LB17 live probiotic bacteria capsules ingredients
The ingredients in LB17 live probiotic capsules are allowed to ferment naturally for a period of 3 years.
The bacterium is live and viable and does not need to be revived unlike most other probiotics particularly those that are freeze dried
Prior to encapsulation with a vegetable gel cap, Perilla oil (high in Omega 3 EFA) is added to provide the Omega essential fatty acids.
LB17 live probiotic capsules do not contain any preservatives, additives, colouring, or artificial flavouring.
LB17 live probiotic capsules are suitable as vegan probiotic supplements as well as for raw foods practitioners. It is very useful to the lactose intolerant and milk protein (caesin) sensitive individuals, wheat and gluten free probiotics.
LB17 breaks down dairy products and nutrients consumed so that they can be better absorbed by the body
The concentrate in each vegetable capsule of LB17 live probiotic contains 17 strains of lactic bacteria (10 lactobacillus + 2 bifidobacterium), digestive enzymes, amino acids, vitamins and minerals.
Produced from over 70 natural and organic ingredients such as:
- Lactic acid bacterium (introduced as starter)
- Seaweed - Kombu, Fucus, Brown Algae, Hibamata from Norway
- Mushrooms - Shiitake, Maitake, Agaricus Brazei Murill
- Vegetables - Kale, Cabbage, Broccoli, Komatsuna, Mugwort, Young Leaves of Barley
- Medicinal herbs - Nihon-Yama-Ninjin or Japanese Ginseng
- Grains and Cereals - Soya bean, unpolished rice
- Cultivated and wild fruits - apples, oranges, berries, lemon, persimon, guomi, akebi, Chinese matrimony
Lactobacillus acidophilus
L. acidophilus populates the small intestines. It enables preconjugation of bile acids to assist in better digestion of food and nutrients consumed which leads to production of lactic acid, hydrogen peroxide, and other by-products that make the environment hostile for undesired organisms.
L. acidophilus also produces Vitamin B12, lactase, the enzyme that breaks down milk sugar (lactose) into simple sugars. People who are lactose intolerant do not produce this enzyme. Other benefits include reduction of blood pressure and anti-tumour. L. acidophilus is the colonizer, the inhabitant that constitutes the first line of defence against alien invaders, as well as opportunistic organisms like yeasts (Candida albicans)
Lactobactillus amylovorus
L-amylovorus produces strong L-lactic acid slowly. The L-lactic acid helps to reduce cholesterol and has an anti-cancer effect. L. amylovorus products the enzyme amylase that helps to break down starch and cereals.Lactobacillus casei
L. casei also produces L-lactic acid that helps increase salt tolerance. It is useful as acid-producing starter cultures for milk fermentation, and as specialty cultures for the intensification and acceleration of flavour development in certain bacterial-ripened cheese varieties.
It is not only an inhibiting activator in tumour cells but it also has a beneficial stimulating activity in normal cells. L. casei is very beneficial to lactose intolerant individuals in their consumption of diary products. L. casei was reported in Microbiology & Immunologyto have the most potent protective activity against the potentially lethal Listeria bacteria than any other \ beneficial bacteria
Lactobacillus plantarum (2 strains)
L. plantarum improves mucosal and liver status. It also improves the immunological status of mucosa and reduces mucosal inflammation and an excellent alternative to antibiotics. L. plantarum also decreases abdominal bloating in patients with IBS and can also decrease fibrinogen concentrations in the blood.
Lactobacillus fermented
L. fermented is a well-characterized probiotic strains with efficacy in the prevention and treatment of urogenital infections in women. It also produces hydrogen peroxide (H2O2) and inhibited the growth of intestinal and urogenital pathogens.
Lactobacillus brevis
L. brevis is frequently used as starter culture in silage fermentation, sourdough and lactic-acid-fermented types of beer. Ingestion of L. brevis has been found to improve human immune function, increase intestinal microflora and decreases intestinal permeability.
Lactobacillus buchneri
L. buchneri has been demonstrated to improve aerobic stability of silages by reducing the growth of yeasts and therefore help to prevent spoilage from moulds. L. buchneri has also been shown in studies to produce high levels of acetic acid.
Lactobacillus bulgaricus
L. bulgaricus is extremely proteolytic, i.e., it is able to split proteins for easy digestion and absorption. it is especially famous for alleviating digestive problems (including acid reflux) and taming a runaway appetite, everyone can benefit greatly from it.
L. bulgaricus is recommended for overall support of the friendly bacteria, enhanced digestibility of milk products and other proteins, production of natural antibiotic substances, inhibition of undesirable organisms, maximum effectiveness of waste disposal, colon cleaning without disrupting friendly bacteria, and effective immune enhancement.
Bifidobacterium longum
B. longum has the unique property of metabolising or degrading nitrates by an intracellular enzymatic activity. In journal Cancer Research it had been reported that dietary intake of B. longum significantly inhibits the development and growth of colon, liver and breast cancers in laboratory animal models.
Certain strains in animal studies had been documented as possessing the ability to counteract cancer-causing compounds in the colon.
Bifidobacterium bifidum
B. bifidum has been cited in the medical journal Immunopharmacology and Immunotoxicology that their presence in the intestine of infants is an indication of health. It also has the ability to protect the body against the devastation of rotavirus diarrhoea and that it modifies the gut flora and is a supportive therapy for intestinal infections and intestinal disturbances.
B. bifidum has immune strengthening properties as reported in the American Journal of Clinical Nutrition especially in relation to colon health and its suppressive effect on tumours. It reports that B. bifidum is well tolerated without side effects, reducing the inflammatory response of the colon and stimulating the body's fluid immunity.
Biological & Pharmaceutical Bulletin reported information confirming the anti-ulcer effects of B. bifidum when administered orally.
Pediococcus bacterium
The Pediococcus bacterium are not yet fully understood and commonly confused as harmful pathogens. However, recent studies and researches now confirm their beneficial properties in a number of the strains particularly of those used in LB17. They produce bacteriocin (anti-bacterial material) and increase salt tolerance. Studies have found that they might be useful for control of enteric pathogens.
Streptoccous thermophilus
S. thermophilus is used, along with Lactobacillus spp., as a starter culture for the manufacture of several important fermented dairy foods, including yogurt and Mozzarella cheese. Its role as a probiotic is useful in alleviating symptoms of lactose intolerance and other gastrointestinal disorders.
It is also good for promoting health in general and for longevity. The bacteria also appear to reduce the amount of nitrite (cancer causing chemical) in the body.
Lactococcus lactis (formerly known as Streptococcus lactis)
L. lactis is one of the most important micro-organisms involved in the dairy industry. It is a non-pathogenic bacterium that is critical for manufacturing dairy products like buttermilk, yogurt and cheese. The cytokine interleukin-10 (IL-10) has shown promise in clinical trials for treatment of inflammatory bowel disease (IBD).
The research with mouse showed that the therapeutic dose of IL-10 can be reduced by localized delivery of a bacterium to secrete the cytokine. Intragastric administration of IL-10-secreting Lactococcus lactis caused a 50% reduction in colitis in mice treated with dextrin sulphate sodium and prevented the onset of colitis in IL-10/ mice. This approach may lead to better methods for cost-effective and long-term management of IBD in humans.
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