Very rich in good absorbable & smaller polyphenols
Creation of new & unique metabolites
What is Fibriotics™?
Fibriotics™ is a fermented powder of 36 kinds of fruit and vegetables namely apple, carrot, mulberry, radish, pineapple, orange, lemon, beetroot, prune, plum, passionfruit, watermelon, wolfberry, grapefruit, grape, peach, acerola, cranberry, strawberry, raspberry, cherry, chokeberry, blackcurrant, gooseberry, bilberry, pear, pomegranate, banana, papaya, lychee, melon, tomato, asparagus, jujube, hawthorn and broccoli.
Fibriotics™ contains more than 90% microfibres and is the prebiotic of the future! Contains almost no sugars.
Why fermenting fruits & vegetables?
Fermentation is used to make the fibres and polyphenols of fruits and vegetables more available to the intestine. The microfibres that are formed are the ideal nutrition for the intestinal bacteria.
The smaller polyphenols counteract inflammation and also act as SOD-like substances.
The fruits & vegetables are converted by a patented 4-stage fermentation process into:
- water-soluble microfibres
A mixture of a wide variety of different types of fibres that are easier to digest by the different bacteria of our microbiome. This offers many advantages as the different beneficial bacteria prefer a variety of fibres in the gut. Single specific fibres such as inulin, XOS, FOS, … often cause complaints as bloating & flatulence because of their longer chains and the lack of diversity.
The microfibres are transformed enzymatically into short chain fatty acids (SCFAs). These are an important energy source for the colonocytes which have to renew constantly. The enzymes stimulate transcription of enzyme producing genes, thereby increasing the number of enzymes and hence stimulating further digestion of fibres in the food.
- smaller polyphenolsThese small flavonoid polyphenols:
- are better absorbed by the body
- have in their aglycone form a complementary effect
- have anti-inflammatory properties
- help to calm down the immune system
- SOD-like substancesThese are small & very active 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 &
- responsible for the elimination of O2.- or superoxide
- Increased levels of certain vitamins and improvement of mineral bioacessibility
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.1
- Beneficial effect on the microbiome
- Contributing to the recovery of the intestinal wall and the creation of a balanced gut flora
- Promoting metabolism
- Inhibition of chronic inflammation
- Protection against oxidative damage
- Reinforcing the immune system
The fruits and vegetables used in FibrioticsTM are allowed in EU for use in food supplements.
The fruits and vegetables used in FibrioticsTM, are permitted in Belgium. These fruits and vegetables are listed in The Royal Decree of 29 August 1997 on the manufacture and trade of foodstuffs composed or containing plants or plant preparations.
The fruits and vegetables used in FibrioticsTM are on the Belfrit list and are allowed in Belgium, France and Italy.
The ingredient FibrioticsTM is obtained by fermentation, a procedure traditionally used in food production, and does not fall under Regulation (EU) no. 2015/2283 on novel foods.
Fermedics offers you on request all technical data of this ingredient, such as Certificate of Analysis (COA), and price quotation.
Due to the hygroscopic nature, please store at dry conditions in an airtight container. Shelf life is atleast two years at 25°C and below 70% RH in original sealed package.
MOQ (minimum order quantity) 100 kg
|Powder||0.5 - 3.0 g/day||Nutritional supplements and functional food|
1. Axelle Septembre-Malaterre, Fabienne Remize, Patrick Poucheret. Fruits and vegetables, as a source of nutritional compounds and phytochemicals: Changes in bioactive compounds during lactic fermentation.Food Research International 104 (2018) 86–99. Other references are available upon request.