Chondroitin, hyaluronic acid, calcium, vitamin D and E Chondroitin consists of repeating chains of molecules called mucopolysaccharides. In addition to the structuring of the cartilage, it is responsible for the water binding capacity and the nutrient permeability. Since cartilage contains no blood vessels that could supply it with nutrients, nutrient permeability is of particular importance. This property ensures that the cartilage is nourished on a diffusion basis and is supplied with all the important nutrients. Hyaluronic acid: lubricant and shock absorber Hyaluronic acid also plays an important role in our joints. It has functions such as cushioning and lubrication, the supply of nutrients to the cartilage and transportation of waste products of cell metabolism. In addition, it is indispensable for the health of the synovial fluid (joint fluid). The joints of the human body can be compared to the engine of a car. The hyaluronic acid in the joint is roughly equivalent to the oil in the engine. This oil must be changed at regular intervals because heat, combustion residues, friction and oil aging reduce its viscosity. The lower the viscosity, the thinner the oil and the less able it is to protect the metal surfaces inside the engine or to lubricate the engine. Hyaluronic acid plays the same role in our joints. Vitamin D for strong bones Vitamin D is needed by the body as an absorption aid in order to be able to absorb calcium. As an "installation helper", it is an indispensable partner for calcium, as it is involved in its absorption and storage in the bones. Vitamin E protects the cells Vitamin has antioxidant properties that can protect cells and tissues. Studies show an increased bioavailability with delayed consumption of glucosamine and chondroitin The staggered consumption of the joint nutrients glucosamine and chondroitin increases bioavailability and strengthens joint protection. Excerpt from a study published in 2006 by Jackson in the Official Journal of the American College of Rheumatism (ACR ) was published: "If you look at the combinations of glucosamine and chondroitin, which have become more and more topical over the past few years, additive effects of both components have recently been shown. Even better results can be expected if glucosamine and chondroitin are given at different times, since chondroitin reduces the absorption of glucosamine by up to 42% and thus has a negative effect.” The detailed work on this is meanwhile also published in 2010 in Osteoarthritis and Cartilage on pages 297 to 302. Chondroitin sulfate from Fairvital useful joint complex with vitamin D and E supports the nutrient supply of the cartilage gluten-free, lactose-free, fructose-free without magnesium stearate and silicon dioxide Combi tip: Glucosamine with collagen. Both active ingredients complement each other perfectly

Ginger: a healthy spice with a long tradition Botanical: Zingiber officinale Chinese: Gan Jiang Sanskrit: Sunthi German: gingerEnglish: ginger The ginger, Zingiber officinale, has been used by different cultures for thousands of years valued and used. The use of ginger dates back to the 6th century BC. back. Even then it was used by the Chinese and Indians. Centuries later, Arab traders brought it to the Mediterranean, from where the Romans and later the Crusaders brought it to Europe. Aside from pepper, ginger was the only hot spice for a long time. This only changed when the chili was imported from America. Ginger: rich in essential oils Other main components are sesquiterpenes, curcumin and a-farnesen, chemical compounds from the large group of secondary plant substances. The essential oils zingiberol and zingiberene, resin acids, and vitamin C and minerals are also found in ginger. Ginger capsules from Fairvital stomach-friendly travel companion with vitamin E to protect against oxidation rich in essential oils gluten-free, lactose-free, fructose-free vegetarian and vegan without magnesium stearate and silicon dioxide

Green-lipped mussel with ginger, yucca and vitamin E Going for a carefree walk, cycling, running, swimming... pure joie de vivre! Look forward to it. Because nature has a rich sea treasure ready for your joints - the green-lipped mussel from New Zealand. It contains the vital substance for your cartilage: the glycosaminoglycan. What are green-lipped mussels? The green-lipped mussel (Perna canaliculus) is found in the marine waters around New Zealand and is one of the most nutritionally valuable creatures. It has a characteristic green lip on the inside of the shell, which gives it its name and distinguishes it from all other New Zealand mussels. Ingredients of green-lipped mussel Eight vitamins, twelve minerals and trace elements and eighteen amino acids were detected in the green-lipped mussel. This combination also seems to achieve a particularly high bioavailability.   In addition to minerals, trace elements and many amino acids, the shellfish contain a high proportion of certain sugar-like substances, the so-called glucosaminoglycans (GAG). These are compounds that are already naturally present as structural substances in the skin, connective tissue, cartilage and synovial fluid. Green-lipped mussel capsules from Fairvital: popular with active people synergetic thanks to yucca, ginger and vitamin E gluten-free, lactose-free, fructose-free without magnesium stearate and silicon dioxide

