In order to achieve this we use four different lead substances in addition to various ingredients
Astaxanthin, derived from natural raw materials, improves the mobility and endurance of muscles, tendons, ligaments and joints. Astaxanthin is able to modulate fat and carbohydrate metabolism by affecting adiponectin levels. Lactate production is reduced.
For information: we use natural astaxanthin, which is gently extracted from the blood rain algae. It is water-soluble and has been standardised to 20% oleoresin to ensure consistently high efficacy. The antioxidant capacity is 8 times higher than with a powdered extract.
- Sawaki et al, 2002
- Guerrin et al, 2002
- Keuchi et al, 2006
Ribose is the starting point of the synthesis of important cell compounds. The availability of ribose determines the rate at which metabolic processes can occur.
Although ribose is a monosaccharide, it does not cause blood sugar to rise, making it an ideal carbohydrate. An increase in insulin levels with the risk of rapid decline (dramatically faster energy loss) in sports is thus prevented.
Ribose effectively combats fatigue, can mitigate the effects of cell aging, increases physical performance, overcomes pain and soreness. Or if you simply want more physical fitness and power, Ribose cannot be ignored.
As a result, ribose provides both the recreational athlete and the well-trained athlete with the "energy shot" that the body needs. Ribose is a vital substance that energises the body at a fundamental level! A strong pro-energetic metabolite!
Nutriose is a resistant maize dextrin with a prebiotic effect. Resistant dextrins are short chains of glucose that cannot crack the human digestive system and its enzymes. Nutriose is very well tolerated and helps with a slower sugar digestion, the sugar intake and the rise in blood sugar levels, especially after eating.
Maltodextrin is a carbohydrate mixture derived from cornstarch. Due to a good compatibility and as an energy carrier, especially in endurance, it is very popular with athletes. Maltodextrin is nutritionally particularly valuable because it is absorbed much more slowly than other carbohydrates. Due to the slower intake, the increase of blood sugar is less quickly than with pure dextrose and thus the insulin distribution remains manageable.