Fermented Botanicals

Patented 4-Stage Fully-controlled Fermentation

Fermented botanicals powder

Fermented botanicals extract

Fermogulan^TM | Fermented Jiaogulan

The only safe and effective red yeast rice with no statins or monacolin K. A world first!

According to the World Health Organization (WHO), cardiovascular diseases (CVDs) are the leading cause of death worldwide. CVD is a growing problem. But the risk factors for CVD including high cholesterol, hypertension, and diabetes are also increasing. This is partly due to lifestyle habits such as smoking, drinking alcohol and be sedentary. But it is also a consequence of unhealthy diets and the stress of modern life.

Ankascin^® is the only fermented red yeast rice that has been manufactured using an exclusive automated solid-state fermentation technique! Ankascin^® is free of the risky natural lovastatin or monacolin K and contains a high content of two active substances, monascin and ankaflavin! It has been verified in terms of safety and applications by many animal and clinical studies.
Ankascin^® positively regulates various transcription factors associated with the prevention of metabolic syndrome and other diseases, including PPARγ, PPARα and Nrf2.

A randomized, double-blind clinical trial showed that after only 4 weeks of administration of Ankascin^®, LDL-C was significantly reduced by 19%!
Another randomized, double-blind clinical trial showed that after only 4 weeks of administration of Ankascin^®, Fasting Blood Glucose (FBG) was significantly reduced with about 8 %.
Ankascin^® significantly reduced systolic and diastolic blood pressure from hypertension to pre- hypertension levels in just 4 weeks of administration, and effects were maintained over the long term.
Ankascin® also has a protective effect on aluminium-induced memory and learning disability, as well as AD-like pathologic changes such as Aβ, p-tau and APP (amyloid precursor protein).

Ankascin^® is the first ingredient of red yeast rice that is free of monacolin K and has the same benefits as RYR without the side effects of monacolin K. Monacolin K appears to significantly increase the activity of creatine phosphokinase (CPK), leading to myopathy, rhabdomyolysis and kidney toxicity when CPK is excessive in serum.
Regarding this problem, scientific research shows that the main compounds of Ankascin^® have no effect on the activities of CPK.

Ankascin^® does not cause significant difference in the AST and ALT levels. No toxic side effects were observed when administered together with a blood lipid drug (lovastatin), a blood glucose drug (pioglitazone) or a blood pressure drug (amlodipine). During a clinical study, no significant difference was found in liver and kidney functions between the treatment group (Ankascin^®) and control group.

Patients combining statins with red yeast rice containing monacolin K, may experience side effects due to an overdose, including muscle weakness, pain or rhabdomyolysis.
This is not the case with ANKASCIN^®!

Fermentation method
An exclusive automated solid-state fermentation technique

Ingredients
Rice fermented with monascus purpureus NTU 568

Active compounds
Monascin and ankaflavin

Recommended dosage
440 mg

Why choose for Ankascin^®?

has clinically proven benefits for blood lipid, blood sugar, and blood pressure levels
health benefits supported by randomized controlled clinical studies
is free of all statins (monacolin K)
contains the active compounds: monascin and ankaflavin
no side effects, since it contains no monacolin K
backed by more than 10 years of clinical research resulting in 120 scientific publications including in vitro and in vivo experiments to prove its benefits and safety
patented monascus purpureus NTU 568 with exclusive automated solid-state fermentation technology
allergen-free
non-GMO

Increases HDL-C
Reduces total cholesterol & LDL-C
Decreases triglycerides
Prevents atherosclerosis
Regulates blood pressure
Regulates blood glucose
Improves insulin resistance
Prevents & improves Alzheimer’s disease

