For you, if you are interested in supporting cardiovascular health and brain function
The formula of Optimized Folate can:
- Promote cardiovascular health
- Support your nervous system function and cognitive health
- Help you maintain normal levels of homocysteine
Maintaining normal levels of the metabolic byproduct homocysteine is associated with both cardiovascular and cognitive health. The B vitamin Optimized Folate helps maintain already healthy homocysteine levels.
Ingredients:
Folate, a member of the B-complex family, is involved in neurotransmitter synthesis and many other critical enzymatic reactions throughout the body.
Optimal levels of this essential vitamin are necessary for healthy cell division and protein synthesis. In addition, folate helps maintain homocysteine levels within the normal range, thereby promoting cardiovascular health and nervous system function.
However, those who take ordinary folate supplements, may not be experiencing the full spectrum of benefits since not everyone is able to convert folate to its biologically active form, 5-methyltetrahydrofolate, or 5-MTHF.
Research shows that in a large proportion of the population, genetic enzyme deficiencies prevent this conversion, leaving many vulnerable to low blood folate levels and higher than desired homocysteine.
A more useful approach is the direct supplementation with the metabolically active form of folate called 5-MTHF, which is up to seven times more bioavailable than ordinary folic acid.
This is also the answer for individuals with stubbornly elevated homocysteine levels who have a greater risk of cognitive decline.
Each vegetarian tablet of Optimized Folate contains 1.000 mcg of 5-MTHF, providing maximum support for both cardiovascular and cognitive health.
Studies also show that the effectiveness of 5-MTHF can be further enhanced by co-supplementing with methylcobalamin (the active form of vitamin B12), vitamin B6, and riboflavin.
- Circulation. 2015;132(1):e6-e9.
- Int J Geriatr Psychiatry. 2012;27(6):592-600.
- Annual Review of Nutrition. 2016;36(1):211-239.