Resveratrol + VERISOL® Collagen with Querecetin & Vitamin C (60 Tablets)

COLR60-HK0427

HK$119.00 HKD
HK$119.00 HKD HK$349.00 HKD
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  • Multiple research studies show Resveratrol inhibits melanin production, reduces dark spots, and effectively whitens and lightens pigmentation
  • VERISOL® Hydrolyzed Collagen helps improve skin elasticity, reduce wrinkles, enhance skin resistance and repair, protecting against external pollution and UV damage
  • Quercetin effectively relieves skin sensitivity
  • Vitamin C promotes natural collagen production, strengthening the skin's protective barrier
  • After 8 weeks, eye wrinkles reduced by up to 50%^, collagen content increased by 65%^
  • Skin elasticity improved by up to 30%*
  • Effectively whitens and lightens spots for firmer, radiant skin with anti-aging benefits
  • Improves nail brittleness and breakage by 42%῀
  • Clinically proven to visibly reduce cellulite⁺
    • 快速安全結帳
    • 獲得萬千用戶信賴
    • 備受好評與推薦

    產品特點

    Inhibit melanin, reduce dark spots; promote collagen regeneration, improve skin elasticity and reduce wrinkles; promote skin resistance and repair ability, avoid external pollution and UV damage to the skin. Strengthen the skin's protective barrier and effectively relieve skin sensitivity.

    產品成份

    Verisol® Bioactive Collagen Peptides®, Resveratrol, Quercetin, Vitamin C
    VERISOL® and Bioactive Collagen Peptides® are registered trademarks of GELITA AG

    服用方法

    Adults take 2 tablets, 2 times daily, with meals.

    原產地

    Australia

    注意事項

    Consult a health care practitioner prior to use if you are pregnant or breastfeeding. Individuals with allergies to any of the ingredients should not use this product.
    Resveratrol + VERISOL® Collagen with Querecetin & Vitamin C (60 Tablets)

    HK$119.00 HKD

    ^Proksch, E. et al. (2014). Skin Pharmacol Physiol. 27(3):113-9.
    *Proksch, E. et al. (2014). Skin Pharmacol Physiol. 27(1):47-55.
    ῀Hexsel, D., Zague, V., Schunck, M., et al. (2017). Journal of cosmetic dermatology, 16(4), 520–526.
    ⁺Schunck, M., Zague, V., Oesser, S., & Proksch, E. (2015). Journal of medicinal food, 18(12), 1340–1348.