VitaminLife.com: Lecithin - KYOLIC Formula 104

Aged Garlic Extract™ [300 mg]; Lecithin [190 mg] (per capsule). Aged Garlic Extract supports healthy cholesterol levels1-17 and healthy nerve function,18-23 and may quench free radicals that may oxidize LDL cholesterol and damage heart tissue.24-26 Lecithin and its main constituent, choline, are important building blocks for all cell membranes.27 Choline is necessary to make the crucial neurotransmitter, acetylcholine, in the brain and nerves.28 Studies have suggested that choline and lecithin may help to maintain healthy cholesterol levels and nerves.29-34 Garlic combined with lecithin has been shown to provide nutritional support for healthy cholesterol and blood pressure and to support healthy circulation.35

Kyolic Formula 104

SUGGESTED USE:
Take two capsules with a meal twice daily.

Supplement Facts Serving Size 2 capsules		Product Codes: 104-41: 100 capsules 104-42: 200 capsules 104-43: 300 capsules
	Amount per serving	%Daily Value
Aged Garlic Extract™^†† Powder (bulb)	600mg	**
Lecithin	380mg	**
^††Special Garlic Preparation **Daily Value not established

OTHER INGREDIENTS:
Gelatin, Silica and Magnesium Stearate (vegetable source).

Yeast, Sodium, Gluten, Sugar, Preservatives and Dairy Free.

REFERENCES FOR KYOLIC FORMULA 104

Abuirmeileh, N. et al. FASEB J. 5(6): 8048, 1991.
Efendy, J. et al. J. Vasc. Res. 33(S1): 23, 1996.
Efendy, J. et al. Atherosclerosis 132: 37-42, 1997.
Kawashima, Y. et al. Shinryo To Shinyaku (Treat. New Med.) 26: 377-388, 1989.
Lau, B. et al. Nutr. Res. 7: 139-149, 1987.
Liu, L. and Yeh, Y. 1999. FASEB 13(4): A556; #442.7.
Liu, L. and Yeh, Y.Y. 1998. FASEB A261:1523.
Qureshi, A. et al. First World Congress on the Health Significance of Garlic and Garlic Constituents (FWC). Washington, D.C. August 28-30, p. 16, 1990.
Steiner, M. and Lin, R. 1994. J. Amer. Coll. Nutr 13(5): 524.
Steiner, M. et al. Am. J. Clin. Nutr. 64: 866-870, 1996.
Steiner, M. et al. J. Am. Coll. Nutr. 13(5): 524, 1994.
Steiner, M . et al. Shinyaku To Rinsho (New Drug Clin.) 45(3): 456-466, 1996.
Yeh, Y. et al. J. Am. Coll. Nutr. 14(5):545, 1995.
Yeh, Y. et al. FWC. Washington, D.C. August 28-30, p. 37, 1990.
Yeh, Y. et al. Lipids 29(3): 189-193, 1994.
Yeh, Y. Shinyaku To Rinsho (New Drug Clin.) 45(3): 441-450, 1996.
Yeh, Y. et al. In: Food Factors for Cancer Prevention. Ohigashi, et al. eds. Springer-ag, Tokyo, p 226-230, 1997.
Welch, C. et al. Cancer Lett. 63: 211-219, 1992.
Gwebu, E. et al. Soc. Neurosci. 24(2):#571.11, 1998.
Moriguchi, T. et al. Neurochem. Res. 22(12): 1449-1452, 1997.
Moriguchi, T. et al. Phytother. Res. 10: 468-472, 1996.
Nishiyama, N. et al. Int. Acad. Biomed. Drug Res. Basel. Karger. 11: 253-258, 1996.
Saito, H. et al. Ch. 16. In: Nutraceuticals: Designer Foods III Garlic, Soy and Licorice. Paul P. Lanchance (ed.). Food & Nutrition Press, Trumbell, CT, pp. 153-161, 1997.
Steiner, M. et al. J. Cardiovascular Pharmacol. 31: 904-908, 1998.
Mundy, J. et al. Atherosclerosis 143: 399-404, 1999.
Ide, N. & Lau, B. J. Pharm. Pharmacol. 49: 908-911, 1997.
Recommended Dietary Allowances (RDA). 10th ed. National Academy Press, Washington, D.C., 1989, pp.263-264.
Cohen, E. & Wurtman, R. Science 191: 561-562, 1976.
Sitaram, N. et al. Science 201: 274-276, 1978.
Sitaram, N. et al. Life Science 22: 1555-1560, 1978.
Linscheer, W. and Vergroesen, A. In Modern Nutrition in Health and Disease. (Shils, M.E. and Young, V.R. Ed.) 7th Edition. Philadelphia, Lea & Febiger, 1988, p.91.
O'Mullane, J. et al. Atherosclerosis 45: 81-90, 1982.
Beil, F. et al. J. Lipid Res. 21: 525-536, 1980.
Boyd, W. et al. Lancet 2: 711, 1977.
Samochowiec, L. & Wojcicki, J. Arztliche Forschung 37: 1-8, 1990.

Customers Who Bought This Product Also Bought