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Acerola in the nature

Acerola, also known as Barbados cherry can grow 5 meters high. It is a deciduous tree which produces large amounts of 1-2 cm diameter red fruit. The fruits are soft, juicy and have sweet flavor. Acerola grows wild but in Central America, South America's northern region, Brazil and Jamaica, it is grown as well. Its most important trait is that it contains a significant amount of vitamin C. As it ripens, its vitamin C content decreases, so it is harvested when it is still green.

Cranberries in the nature

Cranberry is a plant native in North America. It has dark red berries in winter time. It belongs to the same plant family as red cranberry and blueberry.

Cranberry was consumed for its distinctive scent and refreshing taste rather than for its beneficial effect. In 1621 the Pilgrims consumed it for Thanksgiving. Cranberry sauce became a traditional food only after the Civil War. General Ulysses S. Grant thought cranberry sauce was an important part of Thanksgiving. In 1864, during the Battle of Petersburg, he ordered cranberries for the Union troops. The soldiers liked the previously unknown fruit and its consumption became a habit for them. The settlers didn't known about the high C-vitamin content of cranberries. It became popular among British sailors though because those who consumed it did not develop scurvy. From the beginning of the 21st century, the use of cranberries is increasingly common and has become very popular in recent years. Cranberries are consumed raw, dried, as jams, flour and as sauce.

Grapefruit seed extract

Grapefruit is the youngest member of the citrus fruit family. Its flesh can be pink or red. It has a high vitamin C level and it contains many other vitamins and bioflavonoids as well. It tastes a little sour and tart. The extract is from the fruit's seed and flesh.

Vitamin C

Vitamin C is probably the most well-known vitamin. It belongs to the group of water-soluble vitamins. Vitamin C is present only in very small amount in foods of animal origin. Green plants and fruit cover the bulk of the demand. It was first isolated by Albert Szent-Györgyi in its pure form from adrenal glands in 1928. Szent-Györgyi was awarded with the Nobel Prize in Medicine in 1937 for this discovery. Vitamin C contributes to energy-producing metabolic processes, the maintenance of normal psychological function, the normal operation of the nervous and the immune systems. It also helps the formation of collagen. It maintains healthy skin, veins, cartilage, bones, teeth and gums. It helps reduce fatigue, contributes to regenerate the reduced form of vitamin E and increases the absorption of iron. It helps protect cells against oxidative stress and helps the normal function of the immune system during or after intense exercise.

Vitamin E

It is a fat-soluble vitamin which is stored in the liver, the adipose tissues, heart, muscles, blood, adrenal glands and hypophysis. It helps protect cells against oxidative stress.

Vitamin K2

It is a fat-soluble vitamin. Vitamin K2 can be found in its natural form mainly in fermented food such as cheese and in foods of animal origin such as chicken liver. Vitamin K plays a role in normal blood clotting and the maintenance of healthy bone structure.

Vitamin D

Vitamin D belongs to the group of fat-soluble vitamins. Vitamin D3 is produced when sunlight hits skin (from the dehydrocholesterol produced by the liver). Vitamin D helps maintain normal calcium level in the blood, the absorption and utilization of calcium and phosphor. (Phosphor helps mantain healthy bones.) It is important for cell division and helps healthy muscle function, bones, teeth and immune system.

Vitamin A

Vitamin A is a fat-soluble vitamin. Fats and minerals are needed for its absorption from the digestive tract. There are two types of vitamin A: preformed vitamin A and provitamin A or carotene. Vitamin A helps maintain normal mucous membranes and healthy skin. It pays an important role in iron metabolism and cell division. It contributes to the maintenance of normal vision and the normal function of the immune system.

Vitamin B2

Vitamin B2 plays a role in energy-producing metabolic processes. It helps maintain healthy vision, red blood cells, skin, mucous membranes and nervous system. It helps reduce fatigue. It assists with the maintenance of normal iron metabolim and it contributes to the protection of cells against oxidative stress.

Vitamin B6

Vitamin B6 helps maintain normal psychological function, the normal function of the nervous system and reduces fatigue. It plays a role in the normal energy-producing metabolic processes, in protein, glycogen and cysteine metabolism. Vitamin B6 helps the normal function of the immune system, the regulation of hormonal activity, the formation of red blood cells and normal homocysteine metabolism.

