Vivix® Gummies: Combat Aging at the Cellular Level

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Shaklee Resveratrol Gummies- Vivix®

Anti-aging at the cellular level*

Vivix® Resveratrol gummies are formulated to Slow Aging at the Cellular Level® by targeting the key factors that cause it.* Derived from the world’s most potent source of polyphenols, the key ingredients in Vivix are scientifically proven to keep your cells young so you can live younger longer.*

Shaklee Vivix resveratrol gummies jar with lid open

Key ingredients in Vivix are shown to:

  • Protect DNA from Damage*
  • Neutralize Free Radicals*
  • Protect Against Oxidative Stress*
  • Blunt Inflammatory Response*‡
  • Reduce Formation of Damaging AGE Proteins*
  • Power Cellular Energy Production*

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Vivix Proven Ingredients:

COMPLEX MIXTURE OF POLYPHENOLS

Together, red wine extract, purple carrot extract, black currant extract, pomegranate extract, and chebulic myrobalan deliver a complex mixture of polyphenols that have been shown to have potent antioxidant properties.4-7

RESVERATROL

Resveratrol is a natural compound found in trace amounts in the skins of grapes, red wine, and peanuts.4

MUSCADINE GRAPE

A nutrition powerhouse with a unique polyphenol profile

Unlike other grapes, the muscadine grape contains an extra pair of chromosomes. Scientists believe this extra genetic information accounts for the grape’s powerful survival mechanisms and unique polyphenol profile.

The skin, seeds, and pulp of the muscadine grape are all extremely rich in a potent mix of polyphenols—natural antioxidants capable of neutralizing the harmful molecules that damage cells and contribute to cellular aging.

Polyphenols in Vivix are 13x more powerful than resveratrol alone.3

Vivix Resveratrol Gummies

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3. Fisher, L., T. Ianiro, F. Lau, H. Wang and B. Daggy: Synergistic effects of phenolic mixtures in human cell models of aging. Experimental Biology 2015, Boston, Massachusetts, March 28-April 1, 2015. FASEB Journal 29:608.36, 2015.
Lippi G, Franchini M, Favaloro EJ, Targher G. Moderate red wine consumption and cardiovascular disease risk: beyond the “French paradox”. Semin Thromb Hemost. 2010 Feb;36(1):59-70.

4. Wu S, Tian L. Diverse phytochemicals and bioactivities in the ancient fruit and modern functional food pomegranate (Punica granatum). Molecules. 2017 Sep 25;22(10):1606. doi: 10.3390/molecules22101606.

5. Bag A, Bhattacharyya SK, Chattopadhyay RR. The development of Terminalia chebula Retz. (Combretaceae) in clinical research. Asian Pac J Trop Biomed 3(3): 244-252, 2013.

6. Khoo HE, Azrina Azlan A, Tang ST, Lim SM. Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits. Food & Nutrition Research, vol. 61, Aug. 2017, doi.org/10.1080/16546628.2017.1361779

7. Ghanim, H. et al. A resveratrol and polyphenol preparation suppresses oxidative and inflammatory stress response to a high-fat, high-carbohydrate meal. J Clin Endocrinol Metab 96(5):1409-1414, 2011

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