Food supplement for urinary comfort

This food supplement for urinary comfort is formulated with:

• Pilosella, a plant whose antiseptic and diuretic properties help support the urinary system,
• de la Bruyère, whose purifying and diuretic properties are traditionally used against urinary discomfort,
• Orthosiphon, also called "Java tea", traditionally used to help treat certain benign conditions of the urinary tract,
• Cranberry, or Cranberry, traditionally used to contribute to female urinary comfort thanks to the proanthocyanidins it contains. These active ingredients make it possible, among other things, to limit the adhesion of uropathogenic bacteria to the bladder and vaginal walls.
• 3 microbiotic strains: lactobacillus plantarum, lactobacillus rhamnosus, lactobacillus paracasei.

The cranberry used is dosed at 72 mg of PAC (proanthocyanidins) for 4 capsules.

Flash & stop urinary comfort – DAYANG is packaged in France.

Directions for use:
Oral use.
Take, during the first 3 days, 4 capsules per day in a single dose with a glass of water. On the 4th day, the remaining 3 capsules in one take with a glass of water.
For the duration of the intake, drink at least 1.5L of water per day.
This dietary supplement should be used as part of a healthy lifestyle and a varied and balanced diet.
Do not exceed the recommended daily dose.
For pregnant or breastfeeding women, ask your healthcare professional for advice.
Keep away from young children.
Keep at room temperature in a clean, dry place.

Ingredients:
For 4 capsules:
Piloselle Extract (Hieracium pilosella):< i>500 mg equivalent to 5000 mg of dry plant
Extract of flowering tops of heather (Erica cinerea):400 mg equivalent to 1600 mg of dry plant< /i>
Orthosiphon leaf extract (Ortosiphon stamineus):405 mg equivalent to 4860 mg of dry plant
Extract of cranberry fruit (Vaccinium macrocarpon): 182 mg, titrated in PACs 72 mg, equivalent to 10920 mg of dry plant
Mixture of lactic ferments (lactobacillus plantarum, lactobacillus rhamnosus, lactobacillus paracasei):25 mg (respectively: 3.33 x 10^8 CFU*, 3.33 x 10^8 CFU*, 3.33 x 10^8 CFU*)< /i>
Anti-caking agent: magnesium salts of fatty acids. PAC*: proanthocyanidins.