- Description
- Key Ingredients & Benefits
- Usage & Directions
- Quality Standards
- Warnings
- Sources
Grohair Gummies are crafted to support the growing "beauty from within" trend, providing essential nutrients to help you achieve glowing skin, strong nails, and healthy, voluminous hair. Featuring a blend of hydrolyzed collagen, biotin, and vitamin C, these gummies work synergistically to enhance your natural beauty and boost collagen production.
Hydrolyzed Collagen: Promotes skin elasticity and firmness, helping maintain a radiant, youthful appearance.
Biotin: Supports hair growth, thickness, and nail strength, while helping reduce hair fall.
Vitamin C : Essential for collagen synthesis, vitamin C also protects against oxidative stress, enhancing skin radiance
Take two Gelatin Gummies daily, or as directed by your healthcare provider.
Manufactured in a GMP-compliant facility, Grohair Gummies are formulated with care to ensure safety, quality, and potency.
-*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. -Tamper Seal: Use only if the seal is intact. Consult your health care practitioner if you are pregnant or nursing, taking medications, or have a medical condition, before taking this or any other product. -Store in a cool, dry place. Keep out of reach of children. -Contains Fish (Tilapia & Cod).
70. León-López, A., Morales-Peñaloza, A., Martínez-Juárez, V. M., Vargas-Torres, A., Zeugolis, D. I., & Aguirre-Álvarez, G. (2019). Hydrolyzed Collagen-Sources and Applications. Molecules (Basel, Switzerland) , 24 (22), 4031. https://doi.org/10.3390/molecules24224031
71. Kisling, A., Lust, R. M., & Katwa, L. C. (2019). What is the role of peptide fragments of collagen I and IV in health and disease?. Life sciences , 228 , https://doi.org/10.1016/j.lfs.2019.04.042
72. Daneault, A., Prawitt, J., Fabien Soulé, V., Coxam, V., & Wittrant, Y. (2017). Biological effect of hydrolyzed collagen on bone metabolism. Critical reviews in food science and nutrition , 57 (9), 1922–1937. https://doi.org/10.1080/10408398.2015.1038377
