Red Yeast Rice Powder; Monacolin K 0.1-5%
Cider Vinegar Powder 10%
10:1, 20:1, 50:1, 10%-60% Aloin
3k-2.2M Daltons
5%-25% VC
4:1; 8:1; 10:1 Mango Fruit Powder
Lycopene 1%-10%
lavonoids/ Ginkgolides+Bilobalide (24/6) Flavonoids 22%-27%, Hplc & Terpene Lactons 5.4%-12%
Lutein 5%-80% UV/HPLC Zeaxanthin 1%-50%
Natural,safecoloring and flavoring.
Polyphenols 4%, 7%;Cichoric acid 2%,2 5% 3% 4%HPLC
Polysaccharides 20%-50%, Beta Glucan