The LOW to NO oral bioavailability and absorption of many supplements is clinically well documented. We use several techniques that are readily known by individuals skilled in the art of making high-stability liposomes. Our products are suspended in a phospholipid carrier of Sweet Almond Oil or MCT oil and become a natural encapsulation and transporter of lyophilic and hydrophilic vitamins and supplements.
HINNAO™ High Stability Liposomes vs standard Liposomes
HINNAO™ High Stability Liposomes
REDUCED IN PARTICLE SIZE
HINNAO™ Technology uses a high shear process subjecting the particles to 40,000 psi encapsulating the particles uniformly, the phospholipid MCT base, ensures the product cannot fall out, creating high stability liposomes for increased bioavailability.
SUSPENDED IN WATER WITH A SMALL AMOUNT
OF OIL IN THE PHOSPHOLIPID
Standard liposomes are suspended in water with a small amount of phospholipid, meaning the encapsulated product will fall out and oxidise.