Sources of minerals
Item No.
Z 474
Description
Source of magnesium are predominantly vegetable products – bean, green pea, various legumes, soy, buckwheat, barley, bere, oforms and wheat. As well as cod, redfish, flounder, mackerel, herring, shrimp.
Usage description
It activates 50% of all enzymes, is involved in protein, carbohydrate-phosphoric metabolism, DNA synthesis, has a calming effect, widens dilated blood vessels, improves the function of heart and intestines, eliminates cholesterol.
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