INGREDIENTS

Vitamin D3

  • Contributes to the normal function of the immune system1
  • Contributes to the normal muscle and bone function1

Ammonium Chloride

Ammonium chloride has been used for many years as a flavouring agent in foods and food supplements.2

According to scientific literature, ammonium chloride:

  • Affects intracellular and endosomal pH
  • Has been used as a biochemical tool to study viral entry mechanisms
  • Has been historically used in respiratory physiology research

Why It Matters in Nutrition

While no therapeutic claims can be made, the scientific background of ammonium chloride provides a rationale for inclusion in nutritional support approaches during periods of increased viral exposure.

SCIENCE

The Scientific Rationale behind DIVIRNAM

Vitamin D3 – Immune System Support Vitamin D3 contributes to:
  • The normal function of the immune system [1]
  • The maintenance of normal muscle function and bones[1]
Low Vitamin D levels are common globally due to indoor lifestyles, limited sun exposure, and modern living conditions. Ammonium Chloride – Scientific Interest Ammonium chloride has been used for many years as a flavoring agent in foods and food supplements.[2] Ammonium chloride is a compound extensively examined in:
  • Respiratory physiology
  • Intracellular pH changes
  • Endosomal and lysosomal function
  • Experimental models involving pH-dependent cellular processes
In scientific literature, ammonium chloride is categorized as a lysosomotropic agent — meaning it can increase endosomal pH in laboratory models. Many RNA viruses depend on acidic endosomes for certain steps of their entry and uncoating process. In several in vitro studies, ammonium chloride has been shown to alter these pH-dependent stages.

Important Clarification

These mechanistic findings relate to ammonium chloride tested under controlled laboratory conditions.
They do not constitute therapeutic claims for DIVIRNAM.

[1] Regulation (EU) No 432/2012 establishing a list of permitted health claims made on foods, other than those referring to the reduction of disease risk and to children’s development and health.

[2] Regulation (EU) No 1334/2008 on flavourings and certain food ingredients with flavouring properties for use in and on foods and amending Council Regulation (EEC) No 1601/91, Regulations (EC) No 2232/96 and (EC) No 110/2008 and Directive 2000/13/EC.