Fairvital Skin-Hair-Nails Vitamin Gummies Dietary supplement with valuable vitamins and minerals Fairvital Vitamin Gummies combine fruity flavor with a variety of essential nutrients. Ideal for daily consumption to easily and pleasantly support your personal nutrient supply. Product Features: Contains Vitamin A, C, D3, E, Biotin, Folic Acid, and Zinc Practical gummies with a pleasant taste Vegan, gluten- and lactose-free Free from genetic engineering Made in Germany

Vitamin E is the mother of all antioxidants Vitamin E is one of the fat-soluble vitamins. Vitamin E has been considered an essential nutrient since 1968, although it has been known as a dietary component since the 1920s. Only plants can synthesize vitamin E themselves. However, since it also reaches animals via the food chain, albeit to a much lesser extent, the fat-soluble vitamin is found in all cell membranes, so that animal foods also contribute to the Cover demand. Absorption of vitamin E Vitamin E is absorbed in the upper small intestine, whereby this is always linked to fat digestion (fat-soluble vitamin). The absorption rate is increased by medium-chain fatty acids and reduced by polyunsaturated fatty acids such as e.g. B. linoleic acid, alpha-linolenic acid, omega-3 and omega-6 fatty acids, oxidized, rancid fats, laxatives and absorption disorders in the intestine. Vitamin E as an antioxidant In the human body, vitamin E is primarily involved in cell protection. As an antioxidant, vitamin E is able to protect tissue and cells from free radicals. Free radicals are very reactive substances that can occur as intermediate products in the normal metabolism of every cell. If there is an excess, this is referred to as oxidative stress. Foods with vitamin E The best sources of vitamin E are vegetable oils such as olive oil, sunflower oil, wheat germ oil and corn oil. Nuts are also good sources of vitamin E. Walnuts and Brazil nuts should be mentioned here. Fish such as mackerel, lobster and trout stand out as animal sources. Vitamin E capsules from Fairvital classic antioxidant supports cell protection Anti-aging tip small softgels, easy to swallow gluten-free, lactose-free, fructose-free without magnesium stearate and silicon dioxide

Vitamin E is the mother of all antioxidants Vitamin E is one of the fat-soluble vitamins. Vitamin E has been considered an essential nutrient since 1968, although it has been known as a dietary component since the 1920s. Only plants can synthesize vitamin E themselves. However, since it also reaches animals via the food chain, albeit to a much lesser extent, the fat-soluble vitamin is found in all cell membranes, so that animal foods also contribute to the Cover demand. Absorption of vitamin E Vitamin E is absorbed in the upper small intestine, whereby this is always linked to fat digestion (fat-soluble vitamin). The absorption rate is increased by medium-chain fatty acids and reduced by polyunsaturated fatty acids such as e.g. B. linoleic acid, alpha-linolenic acid, omega-3 and omega-6 fatty acids, oxidized, rancid fats, laxatives and absorption disorders in the intestine. Vitamin E as an antioxidant In the human body, vitamin E is primarily involved in cell protection. As an antioxidant, vitamin E is able to protect tissue and cells from free radicals. Free radicals are very reactive substances that can occur as intermediate products in the normal metabolism of every cell. If there is an excess, this is referred to as oxidative stress. Foods with vitamin E The best sources of vitamin E are vegetable oils such as olive oil, sunflower oil, wheat germ oil and corn oil. Nuts are also good sources of vitamin E. Walnuts and Brazil nuts should be mentioned here. Fish such as mackerel, lobster and trout stand out as animal sources. Vitamin E capsules from Fairvital classic antioxidant supports cell protection Anti-aging tip small softgels, easy to swallow Large pack for the whole family gluten-free, lactose-free, fructose-free without magnesium stearate and silicon dioxide

Vitamin E oil: 100 IU per 3 drops This liquid vitamin E has been combined with lemon oil and is immediately absorbed by the skin when used topically. When ingested, it replenishes the vitamin E stores. The vegetable lemon oil used as a basis also ensures a pleasant smell and taste. You can not only use this vitamin E oil externally, but also consume undiluted, stir into drinks or mix with your food to fill the body with vitamin E from the inside to supply. Vitamin E as an antioxidant In the human body, vitamin E is primarily involved in cell protection. As an antioxidant, vitamin E is able to protect tissue and cells from free radicals. Free radicals are very reactive substances that can occur as intermediate products in the normal metabolism of every cell. If there is an excess, this is referred to as oxidative stress. Foods with vitamin E The best sources of vitamin E are vegetable oils such as olive oil, sunflower oil, wheat germ oil and corn oil. Nuts are also good sources of vitamin E. Walnuts and Brazil nuts should be mentioned here. Fish such as mackerel, lobster and trout stand out as animal sources. Vitamin E drops by Fairvital popular antioxidant supports cell protection neutralizes free radicals for internal and external use D-alpha-tocopherol with lemon oil simple application Intake independent of meals more than 1200 drops per bottle vegetarian and vegan gluten-free, lactose-free, fructose-free without magnesium stearate and silicon dioxide