References

World Health Organization Fact Sheet: Cardiovascular diseases, reviewed September 2016
Centers for Disease Control and Prevention, Heart Disease Facts, https://www.cdc.gov/heartdisease/facts.htm
World Health Organization, Global Health Observatory Data on Raised
Centers for Disease Control and Prevention, High Blood Pressure Frequently Asked Questions, https://www.cdc.gov/bloodpressure/faqs.htm
University of Maryland Medical Center, Red Yeast Rice, www.umm.edu/health/medical/altmed/supplement/red-yeast-rice
National Institutes of Health, National Center for Complementary and Integrative Health, Red Yeast Rice, nccih.nih.gov/health/red yeast rice
Hsu, W.H. and T.M. Pan, A novel PPARgamma agonist monascin's potential application in diabetes prevention. Food Funct, 2014. 5(7): p. 1334-40.
Lee, B.H., et al., Monascin improves diabetes and dyslipidemia by regulating PPAR gamma and inhibiting lipogenesis in fructose-rich diet-induced C57BL/6 mice. Food Funct, 2013. 4(6): p. 950-9.
Hsu, W.H. and T.M. Pan, Treatment of metabolic syndrome with ankaflavin, a secondary metabolite isolated from the edible fungus Monascus spp. Appl Microbiol Biotechnol, 2014. 98(11): p.4853-63.
Liu, S.-F., et al., A randomized, double-blind clinical study of the effects of Ankascin 568 plus on blood lipid regulation. Journal of Food and Drug Analysis.
Wang, Y.-R., et al., A randomized, double-blind clinical study to determine the effect of ANKASCIN 568 plus on blood glucose regulation. Journal of Food and Drug Analysis.
Tiraboschi, P., et al., The importance of neuritic plaques and tangles to the development and evolution of AD. Neurology, 2004. 62(11): p. 1984-9.
Querfurth, H.W. and F.M. LaFerla, Alzheimer's disease. N Engl J Med, 2010. 362(4): p. 329-44.
Exley, C., et al., An interaction of β-amyloid with aluminium in vitro. FEBS Letters, 1993. 324(3): p. 293-295.
Mantyh, P.W., et al., Aluminum, iron, and zinc ions promote
Chen, C.-L., K.-Y. Chang, and T.-M. Pan, Monascus purpureus NTU 568 fermented product improves memory and learning ability in rats with aluminium-induced Alzheimer's disease. Journal of Functional Foods, 2016. 21: p. 167-177.
Lee, C.L., et al., Monascin and ankaflavin have more anti-atherosclerosis effect and less side effect involving increasing creatinine phosphokinase activity than monacolin K under the same dosages. J Agric Food Chem, 2013. 61(1): p. 143-50.

EUROPE
Red yeast rice is authorized in EU for use in food supplements.

BELGIUM
Red yeast rice is authorized in Belgium for use in food supplements.

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) 20 kg

The power of fermented berries!

Berriotics™is a berry mix of 10 different berries and produced by a patented submerged 4-stage Fermentation Technology. It is very rich in different types of anthocyanins that are extremely well absorbed by the fermentation process. These bioactive berry phytochemicals with high antioxidative potential are very important to reduce the risk of chronic diseases.

In addition, Berriotics™ also contains microfibres and short-chain fatty acids (SCFAs) such as acetic and butyric acid. They play an important role in maintaining intestinal homeostasis, immune function and energy metabolism.

More and more studies show that people who eat a lot of fruit and vegetables daily are better protected against degenerative diseases such as cancer. Many studies suggest that berries may be among the most potent anti-cancer fruits.

Berries are full of antioxidants:

Anthocyanin – good for fighting inflammation and chronic diseases
Flavanols – good for cardiovascular health
Vitamins – K1 (bone health), C (skin health) and B6 (mood regulation)

A study showed that the fermentation of blueberries by lactic acid bacteria increases the number of antioxidants in the fruit. In addition, the flavonoids are made more bioactive, which increases the antioxidant power even more. A study also showed that the fermented blueberry powder protected against liver damage, indicating the increased antioxidant capacity. In yet another study, fermented blueberry juice significantly lowered the blood glucose levels of diabetic mice.

This indicates that berry fermentation offers many future opportunities for companies in the nutraceutical, functional food and beverage sectors.

What are the general health benefits of fermented berries?

Several studies have confirmed that the antioxidants in berries help reduce oxidative stress.
Human studies show that the polyphenols from berries protect our cells from high blood sugar levels, help increase insulin sensitivity, and reduce blood sugar and insulin response to high-carb meals.
Fermentation of berries generates new bioactive compounds more effective in attenuating progression of the atherosclerotic lesions.
A prospective, randomized, placebo-controlled study shows the beneficial effect of fermented blueberry extracts on visual results in the eyes with myopia.
Studies suggest that the antioxidants in berries help lower inflammatory markers.
More and more studies show that a higher consumption of berries and anthocyanidins, as well as total flavonoids, is associated with a slower progression of cognitive decline in older persons.
It has been shown that berries reduce the markers associated with tumor growth in animals and humans with different types of cancer.
Berries are very beneficial in case of a urinary tract infection.
Berries contain the antioxidant ellagic acid, which may help decrease wrinkling and other signs of skin aging related to sun exposure.
Berries protect the liver.

See the scientific references under 'Health Benefits'.

Fermentation method

Deep-layer liquid state fermentation

Ingredients

10 different types of fermented berries. BerrioticsTM contains acerola, black currant, bilberry, cherry, chokeberry, cranberry, gooseberry, mulberry, raspberry, strawberry.

Active compounds

Highly bioactive flavonoids such as anthocyanidins (aglycon form of anthocyanins) and flavol aglycones due to fermentation, SCFAs & SOD-like substances and water-soluble fibres.

