A combination gastrointestinal complex with caprylic acid, herbals, bacteria culture, cloves and other beneficial herbals and nutrients.
This food supplement contains: zinc, caprylic acid (from magnesium caprylate), garlic powder, aloe vera extract (200:1), quercetin, Bifidobacterium bifidus, Lactobacillus acidophilus, clove bud, grapefruit seed extract (5:1), thyme powder, zinc citrate, glucosamine hydrochloride, rosemary leaf extract (10:1), beetroot extract (5:1), cinnamon extract (5:1) and oregano extract (4:1).
More information:
Para-Nil at a glance…
Gastointestinal complex
With 16 food-based ingredients
With caprylic acid
With herbals
With a bacteria culture combination formula
Immune system support
Contributes to normal acid-base metabolism
Contributes to protection of cells against oxidative stress
Suitable for vegetarians
A best-seller and must-try product!
Para-Nil is best taken in conjunction with a low-yeast and low-sugar diet, or as part of a cleansing programme.
More about the ingredients…
Zinc:
Zinc contributes to the maintenance of normal bones, the normal function of the immune system, the protection of cells from oxidative stress, the maintenance of normal hair, nails and skin, normal DNA synthesis, normal acid-base metabolism, normal carbohydrate metabolism, normal cognitive function, normal fertility and reproduction, normal macronutrient metabolism, normal metabolism of fatty acids, normal metabolism of vitamin A, normal protein synthesis, the maintenance of normal testosterone levels in the blood, the maintenance of normal vision and it has a role in the process of cell division. Click here and here for EFSA scientific opinions.
Caprylic acid:
A short chain fatty acid, also known as octanoic acid, caprylic acid is found naturally in human breast milk and coconuts.
Garlic:
Allium sativum is a bulbous plant. It is widely used around the world for its pungent flavour, as a seasoning or condiment. Garlic contains several nutrients, including vitamins B1, B5, B6 and C, and the dietary minerals manganese, phosphorus, calcium, iron and zinc.
Aloe vera:
Aloe vera is a succulent plant and part of the lily family (Liliaceae), the same family that garlic and onions belong to. Different parts of the plant are used for different purposes and aloe vera has both internal and external applications. It contains vitamins (including A, C, E, folic acid, choline, B1, B2, B3 and B6), minerals (including calcium, magnesium, zinc, chromium, selenium, sodium, iron, potassium, copper, manganese), amino acids (including all 8 essential amino acids), enzymes (including aliiase, alkaline phosphatase, amylase, bradykinase, carboxypeptidase, catalase, cellulase, lipase, and peroxidase), sugars (including polysaccharides and monosaccharides), fatty acids (it provides 4 plant steroids: cholesterol, campesterol, β-sisosterol and lupeol), lignin, saponins and salicylic acids.
Quercetin:
Closely related to rutin (one of several bioflavonoids that provide colour and taste to fruits and vegetables) and hesperidin, quercetin is a flavonol (a class of flavonoids) found in many fruits, vegetables, leaves, and grains.
Lactobacillus acidophilus bacteria:
“Lactobacillus acidophilus” means acid-loving milk bacterium. It is a species in the genus Lactobacillus, which occurs in the gut and, as such, provides an additional source of the micro-organisms that are naturally found throughout the digestive system. This product provides 100 million active cultures per capsule.
Bifidobacterium bifidus bacteria:
As with Lactobacillus acidophilus (see above), Bifidobacterium bifidus is a lactic acid bacterial culture that provides an additional source of the micro-organisms that are naturally found throughout the human digestive tract. This product provides 100 million active cultures per capsule.
Clove bud:
A fragrant spice, Eugenia caryophyllus Spreng (cloves) contain a heavy volatile oil, a camphor resin, flavonoids and sterols.
Grapefruit seed:
Grapefruit seed extract, not to be confused with grapeseed extract, contains beneficial bioflavonoids including hesperidin.
Thyme:
This aromatic herb contains active tannins, gum, flavonoids, volatile oil and caffeic acid.
Zinc citrate:
Zinc citrate is a form of zinc (see above).
Glucosamine hydrochloride:
Glucosamine is an amino sugar that is produced naturally in the body. It is one of the most abundant monosaccharides and a natural precursor of glycosaminoglycans. It is also found in seashells, or it can be made in a laboratory. Glucosamine hydrochloride is one of several forms of glucosamine and the glucosamine HCL contained in this food supplement is derived from a vegetable source.
Rosemary leaf:
Rosmarinus officinalis (rosemary) contains flavonoids, diterpenes, volatile oil and rosmarinic acid.
Beetroot:
Beetroot is the taproot portion of the beet plant. It is one of several of the cultivated varieties of Beta vulgaris grown for their edible taproots and their leaves (called beet greens). It is a source of dietary fibre, folate (vitamin B9), manganese, potassium, iron and vitamin C. The deep red colour of beetroot results from the presence of a type of betalain pigment (betacyanins). Beetroot is also a source of betaine and inorganic nitrates.
Cinnamon bark:
The cinnamon plant is a small, evergreen tree belonging to the family of Lauraceae within the genus, Cinnamomum. This spice is native to Sri Lanka, but is also now grown in many other countries such as Indonesia, Myanmar, Bangladesh, India and China. It contains tannins, coumarin, flavonoids (such as carotenes, zea-xanthin, lutein and cryptoxanthin) and essential oils such as eugenol (a phenylpropanoids class of chemical compound that is responsible for its pleasant, sweet aromatic fragrance), ethyl cinnamate, linalool, cinnamaldehyde, beta-caryophyllene and methyl chavicol. It also contains vitamins and minerals like potassium, calcium, manganese, iron, zinc, magnesium. vitamin A, niacin, pantothenic acid and pyridoxine.
Oregano:
True oregano (known by the botanical name Origanum vulgare) contains a number of active compounds, including carvacrol and thymol.
