Flavoring byproduct (hydrolyzed pork liver and yeast), fish oil (sardine), dried carrot (from organic farming).
Emulsifiers: Lecithins – 6 670 mg/kg; Vitamins: Vitamin C – 2 220 mg/kg, Vitamin E – 8 890 IU/kg, L-carnitine – 11 110 mg/kg; Trace elements: Selenium (sodium selenite) – 7.8 mg/kg.
Crude protein 17.95%; Crude fibres 1.86%; Crude fat 40.91%; Crude ash 9.02%; Omega 3 fatty acids 8.10%; Omega 6 fatty acids 1.67%
How do its active ingredients work?
Omega 3 fatty acids
Promote cell membrane health, since docosahexaenoic acid (DHA) is required for maintenance of normal brain cell function and lowers amyloid levels and plaque formation. Furthermore, omega 3 fatty acids have anti-inflammaotry properties, by modulating eicosanoid production. Eicosanoids resulting from omega-3 fatty acid metabolism are less stimulants of the inflammatory response than those resulting from omega-6 fatty acids. Moreover, they are the precursors of resolvins and protectins, counter-regulatory inflammatory substances that serve as agonists for endogenous anti-inflammatory mechanisms and significantly act in the resolution of inflammation.
It is the major building block of the cell membrane that is purported to facilitate neuronal signal transduction and enhance cholinergic transmission. Phosphatidylserine has been shown to positively affect neurotransmitter release and neurotransmitter receptor density in several brain regions from animals with memory impairments, so it gives protection against neuronal death (neuroprotection).
It is the transporter of fatty acids from cytosol to mitocondria, thus being responsable for the limiting step of lipid oxidation. The increase in carnitine cell levels improves the transport of fatty acids to the mitochondria and, consequently, the metabolism of fats.
They possess antioxidant and immunostimulant properties.
It is one of the most effective antioxidants for protecting polyunsaturated fatty acids of cell membranes from oxidation. Vitamin E inhibits lipid oxidation by scavenging peroxyl radicals much faster than these radicals can react with fatty acids or proteins from adjacent cell membranes.
It is the most powerful reducing agent available for cells. Vitamin C regenerates glutathione enzyme and quenches free radicals both intra and extracellularly.
It acts as cofactor of glutathione peroxidase, an antioxidant enzyme that protects tissues against oxidative stress, by catalyzing the reduction of hydrogenperoxides and organic hydroperoxides and by regenerating vitamin E.