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Ingredients: L-carnitine L-tartrate, flavourings, anti-caking agent (E551), salt, red beet juice concentrate, sweeteners (sucralose, steviol glycosides from Stevia), colour (E160a)

Yet, these results are in contrast with previous pooled analyses of data from case-control studies (129) or from both case-control and prospective studies (130) that reported an approximate 30% lower CRC risk in individuals with the highest garlic intakes compared to those with the lowest intakes

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Wajner M, Amaral AU (2015) Mitochondrial dysfunction in fatty acid oxidation disorders: insights from human and animal studies

Peptides are great helpers, but they cannot rewrite the laws of biology