Xaventin tablets

Description

Maintain muscle mass

Xaventin tablets is source of protein to help maintain muscle mass.

Sweeteners, flavoring and addd sugar FREE!

A one single process using the fermentation of wheat germ

Wheat germ used to obtain the product Xaventin is equivalent to that found in breads and whole foods. During the extraction and fermentation processes, fundamental changes are taking place. For example, some components are stabilized, others are concentrated. This is the reason why the Xaventin and the active substance Xaventin pulvis make the completely different from the traditional wheat germ.

The release of quinones

Pendant la fermentation du germe de blé à l’aide de la levure Saccharomyces cerevisiae, des quinones (2-MBQ et DMBQ) sont libérées en tant qu’aglycones (substances non glucidiques) grâce à l’activité enzymatique glycosidase de la levure (dégradation des glucides complexes).

During this step, the enzyme of the yeast breaks the links between the sugar molecules and quinones, which allows to release the last sugar trap. This step is crucial and allows the release of quinones, molecules whose benefits were highlighted by Hidvegi, Hungarian biochemist who has worked for decades on the wheat germ.

Quality & certifications

The Xaventin got the GRAS status (Generally Recognized As Safe) in 2005 by FDA (Food Drug Admnistration) in USA because the tests confirm the absence of danger for the human health.

Each fermented wheat germ batch is subjected to strict quality control in order to obtain a given quantity of active component: Xaventin pulvis.

Good Manufacturing Practices (GMP, Good Manufacturing Practice)

The respect of the standards product manufacturing is a daily practice of the fermented wheat germ that makes, Xaventin, a product of excellent value, produced according to GMP (Good Manufacturing Practice, Good Manufacturing Practices).

Quality and safety are ensured by the use of HACCP (Hazard Analysis and Critical Control Point), by obtaining the certificate of GMP and ISO 9001: 2008 certificate issued by SGS International Certification Services Yarsley.

The production plant is monitored annually by the Ministry of Health.

Reproducibility beneficial properties

HPLC analysis (high pressure liquid chromatography) "fingerprint" is an important element to ensure the reproducibility of each batch of fermented wheat germ. In the production, HPLC fingerprint chromatograms are regularly monitored and compared with a reference chromatogram to verify the composition and thus the effectiveness of the final product for each batch, this is a equivalent to that specified.

Each new production of fermented wheat germ is identical and has the same beneficial properties.

Directions for use

• For a weight less than 110 lbs, 2x4 tablets per day, 110 lbs and 200 lbs, 2x5 tablets per day.
• For a weight above 200 lbs, 2x7 tablets per day with a big glass of water.

In all cases, it is recommended to take Xaventin one hour before a meal and two hours before or after taking all preparations containing vitamin C (fruits or supplements).

Differences between Xaventin sachet and tablets

Ingredients:

Xaventin pulvis (75% extract of fermented wheat germ (Triticum vulgare), corn maltodextrin, microcrystalline cellulose, polyvinyl-pirrolydone (bulking agent), anti-caking agents (dioxide silica, magnesium stearate, talc), emulsifiers (polyvinylpirrolydone , hydroxypropyl methylcellulose), in very low concentration dyes (titanium dioxide, yellow-orange (0.0015%), tartrazine (0.0027%), indigo carmine (0.00076%).

The active substance of Xaventin tablet is Xaventin pulvis which is an extract of de best quality of wheat germ, selected and processed by a biotechnological process.

A question ? A specific need ? Contact our scientists

• 

  Sandra Cascio

  Nutrithérapeute Cerden
  Master en biochimie et biologie moléculaire et cellulaire, ULg

  Indisponible jusqu'à mi-février 2022

  Sandra, jeune maman, a besoin de quelques semaines pour bébé.👶

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• 

  Fabien Piasco

  D.E.S.S. en nutrition Alimentation fonctionnelle et santé (U. Laval, Ca)
  D.U. Nutrition et maladies métaboliques (U. Rennes I)
  Diététicien D.E. / Diplômé en neuro-nutrition (SiiN)

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