Recommended dosage

0,5 - 2 g /day

Patented Submerged Fermentation
A fully-controlled & closed fermentation
Process quality control by API ZYM System
Only selection of strains with high transforming substance ability
Strain identification by DNA sequencing with 16S rDNA, ITS1-5.8S rDNA-ITS2
Fermented by a well-developed, patented biotransforming-technology
Qualitative and quantitative analysis of active compounds and strict quality control
No bacterial contamination, allergens, pesticide residues and chemical additives

Why choose for Berriotics^TM?

Increased concentration of polyphenols and other secondary metabolites
Smaller polyphenols (aglycon form) by fermentation → increased bioavailability
Creation of new & unique metabolites, not present in the raw material
A very wide range of secondary metabolites such as flavonoids through the mix of 10 types of berries
Contains almost no sugars as it’s eliminated by the lactic acid bacteria
Increased levels of certain vitamins
Improvement of mineral bioacessibility
Highly safe fermentation process
Respect for the entire plant matrix

Powerful antioxidant
Contributes to a normal blood sugar level
Anti-inflammatory properties
Beneficial effect on cardiovascular diseases
Can help prevent the progression of atherosclerosis
May slow cognitive decline
Beneficial effect on myopia
Retards skin aging
Liver protection

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

EUROPE

The berries used in Berriotics^TM are allowed in EU for use in food supplements.

BELGIUM

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

The ingredient Berriotics^TM 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.

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) 120 kg

Fibriotics^TM is an indispensable ingredient for a healthy intestinal function because of the perfectly balanced prebiotic fibre mix (microfibres) and easily absorbable anti-inflammatory polyphenols!

Fibriotics^TM contains all the best of fermented fruits and vegetables in a very concentrated powder without the abundance of sugars.

Revolutionary through innovative 4-step fermentation!

Scientific studies increasingly show that enough consumption of fruits and vegetables is extremely important for our overall health. This is related to health benefits associated with bioactive food molecules (nutrients, vitamins, minerals, fibres, ...) and non-nutritional phytochemicals (phenolic compounds, flavonoids, bioactive peptides, ...) in this type of food.

Fibriotics^TM is a mixture of fruits and vegetables that has been subjected to a 4-step fermentation process including lactic acid bacteria (LAB). 36 different types of fruits and vegetables are converted by probiotic fermentation into secondary metabolites or active substances, SOD-like substances, SCFAs, bioactive peptides, flavonoid polyphenols and vitamin C to regulate physiological functions, promote metabolism and preserve youthful beauty. Fibriotics^TM provides a mixture of different types of fibres and therefore does not consist of a single specific fibre. This offers many advantages as different beneficial bacteria sometimes prefer FOS, XOS and GOS fibres or possibly other types of fibre.

This plant mix is fermented in 4 different steps by 4 different microorganisms. As a result, the fibres are split into smaller pieces, the so-called water-soluble microfibres. The specialized microorganisms in the colon will finish the job. These small pieces of fibre are easier to digest by the different bacteria of our microbiome. The fermentation process has also made small amounts of short-chain fatty acids available. This stimulates the system to start producing them in the gut, where they can be used immediately by the colonocytes. If patients with dysbiosis get fibres such as inulin, flatulence may occur. This type of fibre does not always contribute to a balanced bacterial flora but with Fibriotics^TMit does. This innovative ingredient helps to restore equilibrium or balance in the ecosystem of the gut flora, also called microbiome. It will do its job slowly but surely if we consume at least a small quantity every day.

Another very important aspect of a balanced microbiome is the role of the immune system. Ultimately, the immune system balances the microbiome via the colonocytes. The immune system does not work properly if the cells are inflamed. That is why Fibriotics^TM offers a solution because it contains SOD-like antioxidants. The antioxidants naturally present in the fruits and vegetables are broken down into smaller pieces making them much easier to absorb. They are small molecules that are working, like SOD-like substances, and are highly effective scavengers of oxygen radicals. This is necessary to reduce inflammation of the epithelial cells of the intestine.

The synergistic effect of the fibres and the SOD-like substances make this product enormously effective!

Fermentation method

Deep-layer liquid state fermentation

Ingredients

36 different types of fermented fruits and vegetables. Fibriotics^TM contains 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, broccoli.

Active compounds

Water-soluble fibres, highly bioactive polyphenols, SCFAs and SOD-like substances.

Recommended dosage

0,5 - 3 g /day

Patented Submerged Fermentation
A fully-controlled & closed fermentation
Process quality control by API ZYM System
Only selection of strains with high transforming substance ability
Strain identification by DNA sequencing with 16S rDNA, ITS1-5.8S rDNA-ITS2
Fermented by a well-developed, patented biotransforming-technology
Qualitative and quantitative analysis of active compounds and strict quality control
No bacterial contamination, allergens, pesticide residues and chemical additives

Why choose for Fibriotics^TM?

