nervous system and to ensure normal psychological function and memory. It also serves to maintain the well-being of skin and hair. It also stimulates the production of Lecithin, a substance useful for keeping the internal walls of the arteries clean, preventing damage from LDL.
Black garlic was born in Korea in 2004 and spread rapidly in the United States and then also in Europe. Black garlic is produced by letting fresh garlic bulbs ferment in a controlled humidity and temperature environment for 30 days. No additives or preservatives are added. It is then left to oxidize in a special room for 45 days. Through this long process, the garlic cloves turn black and soften. So black garlic is a variant of white garlic that has undergone fermentation. It maintains all the virtues of the white one but loses the characteristic unpleasant smell and taste. Garlic is able to decrease blood pressure, total cholesterol and LDL, increasing HDL, reduces triglycerides and fibrinogen concentration, increasing fibrinolysis and inhibits platelet aggregation by reducing plasma viscosity. The combination of these actions give garlic not only the ability to prevent arteriosclerosis but also to cause the regression of atherosclerotic plaques.