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OxyElite Pro 90Caps

Save 27%
Original Price $61.99
Current Price $44.99
SKU 210000008440
Availability: translation missing: en.general.icons.icon_check_circle icon 8 in stock, ready to be shipped

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USP Labs OxyElite Pro is back and better than ever! The University Studied fat burner's new and improved formula is now powered by DMHA. Otherwise known as 2-Aminoisoheptane, DMHA offers energy and mental alertness that is nearly identical to the ever popular DMAA, but without the crash. Along with helping to increase your metabolism and suppressing your appetite, OxyElite Pro's scientifically studied ingredients work together to help promote increases in energy and mental alertness. Take your fat loss goals to new heights with USP Labs OxyElite pro!

* University - Studied

* DMHA Powered

* Long Lasting Energy and Mental Focus

* Suppress Appetite

* Helps Increase the Body's Metabolism

Supplement Facts

Serving Size: 1 Capsule

Servings per Container: 90

Amount per Serving %Daily Value

Proprietary Blend: 119.5mg *

Bauhinia L Extract (leaf and pod), Bacopa Monnieri Extract (leaf), Geranium Extract (leaves and stems), Cirsium, Ollgophyllum Extract (whole plant), Yohimbe Extract (bark)(standardized to yohimbine alkaloids)

Caffeine (anhydrous) 100mg *

2-Aminoisoheptane HCl (DMHA) 100mg *

*Daily value not established.

Other ingredients: Sodium Starch Glycolate, Gelatin, Vegetable Stearate, Silicon Dioxide, Dicalcium Phosphate, FD&C Red #3, FD&C Blue #1, Titanium Dioxide.

USP Labs OxyElite Pro Warnings

Warning: Not for use by individuals under the age of 18 years. Do not use if you are pregnant or nursing. This product can raise blood pressure and interfere with other drugs you may be taking. Talk to your doctor about this product. Sale to persons 17 years of age or younger is prohibited. (Warning/information continued on label.)

References

Ostojic SM. Yohimbine: the effects on body composition and exercise performance in soccer players. 2006.

https://www.ncbi.nlm.nih.gov/pubmed/17214405

Kim, TW., Shin, YO., Lee, JB. et al. Food Sci Biotechnol (2010) 19: 1077. https://doi.org/10.1007/s10068-010-0151-6

https://link.springer.com/article/10.1007%2Fs10068-010-0151-6