Max Strength Defining Gel - Nutrex Research Lipo 6 Defining Gel 4 oz
Tackle the source of your most stubborn fat areas with Nutrex Research Lipo6 Defining Gel!
Nutrex Research Lipo 6 Defining Gel Benefits
- Maximum Strength Defining Gel
- Instant Delivery to Stubborn Fat Areas
- Works on Any Fat Area of Your Choice
- Made with Clinically & Scientifically Proven Ingredients
- Targets Fat Through Multiple Pathways
How to Use Nutrex Research Lipo 6 Defining Gel
Shake well before use. Apply 2-4 pumps to clean, dry skin by gently rubbing gel into the desired stubborn fatty area. Use 2-4 pumps for the desired left body area and 2-4 pumps for the desired right body area per application. Use 1-2 times per day. Do not exceed 16 pumps total in a 24-hour period. Apply at least 30 minutes prior to a workout to allow time to dry and take effect. Training will amplify the effects and may cause an intense warming to the application site. Do not apply over any other lotion as this will inhibit results.
Best Areas to Apply Nutrex Research Lipo6 Defining Gel
The best areas to apply are over the entire stomach region, lower back and love handles, glutes, and hamstring area.
Will cause a mix of warming and cooling to the applied area.
This product is fragrance-free, non-greasy, and won't stain clothes.
Nutrex Research Lipo 6 Defining Gel Ingredients
Ingredients: Water, Ethyl Alcohol, Benzyl Alcohol, Ethoxydiglycol, Menthol, Dimethyl Isosorbide, Capsaicin, Yohimbine HCl, Arginine, Theophylline, Diacylglycerol, Reservatrol, Caffeine, Methyl Salicylate, Synephrine, Glycyrrhetinic Acid, Caprylic/Capric Triglyceride, Limonene, Carbomer, Triethanolamine.
Nutrex Research Lipo 6 Defining Gel Warnings
FOR EXTERNAL USE ONLY. Not recommended for individuals under the age of 18, or if pregnant or nursing. Do not allow product to come in contact with eyes and other sensitive body areas. Do not exceed recommended application.
Ostojic SM. Yohimbine: the effects on body composition and exercise performance in soccer players. 2006.
Kim, TW., Shin, YO., Lee, JB. et al. Food Sci Biotechnol (2010) 19: 1077. https://doi.org/10.1007/s10068-010-0151-6