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1 tablets, 3 time(s) per day


Capsule / Tablet Size





P0011 - Calcium Carbonate DC grade 95%, min 36% elemental Calcium
P0012 - Di-Calcium Phosphate
P0035 - Magnesium Stearate
P0075 - Microcrystaline Cellulose
P0441 - Vitamin D3- D3V (from algae)- 100000iu/gr


Vitamin D is required for efficient calcium absorption and for the maintenance of normal blood concentrations of calcium and phosphorus. Calcium and Vitamin D helps to reduce the loss of bone mineral in post-menopausal women aged 50 years and older. A beneficial effect is obtained with a daily intake of at least 1200mg of Calcium and 20 �g of Vitamin D from all sources. This is especially important our life expectancy age is increasing, with the older adult population being the largest growing age sector in the UK. Low bone mineral density is a risk factor for osteoporotic bone fractures in both men and women.



The name of this nutrient derives from the Latin term for lime, calx. Lime was originally used to heat limestone and make plaster and mortar, hence its name. The element was discovered by Humphrey Davy in 1808 when Davy tried to reduce lime by electrolysis. He was unsuccessful but knew that he had found a new element. Calcium is accessible in many food sources, not least limited to yoghurt, milk and cheese, broccoli, cabbage, kale, soya beans, tofu, almonds, sesame seeds, pilchards and sardines where the fish bones are eaten, and fortified foods. The Government recommends a Calcium intake of 700mg per day, between the ages of 19 and 64 (Mineral figures were obtained from Dietary Reference Values for Food Energy and Nutrients for the United Kingdom, 1991).

Vitamin D
Vitamin D is well known due to its deficiency disease called rickets. Although the deficiency isn't very common in the modern world, rickets was fairly common up until 100 years ago. Scientists discovered the cause of the condition in 1914 and the need for Vitamin D has been highlighted ever since. Vitamin D is synthesised from the action of sunlight on the skin and occurs naturally in foods such as salmon, tuna, mackerel and egg yolks.

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