ISOFLAVONOID capsules 90 pcs

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Phyto Isoflavonoid contains the plant extracts soy and red clover, which are rich in isoflavonoids, combined with lecithin.

Isoflavonoids are secondary plant substances and belong to a subgroup of flavonoids.

ISOFLAVONOID capsules Hawlik Health Products 90 pieces

When the menopause begins, the hormonal situation in a woman's body changes. Symptoms such as hot flashes, sleep disorders or mood swings can occur and accompany women for several years. These menopause-related symptoms are relatively rare in women in Asia and the Japanese language has no corresponding word for them. This is attributed, among other things, to the regional diet of soy products.

Phyto Isoflavonoid contains isoflavonoids from soy and red clover. Isoflavonoids are secondary plant substances and belong to a subgroup of flavonoids. Isoflavonoids are also known as phytoestrogens. This name comes from their similar structure to that of the female sex hormones, estrogens.

The soybean is originally native to Asia, but is now also used in Europe in the form of soy drinks, soy oil or tofu due to its valuable nutrients such as high-quality fat, fiber and protein.

consumption recommendation

Take 2 x 1 capsule daily with plenty of liquid.

Note: The recommended daily intake should not be exceeded.
 

storage recommendation

Store out of reach of children, in a cool, dry place protected from light.
 

Notice

A dietary supplement is not a substitute for a balanced and varied diet and a healthy lifestyle.

Ingredients

These capsules contain:

Isoflavone powder (SOY), filler: cellulose, hydroxypropylmethylcellulose (capsule shell), red clover extract, lecithin (SOY)

dietary supplement

package insert

Phyto Isoflavonoid contains the plant extracts soy and red clover, which are rich in isoflavonoids, combined with lecithin. Isoflavonoids are secondary plant substances and belong to a subgroup of flavonoids. Lecithin supports the absorption of these substances in the body.

ingredients

*Nutrient reference value according to the Food Information Regulation