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Lecithin 1200

180 Softgels


Quick Overview

Natural Factors Unbleached Lecithin is made from 100% soy beans and contains no preservatives, colours, or sweeteners. Because this formula is unbleached, it has not been exposed to such bleaching agents as hydrogen peroxide and does not contain bleaching residues. Each easy-to-swallow softgel provides 1200 mg of lecithin to be taken with meals in three convenient daily doses. Some diets do not provide enough lecithin for optimal health. Unbleached Lecithin is a convenient and healthy way to increase dietary lecithin intake, support liver function, and boost cellular levels of good fats.
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Price: $12.50

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Lecithin is a type of lipid used by every living cell in your body. The cell membranes which regulate the passage of nutrients in and out of cells are made primarily of Lecithin. The protectives sheaths surrounding your brain are composed of Lecithin. In addition, your muscle and nerve cells contain Lecithin. Lecithin consists mostly of the B vitamin choline, and also contains linoleic acid and inositol.

 

Main Benefits of Natural Factors Unbleached Lecithin:

  • Protective of cellular membranes
  • Good source of choline, which supports nervous system and liver
  • No hydrogen peroxide bleaching methods are used
Each softgel contains:
Unbleached Lecithin (Glycine max) (Soy bean) |1200 mg

Non-medicinal ingredients: Softgel capsule (gelatin, glycerin, purified water).
3 softgel daily, at mealtime, or as directed by a healthcare practitioner.

Caution : Consult a healthcare practitioner if you experience gastrointestinal disturbances. Keep out if reach of children.

Contraindications: Do not use if pregnant or breastfeeding.
Canty, David J., and Steven H. Zeisel. "Lecithin and choline in human health and disease." Nutrition reviews 52.10 (1994): 327-339.
http://onlinelibrary.wiley.com/doi/10.1111/j.1753-4887.1994.tb01357.x/abstract

Knuiman, J. T., A. C. Beynen, and M. B. Katan. "Lecithin intake and serum cholesterol." The American journal of clinical nutrition 49.2 (1989): 266.
http://www.ncbi.nlm.nih.gov/pubmed/2916447

Wood, John L., and Richard Gall Allison. "Effects of consumption of choline and lecithin on neurological and cardiovascular systems." Federation proceedings. Vol. 41. No. 14. 1982.
http://europepmc.org/abstract/MED/6754453

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