Lapacho

Lapacho
What it is: Also known as pau d’arco, ipe roxo and taheebo, it is a native plant of South America. It contains phytochemicals such as beta-carotene, beta-sitosterol, and a chemical compound called "lapachol". The F.D.A. (U.S. Food and Drug Administration) awarded, in 1981, the “Safety Certificate” to lapacho.

How it works: The extract of the plant contains a complex of 18 quinones and quercetin that act against gram- and gram+ bacteria (staphylococcus, streptococcus, brucella, etc.), fungi (Candida albicans, trichophyton), viruses (herpes Ι and ΙΙ, retroviruses, ulcers and aphthous stomatitis) and inflammations. The most important activities of lapacho are antifungal, antimicrobial, antiviral, anti-inflammatory and immunostimulatory; research is conducted even in the fields of oncology.

In which products you can find it:

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