Proxart Sachets

Proxart

Ingredients

Chondroitin sulfate is a leading glycosaminoglycans that form cartilage. Contributes to the elasticity of cartilage and causes a progressive reduced degradation. Acts synergistically with glucosamine sulfate.

Glucosamine sulfate is an amino sugar normally present in the body. It is “a brick” essential for the synthesis of glycosaminoglycans and final of cartilage tissue.

L-Lysine is an essential amino acid found in many food sources. Appears to be essential in the processes of tissue repair in fact, stimulates the formation of collagen and tissue healing. Also promotes the formation of muscle proteins especially after lesions after agonistic activities or surgery.

Ornithine alfa-ketoglutarate: the shape is more metabolically active of Ornithine, nonessential amino acid but important biochemical processes in the synthesis of arginine. Plays a key role in the processes of energy and detossification of muscle tissue.

L-Glycine: is an amino acid which constitutes about one third of the collagen and then becomes of fundamental importance assume this amino acid to restore the correct tro fi ism of this tissue.

Boswellia Fitosoma®: Boswellic acids are attributed anti-inflammatory, anti-rheumatic and anti-pain, so they are given to combat osteoarthritis and also rheumatoid arthritis at an early stage, as they block the formation of leukotrienes (by inhibiting the enzyme 5-lipoxygenase), managers and brokers chemical inflammation.

Hyaluronic acid in addition to being a major constituent of connective tissue, acts as a lubricant component of synovial fluid and cartilage as it has a shape such that it is able to rake in large amounts of water.

Biotin or Vitamin H, belongs to the class of water-soluble vitamins of the B group and contains sulfur. Plays a very important role as a cofactor in many metabolic biochemical processes in the body.

Directions

Take 2 sachets per day for the first 10 days and then only 1 sachet per day.

NO LACTOSE AND NO GLUTEN

Packaging

20 x 5g sachets

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