Product Description
Specification
Item | Value |
Storage Type | Frozen |
Specification | Support in preventing blood clots Improve blood circulation Prevent stroke and myocardial in fraction Stabilize blood pressure Enhance vascular health Provide antioxidant properties Anti - inflammatory effects Support overall heath to promote longevity |
Shelf Life | 3 years |
Manufacturer | Yes |
Ingredients | Nattokinase |
Content | High Quality |
Address | Nghe An |
Not Application People | Not for pregnant women, those with bleeding or thyroid issues, or allergies to ingredients. Avoid before surgery. Not a medicine. Consult a doctor if you have high blood pressure, diabetes, stroke/heart attack history, dizziness, headaches, or stress. |
Instruction for use | Through Processing |
Place of Origin | Vietnam |
Type | Powder |
Brand Name | VASTCOM |
Dose | Dosage for treatment support: Take 2-3 tablets, 2 times a day. Dosage for prevention support: Take 2 tablets, 2 times a day. |
Application People | People with high blood pressure on prescribed medications should consult a doctor before use. People with diabetes or obesity should consult a doctor before use. People at risk of or with a history of stroke should consult a doctor before use. People at risk of or with a history of heart attack should consult a doctor before use. People with dizziness, lightheadedness, or headaches should consult a doctor before use. People under stress or with memory loss should consult a doctor before use. |
Product Specification | Contains nattokinase enzyme, extracted from fermented soybeans |
Flavor | Original |
MOQ | Low |
Manufacturing Technique
Company Profile
Founded in 2012, we began selecting high-value healthcare products to bring to consumers.
We are a leading company in research and development of Spirulina products in Vietnam, collaborating and applying Japanese technology.
With over 5 hectares dedicated to Spirulina cultivation, we are fully capable of meeting the high demands of the market. In addition, the ideal climate conditions of the Nghe An region contribute to the production of high-quality Spirulina, especially with a Phycocyanin content of 21.5%, which is currently the highest in the world.
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