Vitamin B12

Vitamin B12 helps the normal function of the nervous system, the maintenance of the normal psychological function and reduces fatigue. It plays a role in the normal energy-producing metabolic processes and cell division. Vitamin B12 contributes to the normal function of the immune system, the formation of red blood cells and normal homocysteine metabolism.

Vitamin B9

Vitamin B9 also known as folic acid is a water-soluble vitamin. It is made up of similarly-built pterindine compounds. Lucy Wills discovered folic acid in the 1930s when she was experimenting with giving yeast to people suffering from anemia. The main natural sources of vitamin B9 are leafy vegetables (brussels sprouts, broccoli, lettuce, spinach), bean, liver, yeast, peanut and walnut.

Vitamin B7

Vitamin B7 helps the normal function of the nervous system, the maintenance of normal psychological function and healthy skin, hair and mucous membranes. It plays a role in energy-producing metabolic processes and in the normal metabolism of macronutrients.

Inulin and microflora

Microflora is formed by beneficial, living microorganisms, which survive the acidic environment in the gastrointestinal tract and help maintain the balance of healthy intestinal mircroflora. Our products contain high numbers of bacterial florea and inulin which helps their reproduction.

Probioticts also known as microflora is of Greek origin meaning life. R. B. Parker was the first who used the term probotic in 1974 for organisms and substances responsible for the balance of intestinal tract. The characteristiscs of probiotics are: human origin, non-pathogenic, resistant to the digestive effects of gastric acid, bile, saliva, pancreatic and intestinal fluids. They retain their resilience in food shelf life and technological processes. In addition, probiotics are capable of adhering to mucosal cells, have antimicrobial activity against potential pathogens, and reduce the adherence of pathogenic microbes to the mucosal surface. Probiotics are mostly lactic acid bacteria and bifidobacteria. Most of the best-known probiotic lactic acid bacteria strains are Lactobacillus, smaller portion is Streptococcus genus.

Prebiotics are natural nutrients, that are the sole nutrients of probiotics therefore promote their reproduction and prevalance. In the oral cavity and the gastrointestinal tract, the digestive enzymes do not break down the prebiotics and thus 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 of dietary fiber, their real utility lies in the fact that they are the exclusive nutrients of probiotics. Because of the lack of digestible nutrition in the large intestine where there is little food, the consumed prebiotics offer the possibility of the reproduction of human-friendly intestinal bacteria.

Many foods contain prebiotics, 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 and actually dietary fibers that reach the large intestine undigested, enhance the reproduction and prevalance of probiotics.

Their role: digestion, balance of the intestinal flora
Our bodies are connected with the outside world through our intestinal system that is about 7 – 9 meters in length (the largest area in our body). Therefore it is vulnerable by the potential attack of pathogens and toxic substances. Normally there are about 200 to 400 different types of bacterial strains in our bowels. In fetal life beneficial bacteria dominates in 95-98%. Healthy intestinal flora provides protection against a variety of pathogens, ensures the integrity of intestinal mucosa and helps the absorption of the needed nutrients. They produce many essential vitamins for our body. If the gastrointestinal tract's defense mechanisms weaken, it can cause intereference in the absorption processes.

In order for probiotics to be effective in their environment, a large number is required which is at least 108 c.f.u./gram in the body.

What does the c.f.u. expression mean?

c.f.u.: colony-forming units per milliliter, the number of viable microorganisms. The amount of bacteria is usually measured this way in products. However, inulin is given in milligram. As appropriate doses of at least 109 c.f.u. is accepted.


What kind of probiotic products are effective?


It contains of an appropriate volume of germs, the minimum quantity proposed by specialist is 108 or 109 c.f.u.


Prebiotics help the reproduction of probiotics, therefore products should contain inulin or fructo- oligosaccharides.


They resist the effects of stomach acid, bile and digestive enzymes, so the live beneficial bacteria can reach the large intestine, where they are able to adhere and reproduce. One essential condition is that the bacteria keep their viability during their passage through the gastrointestinal tract.


A good probiotic product should contain at least 5-6 strains, as we intend to make up the intestinal flora's multi-culture.


During the warranty period and during technological processes they keep power of resistance.

One Year Products contain 6 types of bacterial strains in elevated quantity as well as Inulin for increasing efficiency.

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