Contains almost no sugars. Lactic acid bacteria consume most of the natural sugars during the fermentation process, while the plant mixture becomes concentrated and the valuable nutrients remain untouched.
The fermentation has enormously increased the content of polyphenols and other secondary metabolites by concentrating the fruit and vegetables.
Smaller polyphenols by fermentation that are better absorbed → increased bioavailability
Unique metabolites such as bioactive peptides and exopolysaccharides with a positive impact on health
Creation of SOD-like substances and SCFAs
Increased levels of certain vitamins
Improvement of mineral bioacessibility
Elimination of anti-nutrients such as phytic acid and lectins
Creation of special metabolites not present in the raw material
Highly safe fermentation process
Respect for the entire plant matrix

Increasing growth of human indigenous probiotics
Contributing to the repair of the intestinal wall and intestinal flora
Inhibition of chronic inflammation
Protection against oxidative damage
Improvement of the immune system
Fight bacterial or fungal infections

References

Andriantsitohaina, R., Auger, C., Chataigneau, T., Étienne-Selloum, N., Li, H., Martínez, M. C., & Laher, I. (2012). Molecular mechanisms of the cardiovascular protective effects of polyphenols. British Journal of Nutrition, 108(9), 1532–1549.
Arslan, S., & Erbas, M. (2015). Probiotic cereal-based fermented functional foods. Fermented foods, part I (pp. 211–227). CRC Press.
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
Bienenstock J, Kunze W, Forsythe P. 2015. Microbiota and the gut-brain axis. Nutr Rev 73(S1): 28-31.
Brat, P., Georgé, S., Bellamy, A., Du Chaffaut, L., Scalbert, A., Mennen, L., & Amiot, M. J. (2006). Daily polyphenol intake in France from fruit and vegetables. The Journal of Nutrition, 136(9), 2368–2373.
Caggianiello, G., Kleerebezem, M., & Spano, G. (2016). Exopolysaccharides produced by lactic acid bacteria: From health-promoting benefits to stress tolerance mechanisms. Applied Microbiology and Biotechnology, 100(9), 3877–3886.
Cassidy, A., & Minihane, A.-M. (2017). The role of metabolism (and the microbiome) in defining the clinical efficacy of dietary flavonoids. The American Journal of Clinical Nutrition, 105(1), 10–22.
Carbone, K., Giannini, B., Picchi, V., Lo Scalzo, R., & Cecchini, F. (2011). Phenolic composition and free radical scavenging activity of different apple varieties in relation to the cultivar, tissue type and storage. Food Chemistry, 127(2), 493–500.
Crozier, A., Jaganath, I. B., & Clifford, M. N. (2009). Dietary phenolics: Chemistry, bioavailability and effects on health. Natural Product Reports, 26(8), 1001.
Filannino, P., Bai, Y., Di Cagno, R., Gobbetti, M., & Gänzle, M. G. (2015). Metabolism of phenolic compounds by Lactobacillus spp. during fermentation of cherry juice and broccoli puree. Food Microbiology, 46, 272–279.
Foster JA, McVey Neufeld KA. 2013. Gut-brain axis: how the microbiome influences anxiety and depression. Trends Neurosci 36: 305-312.
Hutkins RW. 2008. Microbiology and technology of fermented foods. 1st ed. Blackwell Publishing, Oxford, UK. p 15-66.
Kim, M. J., Seo, H. N., Hwang, T. S., Lee, S. H., & Park, D. H. (2008). Characterization of exopolysaccharide (EPS) produced by Weissella hellenica SKkimchi3 isolated from kimchi. Journal of Microbiology, 46(5), 535–541.
Manach, C., Williamson, G., Morand, C., Scalbert, A., & Rémésy, C. (2005). Bioavailability and bioefficacy of polyphenols in humans. I. Review of 97 bioavailability studies. The American Journal of Clinical Nutrition, 81(1 Suppl), 230S–242S.
Marco, M. L., Heeney, D., Binda, S., Cifelli, C. J., Cotter, P. D., Foligné, B., ... Hutkins, R. (2017). Health benefits of fermented foods: Microbiota and beyond. Current Opinion in Biotechnology, 44, 94–102.
Scalbert, A., & Williamson, G. (2000). Dietary intake and bioavailability of polyphenols. The Journal of Nutrition, 130(8S Suppl), 2073S–2085S.
Sekirov I, Russell SL, Antunes LC, Finlay BB. 2010. Gut microbiota in health and disease. Physiol Rev 90: 859-904.
Stanton, C., Ross, R. P., Fitzgerald, G. F., & Sinderen, D. V. (2005). Fermented functional foods based on probiotics and their biogenic metabolites. Current Opinion in Biotechnology, 16(2), 198–203.
Wang, S., Melnyk, J. P., Tsao, R., & Marcone, M. F. (2011). How natural dietary antioxidants in fruits, vegetables and legumes promote vascular health. Food Research International, 44(1), 14–22.
Yahia, E. M. (2009). The contribution of fruit and vegetable consumption to human health. Fruit and vegetable phytochemicals (pp. 3–51). Oxford, UK: Wiley-Blackwell
Yao, L. H., Jiang, Y. M., Shi, J., Tomás-Barberán, F. A., Datta, N., Singanusong, R., & Chen, S. S. (2004). Flavonoids in food and their health benefits. Plant Foods for Human Nutrition (Dordrecht, Netherlands), 59(3), 113–122.

