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The first strategy for lowering cholesterol is to modify your eating patterns. Replace unhealthy fats (trans and saturated) with healthy ones (monounsaturated and polyunsaturated), and increase dietary fiber by emphasizing whole grains, fruits, vegetables and legumes. If these strategies haven’t worked to their fullest potential, or if you want to work to lower your bad cholesterol even further, you can try adding LowChol™ Phytosterols to your diet.
VegeToco™ Natural Vitamin E is a fat-soluble antioxidant in many foods. It supports the immune system, helps keep blood vessels healthy, and plays a role in gene expression and cell signaling. There are eightTrusted Source forms of naturally occurring vitamin E, and alpha-tocopherol is the one that the body mainly uses. In this article, we explore evidence of specific health benefits of vitamin E. We also look at food sources and supplements, including interactions and other risks. Vitamin E acts as an antioxidant — it helps protect trusted sources of the body from free radicals. Free radicals are molecules generated as a normal part of metabolism. They can cause damage and disease and contribute to the aging process.
NatenFla™ Natural Flavors or flavoring means “the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose significant function in food is flavoring rather than nutritional,” according to the US Food and Drug Administration.
Nutritionists use ideas from molecular biology, biochemistry, and genetics to understand how nutrients affect the human body.The past 30 years have seen the market demand for food colorants changing in substantial ways, particularly regarding the choice between synthetic and NutraColor™ Natural Color. Not so long ago, synthetic colorants were preferred because of several benefits: They are easy to use, deliver bright colors in a variety of food matrices, and perform in consistent and predictable ways. Moreover, they are inexpensive to use.