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Now Foods Chlorella is a dietary supplement which contains chlorella, a microscopic alga of an incredible health promoting and nourishing potential. To improve the digestibility of chlorella, it underwent special technological processes which resulted in breaking its cellular walls without any damage to the most valuable content of cells. Thanks to this the supplement is easily digestible, and its components are characterized by high bioavailability and assimilability.
Product is recommended for strengthening the body system. It provides the most important nutrients in their natural forms. It is a valuable support for weakened and malnourished people. Because of the high content of high-quality plant protein and vitamin B12, it is recommended for vegans and vegetarians.
Chlorella is a dark-green one-cell alga which occurs in freshwater areas. Despite its microscopic size, it is probably a big reservoir of chlorophyll (hence the name of the alga), vitamins, microelements and valuable nutrients. It shows immunomodulating, detoxifying and antioxidant properties. It slows down the ageing of the body system, strengthens and regenerates. Because of such high nourishing and health-promoting potential, chlorella joined the top dietary supplements and can be called “superfood”.
Strengthening and nourishing of the body system
Chlorella provides the body system with only valuable substances, and their amounts and diversity are impressive. It is one of the most valuable diet additives.
Chlorella contains 60% of easily digestible protein of a wide amino acid profile (up to 10 amino acids, including 9 essential amino acids). Its large part states for chlorophyll and beta-carotene. Moreover, chlorella contains also vitamins (C, B, E and K), elements and trace elements (iron, phosphorous, potassium, sulphur, magnesium, calcium, manganese, copper, zinc, cobalt and iodine). It is also a source of lipoic acid (an important growth factor for beneficial intestinal bacteria), essential unsaturated fatty acids omega-3 and omega-6 and some unique compounds, such as chlorellin, and CGF (Chlorella Growth Factor).
Many researchers believe that CGF is responsible for the abilities of chlorella to rejuvenate and slow down ageing process. This compound consists mainly of derivatives of nucleic acids (including RNA and DNA), which are essential for maintaining the health of cells, their proper growth, development and regeneration. Numerous tests have proven that a diet rich in nucleic acids makes it easier to restore energy and efficiency.
Such high concentration of nutrients in chlorella meets the majority of the demands of the body system, which contributes to the improvement in condition and general functions. It protects from deficiencies of vitamins and minerals.
Chlorella positively influences the range of parameters of the immune system. It affects the lymphatic tissue associated with mucous membranes of the digestive tract (the GALT system), which is where more than 70% of lymphocytes of the whole immune system occur. It stimulates the activity of macrophages. It increases the endogenous production of interferon, a protein released by cells in response to pathogen attack.
Chlorella contains a large amount of phycocyanin, a dye responsible for its characteristic green blue colour. Phycocyanin is a strong antioxidant, and moreover it improves immunity by increasing the activity of lymphocytes B and T.
Chlorella supports the natural detoxication and purification of the body system. It effectively binds and removes toxins, pesticides, herbicides, heavy metals (including the most toxic lead, mercury, cadmium, arsenic and uranium) and dangerous derivatives of biphenyl. Chlorophyll contained in chlorella shows the strongest detoxifying properties. The characteristic alga structure is also not to be underestimated. The three-layer cell walls easily absorb toxins and then remove them from the body system.
The antioxidant properties of chlorella are caused by beta-carotene contained in it. It is one of the strongest antioxidants; it effectively scavenges the excessive free radicals from the body system and shows big activity toward oxygen. Moreover, it enhances the effects of natural body system antioxidants, such as catalase or glutathione peroxidase.
The improvement in digestive system functions
Consumption of chlorella has a very beneficial influence on the digestive system. Fibre contained in it stimulates the functioning of intestines, regulates the frequency of defecation and prevents constipation.
Cell walls of chlorella absorb toxins from the intestines which protects the body system from infections. Moreover, chlorella has regenerating influence on the mucous of intestines and stomach. It relieves ailments associated with ulcer disease.
Chlorella helps to restores the proper intestinal microflora. It stimulates the growth of probiotic Lactobacillus and Bifidobacterium bacteria. It prevents the harmful bacteria (e.g. E. Coli) and yeasts (Candida albicans) from spreading.
To sum it all up, Chlorella is a real bomb of vitamins and minerals as well as a rich source of all nutrients essential for the proper functioning of the body system. It is a valuable addition to the diet. It will be useful in the periods of fatigue and weakness of the body system.
The recommended dose can be taken at once or be divided into smaller serving and taken several hours apart. A meal does not affect the absorption of active components. Chlorella should be taken with large amounts of water.
