Polidal 75

23,13 €

Food supplement based on Polydatin extracted from Fallopia japonica, with sweeteners. Thanks to its antioxidant and anti-free radical activity, it reduces oxidative stress, helping to minimise the side effects of chronic inflammatory states or prolonged therapeutic treatments. The preparation is also suitable for people on a controlled diet, as it contains no lipids or sugars related to insulinemic stimulation. Nutritional adjuvant to reduce oxidative stress induced by inflammatory processes and/or intake/autoproduction of oxidising substances (also following therapeutic interventions or prescriptions). Read more...

Quantity

warning Product sellable only for Italy Secure payments with

Polidal 75

WHAT IS POLYDATIN:

Polydatin is a natural molecule. Traditionally, it has been used in Chinese medicine under the name Hu Zhang as an analgesic, antipyretic, antidiabetic, antimicrobial, and expectorant remedy.
Many studies, both in vitro and in vivo, highlight its excellent antioxidant and anti-inflammatory properties.
It can be extracted from various botanical species, but it is particularly abundant in the roots of Fallopia japonica, a plant native to northeast Asia.

The root of Fallopia japonica or Polygonum cuspidatum is approved for use in food supplements by the Italian Ministry of Health with the following physiological effects:
“Antioxidant. Fluidity of bronchial secretions. Purifying functions of the body. Drainage of body fluids. Regulation of the menstrual cycle. Regular functionality of the cardiovascular system. Tonic (physical and mental fatigue).”
(DECREE July 9, 2012 – updated with Decree March 27, 2014) (Official Gazette 21-7-2012 General Series No. 169).

Polydatin belongs to the flavonoid family, which also includes resveratrol.
Chemically, it consists of a resveratrol molecule bound to a glucose molecule.
The presence of glucose allows the molecule, when taken orally, to easily cross the intestinal barrier both by passive diffusion and active transport, using the same membrane proteins that enable glucose to enter the bloodstream.
Subsequently, through the action of certain enzymes, polydatin can be converted into resveratrol.

Thanks to this absorption process, polydatin appears to be much more bioavailable than resveratrol itself, thus enhancing its effects.

Ingredients

Sweetener: erythritol, Polydatin from Fallopia japonica (Houtt.) Ronse Dec. root dry extract, Bulking agent: microcrystalline cellulose; corn starch, flavor; Anti-caking agents: silicon dioxide; magnesium salts of fatty acids; Acidifier: citric acid; Sweetener: steviol glycosides (from dried leaves of Stevia rebaudiana).