Berriotics | Fermented Berries

Fermented berry mix with easily absorbable anthocyanins and fibres!
 
Very rich in different types of anthocyanins with the highest bioavailability!
Contributes to a healthy microbiome and cardiovascular system
Contains about 90 % water-soluble microfibres
Creation of new & unique metabolites

What is Berriotics™?

Berriotics™ is a fermented powder of 10 kinds of berries namely acerola, black currant, bilberry, cherry, chokeberry, cranberry, gooseberry, mulberry, raspberry and strawberry.

Berriotics™ contains highly absorbable anthocyanidins (aglycone form of anthocyanins), flavol aglycones, aromatic acids & microfibres and has numerous fields of application! Contains almost no sugars!


Why fermenting berries?

Fermentation is a way to pre-digest the ingredients of Berriotics™. If done correctly with different microorganisms, the beneficial ingredients such as the soluble fibres, anthocyanins and polyphenols of the berries are split into more accessible smaller pieces. Smaller pieces of fibres (microfibres), the anthocyanidins & flavol aglycones are important antioxidants that are directly effective in the intestine and prevent inflammation. They also act as SOD-like substances. The berry fibres are converted into microfibres and are the ideal nutrition for intestinal bacteria.  

 

 

 

 

The role of the different active ingredients of Berriotics, created by the patented fermentation process

  • water-soluble microfibres A mixture of different types of fibres that are easier to digest by the different bacteria of our microbiome. Most of the enzymes work at the ends of chains. The smaller pieces have a lot more ends. The enhanced activity of the enzymes stimulates the microbiome to make more of them by influencing the transcription factors. The broad variety of fibres offers an effective menu for a large part of the microbiome. It stimulates the growth of the indigenous probiotics and therefore contributes to a balanced ecosystem of the microbiome. Single specific fibres such as inulin, XOS, FOS, GOS… often cause complaints as bloating & flatulence. They have longer chains and are not monocultures.
  • smaller anthocyanins & flavonols These smaller flavonoid polyphenols:
    • have enhanced antioxidative & anti-inflammatory properties
    • have in their aglycone form a complementary effect on prebiotics
  • SOD-like substances These are small plant molecules with a similar SOD-activity, such as hesperitin (aglycon form of hesperidin) & other transformed flavonoids.These SOD-like substances are:
    • easily absorbed by the body
    • stable & resistance against gastric acid, bile salts & enzymes
    • responsible for the elimination of O2.- or superoxide anion

  • Increased levels of certain vitamins and improvement of mineral bioacessibility

Berriotics™ has as main goal to help the microbiome to become more balanced.

Science

More and more scientific studies show the importance of fermented foods. An important study at the University of Montpellier, published in the journal ‘Food Research International’ shows the beneficial changes in bioactive substances during lactic acid fermentation.

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Health benefits

  • Beneficial effect on the microbiome
  • Powerful antioxidant
  • Anti-inflammatory properties
  • Beneficial effect on cardiovascular diseases
  • May slow cognitive decline
  • Beneficial effect on myopia
  • Slowing down skin aging

Legislation

Europe
The berries used in BerrioticsTM are allowed in EU for use in food supplements.

Belgium
The berries used in BerrioticsTM are permitted in Belgium. These berries are listed in The Royal Decree of 29 August 1997 on the manufacture and trade of foodstuffs composed or containing plants or plant preparations.

Belfrit
The berries used in BerrioticsTM are on the Belfrit list and are allowed in Belgium, France and Italy.

The ingredient BerrioticsTM is obtained by fermentation, a procedure traditionally used in food production, and does not fall under Regulation (EU) no. 2015/2283 on novel foods.

Technical properties

Fermedics offers you on request all technical data of this ingredient, such as Certificate of Analysis (COA), and price quotation.

Storage
Due to the hygroscopic nature, please store at dry conditions in an airtight container. Shelf life is at least two years at 25°C and below 70% RH in original sealed package.

MOQ (minimum order quantity) 100 kg

FormUseDosage
PowderNutritional supplements and functional food0.5 - 3.0 g/day

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References

  • A. N. Panche, A. D. Diwan and S. R. Chandra. Flavonoids: an overview. Journal of Nutritional Science (2016), vol. 5, e47, page 1 of 15
  • Arpita Basu, Michael Rhone and Timothy J Lyons. Berries: emerging impact on cardiovascular health. Nutr Rev. 2010 March; 68(3): 168–177
  • Baoru Yang, Maaria Kortesniemi. Clinical evidence on potential health benefits of berries. Current Opinion in Food Science Volume 2, April 2015, Pages 36-42
  • Gary Stoner, Henrietta Hasson, Christine Sardo, Li-Shu Wang, Dennis Pearl, Anthony Buchta and Carol Burke. Abstract PR-14: Regression of rectal polyps in familial adenomatous polyposis patients with freeze-dried black raspberries. Cancer Prevention Research DOI: 10.1158/1940-6207.PREV-08-PR-14 Published November 2008
  • Hock Eng Khoo, Azrina Azlan, Sou Teng Tang and See Meng Lim. Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits. Food & Nutrition Research 2017 VOL. 61, 1361779
  • Laura A. Kresty, Susan R. Mallery, and Gary D. Stoner. Black raspberries in cancer clinical trials: Past, present and future. J Berry Res. 2016; 6(2): 251–261. doi:10.3233/JBR-160125.
  • Selva Muthukumaran, Carole Tranchant, John Sh, Xingqian Ye and Sophia Jun Xue. Ellagic acid in strawberry (Fragaria spp.): Biological, technological, stability, and human health aspects. Food Quality and Safety, 2017, 1(4), 227–252
  • Shama V. Joseph, Indika Edirisinghe, Britt M. Burton-Freeman. Berries: Anti-inflammatory Effects in Humans. J. Agric. Food Chem. 2014, 62, 18, 3886-3903
  • Sonia de Pascual-Teresa, Diego A. Moreno, and Cristina García-Viguera. Flavanols and Anthocyanins in Cardiovascular Health: A Review of Current Evidence. Int. J. Mol. Sci. 2010, 11, 1679-1703
  • Vuong, A Benhaddou-Andaloussi, A Brault, D Harbilas, L C Martineau, D Vallerand, C Ramassamy, C Matar & P S Haddad. Antiobesity and antidiabetic effects of biotransformed blueberry juice in KKAy mice. Int J Obes (Lond). 2009 Oct;33(10):1166-73. doi: 10.1038/ijo.2009.149. Epub 2009 Aug 18.
  • Xu, Jie et al. Intake of Blueberry Fermented by Lactobacillus plantarum Affects the Gut Microbiota of L-NAME Treated Rats. Evidence-based complementary and alternative medicine: eCAM vol. 2013 (2013): 809128.
  • YehuaYana, FangZhanga, Zhengyuan Chai, MinLiu, Maurizio Battino, Xianghong Meng. Mixed fermentation of blueberry pomace with L. rhamnosus GG and L. plantarum-1: Enhance the active ingredient, antioxidant activity and health-promoting benefits. Food and Chemical Toxicology, Volume 131, September 2019, 110541