Indole-3-Carbinol
(60 capsules) - Stock No. 1506-4
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Retail: $39.40 - Our Price: $26.25
Indole-3-Carbinol (I3C) is one of the reasons why your mother insisted that you eat your brussels sprouts. I3C is a powerful antioxidant found in the cell walls of cruciferous vegetables, i.e. broccoli, cauliflower, cabbage and brussels sprouts. This antioxidant is especially helpful in the metabolism of estrogens, and in protecting breast tissue and reproductive organs from cell damage. Benefits Fights free radical damage. Protects estrogen-influencedorgans. Supports the musculoskeletalsystem. Maintains hormonal and geneticbalance in cells. How It Works The compounds in cruciferous vegetables that protect cells from oxidative damage are called indoles, among them are I3C and its metabolites. These compounds work by binding to or activating certain receptors in the body to protect cells. I3C also acts as an antioxdant, helping to rid the body of oxidative damage caused by free radicals.
NSP (Nature's Sunshine Products') Advantage NSP Indole-3-Carbinol is formulated in a base of watercress, a known source of indoles, for added cell protection. NSP guarantees a total dietary indole content of 200 mg per capsule.
Scientific Support Both indole-3-carbinol and watercress have been the focus of scientific studies because of their role in protection against cell damage. Reports indicate that I3C supports the natural elimination of toxins from the liver, increases the bodys natural metabolism of hormones and helps maintain normal hormone levels. I3C is patented for alleviating sore muscles and fatigue.1
Applications for PMS and menopause are patent-pending. Clinical studies have also suggested an ability of I3C to reduce estrogen-dependent cell growth. 2
Ingredients Each capsule contains indole-3 carbinol in a base of watercress. Supplies 200 mg total dietary indole content.
Recommended Use Take 1 capsule with a meal twice daily. References 1 Andrus, G.M., Afrrman, K., 1999 UnitedStates Patent 5895787, April 20. 2 Michnovicz,J.J., Bradlow H.L., 1993 FoodPhytochemicals I: Fruits andVegetables 282-293.
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