Key Ingredients:
Vitamin C
Vitamin C contributes to normal collagen formation for the normal function of skin and to the normal function of the immune system.
Lactobacillus Rhamnosus GG
A type of bacteria found in your intestines. It’s found in many foods including kimchi, miso and sauerkraut.
Pediococcus Acidilactici HA-524
This is a species often found in pairs or tetrads and is added as beneficial microbes in the creation of cheeses and yoghurts.
Bifidobacterium Longum Rosell-175
Helps to break down most sugars in food and is present in seaweed, yoghurt, and kimchi.
Lactobacillus Reuteri HA-188
First isolated in 1962 and is a lactic acid bacteria which is found in a variety of cheeses.
Lactobacillus Acidophilus HA-122
Occurs naturally in the human body and is found in fermented foods including miso, tempeh, sauerkraut, and yoghurt.
Lactobacillus Plantarum HA-119
Lactobacillus is found in sourdough bread. As well as brine olives and pickles.
Zinc
Contributes to the maintenance of normal hair, normal nails and normal skin.
Bifidobacterium Bifidum
This is a species of the genus Bifidobacterium and either lives in clusters, pairs, or even independently.
Lactobacillus Helveticus
A species of lactic acid bacteria and naturally found in fermented foods e.g.: kombucha, kimchi and olives.
Lactobacillus Paracasei
This is a species of lactic acid bacteria and is one of the most extensively documented strains.
Saccharomyces Boulardii
Did you know? Saccharomyces boulardii is not bacteria it is actually a type of fungi or yeast. First reported study for skin in 1989.