Fringe Tree Complex Drops 1000ml

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From the Team at Newton's Pharmacy

Description:

Extracts of St Mary’s Thistle, Globe Artichoke, Lime Flowers, Hawthorn, Mistletoe and Fringe Tree, traditionally known for lowering cholesterol levels.

According to the Mayo clinic, trials have shown that globe artichoke may lower total cholesterol levels. Artichokes also contain a compound called cynarine, believed to increase bile production in the liver and speed the flow of bile from the gallbladder, both of which may increase cholesterol excretion. St Mary's thistle (milk thistle) also increases bile production and reduces total cholesterol levels by increasing its elimination from the body. Research suggests that hawthorn can support healthy levels of total cholesterol, LDL cholesterol, and triglycerides. 

Another natural substance used in Ayurveda for thinning the blood is guggul oleoresin extract. It contains gugulipid, a constituent that leads to an increase in the body's ability to metabolize LDL present in high amounts in the blood and tissues. Niacin is a vitamin B supplement, efficient in naturally reducing cholesterol over a few months of treatment. Other beneficial supplements are red yeast rice, green tea and ziziphus (jujube) extract.

However, a healthy diet with limited animal fat intake, rich in garlic, ginger, turmeric, soya beans, fibre, and phytosterols, combined with regular exercise, should be the first natural measure to help reduce raised cholesterol levels.

Directions: Take 1-2 ml (20-40 drops) in a glass of water  three times a day, before meals.

Caution: Please note: Some herbal extracts may interact with prescription medicines and may be contraindicated in certain medical conditions. Please seek professional advise or call for consultation prior use.

References: 

1. http://www.webmd.com/vitamins-supplements/ingredientmono-527-hawthorn.aspx?activeingredientid=527&activeingredientname=hawthorn

2. Artichoke Leaf Extract Improves HDL Cholesterol Levels in Patients with Hypercholesterolemia, Int J Food Sci Nutr. February 2013;64(1):7-15