LipoSlim Revolution™



  • – Profile of great fatty acids to vastly improve fat-burning capacity and overall health*
  • – No caffeine or other stimulants
  • – Contains EPA & DHA that activate fat burning on the genetic level*
  • – Inhibits the storage of fat*
  • – Activates thermogenesis & fat oxidation*
  • – May elevate muscle protein synthesis*

SKU: 8078 Category:

We’ve all heard the term “good fats,” but what exactly are they? To put it simply, the good fats are the ones that help to burn the bad fats, which can build up as a result of poor nutrition, lack of appropriate exercise, and other factors. The best fats are typically only found in very small quantities in food, and that is exactly why LipoSlim Revolution has isolated a profile of great fatty acids to vastly improve fat-burning capacity and overall health.

– Perhaps the two most renowned fats. EPA and DHA are omega-3 fatty acids with numerous health benefits. One of which includes activating fat-burning on the genetic level.
CLA – Verified time and time again by rigorous scientific research to activate mechanisms preliminary to thermogenesis and fat oxidation, while simultaneously showing the capacity to aid muscle development.
ALA – An essential fatty acid precursor to EPA and DHA. Aids in the prevention of adverse health outcomes and joint stiffness.

Dieting is truly a complex art. Although with supplements like LipoSlim Revolution, they can be drastically simplified. There is no need for a diet to work against anyone, and reducing fat or calorie intake is certainly a valid approach, but without the healthy fats found in LipoSlim Revolution, getting 6-pack abs becomes a lot more difficult. Get your good fats. Get LipoSlim Revolution.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Ingredient Profile


Conjugated Linoleic Acid (CLA):

Most humans get their consumption of Conjugated Linoleic Acid (CLA) through butter. It is found mostly in meat and dairy products.

  • CLA is known for its body weight management properties which include reducing body fat, increasing lean muscle mass, and supporting efficient fat metabolism.
  • CLA is a slightly altered form of linoleic acid (LA), an omega-6 fatty acid important to human health. There have been some cancer-fighting properties found in studies.
  • CLA is also a potent anti-oxidant and anti-catabolite, as well as powerful immune enhancer.
  • Chen et al. (2012) discovered 12 weeks of CLA supplementation in overweight and obese subjects was able to reduce body weight and fat mass compared to placebo.

Eicosanoic Acid (EPA)/ Docosahexaenoic Acid (DHA):

EPA and DHA are long chain omega-3 fatty acids that are primarily found in fish and have been extensively researched and proven to treat/improve certain aspects of health including cognition, body composition, and certain cardiovascular and immune functions.

  • EPA: 
    • Helps overall health.
    • Helps lower chances on getting coronary heart disease, high triglycerides (fats in the blood), high blood pressure, and inflammation/joint pain.
    • Helps women reduce hot flashes and menstrual pain if used daily, not just while menstruating. Helps reduce fatigue.
  • DHA: 
    • DHA is an essential Omega-3 fatty acid for healthy mental and visual function.
    • Helps overall health.
    • Also used to support healthy skin eyes joints and brain function.
    • Women-DHA is also ideal as a prenatal and nursing supplement.
    • DHA is also essential to proper eye and brain development within infants (before and after birth) and is an important component of human breast milk.

Recent research has shown EPA and DHA can activate the genes that increase fat burning while also inhibiting the genes that promote the storage of fat. Furthermore, EPA/DHA supplementation may elevate muscle protein synthesis, a necessary process that must occur to build muscle, to a higher degree when a high protein meal is consumed.

Alpha Linoleic Acid (Omega 3):

Alpha-linolenic acid is a kind of omega-3 fatty acid found in plants. It is similar to the omega-3 fatty acids that are in fish oil, called eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). The body can change alpha-linolenic acid into EPA and DHA.

  • Antioxidant. Helps improve overall health.
  • Also helps to control blood clotting, build cell membranes in the brain and reduce inflammation.
  • Some studies suggest that ALA can help to reduce arthritis related joint pain and stiffness and improve mobility.
  • Alpha-linolenic acid has also been found to be beneficial for the prevention and treatment of a variety of cardiovascular disorders including heart attacks and stroke.

Linoleic Acid (Omega 6):

  • Helps improve overall health.
  • Helps regulate the immune function, the cellular responses and hormone synthesis.
  • Helps dilate blood vessels and decrease blood clotting.
  • Helps decrease inflammation/joint pain.

Oleic Acid (Omega 9):

Oleic acid a monounsaturated omega-9 fatty acid that occurs naturally in animals and vegetable oils.

  • Helps improve overall health.
  • Reduces cholesterol levels and strengthen the immune system.
  • Reduces risk of cancer and helps improve blood circulation.

