InterPlexus | NutriSorb A | 0.5 fl oz (15ml)
NutriSorb A | 0.5 fl oz (15ml):
Bioavailable Liquid Vitamin A Supplement!
Supports normal cellular development, healthy vision, tissue integrity, and optimal immune function.
NutriSorb A provides pure vitamin A in a highly bioavailable micellized form, in a base of purified water and glycerin with vitamin E (d-alpha tocopherol), citric acid, and rosemary extract as natural preservatives.
How does NutriSorb A work?
NutriSorb A provides highly bioavailable Vitamin A, a nutrient essential for cellular development, vision, tissue integrity, and immune function.
NutriSorb A is a micellized liquid preparation of vitamin A that readily and fully disperses in water. Vitamin A is carried into intestinal mucosal cells via submicroscopic micellized droplets small enough to ensure optimal contact and maximal absorption.
Vitamin E (d-alpha tocopherol), rosemary, and citric acid are natural antioxidants that help prevent rancidity, ensuring product stability while extending shelf life.1,2
Rosemary also contains natural anti-bacterial and anti-microbial essential oils to help preserve the vitamin A and prevent microbial growth.3
Supplementation with NutriSorb A:
- Enhances immune function and resistance to infection
- Promotes integrity of epithelial tissues
- Helps maintain normal vision and retinal health
- Supports health of skin and mucous membranes, including gastrointestinal tract, conjunctiva, and respiratory tract
One drop daily in a cup of water, or as professionally directed.
Purified water, glycerin, d-alpha tocopherol (preservative), citric acid, rosemary extract.
Dairy, Egg & Gluten Free. Vegetarian.
Two drops a day or as directed by your physician.
- If pregnant or nursing, consult your physician before using this or any other product.
- Keep out of reach of children.
- Store in a cool dry place.
- Refrigerate after opening.
1 Etter SC. Journal of Herbs, Spices & Medicinal Plants. 2005; 11(1-2):121-59.
2 Hra? ? AR, et al. Food Chemistry. 2000; 71(2):229-33.
3 Bozin B, et al. Journal of Agricultural and Food Chemistry. 2007; 55(19):7879-85.