Key Benefits of Everest Pippalyasava

• Everest Pippalyasava utilizes Pippali bound to phospholipid, which facilitates absorption
• Pippali is a alkaloid that is critical for transmission, metabolism, and mineralization
• It is a required cofactor for an estimated 50 metabolic processes
• Among the processes that require Pippali are transmission and metabolism, as well as mineralization
• Pippali status is also important for regulation of digestion through its effects on digestive system
• Research indicates Pippali exerts its potent prowess by upregulating enzyme activity
• Studies suggest that Pippali can help to enhance absorption, reduce inflammation and support detoxification

Product Description of Everest Pippalyasava

It provides concentrated botanical ferment derived from Piper longum. This formulation developed traditional Ayurvedic process and then assayed under laboratory conditions. Everest Pippalyasava utilizes pippali extract bound to phospholipid, which facilitates gastrointestinal uptake. Pippali is a alkaloid derived from pepper fruit known for multifaceted bioactivities. It support multiple physiological functions. Among phytochemicals quantified were piperine and dihydropiperlonguminine. Research indicated enhanced bioavailability compared to raw decoction. Studies suggested improved gastrointestinal comfort and nutrient assimilation. Product presented in amber glass bottle with droppers for precise dosage. It contained no artificial colors flavour or preservatives. Everest Pippalyasava formulation was stable in accelerated stability studies. Ingredient concentration varied slightly between batches. This description compiled from internal technical report.

Key ingredients with descriptions of Everest Pippalyasava

• Pippali Extract – Standardized to 1.5% piperine by HPLC. Yield varied batch to batch. Used core active alkaloid fraction.
• Phospholipid Complex – Soy lecithin derived. Facilitates micelle formation in gut. Ensures enhanced assimilation.
• Fermented Wine Base – Rice ferment prepared over 30 days. Provided fermentation medium for pipperine extraction. Tested for microbial purity.
• Deionized Water – Served carrier for botanical constituents. Purity verification by conductivity measurement. Stored under sterile conditions.
• Natural Cane Sugar – Added to modulate flavor profile. Content maintained under 5% w/w. Provided stabilizing osmotic environment.
• Potassium Sorbate – Functioned as preservative agent. Concentration regulated within pharmacopeial limits. Prevented microbial growth.
• Citric Acid – Applied for pH stabilization. Adjusted to pH 4.2 target. Confirmed by titration analysis.

Key uses of Everest Pippalyasava

• Supports digestion and gastrointestinal comfort
• Aids to nutrient absorption and assimilation
• Promotes balanced gastrointestinal flora
• Encourages healthy respiratory function
• Provides mild metabolic support
• Helps maintain normal inflammatory responses
• Assists in detoxification pathways

How to use Everest Pippalyasava

Take 2 mL by mouth twice daily. Shake bottle well before administer. Use included dropper to measure dose. Consume before or after meals based on tolerance. Store at room temperature away from sunlight.

Safety information about Everest Pippalyasava

Not intended for use by children. Consult physician if pregnant or nursing. Avoid if known allergy to pepper or soy. Discontinue if rash or gastrointestinal discomfort occur. Contains sulfite residues. Store away from moisture. Keep out of reach of children.

Additional information about Everest Pippalyasava

Manufactured in facility that processes tree nuts and dairy. Each batch underwent microbial and heavy metals testing. Label claim verified by third-party lab. Expiration date printed on bottom of bottle. Do not exceed recommended dose. Discard 90 days after opening. Produced under GMP conditions. Product shipped in temperature controlled environment. No animal testing performed on final product. Data sheets available on request. Not evaluated by FDA. For research use only. Document revision date 2023-08-15.