Examivit

EXAMIVIT - At exam time, many students lack concentration, they find it hard to memorize subjects, the words do not flow in the same way, they are more sensitive, more nervous and the results they obtain may not correspond to the amount of time they have spent studying. Students are not the only ones who suffer from concentration and memory problems: they are also common to most people over 40 years old.

We can define ‘Memory’ as the ability to remember sensations and ideas, such as: “Where we went on holiday last year or what we had for dinner yesterday….”

LEARNING (How we learn) is the Nervous System’s ability to store information, memories, texts or subjects for an exam.

However, memory is perhaps the most important function of the brain.

Memory can be broken down into 3 main psychological components:

  • IMMEDIATE MEMORY: Spans the last few seconds. It can be last in a short space of time, so it needs to be reinforced with repeated reminders. Example; memorizing a telephone number.
  • SHORT-TERM MEMORY: Ranges from a few seconds to several days ago.
  • LONG-TERM or FIXED MEMORY: Stretches over a longer period. It is kept for a very long time. The information is available in a fraction of a second. Example; remembering the names of the letters of the alphabet.

Memories from childhood are stored more vividly than those from adulthood, which perhaps shows that the younger brain is inherently suppler.

LEARNING is impossible without memory.

When there is pressure or the stress of exams work, etc., the fine network of capillaries which supply blood to the brain reduces the supply of oxygen and nutrients, which causes loss of memory, confusion, memory lapses, forgetfulness, the mind to go blank, etc.

In the work environment the physiological reactions are the same and the problem increases with age. A person’s capabilities start to diminish from the age of 40 years old.

HOW DOES EXAMVIMIT WORK?

Its ingredients work together to influence the synthesis and kinetics of the brain’s neurotransmitters and thus on the brain’s activity.

  1. L-TRYPTOPHAN – From brewer’s yeast cultures rich in this amino acid. It is the precursor of the serotonin neurotransmitter in the brain. Serotonin is believed to induce self-control and relaxation and to play an important part in maintaining the body’s get up and go and controlling sleep. It is also deemed to control a person’s concentration and general state of mind.
  2. L-PHENYLALANINE – This amino acid is the precursor of the neurotransmitter called noradrenaline which plays an important part in learning processes and enhancing memory. Research carried out on laboratory animals has shown that when they are given substances which inhibit the amount of noradrenaline in their brain, they lose their learning ability, which comes back when the noadrenaline content is restored.
  3. TAURINE (From a concentrate of oysters, rich in Taurine) – This natural amino acid, (which is not in abundant supply in many foods) acts as a neurotransmitter in the synapses of the nerve cells. It also plays an important part in the brain’s ability to retain facts and in the working of the memory.
  4. SPECIFIC PHOSPHOLIPIDS – These phospholipids rich in phosphatidylcholine and in organic phosphorous increase the concentration of Choline in the brain and therefore stimulate synthesis of the acetylcholine neurotransmitter which is also linked to the memory.
  5. VITAMINS – B1 (Lack of memory, Emotional instability), B2 (An excess of nervous tension), B6 (Amnesia), B12 (Memorization processes), E (Improves intellectual capacity and calms the mind).
  6. MINERALS – Zinc (Important for maintaining a good level of memory, Magnesium (Facilitates transmission between nerves, provides relaxation.

USES / FUNCTIONS:

           (For Students)

  • To enhance memory.
  • Lack of concentration.
  • Intellectually demanding situations.
  • To quicken reflexes.
  • Give verbal fluency.

           (For Adults)

  • Exams.
  • Professional exams.
  • Driving test.
  • Psychological tests.
  • Job interviews.



 



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