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Lecivis

« From the chemical point of view, lecithin is phosphatidylcholine. From the commercial point of view, lecithin is a natural mixture of phospholipids, with a variable content of phosphatidylcholine.
Lecithin is important for the normal composition of cell membranes and for their repair. It can be suitable for improving liver function and in many conditions, including alcoholic fibrosis and likely viral hepatitis. It is also indicated for the treatment of some forms of mania. There is evidence that lecithin can be used to control Alzheimer's disease and other cognitive disorders.
A recent research attributes to phosphatidylcholine a possible role in cancer therapy and in tardive dyskinesia.
Lecithin is employed to decrease blood concentrations of cholesterol » [1].  

«Many consider flaxseed oil the decisive answer to the rebalancing of the levels of essential fatty acids. Flaxseed oil is unique because it contains significant amounts in both unsaturated and essential fatty acids: alpha-linolenic acid (an omega-3 fatty acid) and linoleic acid (an omega-6 fatty acid). Flaxseed oil is the richest source in the world of omega-3 fatty acids.
Besides providing energy to the body [heart and brain], essential fatty acids (linoleic and linolenic acid) are components of nerve cells, cell membranes and hormone-like substances known by the name of prostaglandins. Essential fatty acids do not only have a key role in normal physiology, but can also be a protective and therapeutic factor against heart disease, cardiovascular disease, inflammation, allergies, cancer, autoimmune diseases (such as multiple sclerosis and rheumatoid arthritis), many skin diseases and others. Research indicates that more than 60 types of diseases would benefit from an integration of essential fatty acids » [2].

«The required quantity of Vitamin E is largely dependent on the amount of polyunsaturated or essential fats present in the diet. The more polyunsaturated fats are consumed the greater the risk that they are damaged [oxidised]. Since Vitamin E prevents this damage [antioxidant], the increase of polyunsaturated fatty acids is accompanied by a parallel increase in the need of Vitamin E». [3]

 

[1] Michael T. Murray, Guida medica agli integratori alimentari. Red Edizioni.
[2] Ibidem.
[3] Ibidem.
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