NIVELCOL 60caps and 120caps saving format (TONGIL) normal cholesterol levels and helps maintain heart health

NIVELCOL 60caps and 120caps saving format (TONGIL) normal cholesterol levels and helps maintain heart health

HEALTHY PROPERTIES

Aged Black Garlic contributes to maintaining normal cholesterol levels and helps maintain heart health.

Artichoke helps maintain normal blood lipid levels and also provides natural antioxidants.

Vitamin B3 contributes to normal energy metabolism.

ACTIVE INGREDIENTS

Daily dose (2 capsules)

Rice powder fermented by red yeast (Monascus purpureus) standardized to 4% 672 mg, containing 3 mg of Monacolin K

Pine Phytosterols (Pinus spp.) 200 mg.

Canary seed powder (Phalaris canariensis), 100 mg

Oat Fiber (Avena sativa L.), 100 mg

Apple pectin, 100 mg

Dry extract of artichoke leaves (Cynara scolymus L.) standardized to 2% cynarin, 50 mg

Proprietary 10:1 dry extract of the bulb of Aged Black Garlic (Allium sativum) ABG10+® and standardized in S-Allyl Cysteine, 50 mg (equivalent to 500 mg of fresh garlic bulb)

Vitamin B3 (nicotinamide) 18 mg (112.5% ​​NRV)

Sugar Cane Wax (Saccharum officinarum) rich in policosanol, 5 mg

NRV: Nutrient Reference Values

Allergens: Oatmeal.

QUALITY

Exclusive formulation based on rice powder fermented by red yeast, Phytosterols, Birdseed, Oat Fiber, Apple Pectin, Artichoke, Aged Black Garlic, Vitamin B3 and Sugarcane Wax.

Rice powder fermented by red yeast (Monascus purpureus) standardized to 0.4% Monacolin K, with rigorous control of citrinins (contaminating mycotoxins of rice yeast).

Plant sterols from Pine extract, with a high content of Betasitosterol. Soy free.

Dry extract of artichoke leaves (Cynara scolymus L.) standardized to 2% active ingredient cynarin.

Highly purified fiber obtained by special processing from selected grains of oats (Avena sativa).

Apple pectin: natural fiber obtained from apple skin.

Reinforced with Aged Black Garlic: ABG10+® 10:1 patented dry extract from the bulb of Aged Black Garlic (Allium sativum) Premium quality and standardized in the active ingredient S-Allyl Cysteine ​​(SAC). The exclusive properties of Black Garlic are due to its aging process, in which there is a conversion of the substances present in fresh garlic, such as allicin, into other more stable and active sulfur derivatives such as S-Allyl Cysteine.