EUROPE

The fruits and vegetables used in Fibriotics^TM are allowed in EU for use in food supplements.

BELGIUM

The fruits and vegetables used in Fibriotics^TM, 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.

BELFRIT

The fruits and vegetables used in Fibriotics^TM are on the Belfrit list and are allowed in Belgium, France and Italy.

The ingredient Fibriotics^TM 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.

Storage
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) 120 kg

The innovative 4-step fermentation process has more than doubled the nitrate content of the beetroot by removing sugars and ensures greater bioavailability of the active substances!

Fermented organic beetroot powder is a freeze-dried beetroot, produced by a patented submerged fermentation. A group of secondary metabolites, more specifically betalaines (mainly betanin) with strong antioxidant properties, is helpful in the prevention of cardiovascular disease. This powder also contains a high nitrate content, which has a beneficial effect on hypertension and circulatory disorders. Fermentation removes sugars in the beetroot and concentrates the nitrates. Fermented beetroot powder contains at least twice as much nitrate as regular beet powder. Fermented organic beetroot powder contains paraprobiotics, defined as non-viable microorganisms, which are increasingly attracting attention. A significant number of published studies indicates that paraprobiotics can improve health status and well-being.

Special benefits for sportive people

After an intense sportive activity, free oxygen radicals are all over the body. In order to prevent damage from these free radicals, a high-quality ingredient such as fermented beetroot with the SOD-like substances is helping to neutralize the free radicals. It is also beneficial to relax the blood vessels. This is achieved by the nitrate which is transformed into NO that has a vasodilating effect.

Fermentation method
Deep-layer liquid state fermentation

Ingredients
Fermented organic beetroot, Lactobacillus plantarum and maltodextrin.

Active compounds
Dietary nitrates, betalaines & other secondary metabolites, SOD-like substances and paraprobiotics derived from Lactobacillus plantarum.

Recommended dosage
1.5 - 2.0 g/day

Patented Submerged Fermentation
A fully-controlled & closed fermentation
Process quality control by API ZYM System
Only selection of strains with high transforming substance ability
Strain identification by DNA sequencing with 16S rDNA, ITS1-5.8S rDNA-ITS2
Fermented by a well-developed, patented biotransforming-technology
Qualitative and quantitative analysis of active compounds and strict quality control
No bacterial contamination, allergens, pesticide residues and chemical additives

Why choose for fermented organic beetroot?

Contains almost no sugars. The lactic acid bacteria consume most of the natural sugars during the fermentation process, while the valuable nutrients of the beetroot remain untouched.
The fermentation has more than doubled the nitrate content of the beetroot by concentrating the beets.
Contains useful bacteria and enzymes that makes some of the nutrients in beets even better bioavailable → presence of paraprobiotics
Better absorption of the polyphenols (cut into smaller pieces) by the fermentation process
Contains SOD-like substances
Guarantee of Quality
- 100% Natural
- Organic
- No pesticide residues
- No preservatives
- No heavy metal contamination
- Non-GMO

Paraprobiotics

Paraprobiotics, defined as non-viable microorganisms, are receiving increasing attention. A considerable amount of published data indicates that paraprobiotics can improve human health and well-being.

SOD-like substances

All fermented botanicals contain SOD-like (SOD = Superoxide Dismutase), small plant molecules (molecular mass is about 200-600 units) with a similar SOD activity, e.g. hesperitin and other transformed flavonoids. These small molecules are easily absorbed by the body. They are stable because of the resistance against gastric acid, bile salts & enzymes from the digestive system. These SOD-like substances are highly responsible for the elimination of O2 – or superoxide anion and are key cellular antioxidants.

Smaller polyphenols by fermentation

Fermented organic beetroot contains smaller polyphenols that are better absorbed by the body. These small flavonoid polyphenols in their aglycone form have a similar effect as prebiotics. They can help develop good gut flora and significantly increase the short chain fatty acids (SCFA) (p<0.05). Gut microbiota plays a key role in host physiology and metabolism. A good balance of gut microflora is essential for optimal health. These easily absorbable polyphenols are also important for the immune system and for the prevention of cancer.

Organic farming

Organic farming is an excellent alternative to reduce the risk of pesticide residues on crops. Pesticides are mostly used by farmers to resist diseases and insect pests. It is well established that the intake of pesticides with food is detrimental to health. The ban on the use of pesticides in organic farming results in the activation of the plant defense system to generate a higher content of natural protective compounds, known as secondary metabolites or bioactive substances, which play a crucial role for human health.

