Bio-Life Non acidic Vitamin C Bioflavonoid (2×30)
Blackmores Cal+D3 is a high dose calcium supplement providing 600mg of elemental calcium with 500IU of vitamin D3 in each easy-to-swallow tablet. Vitamin D3 works to support bone mineral density and helps with the absorption of calcium. Blackmores Cal+D3 may help with maintain healthy bones and muscles and maintain bone density. Calcium is the most abundant mineral in the body, and approximately 99% of the body’s calcium exists in the bones. The major function of calcium is building and maintaining bones and teeth. Calcium is also involved in various metabolic roles. Vitamin D is essential for the absorption and utilization of calcium. Deficiency of vitamin D results in lack of bone strength and density, and joint pain. Women’s calcium requirements are increased after menopause as levels of oestrogen decline resulting in decreased calcium absorption.
Blackmores Vitamin D3 1000 IU can assist in building and maintaining healthy bones. Vitamin D3 promotes the absorption of calcium and can help to support healthy muscles. Why use Helps to maintain healthy bone density by providing minerals to the skeleton Helps to improve absorption of calcium and phosphate which are essential for healthy bones Helps to build and maintain muscle strength in older people, which may reduce risk of falls
Lecithin is an important component of all cells in the body and aids in the metabolism of fats, allowing them to be used by the cells of the body. With other lipids, lecithin is important for maintaining the structural integrity of cell membranes, which regulate the passage of nutrients into and out of the cells. As part of the cell membrane it facilitates communication between the cells, which is important for cell growth, regulation and function. Blackmores Lecithin 1200 is derived from soya beans.
Garlic contains sulphur compounds which are concentrated in the bulb. These sulphur compounds include alliin, a sulphur-containing amino acid. Alliin is responsible for many of the beneficial actions of garlic. Alliin is converted by enzymes naturally occurring in garlic to the active compound allicin, when garlic is cut, crushed or chewed. Allicin is responsible for the characteristic smell of garlic, and the biological activity of garlic lies in its ability to produce allicin.