Set “Metabolism Kickstart” – Metabolism activation!

Health Benefits – Ginger, Turmeric, Cranberries, Celery

1. Activates metabolic and digestive processes

Ginger and turmeric stimulate digestive enzymes and thermogenic pathways, supporting energy expenditure and metabolic efficiency.
[1, 2]

2. Supports inflammation balance

Curcumin from turmeric and bioactive compounds from cranberry help modulate inflammatory pathways and reduce low-grade inflammation associated with metabolic dysfunction.
[2, 3]

3. Improves circulation and vascular function

Cranberry polyphenols support endothelial function and healthy blood flow, contributing to cardiovascular and metabolic health.
[4, 5]

4. Supports hydration and electrolyte balance

Celery provides potassium and natural electrolytes that help maintain fluid balance, supporting metabolic processes and physical performance.
[6]

5. Enhances antioxidant protection

Cranberry, turmeric, and ginger are rich in polyphenols and flavonoids that protect cells from oxidative stress linked to metabolic slowdown.
[3, 7]

6. Supports urinary tract health

Cranberry proanthocyanidins help prevent bacterial adhesion in the urinary tract, supporting elimination processes and overall metabolic comfort.
[8, 9]

7. Supports gut function and nutrient absorption

Ginger and celery support gastric motility and digestive comfort, improving nutrient absorption essential for energy metabolism.
[1, 6]

8. Promotes gentle, sustained energy without stimulants

The combined action of warming roots, hydrating greens, and antioxidant-rich berries supports steady metabolic energy without nervous system overstimulation.
[2, 7]

🔬 Scientific References

1. Mashhadi, N.S. et al. (2013). Anti-oxidative and anti-inflammatory effects of ginger. International Journal of Preventive Medicine, 4(S1), S36–S42.
2. Hewlings, S.J. & Kalman, D.S. (2017). Curcumin: A Review of Its Effects on Human Health. Foods, 6(10), 92.
3. Seeram, N.P. et al. (2014). Anti-inflammatory effects of berry polyphenols. Journal of Agricultural and Food Chemistry, 62(18), 3842–3851.
4. Basu, A. et al. (2010). Cranberry polyphenols and cardiovascular risk factors. Journal of Nutrition, 140(8), 1506–1511.
5. Rodríguez-Mateos, A. et al. (2014). Dietary flavonoids and vascular function. American Journal of Clinical Nutrition, 99(1), 79–98.
6. Song, Y. et al. (2019). Anti-inflammatory and antioxidant activities of Apium graveolens. Journal of Medicinal Food, 22(9), 879–885.
7. Williamson, G. (2017). The role of polyphenols in modern nutrition. Nutrition Bulletin, 42(3), 226–235.
8. Jepson, R.G. et al. (2012). Cranberries for preventing urinary tract infections. Cochrane Database of Systematic Reviews, CD001321.
9. Howell, A.B. (2017). Update on cranberry proanthocyanidins and urinary tract health. Nutrients, 9(6), 615.