Healthy blood flow
Increase endurance & vitality
Lowering blood pressure
Support heart and blood vessels

References

Georgiev VG, et al. Antioxidant activity and phenolic content of betalain extracts from intact plants and hairy root cultures of the red beetroot Beta vulgaris cv. Detroit dark red. Plant Foods Hum Nutr. 2010
Lidder S, Webb AJ. Vascular effects of dietary nitrate (as found in green leafy vegetables and beetroot) via the nitrate-nitrite-nitric oxide pathway. Br J Clin Pharmacol. (2013)
Tom Clifford,1 Glyn Howatson,1,2 Daniel J. West,1 and Emma J. Stevenson1, The Potential Benefits of Red Beetroot Supplementation in Health and Disease. Nutrients 2015 Apr; 7(4): 2801–2822.
Wylie LJ, et al. Dietary nitrate supplementation improves team sport-specific intense intermittent exercise performance. Eur J Appl Physiol. (2013)

EUROPE
Beetroot is authorized in EU for use in food supplements.

BELGIUM
Beetroot is a plant that appears on the list of permitted plants in Belgium. It is listed in The Royal Decree of 29 August 1997 on the manufacture and trade of foodstuffs composed or containing plants or plant preparations.

BELFRIT
Beetroot is on the Belfrit list and is allowed in Belgium, France and Italy. In France, beetroot is also listed in Annex I of the French “Plants” decree of 24 June 2014 establishing the list of plants authorized in food supplements and the conditions of their employment. Fermented beetroot 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.

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

MOQ (minimum order quantity) 250 kg

FBG22^TM is double-fermented at low temperature for no less than 90 days with the best type of garlic, making it one of the best black garlic ingredients in the world!

Contains as much as 22 mg SAC/g

Black garlic is obtained from fresh garlic (Allium sativum L.) which has been fermented for a certain period at a controlled temperature and humidity. This results in the Maillard reaction, a chemical process that takes place between amino acids and reducing sugars. Not only does this reaction give the garlic a dark colour, a tough texture and a distinctive taste and aroma, but it also improves the nutritional value of this superfood even more.

Compared to fresh garlic, black garlic does not give off a strong odour because of the reduced level of allicin which was converted into antioxidant compounds such as bioactive alkaloids and flavonoid compounds during the fermentation process. Improved bioactivity of black garlic in comparison with fresh garlic is attributed to its changes in physicochemical properties.

FBG22^TM is subjected to a double fermentation, and it really means that the fermentation takes place twice at various temperatures. The process does take 80 to 90 days for the cloves to attain the maillard reaction since the fermentation occurs at a lower temperature. The various temperatures in combination with the right humidity is immensely important to ensure the highest levels of antioxidant such as SAC while keeping a good taste.

Due to the mild temperature during fermentation in combination with the organic quality and the type of garlic (Hardneck Red Russian), our quality stands out above all other black garlic ingredients on the market.

A level of 22 mg/g SAC is unseen and due to the high content of health-promoting substances, this black garlic is extremely therapeutic.

The allicin in fresh garlic is converted to SAC (S-allyl-cysteine) and other organosulfur compounds that are now more stable which gives black garlic a much more powerful effect than fresh garlic.

Fermentation method
Double fermentation

Ingredients
Fermented black garlic

Active compounds
S-allyl-cysteine (SAC) and other secondary metabolites

Recommended dosage
0,1 – 0,15 mg /day

Double Fermentation
A fully-controlled fermentation at the right temperature, humidity and duration
Qualitative and quantitative analysis of active compounds and strict quality control
No bacterial contamination, allergens, pesticide residues and chemical additives

Why choose for Fermented Organic Black Garlic?

The double fermentation has more than doubled the antioxidant activity
Contains useful bacteria and enzymes that makes some of the active substances in garlic better bioavailable -> such as a conversion of allicine in the much more stable form S-allyl-cysteine (SAC)
Better absorption of the polyphenols (cut into smaller pieces) by the fermentation process
Less irritating substances than in fresh garlic -> better tolerated by sensitive people
The right type of garlic (Hardneck Red Russian) for optimum quality
Highest level of SAC ever achieved in black garlic (22 mg/g)
Contains SOD-like substances
Guarantee of Quality
- 100% Natural
- Organic
- No pesticide residues
- No preservatives
- No heavy metal contamination
- Non-GMO

SOD-like substances

Smaller polyphenols by fermentation

Fermented black garlic contains smaller polyphenols that are better absorbed by the body.
These easily absorbable polyphenols are also important for the immune system and for the prevention of cancer.

