Fermented

High-quality phytochemical formulations, triple fermented over a period of three months. Particularly rich in beneficial compounds and highly bioavailable due to the carefully controlled fermentation process.

Pure turmeric powder activated by a naturally vegan, controlled fermentation process with Lactobacillus plantarum. The fermentation process enriches, stabilises and creates nutrients, with a high standardised content of curcumin (1.4%), curcuminoids (2.3%), tetrahydrocurcumin (3.0%) and paraprobiotics (Lactobacillus plantarum) with 10 billion CFU. 500mg extract per capsule.

Pure ginger powder activated by natural, controlled fermentation with the koji fungus (Aspergillus oryzae). The fermentation process creates new beneficial substances, while existing nutrients are enriched, stabilised or transformed, resulting in improved bioavailability. 300mg extract per capsule.

Fermented kombucha extract produced by controlled fermentation of black tea (4:1 water extract). Standardised content of 0.4% glucoronic acid and 0.2% glucaro-1,4-lactone by controlled fermentation conditions. 300 mg per capsule.

Highly pure, premium water-ethanol extract (10:1) of ashwagandha with withanolide content of 1% and 800μg withanolide A per gram. Triple fermented with lactic acid under controlled conditions for 3 months. 200mg extract with 3mg withanolides per capsule.

Highly pure, premium water-ethanol extract (50:1) of astragalus with CAG and CA content of 0.2%. Triple fermented with lactic acid under controlled conditions for 3 months. 200mg extract with 0.4mg each of cycloastragenol and calycosine, 4 billion cfu paraprobiotics and 20mg polysaccharides per capsule.

Highly pure, premium water-ethanol extract (8:1) of rhodiola rosea with tyrosol content of 1.5%. Triple fermented with lactic acid under controlled conditions for 3 months. 150mg extract with 2.25mg tyrosol and 0.6 billion cfu paraprobiotics per capsule.

Highly pure, premium water-ethanol extract (5:1) of red yeast rice with standardised monacolin K content of 1.5%. Triple fermented under controlled conditions for 3 months. 2.5mg monacolin K per capsule.

Red yeast rice without monacolin K / monacolins / statins; with standardised monascin and ankaflavin content of 0.7% and 0.2% respectively. Triple fermented under controlled conditions for 3 months. 440mg extract with 3.1mg monascin and 1.0mg ankaflavin per capsule.

Highly pure, premium water extract (10:1) of black garlic with exceptionally high S-allyl cysteine (SAC) content of 1%. Triple fermented under controlled conditions for 3 months. 300mg extract with 3mg SAC per capsule.