What is FitTHERMO ?
It is a nutritional supplement of specific formula to accelerate the metabolism, providing better performance during training and enhanced fat burning.
What is FitTHERMO for?
Stimulatefat burning.
Technical features
– Gluten-free
– Lactose free
– Contains naturally thermogenic substances (ginger, pepper and guaraná)
– Contains caffeine
How does FitTHERMO work?
Caffeine
Caffeine is notoriously an ergogenic supplement that increases the plasma concentration of β-endorphin, improving performance during training being processed more efficiently by the body than coffee itself, according to an article published in the Journal of the International Society of Sports Nutrition, 2010.
Ginger and Pepper
The consumption of ginger and pepper help regulating total cholesterol levels in the bloodstream, reducing the risk of cardiovascular diseases. There is also an increase in pancreatic lipase and amylase activity, improving the digestion of fats and carbohydrates, while increasing pancreatic trypsin, which also improves protein digestion. Ginger and Pepper are also considered antioxidants, fighting free radicals and helping to decrease fat accumulation.
Guarana
Guarana contains caffeine in its composition. It raisesenergy levels and acts as a thermogenic stimulant, increasing training mood levels.
How to use
It is recommended to dilute 2 (two) measures (15g) of FitThermo in 200ml of water. Consume before training or acoording professional guidance.
Available Flavour
Tangerine with Guaraná
Nutritional information
References – Scientific Studies
SEMWAL, R.B. A. et. al. Gingerols and shogaols: Important nutraceutical principles from ginger. Phytochemistry, 2015.
KHOSRAVANI, M. et.al. Ginger extract and aerobic training reduces lipid profile in high-fat fed diet rats. Eur Rev Med Pharmacol Sci. 2016.
SHALABY, M.A. SAIFAN H.Y. Some pharmacological effects of cinnamon and ginger herbs in obese diabetic rats. J Intercult Ethnopharmacol. 2014.
MARQUES, L.L. et.al. Guaraná (Paullinia cupana) seeds: Selective supercritical extraction of phenolic compounds. Food Chem. 2016.