Salba Heart Health Formula Gelcaps - 60 ct.

A Blend of Salba Seed Oil, NanoCosanol™, and Phytosterols to Support a Healthy Heart

The Salba Seed Oil Heart Health Formula combines pure Salba Seed Oil with NanoCosanol™ and phytosterols, and is fortified with powerful antioxidants, like Astaxanthin.

Key Benefits Include:

- The Best Natural Cardiovascular Supplement Available
- Promotes Lower LDL Cholesterol
- Supports a Healthy HDL Balance
- Convenient Gelcaps for Easy Use

Salba Seed Oil
Salba Seed Oil is nature's richest plant-based source of Omega-3 fatty acids and has been clinically proven to maintain healthy cardiovascular function in type 2 diabetics.

NanoCosanol™
NanoCosanol™ is a nano-dispersed policosanol extracted from botanical sources such as rice bran. It has been clinically shown to promote a heart-healthy lipid balance and can reduce cholesterol by as much as 30 percent*.

Ingredients: Pure Salbaź (Sahi Alba 911 & 912 varieties of Salvia hispanica L.) Seed Oil, Cranberol™ cranberry seed oil, NanoCosanol™ dispersed rice bran wax policosanol, O2B antioxidant stabilizer, vegetable gelatin.

Summary of Evidence

Salba is the world's only registered variety of Salvia hispanica L., developed by the Salba research teams through 15 years of meticulous plant breeding processes and clinical research.

Randomized Controlled Trials & Preclinical Studies

Canada (University of Toronto)

Supplementation With The Novel Grain Salba Improves Major and Emerging Risk Factors in Type 2 Diabetes (Diabetes Care, Vol. 30, No.11) View Full Study

Short-Term:
Decreases after meal sugar in blood (FASEB, 2005)
Decreases hunger (FASEB, 2008)

Long-Term:
Decreases Systolic Blood Pressure
Lowers Low Grade Body Inflammation (CRP)
Reduces Blood Clotting Factors
Increase in Calcium Bioavailability
Increased Blood Levels of EPA (Diabetes Care, 2007)

Belgium
Long-Term:
Significant Improvement in Plasma Triglycerides and Blood Pressure; Increased Magnesium Bioavailability (EJCN, 2007)

Argentina
Superior Effect of Salba On Lipid Metabolism Compared to Other Types of Fat Consumed (EJCN, 2007)

Source of Research: Dr. Vladimir Vuksan:
Head Researcher, Faculty of Medicine, University of Toronto

A contributing researcher in the development of the Glycemic Index, Dr. Vuksan is among the foremost authorities in nutritional science. Dr. Vuksan maintains a dual professorship at the Department of Medicine and the Department of Nutritional Sciences, Faculty of Medicine, for the University of Toronto.

Today, his research focuses on the development of novel therapies for modifiable, conventional and emerging risk factors for diabetes mellitus and cardiovascular disease as well as on the cluster of risk factors featuring the metabolic syndrome. Dr. Vuksan is responsible for developing the use of Salba in reducing blood glucose, blood pressure, body inflammation and fibrinolysis.