Organic farming

preventing cardiovascular diseases in general
healthy blood circulation of the body and brain.
beneficial effect on blood pressure
improving blood lipid profiles in patients with mild hypercholesterolemia.
pronounced antioxidant properties
supporting healthy immune function
contributing to a healthy liver function
anti-inflammatory activity (inhibiting chronic inflammation)

References

Shunsuke Kimura, Yen-Chen Tung, Min-Hsiung Pan, Nan-Wei Su, Ying-Jang Lai, Kuan-Chen Cheng. Review Article Black garlic: A critical review of its production, bioactivity, and application. Journal of food and drug analysis 25 (2017) 62-70
Bradley C. New black magic: black garlic is new food sensation. Herald Times. Retrieved 2009-03-01, http:// archive.is/http://www.heraldtimesonline.com/stories/2009/ 02/25/recipe.qp-1681035.sto.
Jeong YY, Ryu JH, Shin JH, Kang MJ, Kang JR, Han J, Kang D. Comparison of anti-oxidant and anti-inflammatory effects between fresh and aged black garlic extracts. Molecules 2016; 21:430.
Ha AW, Ying T, Kim WK. The effects of black garlic (Allium sativum) extracts on lipid metabolism in rats fed a high fat diet. Nutr Res Pract 2015; 9:30e6.
Kim MJ, Yoo YC, Kim HJ, Shin SK, Sohn EJ, Min AY, Sung NY, Kim MR. Aged black garlic exerts anti-inflammatory effects by decreasing no and proinflammatory cytokine production with less cytotoxicity in LPS-stimulated RAW 264.7 macrophages and LPS-induced septicemia mice. J Med Food 2014; 17:1057e63

EUROPE
Garlic is authorized in EU for use in food supplements.

BELGIUM
Garlic is a plant that appears on the list of permitted plants in Belgium. It is listed in The Royal Decree of 29 August 1997 on the manufacture and trade of foodstuffs composed or containing plants or plant preparations.

BELFRIT
Garlic is on the Belfrit list and is allowed in Belgium, France and Italy. In France, garlic is also listed in Annex I of the French “Plants” decree of 24 June 2014 establishing the list of plants authorized in food supplements and the conditions of their employment.

Black garlic 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.

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) 20 kg

Fermogulan^TM is undoubtedly one of the most promising ingredients for healthy aging!

The first fermented wild-growing jiaogulan worldwide!

Jiaogulan (Gynostemma pentaphyllum) is a climbing plant with green leaves and is known as ‘immortality herb’. Gypenosides are the most important active components, which are dammarane-type saponins. Circa 25% of the jiaogulan gypenosides are similar to ginsenosides found in Panax ginseng. Some of the biological effects of jiaogulan and panax ginseng are identical, while others are completely different! For example, a more pronounced anti-diabetic effect related to unique gypenosides (e.g. phanoside, damulin A, damulin B) in jiaogulan is not present in P. ginseng.

The fermentation of plant extracts is still very new, and the focus is mainly on the conversion of the original glycolised saponines to the more active form. Due to their bulky molecular structures, the gypenosides are poorly membrane permeable and prone to degradation.

A large part of these gypenosides are for instance converted by fermentation to ‘noble ginsenosides/gypenosides’ such as compound K, Rg3 and Rh2. Fermogulan^TM contains 10 % more total gypenosides than native (unfermented) wild-growing jiaogulan. Enrichments in compound K (13-fold), Rg3 (2.0-fold) and Rh2 (3.0-fold), which are the ginsenosides that are more easily absorbed, account for its improved bioactivity compared to native Jiaogulan.

Jiaogulan is a very attractive adaptogen that has the ability to modulate immune functions and provide protective effects against several stress factors that are known to be harmful to long-term health.

Jiaogulan is also an AMPK booster. Inside each of our cells is a key metabolism enzyme called AMPK (adenosine monophosphate-activated protein kinase) which plays a fundamental role in energy homeostasis and acts as a ‘life span regulator’. When we get older, activation of cellular AMPK declines. Hereby more and more studies show that jiaogulan has antioxidant, anti-inflammatory and immune-modulating activities, stimulating lipid metabolism and balancing cholesterol and blood sugar levels.

Fermentation method
Deep-layer liquid state fermentation

Ingredients
Fermented wild-growing jiaogulan (leaves) and Lactobacillus rhamnosus.

Active compounds
Gypenosides (> 110.0 mg/g), ginsenoside CK, ginsenoside Rg3, ginsenoside Rh2 and SCFAs.

Recommended dosage
0.15 - 0.25 g/day

Patented Submerged Fermentation
A fully-controlled & closed fermentation
Process quality control by API ZYM System
Only selection of strains with high transforming substance ability
Strain identification by DNA sequencing with 16S rDNA, ITS1-5.8S rDNA-ITS2
Fermented by a well-developed, patented biotransforming-technology
Qualitative and quantitative analysis of active compounds and strict quality control
No bacterial contamination, allergens, pesticide residues and chemical additives

Why choose for Fermented wild-growing Jiaogulan?

