5-ALA SPECIAL (60)

For prevention of coronavirus infection and growth inhibition!

Research at Nagasaki University* has confirmed the efficacy of the natural amino acid 5-ALA (5-aminolevulinic acid) in inhibiting infection with a new type of coronavirus infection (COVID-19).

*Note: These are the results of infection experiments in cultured cells as of April 2022, and do not guarantee 100% inhibition of coronavirus infection at the practical stage of human administration. https://www.nagasaki-u.ac.jp/ja/science/science266. html

5-ALA Special is specially formulated with "Echinacea" and "Colostrum (colostrum)" to further enhance immunity, in addition to the natural amino acid 5-ALA.

Colostrum is rich in immunoglobulins (immune antibodies) that protect the gastrointestinal tract, lysozymes (bactericidal enzymes) that attack the cell walls of viruses, lactoferrin that prevents viral infection, hormones, highly concentrated proteins, fats, carbohydrates, vitamins, and minerals. It is rich in fat, carbohydrates, vitamins, and minerals.

Expected effects of 5-ALA (5-aminolevulinic acid)

- Inhibition of virus multiplication *1
- Activation of mitochondria and improvement of energy generation *2
- Improvement of motor function and fatigue *3 *4
- Improvement of skin moisturizing and elasticity, and hair growth effect *5
- Improvement of diabetes mellitus *6 *7
- Improvement of Alzheimer's disease *8

Directions:

As a dietary supplement, take two (2) capsules daily.

Warnings:

Keep out of the reach of children. If pregnant or nursing, consult your healthcare professional before using this product.

*1: Biochem Biophys Res Commun. 2021 Mar 19; 545: 203–207. Published online 2021 Jan 29. doi: 10.1016/j.bbrc.2021.01.091.

*2: Ogura, S. et al.: BMC Res. Notes, 17, 66 (2011).

*3: Masuki, S. et al.: J. Appl. Physiol.,120, 87 (2016).

*4: Higashikawa F. et al.: Sci. Rep, 10, 16004 (2020).

*5: Okura, I. And Tanaka, T. Ed.: Aminolevulinic acid: Science, Technology and Application, p. 89, Tokyo Institute of Technology Press (2011).

*6: Higashikawa, F. et al.: Nutrition, 29, 1030 (2013).

*7: Yamashita, N. et al.: Funct. Foods Health Dis., 9, 415 (2014).

*8: Omori, C. et al.: Nutr. Neurosci., 1476, 8605 (2016).