Q: What is the best way to take LipoSlim Revolution?
A: Take one to two Servings (1-2 Softgels) up to three times daily with meals.

Q: I see LipoSlim Revolution may help me increase my metabolism. What will that do for weight/fat loss?
A: Anytime you have an increase in metabolism your body will burn more calories at rest and during exercise. If you burn more calories than you consume on a daily basis you will loss weight/fat over time.

Q: What other MuscleSport products do you recommend stacking with LipoSlim Revolution?
A: To promote optimal weight/fat loss we recommend stacking LipoSlim Revolution with Detox and H20 Revolution.


1. Whingham LD, Watras CA, Scholler DA (2007). Efficacy of conjugated linoleic acid for reducing fat mass: a meta-analysis in humans. Am. J Clin Nutr 85 (5): 1203–1200
2. Smedman, A., & Vessby, B. (2001). Conjugated linoleic acid supplementation in humans—metabolic effects. Lipids, 36(8), 773-781.
3. Belury, M.A. (October 2002). Inhibition of carcinogenesis by conjugated linoleic acid: Potential mechanisms of action. Journal of Nutrition 132 (10): 2995–2998
4. Bhattacharya A, Banu J, Rahman M, Causey J, Fernandes G. (December 2006). Biological effects of conjugated linoleic acids in health and disease. J Nutr Biochem. 17 (12): 789–810
5. Cannella C and Giusti AM (2000) Conjugated linoleic acid: a natural anticarcinogenic substance from animal food. Ital. J Food Sc, 12:123-27.
6. Lawson, RE, Moss, AR & Givens, DI (2001) The role of dairy products in supplying conjugated linoleic acid to man’s diet: a review. Nutrition Research Reviews 14, 153-172.
7. Vaughan, R. A., Garcia-Smith, R., Bisoffi, M., Conn, C. A., & Trujillo, K. A. (2012). Conjugated linoleic acid or omega 3 fatty acids increase mitochondrial biosynthesis and metabolism in skeletal muscle cells. Lipids in health and disease, 11(1), 1.

1. Muldoon, M. F., Ryan, C. M., Sheu, L., Yao, J. K., Conklin, S. M., & Manuck, S. B. (2010). Serum phospholipid docosahexaenonic acid is associated with cognitive functioning during middle adulthood. The Journal of nutrition, 140(4), 848-853.
2. Tartibian, B., Maleki, B. H., & Abbasi, A. (2010). The effects of omega-3 supplementation on pulmonary function of young wrestlers during intensive training. Journal of Science and Medicine in Sport, 13(2), 281-286.
3. Kamolrat, T., Gray, S. R., & Thivierge, M. C. (2013). Fish oil positively regulates anabolic signalling alongside an increase in whole-body gluconeogenesis in ageing skeletal muscle. European journal of nutrition,52(2), 647-657.
4. Conklin, S. M., Gianaros, P. J., Brown, S. M., Yao, J. K., Hariri, A. R., Manuck, S. B., & Muldoon, M. F. (2007). Long-chain omega-3 fatty acid intake is associated positively with corticolimbic gray matter volume in healthy adults. Neuroscience letters, 421(3), 209-212.
5. Micallef, M., Munro, I., Phang, M., & Garg, M. (2009). Plasma n-3 polyunsaturated fatty acids are negatively associated with obesity. British journal of nutrition, 102(09), 1370-1374.
6. Ryan, A. M., Reynolds, J. V., Healy, L., Byrne, M., Moore, J., Brannelly, N., … & Flood, P. (2009). Enteral nutrition enriched with eicosapentaenoic acid (EPA) preserves lean body mass following esophageal cancer surgery: results of a double-blinded randomized controlled trial. Annals of surgery,249(3), 355-363.
7. Noreen, E. E., Sass, M. J., Crowe, M. L., Pabon, V. A., Brandauer, J., & Averill, L. K. (2010). Effects of supplemental fish oil on resting metabolic rate, body composition, and salivary cortisol in healthy adults. Journal of the International Society of Sports Nutrition, 7(1), 1-7.
8. Gil, A. (2002). Polyunsaturated fatty acids and inflammatory diseases. Biomedicine & pharmacotherapy, 56(8), 388-396.
9. Li, D. (2015). Omega-3 polyunsaturated fatty acids and non-communicable diseases: meta-analysis based systematic review. Asia Pacific journal of clinical nutrition, 24(1), 10.
10. Farzaneh-Far, R., Lin, J., Epel, E. S., Harris, W. S., Blackburn, E. H., & Whooley, M. A. (2010). Association of marine omega-3 fatty acid levels with telomeric aging in patients with coronary heart disease. Jama, 303(3), 250-257.
11. Munro, I. A., & Garg, M. L. (2013). Prior supplementation with long chain omega-3 polyunsaturated fatty acids promotes weight loss in obese adults: a double-blinded randomised controlled trial. Food & function, 4(4), 650-658.
12. Buckley, J. D., & Howe, P. R. (2010). Long-chain omega-3 polyunsaturated fatty acids may be beneficial for reducing obesity—a review. Nutrients,2(12), 1212-1230.
13. Smith, G. I., Atherton, P., Reeds, D. N., Mohammed, B. S., Rankin, D., Rennie, M. J., & Mittendorfer, B. (2011). Omega-3 polyunsaturated fatty acids augment the muscle protein anabolic response to hyperinsulinaemia–hyperaminoacidaemia in healthy young and middle-aged men and women. Clinical science, 121(6), 267-278.
14. Smith, G. I., Atherton, P., Reeds, D. N., Mohammed, B. S., Rankin, D., Rennie, M. J., & Mittendorfer, B. (2011). Dietary omega-3 fatty acid supplementation increases the rate of muscle protein synthesis in older adults: a randomized controlled trial. The American journal of clinical nutrition, 93(2), 402-412.
15. Liu, Y., Chen, F., Odle, J., Lin, X., Zhu, H., Shi, H., … & Yin, J. (2013). Fish oil increases muscle protein mass and modulates Akt/FOXO, TLR4, and NOD signaling in weanling piglets after lipopolysaccharide challenge. The Journal of nutrition, 143(8), 1331-1339.

