Lactobacillus acidophilus (La-14)
Lactobacillus acidophilus is a beneficial bacteria strain that is normally found in the intestinal tract and mouth, and is commercially used in dairy products for the production of acidophilus-type yogurt. L. acidophilus ferments various carbohydrates to produce lactic acid, which increases the absorption and bioavailability of minerals, including calcium, copper, magnesium and manganese.
Lactobacillus plantarum (Lp-115)
Lactobacillus plantarum is beneficial bacteria commonly found in fermented foods including sauerkraut, pickles, brined olives and sourdough. L. plantarum has been found to compete against strains of Clostridium difficile and Clostridium perfringens, due to the production of bacteriocins (lethal proteins) that inhibit bacterial growth.
Bifidobacterium lactis (BI-04)
Bifidobacterium lactis is predominantly found in the colon. A double-blind, randomized placebo-controlled trial on subjects receiving B. lactis or placebo for eight weeks found that B. lactis supported a balanced immune response in individuals hypersensitive to environmental allergens.
Lactobacillus salivarius (Ls-33)
Lactobacillus salivarius has been shown to produce bacteriocins, which inhibit the growth of Helicobacter pylori.
Lactobacillus casei (Lc-11)
The immune-regulating properties of Lactobacillus casei have been reported in several studies. L. casei has been shown to regulate inflammatory pathways and reduce oxidative stress.
Bifidobacterium bifidum (Bb-06)
Bifidobacterium bifidum has been shown to effectively compete with harmful organisms suggesting that B. bifidum’s lactic acid and acetic acid production provides an antagonistic action against unwanted agents to help maintain microflora balance.
Larch Arabinogalactan
Larch arabinogalactan is a fermentable polysaccharide fiber from the larch tree that enhances immunity by supporting the growth of beneficial gut microflora and strengthening the activity of NK cells.
