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Raspberry Ketone is an enzyme obtained from red raspberries. This is what gives the berries their sweet smell. Research has shown their amazing... read more.
Green Tea Leaf Extract
Green tea is made from the leaves from Camellia sinensis that have undergone minimal oxidation during processing. Green tea ... read more.
Lotus Leaf, better known as the Water Lily, is considered sacred in Asian religions for its ability to stay dry and clean. When water drops on the leaf... read more.
Saffron is a spice derived from the flower of Crocus sativus, commonly known as the saffron crocus. Crocus is a genus in the family Iridaceae. Each saffron crocus... read more.
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Raspberry ketone is a natural phenolic compound that is the primary aroma compound of red raspberries.
Raspberry ketone occurs in a variety of fruits including raspberries, cranberries and blackberries. It is biosynthesized from coumaroyl-CoA. Extraction of pure raspberry ketone is usually 1–4 mg per kg of raspberries.
Green Tea Leaf Extract
Green tea is made from the leaves from Camellia sinensis that have undergone minimal oxidation during processing. Green tea originated in China, but it has become associated with many cultures throughout Asia. Green tea has recently become relatively widespread in the West where black tea has been the traditionally consumed tea.
Nelumbo nucifera, known by a number of names including Indian lotus, sacred lotus, bean of India, or simply lotus, is one of two species of aquatic plant in the family Nelumbonaceae. The Linnaean binomial Nelumbo nucifera (Gaertn.) is the currently recognized name for this species, which has been classified under the former names, Nelumbium speciosum (Willd.) and Nymphaea nelumbo, among others. Names other than Nelumbo nucifera (Gaertn.) are obsolete synonyms and should not be used in current works. This plant is an aquatic perennial. Under favorable circumstances its seeds may remain viable for many years, with the oldest recorded lotus germination being from that of seeds 1,300 years old recovered from a dry lakebed in northeastern China.
Saffron is a spice derived from the flower of Crocus sativus, commonly known as the saffron crocus. Crocus is a genus in the family Iridaceae. Each saffron crocus grows to 20–30 cm (8–12 in) and bears up to four flowers, each with three vivid crimson stigmas, which are each the distal end of a carpel. Together with the styles, or stalks that connect the stigmas to their host plant, the dried stigmas are used mainly in various cuisines as a seasoning and colouring agent. Saffron, long among the world's most costly spices by weight, is native to Greece or Southwest Asia and was first cultivated in Greece. As a genetically monomorphic clone, it was slowly propagated throughout much of Eurasia and was later brought to parts of North Africa, North America, and Oceania.