Plant-Based Digestive Enzymes

The enzyme bromelain has been clinically studied for its effective treatment of inflammation, swelling, and discomfort.

Organically Grown Curcumin

Organic Curcumin can help to relieve joint pain and symptoms like aches, swelling, and stiffness. It can even be used as a sleep aid.

100% Antarctic Krill

Krill oil may assist with joint aches and soreness that can occur throughout the body, especially in those 55 years or older.

Super Krill

Krill oil contains EPA, DHA, and astaxanthin, all have inflammation fighting power

The omega 3's, EPA (eicosapentaenoic acid), and DHA (docosahexaenoic acid) have been shown to be the most important omega-3s for fighting inflammation. One serving of Optivida Super Krill provides 220 milligrams of EPA and DHA. This product also naturally contains astaxanthin which adds a huge boost to the anti-inflammatory power of krill.* (4)

Curcumin (turmeric)

Curcumin may reduce stiffness and inflammation in joints and well as decrease inflammation in healing

Did you know that the substance responsible for the distinctive color and the majority of the health benefits in turmeric is actually curcumin? The anti-inflammatory effects found in curcumin help reduce inflammation and positively impact stiffness. Curcumin has also been linked to faster wound healing by quenching free radicals and reducing inflammation.

Digestive Enzymes

The plant derived enzyme bromelain can help your body react to over activation of inflammation.

Enzymes control inflammation by clearing inflammatory debris, particularly the enzyme bromelain. Bromelain is derived from pineapples and is one of the main ingredients in our digestive enzymes. It helps reduce inflammation when it is overactivated. It can also help to activate your immune response to cellular stress. (5)


Gluten Free


No Artificial Flavors

All Natural

No Synthetics

No Chemicals

No Artificial Sweeteners

4. Artemis P. Simopoulos (2002) Omega-3 Fatty Acids in Inflammation and Autoimmune Diseases, Journal of the American College of Nutrition, 21:6, 495-505, DOI: 10.1080/07315724.2002.10719248