Fermented Products

Highly pure, natural 10:1 water extraction of ashwaganda with a withanolide content of 1% and 800μg withanolide A per gram. Triple fermented over 3 months in a controlled process. 200mg extract with 3mg withanolide per capsule. Vegan.

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

Ginger (Zingiber officinale) is a tropical spice that has been used in cooking and traditional herbalism for thousands of years. The tuber-like root (rhizome) of ginger contains many interesting phytochemicals, including gingerols, which are responsible for the tuber's flavour and versatile properties.

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

Pure turmeric powder activated by a natural, controlled, vegan fermentation process with Lactobacillus plantarum. Fermentation enriches and stabilises naturally occurring nutrients while producing new beneficial substances. This formula contains a highly standardised content of curcumin (1.4%), curcuminoids (2.3%), tetrahydrocurcumin (3.0%) and paraprobiotics (Lactobacillus plantarum) as well as 10 billion CFU. 500mg extract per capsule.

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

Highly pure water-ethanol extraction (5:1) of red yeast rice with a 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 water extraction (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.