Alpha Linoleic Acid:
1. Burdge, G. C., & Calder, P. C. (2006). Dietary α-linolenic acid and health-related outcomes: a metabolic perspective. Nutrition research reviews,19(01), 26-52.
2. Simopoulos, A. P. (1991). Omega-3 fatty acids in health and disease and in growth and development. The American journal of clinical nutrition, 54(3), 438-463.
3. Cunnane, S. C., Ganguli, S., Menard, C., Liede, A. C., Hamadeh, M. J., Chen, Z. Y., … & Jenkins, D. J. (1993). High α-linolenic acid flaxseed (Linum usitatissimum): some nutritional properties in humans. British Journal of Nutrition, 69(02), 443-453.
4. Yehuda, S., Rabinovitz, S., & Mostofsky, D. I. (2005). Mixture of essential fatty acids lowers test anxiety. Nutritional neuroscience, 8(4), 265-267.

Linoleic Acid:
1. Burr, G. O., & Burr, M. M. (1930). On the nature and role of the fatty acids essential in nutrition. Journal of Biological Chemistry, 86(2), 587-621.
2. Cunnane, S. C., & Anderson, M. J. (1997). Pure linoleate deficiency in the rat: influence on growth, accumulation of n-6 polyunsaturates, and [1-14C] linoleate oxidation. Journal of lipid research, 38(4), 805-812.
3. Kinsella, J. E., Lokesh, B., & Stone, R. A. (1990). Dietary n-3 polyunsaturated fatty acids and amelioration of cardiovascular disease: possible mechanisms. The American journal of clinical nutrition, 52(1), 1-28.
4. De Lorgeril, M., Renaud, S., Salen, P., Monjaud, I., Mamelle, N., Martin, J. L., … & Delaye, J. (1994). Mediterranean alpha-linolenic acid-rich diet in secondary prevention of coronary heart disease. The Lancet, 343(8911), 1454-1459.
5. Peyrat-Maillard, M. N., Cuvelier, M. E., & Berset, C. (2003). Antioxidant activity of phenolic compounds in 2, 2′-azobis (2-amidinopropane) dihydrochloride (AAPH)-induced oxidation: Synergistic and antagonistic effects. Journal of the American Oil Chemists’ Society, 80(10), 1007-1012.

Oleic Acid:
1. Parthasarathy, S., Khoo, J. C., Miller, E., Barnett, J., Witztum, J. L., & Steinberg, D. (1990). Low density lipoprotein rich in oleic acid is protected against oxidative modification: implications for dietary prevention of atherosclerosis. Proceedings of the National Academy of Sciences, 87(10), 3894-3898.
2. Terés, S., Barcelo-Coblijn, G., Benet, M., Alvarez, R., Bressani, R., Halver, J. E., & Escribá, P. V. (2008). Oleic acid content is responsible for the reduction in blood pressure induced by olive oil. Proceedings of the National Academy of Sciences, 105(37), 13811-13816.
3. Lopez-Huertas, E. (2010). Health effects of oleic acid and long chain omega-3 fatty acids (EPA and DHA) enriched milks. A review of intervention studies. Pharmacological Research, 61(3), 200-207.

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