Proprietary Fermented Food Concentrate Including:Amount Per Serving:420 mg
Prebiotics:Amount Per Serving:
Fruits:Amount Per Serving:
Prunes (prunus domestica)Amount Per Serving:
Goji berries (lycium chinese)Amount Per Serving:
Figs (ficus carica)Amount Per Serving:
Blueberries (vaccinium spp.)Amount Per Serving:
Red Bayberries (myrica rubra)Amount Per Serving:
Yuzu fruit (citrus junos)Amount Per Serving:
Vegetables (leaves):Amount Per Serving:
Japanese mugwort (artemisia princeps), Komatsuna (brassica rapa var. perviridis), Mushrooms (fruiting bodies): Shiitake (lentinula edodes), Agaricus (A. blazel), Maitake (grifola frondosa) Seaweed (leaves and stalks): Hijiki (hizikia fusforme), Wakame (undaria pinnatifida), Kombu kelp (laminaria japonica)Amount Per Serving:
Komatsuna (brassica rapa var. perviridis)Amount Per Serving:
Mushrooms (fruiting bodies): Shiitake (lentinula edodes)Amount Per Serving:
Mushrooms (fruiting bodies): Agaricus (A. blazel)Amount Per Serving:
Mushrooms (fruiting bodies): Maitake (grifola frondosa)Amount Per Serving:
Seaweed (leaves and stalks): Hijiki (hizikia fusforme)Amount Per Serving:
Seaweed (leaves and stalks): Wakame (undaria pinnatifida)Amount Per Serving:
Seaweed (leaves and stalks): Kombu kelp (laminaria japonica)Amount Per Serving:
Probiotics-Lactic Acid Bacteria (used in fermentation):Amount Per Serving:
Bifodobacteria (B. breve ss. breve M- 16v)Amount Per Serving:
Bifodobacteria (B. infantis ss. infantis M-63Amount Per Serving:
Bifodobacteria (B. longum BB536)Amount Per Serving:
Enterococcus faecalis TH10Amount Per Serving:
Lactobacilli (L. acidophilus ATCC SD5212)Amount Per Serving:
Lactobacilli (L. fermentum NBRC 3701)Amount Per Serving:
Lactobacilli (L. brevis NBRC 3701)Amount Per Serving:
Lactobacilli (L. bulgaricus NBRC 13953)Amount Per Serving:
Lactobacilli (L. casei TO-A)Amount Per Serving:
Lactobacilli (L. helveticus ss. jugurti BBRC 3809)Amount Per Serving:
Lactobacilli (L. plantarum TO-A)Amount Per Serving:
streptococcus thermophilus NBRC 13957Amount Per Serving:
Postbiotics (nutrients developed in fermentation process) including:Amount Per Serving:
short-chain fatty acids and other organic acids (such as acetic, citric, fulvic, humic, and phenyllactic acids), oligosaccharides, polyphenols, melanoidin (anti-oxidant), and trace amounts of chelated minerals, vitamins and amino acidsAmount Per Serving:
organic acids (such as acetic, citric, fulvic, humic, and phenyllactic acids), oligosaccharides, polyphenols, melanoidin (anti-oxidant), and trace amounts of chelated minerals, vitamins and amino acidsAmount Per Serving:
organic acids (such as citric acid)Amount Per Serving:
organic acids (such as fulvic acid)Amount Per Serving:
organic acids (such as humic acid)Amount Per Serving:
organic acids (such as phenyllactic acid)Amount Per Serving:
oligosaccharidesAmount Per Serving:
polyphenolsAmount Per Serving:
melanoidin (anti-oxidant)Amount Per Serving:
trace amounts of chelated mineralsAmount Per Serving:
trace amounts of vitaminsAmount Per Serving:
trace amounts of amino acidsAmount Per Serving:
