SOLARAY COLOSTRUM LACTOFERRINE 60 CAPSULES

SOLARAY COLOSTRUM LACTOFERRINE 60 CAPSULES

Solaray Colostrum Lactoferrin 60 Capsules is a dietary supplement that contributes to the proper immune function .

Benefits of SOLARAY capsules COLOSTRUM LACTOFERRINE 60 CAPSULES

Colostrum , which is the first form of mother's milk (a yellowish liquid produced by the mother for 24 to 48 hours after birth), is produced by cows raised in New Zealand, according to methods in accordance with the HACCP standard. (Hazard Analysis Critical Control Point).

Colostrum is known to promote immune defenses , improve digestive function and increase physical performance and muscle mass . Lactoferrin is one of the most important active ingredients of Colostrum, it is a glycoprotein that acts as an immunostimulant with an anti-infectious action. It remains centered on the parts in contact with the outside like the mouth, the nose, the eyes, to protect us. It also supports our intestinal flora and stimulates the growth of bifidobacteria.

Advice for use and dosage

Take one capsule a day with a glass of water, outside of the meal.

Comment about the recommendations for use and dosage of SOLARAY COLOSTRUM LACTOFERRINE 60 CAPSULES with our partner Avis checked after your purchase.

Composition

• Colostrum (providing 20% immunoglobulin): 500 mg
• of which Calcium: 14.5 mg (ie 1.8% of RDA)
• Lactoferrin: 100 mg
• Beta glucan (1.3 / 1.6) (yeast cell membranes): 5 mg

Other ingredients: Gelatin (capsule), Bulking agent: cellulose, Anti-caking agents: Magnesium stearate and Silica, crosscarmellose Sodium: Disintegrating agent.

Precaution of use

• Keep tightly closed in a cool place and protected from moisture
• Do not exceed the recommended daily dose
• Keep out of reach of children
• Dietary supplements are no substitute for a varied and balanced diet and a healthy lifestyle

Presentation of SOLARAY COLOSTRUM LACTOFERRINE 60 CAPSULES

Solaray comes in a box containing 60 capsules.

Our advice and expert advice in pharmacy

The HACCP standard is a food safety control method whose objective is the prevention, elimination or maximum reduction of any biological, chemical or physical hazard.
Based on 7 principles, the implementation of HACCP is done following a logical sequence of 12 steps, including the analysis of hazards and the determination of the critical points for their control.