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Nitric oxide (NO) was first identified by Joseph Priestley in the late 18th century, originally seen as merely a toxic byproduct of combustion and an environmental pollutant.
Its biological significance was later uncovered in the 1980s when researchers Robert F. Furchgott, Louis J. Ignarro, and Ferid Murad discovered its critical role as a vasodilator in the cardiovascular system, a breakthrough that earned them the 1998 Nobel Prize in Physiology or Medicine
Composed entirely of natural substances that leave no residue in the body.
Uses patented fermentation technology to maximize the benefits of natural ingredients such as cabbage, lettuce, garlic, and rice germ.
Contains yeast extract (L-glutathione) to deliver robust antioxidant effects.
Formulated without added sugars (brix) or preservatives.
Employs a patented microbial fermentation process for the fixation and stabilization of nitric oxide.
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