Green colour of stool is a natural phenomenon during the use of chlorella and it is not health hazard. At the beginning of chlorella supplementation you can observe bloating caused by the increase in flatus. It is self-limiting after few days.
Now Foods is a company with years of experience in the industry that offers a wide range of nutrients and dietary supplements. Brand is known for its high-quality products designed for hair and nails and supplements supporting the immune system. The offer includes the antioxidant supplements, antibacterial supplements, reducing appetite supplements, products supporting the reduction of body fat and improving digestion. All products are made from natural ingredients.
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Cellulose, Silica and Magnesium Stearate (vegetable source).
Chlorella (green algae) - a single-celled algae living in freshwater and in a humid environment, it contains many nutrients: sugar alcohols, phytosterols, carrageenan, carotenoids, minerals (magnesium, potassium and sodium), laminarin, terpenoids and vitamins (group B, C , E). It is an effective antioxidant. The active ingredients are antibacterial, immune, inflammatory and strengthening. Mineral salts (alginates) stimulate collagen synthesis and phytosterols participate in the production of elastin. It is used in cosmetic formulations and in the category of "health and beauty", it is a component of dietary supplements that affect the various body functions.
Calories are the conventional name of the unit expressing the energy value of food, the demand and energy expenditure in human body, which in fact is 1 kilocalorie (1 kcal). 1 kilocalorie is the amount of thermal energy required to heat 1 g of water and 1 degree Celsius. The SI unit of thermal energy is 1 joule (1J), equal to approximately 4,185 kcal.
The energy value is determined by the chemical composition of the food product, by means of the so-called. physiological equivalents. Most often Atwater equivalent is used: ratio for protein 4 kcal / g, for carbohydrates 4kcal / g, and for fat - 9kcal / g.
The energy value carried out with the so-called. "Caloric bomb" is equivalent to the physical energy, amounting to 4.1 kcal per 1 g carbohydrate to 5.65 kcal per 1 g protein, 9.45 kcal per 1 g of fat.
Nutritional value, determines the suitability of a food product for realizing life functions of human, the higher it is - the higher bioavailability and lower quantity for consumption for obtaining the effects.
Fat is an essential nutrient plant and animal organisms. Because of the nutritional value and composition of fats are divided into: saturated (mono-saturated and multi-saturated fatty acids) and unsaturated fatty acids (including essential fatty acids - EFA). The group of lipids include lipids (triacylglycerols, waxes), complex fats (glycolipids, phospholipids), sterols and isoprenoids. Saturated fatty acids is a group of fatty acids having different carbon chain lengths, in which except for the carboxyl group, each of the carbon atoms is bound by a single bond. May adversely affect the lipid profile, so they can be used in limited quantities. Fats are a concentrated source of energy, with different flavours, facilitating the consumption and swallowing of food. They have building functions (part of cell membranes and co-create the white matter of the brain). EFAs are precursors of tissue hormones and biologically active compounds. The unsaturated fatty acids include fatty acids from the group Omega-3, Omega-6 and Omega-9 (the last digit indicates, on which, counting of the end of the chain, there is a double bond in the appropriate carbon chain. The essential fatty acids include: acids, medium-Omega-3 [n-3 ] included in EFAs [essential fatty acids], and long chain (eicosapentaenoic acid [EPA] and docosahexaenoic acid [DHA]) Omega-6 and Omega-9. the number indicates that the last double bond in the carbon chain is on the third from the end carbon atom. The acids from the omega 3 group are essential components of cell membranes, they are precursors of eicosanoids and biological activators. They must be combined with ingestion in suitable proportions of Omega-6 acids.
Dosage: Depending on demand and applied diet. It is generally accepted that fats should constitute 20-30% of the energy (calorie) of meals daily.
Sodium is an important component of the intracellular fluids, and is a regulator of acid-base balance. Along with potassium affects the proper of growth and provides the proper functioning of muscles and nerves. The source of acquisition is table salt (NaCl) and bladderwrack, shellfish, bacon, beef, and of plant beets and carrots. People on salt-free diet should avoid, among others, spicy sauces and smoked meats and sausages.
Sodium deficiency is very rare, at heaving sweating after a long effort (e.g. in the marathon).
Excess sodium increases blood pressure (especially for the elderly), edema and increased thirst. Exceeding the daily dose of 14g a day can cause poisoning.
