良好的健康由这里开始

一起打造健康。唯有当您的身体定期的获得所有必需营养时,它才能在最佳的状态下运作。以下6大必需营养素在您开启良好健康的旅途上扮演着重要的角色。

Omega-3脂肪酸
抗炎剂

  • 减少发炎。1
  • 降低“坏”胆固醇(LDL)和甘油三酸酯。2
  • 调节血压水平。3,4
  • 改善血液循环。3,4
  • 维持健康的心律。3,4
  • 更健康的大脑功能和更健康稳定的情绪。5,6
  • 更强壮的骨骼和更健康的关节。7
  • 支持眼部的健康。
  • 增强免疫功能。
  • 帮助达到健康减重效果。

维生素B群
您的充能维生素!

  • 有效地将食物转化为能量,提供持续性的能量。9
  • 促进新陈代谢。
  • 增强记忆力并支持健康的认知表现。10
  • 缓解压力和改善情绪。11
  • 支持健康的红血细胞形成。12
  • 健康秀发和指甲的关键要素。
  • 改善肌肉表现和耐力。
  • 促进健康的身体机制功能。

大豆蛋白
基础的构成物

  • 全天候提供持续性的能量。
  • 提供最佳的细胞健康。22
  • 缔造和修复组织。
  • 促进更健康的指甲、肌肤和头发。
  • 缔造和维持肌肉质量。
  • 支持成长和发育。
  • 舒缓经前综合症(PMS)23和更年期症状。24,25,26
  • 提升前列腺的健康。27,28,29
  • 每日摄取25克的大豆蛋白可达到降低血中胆固醇水平的效果。

维生素C
绝佳的抗氧化剂

  • 增强免疫力。8
  • 促进更强壮的牙龈和结缔组织。
  • 支持更健康的肌肤。
  • 帮助组织修复和伤口愈合。
  • 抵抗自由基的侵害,保护体内细胞。
  • 促进铁质的吸收。

钙质
造骨营养素

  • 缔造强壮和健康的骨骼。13
  • 降低骨质疏松症和骨折的风险。14,15
  • 保持正常的血压。16
  • 帮助正常的凝血功能。17
  • 帮助肌肉收缩和神经传递。18,19
  • 舒缓经前综合症(PMS),例如腹胀、抽筋、水肿、易怒和情绪上的改变。20
  • 舒缓失眠症。21

多酚
青春泉源

  • 源自于大自然的抗氧化防护。30
  • 为身体细胞充电31,以达致最佳表现。
  • 促进能量合成。32
  • 改善免疫功能。
  • 支持更年轻的肌肤。33
  • 保持大脑敏锐度。
  • 促进身体排毒和洁净功能。
  • 促进健康的血液循环34和维持健康的血糖水平。35
  • 滋养和支持关节的舒适。
  • 降低异常细胞增长的风险。36

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Stimulatory role of calcium in rapid eye movement sleep deprivation–induced noradrenaline-mediated increase in Na-K-ATPase activity in rat brain. Neuroscience, 155(1), 76-89. 22. Lonnie M, Hooker E, Brunstrom JM, Corfe BM, Green MA, Watson AW, Williams EA, Stevenson EJ, Penson S, Johnstone AM. Protein for Life: Review of Optimal Protein Intake, Sustainable Dietary Sources and the Effect on Appetite in Ageing Adults. Nutrients. 2018 Mar 16;10(3):360. doi: 10.3390/nu10030360. PMID: 29547523; PMCID: PMC5872778. 23. Bryant M, Cassidy A, Hill C, Powell J, Talbot D, Dye L. Effect of consumption of soy isoflavones on behavioral, somatic and affective symptoms in women with premenstrual syndrome. Br J Nutr. 2005 May; 93 (5): 731-9. 24. Kurzer, M.S., 2000. Hormonal effects of soy isoflavones: studies in premenopausal and postmenopausal women. The Journal of nutrition, 130 (3),pp.660S-661S. 25. Mbu, R.E., Abauleth, Y.R., Koffi, A., Keita, N., Dolo, A. and Lankoande, J., 2013. 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