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The dietary supplement seen here received the Value and Quality Grand Award.
Including this one, 23 of our products duly acquired this respected trade mark, which is a
guarantee for quality and taking the best possible dietary supplement in the interests of
preserving health.
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Lactulose is a synthetical disaccharide which consists of D-galactose and fructose. When taken orally it remains intact until it gets to the large intestine where it gets absorbed.
Lactulose contributes to the acceleration of intestinal transit.
Dextrin is a carbohydrate produced by the hydrolysis of starch or gylcogen. Nutriose is a soluble fiber.
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Fructo-oligosaccharide (FOS)
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Oligosaccharides are saccharide polymers containing some monosaccharides and they taste sweet. Fructo-oligosaccharides are water-soluble fibers. These fibers are synthesized by the aspergillus nigricans fungus from sugar and sucrose.
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Galacto-oligosaccharides (GOS)
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Oligosaccharides are saccharide polymers containing some monosaccharides and they taste sweet. Galacto-oligosaccharides consist of short chain galactose molecules.
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Isomalto-oligosaccharide (IMO)
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Oligosaccharides are saccharide polymers containing some monosaccharides and they taste sweet. Isomalto-oligosaccharides are non-digestible fibers.
Gum arabic also known as acacia gum is a natural gum collected from various species of acacia trees in Africa. It is a complex mixture of glycoproteins and polysaccharides. It is water-soluble.
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Xylo-oligosaccharide (XOS)
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Oligosaccharides are saccharide polymers containing some monosaccharides and they taste sweet. These are small molecular weight, water-soluble non-digestible carbohydrates.
Jerusalem artichoke belongs to the plant family of compositae. It is a tuberaceous perennial plant that can grow 2-2.5 meter high. It is native of North America that later was taken to Europe. It is the relative of sunflower. Its taste is similar to potatoes, but it's sweeter. It is s rich in inulin and contains only a small amount of starch.
The above mentioned 9 fibers are non-digestible. When taken orally, they remains intact until it get to the large intestine part of our digestive system where they get absorbed and help the spread of good bacteria.
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Bromelain - Pineapple extract
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Bromelain is a natural enzymes extracted from pineapples. Pineapple is a tropical plant native in Central and South America. The enzym like the papain can degrade human and animal protein.
Papain is an enzyme that degrades protein. It can be found in papaya fruit. Papaya is native in Central America but nowadays it can also be found in several places around the world.
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Piperine - Black pepper extract
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Piperine is an organic compound which is yellowish or colorless and is responsible for the peculiar taste of black pepper. Its name derives from the Latin and Greek word ˝pepper˝. It can help the absorption of nutrients. Black pepper is a flowering vine cultivated for its fruit and used as a spice and seasoning. It is native in tropical regions.
Inulin
Those natural nutrients which are the exclusive nutrients of probiotics that promote their reproduction and dominance are called prebiotics. In the oral cavity and the gastrointestinal tract, digestive enzymes do not disassemble the prebiotics, so they can reach the large intestine undigested. Prebiotics are dietary fibers, but water-soluble, therefore one of the best dietary fibers. In addition to their function as dietary fibers, their most important role is that they are the exclusive nutrients of probiotics. Because of the lack of digestible nutrition in the large intestine, the consumed prebiotics offer the possibility of the reproduction of human-friendly intestinal bacteria.
In their natural state a lot of food contains them, for example: Jerusalem artichoke, chicory, onions, garlic, leeks, artichokes, whole grains, wheat, banana, flax, spinach, cabbage, chard, mustard, berries, legumes, milk and most mature cheese.
Inulins are a type of prebiotics. It is a dietary fiber that reaches the large intestine undigested, enhances the reproduction and dominance of probiotics.
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