One capsule contains:
\nGinkgo Biloba 100,000 mg
\nMonascus 50,000 mg
\nGinkgo Biloba<\/p>\n
Ginkgo Biloba (Ginkgo Biloba) is one of the most ancient tree species on Earth. This tree is the only living representative of the Ginkgoales – an extinct group of seed plants, and is therefore also known as a “living fossil”. Nowadays, the leaves of the tree are mainly used. They are rich in the most desirable ingredients (ginkoglides, terpene lactones) and poor in undesirable substances (especially ginkolic acids). Ginkgo flavonoids directly dilate the smallest blood vessels, increasing the speed of blood flow in them, blood circulation and oxygen levels throughout the body, but especially in the brain. Better blood circulation has a positive effect on all ailments due to insufficient blood supply and especially vertigo and tinnitus. In addition, the intake of Ginkgo Biloba improves the ability to think and memory and slows down the aging of the brain, reduces fatigue, increases concentration and work capacity. Ginkgo Biloba also prevents harmful changes in cells and prevents the formation of atherosclerotic plaques on the inner walls of blood vessels. According to recent studies, the herb prevents and successfully fights Alzheimer’s disease as well. Although the mass of the brain is only 2% of that of the whole body, this organ consumes 20% of the received oxygen. The brain uses oxygen through a complex network of blood vessels and capillaries. As we age, cerebral circulation slows and less nutrients and oxygen, which are responsible for normal neurological functions, reach the brain. Ginkgo Biloba contains specific phytonutrients that support blood circulation and the supply of oxygen to the brain – these substances are called ginkgolides. The abundance of powerful antioxidants in the plant prevents the destructive influence of free radicals by controlling their access to brain cells.
\nMonascus<\/p>\n
Red fermented rice (also known as red rice flour) is called Monascus (Monascus Purpureus) and is produced through a natural fermentation process by the microorganisms in the rice. The rice turns red as fermentation progresses and the content of the effective natural ingredient monacolin gradually increases. Monacolins can partially block the production of the basic structures necessary for cholesterol synthesis and thus slow cholesterol synthesis. For this reason monacolins are called “competitive inhibitors”. Their effect is reversible, and once the monacolins are broken down, their effect diminishes. Regular intake of monacolins is absolutely imperative if you want to keep your “bad” cholesterol levels low. Red rice flour has an indirect stabilizing effect on blood sugar. This means that in patients with non-insulin-dependent diabetes, a reduction in pre-meal blood sugar levels can be achieved. It is also possible to lower blood sugar, which is measured after a meal. It is also possible to lower HbA1c (a measure of steady-state diabetes) to within the normal range. Weight reduction works the same way. Patients who suffer from hunger pangs due to strong fluctuations in blood sugar can stabilize these fluctuations with red rice flour. This leads to a drastic reduction in the feeling of hunger, and people with weight problems who are on a low-calorie diet can withstand it more easily, reducing stress.<\/p>\n","protected":false},"excerpt":{"rendered":"
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