COLESPOL® FORMULA
60 CAPSULES
IT HELPS MAINTAIN NORMAL BLOOD CHOLESTEROL LEVELS.
N.C. 208531.2
Content: Pack of 30 capsules.
Recommended daily dose: 1 capsule.
Composition: dry extract of milk thistle (Silybum marianum -seed-) (80% silymarin), bulking agent (microcrystalline cellulose), vegetable capsule (hydroxypropylmethylcellulose), red yeast rice (Monascus purpureus) (monacolin K), nicotinamide (niacin), anti-caking agents (diglycerides of fatty acids, magnesium salts of fatty acids), coenzyme Q10, anti-caking agent (silicon dioxide).
How to use: Take 1 capsule daily, preferably with dinner.
ACTIVE INGREDIENTS | CAPSULE QUANTITY |
Dry ext. milk thistle (silymarin content) |
150 mg (120 mg) |
Red Yeast Rice (content in monacolins) |
65.55 mg (2.95 mg) |
Niacin (Vitamin B3) | 21.6 mg NE (135% *NRV) |
Coenzyme Q10 | 5 mg |
*NRV: Nutrient Reference Value. |
- Barcode
- 8436583620236
- Reference
- PL00161
Colespol® Formula is a nutritional supplement made from ingredients traditionally used to maintain normal blood cholesterol levels.
Red yeast rice supplements contain monacolin and work similarly to statins to reduce cholesterol production in the liver. According to published studies, it lowers cholesterol levels, reduces LDL cholesterol oxidation, platelet aggregation, increases smooth muscle growth and relieves symptoms of cardiovascular diseases. It also acts through the HMGCoA pathway, but through a different mechanism of action than statins. Niacin (Vitamin B3) has a well-known hypo-triglyceridemic effect. It has been seen that the effect of red yeast rice is related to a synergy between the various therapeutic agents, among them, it has been shown that the combination of red yeast rice, polycosanols and niacin induces a significant decrease in total cholesterol, LDL cholesterol and triglycerides.
Study:
Llabrés Josep Manuel, Muñoz Pastor Nuria. Preliminary evidence of efficacy for cholesterol lowering effect from week 4, adapted to the upcoming restrictions for monacolalins in food in the EU. World Journal of Food Science and Technology.
Vol. 6, No. 1, 2022, pp. 1-9. doi: 10.11648/j.wjfst.20220601.11 Received: January 18, 2022; Accepted: February 9, 2022; Published: February 25, 2022.