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 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 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.