Watch the video X Watch the video on youtube What is lactic acid Lactic acid or lactate is a by-product of the lactic acid anaerobic metabolism. It is a compound toxic to cells, whose accumulation in the blood stream correlates to the appearance of the so-called muscle fatigue. Lactate is already produced starting from low intensity of exercise; the red blood cells, for example, form it continuously, even in conditions of complete rest
What is Tenofovir disoproxil Zentiva and what is it used for? Tenofovir disoproxil Zentiva is an antiviral medicine used to treat patients 12 years of age or older with human immunodeficiency virus type 1 (HIV-1) infection, a virus that causes acquired immune deficiency syndrome (AIDS) . Tenofovir disoproxil Zentiva is used in combination with other medicines for HIV
The term dyspepsia is of Greek origin (dys-pepto) and means "difficult digestion". It is a syndrome characterized by unpleasant symptoms, related to the upper digestive tract and attributable to food, drink or both. There are various forms of dyspepsia, which can be differentiated based on the predominant symptoms and the triggering cause
Information on Tribulus Terrestris Multipower Tribulus Terrestris Multipower Food supplement based on Tribulus Terrestris FORMAT Pack of 120 capsules COMPOSITION Tribulus extract Tribulus terrestris fruits 65% of which Saponins 83% Capsule: edible gelatin Dyes: titanium dioxide and quinoline yellow. Anti-caking agents: magnesium stearate and silicon dioxide
Related articles: Back pain Definition Back pain is a very common symptom. In most cases, it occurs as a short-lived episodic pain, a few days or weeks, that resolves spontaneously or with a modest therapeutic intervention. Back pain is usually described as a dull and continuous pain in the lumbar spine that can, in some cases, radiate to the buttocks
What are The organoleptic characteristics of a food reflect the qualities perceivable through one or more sense organs. Appearance, color, shape, aroma, taste, texture and characteristics connected to it (fluidity, viscosity, friability) are just some of the most important and well-known organoleptic characteristics
