Proprietary Fermented Food Concentrate Including:
Prebiotics:
Fruits:
Prunes (prunus domestica)
Goji berries (lycium chinese)
Figs (ficus carica)
Blueberries (vaccinium spp.)
Red Bayberries (myrica rubra)
Yuzu fruit (citrus junos)
Vegetables (leaves):
Japanese mugwort (artemisia princeps), Komatsuna (brassica rapa var. perviridis), Mushrooms (fruiting bodies): Shiitake (lentinula edodes), Agaricus (A. blazel), Maitake (grifola frondosa) Seaweed (leaves and stalks): Hijiki (hizikia fusforme), Wakame (undaria pinnatifida), Kombu kelp (laminaria japonica)
Komatsuna (brassica rapa var. perviridis)
Mushrooms (fruiting bodies): Shiitake (lentinula edodes)
Mushrooms (fruiting bodies): Agaricus (A. blazel)
Mushrooms (fruiting bodies): Maitake (grifola frondosa)
Seaweed (leaves and stalks): Hijiki (hizikia fusforme)
Seaweed (leaves and stalks): Wakame (undaria pinnatifida)
Seaweed (leaves and stalks): Kombu kelp (laminaria japonica)
Probiotics-Lactic Acid Bacteria (used in fermentation):
Bifodobacteria (B. breve ss. breve M- 16v)
Bifodobacteria (B. infantis ss. infantis M-63
Bifodobacteria (B. longum BB536)
Enterococcus faecalis TH10
Lactobacilli (L. acidophilus ATCC SD5212)
Lactobacilli (L. fermentum NBRC 3701)
Lactobacilli (L. brevis NBRC 3701)
Lactobacilli (L. bulgaricus NBRC 13953)
Lactobacilli (L. casei TO-A)
Lactobacilli (L. helveticus ss. jugurti BBRC 3809)
Lactobacilli (L. plantarum TO-A)
streptococcus thermophilus NBRC 13957
Postbiotics (nutrients developed in fermentation process) including:
short-chain fatty acids and other organic acids (such as acetic, citric, fulvic, humic, and phenyllactic acids), oligosaccharides, polyphenols, melanoidin (anti-oxidant), and trace amounts of chelated minerals, vitamins and amino acids
organic acids (such as acetic, citric, fulvic, humic, and phenyllactic acids), oligosaccharides, polyphenols, melanoidin (anti-oxidant), and trace amounts of chelated minerals, vitamins and amino acids
organic acids (such as citric acid)
organic acids (such as fulvic acid)
organic acids (such as humic acid)
organic acids (such as phenyllactic acid)
oligosaccharides
polyphenols
melanoidin (anti-oxidant)
trace amounts of chelated minerals
trace amounts of vitamins
trace amounts of amino acids
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