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LABORATORI ANALISILa tecnologia e il "Service" NatrixLab nei LABORATORI DI ANALISI

I LIEVITI ALIMENTARI E IL PROCESSO DI FERMENTAZIONE

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Con il Food Intolerance Test (F.I.T.) offerto da NatrixLab, profilo di valutazione della risposta immunitaria degli anticorpi di classe G (IgG) verso 46, 92 e 184 alimenti di uso comune, vengono testate le intolleranze verso lieviti e microorganismi utilizzati per la fermentazione.

Analizzando i profili offerti da Natrix, si possono ritrovare antigeni proteici come:

- Lievito di birra

- Misto lieviti naturali

- Yogurt

- Formaggi

OMEGA 3 AND OMEGA 6, MONITORING THE BALANCE

Omega-3 and Omega-6 are two types of essential fatty acids that together with Omega-9 form part of the family of polyunsaturated fatty acids (with a double carbon bond).

Numerous studies confirm that Omega-3 and Omega-6 have energetic, metabolic and structural functions, playing a role in many of the body’s fundamental mechanisms. As they are fats that can only be assimilated through diet and are not produced by the body, it is necessary to verify that daily nutrition provides a sufficient quantity of these fatty acids or that all of the fatty acids are being assimilated by our metabolism.

HOMOCYSTEINE, THE UNKNOWN ENEMY

Homocysteine is an enemy to the health of the heart and blood vessels. Various hypotheses have been suggested regarding this subject and it is not yet clear if this substance is a cause or merely an indicator of increased cardiovascular risk. Why? Where does homocysteine come from and why does an excessively high concentration have a negative effect on our health?

What is homocysteine?

Homocysteine is a substance that the body produces naturally from metabolism of the amino acid methionine. In a properly functioning body, homocysteine is reconverted back to methionine, but if this conversion process does not occur in the correct manner, homocysteine can become toxic to the body.

Some of the factors that may lead to increased levels of homocysteine are:

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News Flash

Natrixlab il 18 febbraio a Varsavia alla scuola di Medicina estetica del dott. Ignaciuk
In occasione del Corso di specializzazione per medici estetici che si tiene a Varsavia il 18 e 19 Febbraio, Natrixlab presenterà una lettura magistrale dal titolo:"Food Intolerance Test e Cellular Aging Factors nella personalizzazione dietetica in sovrappeso, obesità e sindrome metabolica"
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Natrixlab, February the 18th, at the Postgraduate school of Aesthetic Medicine of Dr. Ignaciuk in Warsaw
During the Postgraduation course in Aesthetic Medicine, which takes place in Warsaw on the 18th and 19th of February, Natrix will attend a lecture intitled: Role of Food Intolerance Test (F.I.T.) and Cellular Aging Factors (C.A.F.) in personalized diets for overweight, obesity and metabolic syndromes”.
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