Proteins (proteins, polypeptides) is a polymer, of which the basic units (monomers) are amino acids. Protein is composed of carbon, oxygen, nitrogen, hydrogen and sulfur, and is an elementary nutrient necessary for the proper functioning of the body, an ingredient and a component of tissues, part of the hormones and enzymes and other bioactive substances. Protein determines the proper metabolism and energy processes, as well as all other life processes. The sources of natural proteins are foods of animal origin (including meat, fish, eggs, dairy products) and plant origin (legumes, soy). Deficiency of protein leads to protein malnutrition and a significant weakening of the body. It can lead to anaemia, reduced immunity, muscle relaxation, disorders of the digestive system. Also, overdose protein is undesirable because it can lead to acidification of the body, and interfere with the digestive system and an increase in the concentration of homocysteine in the blood. It is a component of many supplements and nutrients necessary for the proper functioning of the body, both showing a low physical activity, or training the strength and endurance competitions.
Dosage: strength athletes: approx. 1.7 - 2.5 g / 1 kg of body weight; endurance athletes and strength -endurance athletes approx. 1.3 - 2 g / 1 kg of body weight, people with low activity approx. 0.8 - 1.1 g / 1 kg of body weight / 24h. In estimating the amount of protein, you should take into account the intake of other nutrients (carbohydrates and fats)
Vitamin A (retinol) is present in foods of animal origin (fish of the sea, fish, eels, liver, pork and beef, eggs, butter). In the plant products it is present as provitamin A (b-carotene), a powerful antioxidant. The food products containing pro-vitamin A are fruits in yellow and red, including apricots, tomatoes. Necessary in process of building and assimilation of proteins, affects the normal growth of bones and helps the treatment of eye diseases.Iinhibits the excessive action of the thyroid hormone - thyroxine, which simultaneously prevents the deposition of excess vitamin A. Necessary in the sports diet of in the form of food, such as dietary supplements and nutritional supplements.
Vitamin A deficiency causes growth inhibition, flaking and dryness of the skin, impaired night vision (i.e. Night blindness).
Excess of vitamin A leads to calcification of the bones and some soft tissues, and abnormalities in the functioning of glomerulonephritis
Dosage: Specified in IU and it is 5000 IU per day.
Vitamin C (ascorbic acid) it is a vitamin soluble in body fluids, can be taken from foods (fruits and vegetables), or as drug derived synthetically. The largest of its resources can be found in broccoli, Brussels sprout, kale, black currant fruit and hawthorn, citrus fruits, tomatoes, Savoy cabbage, potatoes. In fact, intake of vitamin C of the food products does not limit the absorbed quantity. Vitamin C (ascorbic acid) is a potent antioxidant, it is an antitoxic, increasing the immune system due to the elimination of risk of bacterial contamination. Vitamin C prevents rupture of blood vessels, affects the blood cholesterol level. It substantially increases the absorption of iron. Inhibits the growth of cancer cells. Lowers stress levels.
Vitamin C deficiency causes abnormal development of connective tissue, cracking capillaries, abnormal calcification of bone tissue, impaired absorption of iron, scorbutus. With the lack of vitamin C, all kinds of injuries do not heal up properly. Vitamin C deficiency can be caused by smoking; each cigarette is destroying up to 100 mg of vitamin C.
Dosage: The demand is 60-80 mg daily. It does not limit the ability to consume higher doses. Some side effects may occur only with longer taking of synthetic vitamin C.
The iron part of the dye in the form of the heme (hemoglobin and myoglobin in meat), a non-haem (in plant), and enzymes responsible for transport and storage of oxygen in the body. It occurs in enzymes responsible for: the metabolism of fatty acids, prostaglandin biosynthesis, catabolism of tryptophan. The absorption of iron in plant is lower than in animal products. In plant foods, it is reduced by contained chemicals: phytates and oxalates, also calcium and high acidity (pH factor). Only 8% of the intake of iron is absorbed by the body and transported to the blood. For tts absorption is needed sufficient amount of: cobalt, manganese, copper and vitamin C. Iron itself is essential for the metabolism of B vitamins. Source of acquisition of iron are animal products (meat, organ meats, egg yolks) and plant products (whole grain bread, beans , cocoa, parsley, nuts, soy). Iron is also present in synthetic form as a component of vitamin-mineral and mineral and mono-preparation supplements, often enriched with vitamin C. Supplements containing iron compounds are recommended for athletes during intense training and those on a meatless diet (vegetarians and vegans).
Iron deficiency causes anaemia. Using a large amount of strong coffee or tea hinders the absorption of iron. Symptoms of iron deficiency are: insomnia, diarrhea, impaired body temperature, loss of papillae on the tongue, reduced exercise capacity, and reduced intellectual and psychological efficiency.
Excess iron reduces the absorption of other elements (e.g. zinc, copper), reduced immunity, causing tissue damage of some organs (kidney, liver, heart), increased risk of cancer.
Dosage: 3-12 mg per day.
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