Conversion of the saponins gypenosides) to their bioactive form  higher bio- availability and better functioning in the body Deglycosylation of gypenosides in order to reduce the size of the saponins (gypenosides) and to form sapogenins (aglycones), hence improve bioavailability.
The flavonoids in jiaogulan are also broken down into smaller active antioxidant molecules by fermentation which are also more bioavailable and active.
Jiaogulan contains a greater variety of saponins than panax ginseng, which results in greater effect and more health benefits for the body.
The formation of SOD-like substances by fermentation of jiaogulan which are not destroyed in the digestive tract and perform the same function as SOD!
Much higher content of active substances due to the concentration
Formation of new active substances that do not occur in the original herb
Better absorbability while still respecting the entire plant matrix
Improvement of mineral bioacessibility
Removing the sugars and anti-nutrients in the herb
Much lower daily dose needed, which means less stress on the body
Guarantee of Quality
- 100% Natural
- Wild-growing
- No pesticide residues
- No preservatives
- No heavy metal contamination
- Non-GMO

Enhanced activation of SIRT1 enzyme & p53 tumor-suppressor gene.
Improved glucose absorption by cells
Insulin sensitivity increase
Protection against stress (adaptogen)
Reduction in cholesterol and triglycerides
Reduction in lipogenesis
Suppression of chronic inflammation

References

Chul Lee, Jin Woo Lee, Qinghao Jin, Hari Jang, Hyun-Jae Jang, Mun-Chual Rho, Myung Koo Lee, Chong Kil Lee, Mi Kyeong Lee, and Bang Yeon Hwang. Isolation and Characterization of Dammarane-Type Saponins from Gynostemma pentaphyllum and Their Inhibitory Effects on IL-6-Induced STAT3 Activation. Journal of Natural Products 2015 78 (5), 971-976
Dr. Jialiu Liu, Michael Blumert (April 1999). Jiaogulan: China’s “Immortality Herb”–Unlocking the Secrets of Nature’s Powerful Adaptogen and Antioxidant. Torchlight Publishing. ISBN: 978-1-88708-916-6
Jiang Enping et al. Protective effects of gypenosides on PC12 cell injury induced by oxidative stress. Human Health and Biomedical Engineering (HHBE), 2011 International Conference on, IEEE, 19-22 Aug. 2011, p.410-413
L Li, L Jiao, B H Lau. Protective effect of gypenosides against oxidative stress in phagocytes, vascular endothelial cells and liver microsomes. Department of Microbiology, School of Medicine, Loma Linda University, CA. Cancer biotherapy 02/1993; 8(3):263-72.
Miles A. Tanner, Xin Bu, J.Alan Steimle, Paul R. Myers. The Direct Release of Nitric Oxide by Gypenosides Derived from the Herb Gynostemma pentaphyllum. Nitric Oxide, Volume 3, Issue 5, October 1999, Pages 359-365
Samer Megalli, Neal M. Davies, and Basil D. Roufogalis; Anti-Hyperlipidemic and Hypoglycemic Effects of Gynostemma pentaphyllum in the Zucker Fatty Rat; J Pharm Pharmaceut Sci (www.cspscanada.org) 9(3):281-291, 2006
Wan Jijin Ge Zhenhua et al.; The Effects of Gynostenmma Pentaphyllum on Proliferation & Immunity of Tumor Cells; Journal of Fujian College of Traditional Chinese Medicine; 1993-03
WANG Qiugui; CHENG Yewen et al; Effects of Gynostemma Pentaphyllum on the Contents of SOD, GSH-PX, MDA, LDH and ATPase in Brain, Heart and Kidney of Severely Burned Rats[J]; Journal Of Xianning Medical College;1999-04
Yuan Quan, Yijun Yang, Huixing Wang, Bo Shu, Qi-hai Gong, Minzhang Qian. Gypenosides attenuate cholesterol induced DNA damage by inhibiting the production of reactive oxygen species in human umbilical vein endothelial cells. Molecular Medicine Reports. 12/2014; 11(4).
Zhang, Guang-Lin et al. Gypenosides improve cognitive impairment induced by chronic cerebral hypoperfusion in rats by suppressing oxidative stress and astrocytic activation. Behavioural Pharmacology: October 2011 – Volume 22 – Issue 7 – p 633–644

EUROPE
Gynostemma pentaphyllum (jiaogulan) is authorized in EU for use in food supplements.

BELGIUM
Gynostemma pentaphyllum (jiaogulan) is a plant that appears on the list of permitted plants in Belgium. It is listed in The Royal Decree of 29 August 1997 on the manufacture and trade of foodstuffs composed or containing plants or plant preparations.

BELFRIT
Gynostemma pentaphyllum (jiaogulan) is on the Belfrit list and is allowed in Belgium, France and Italy.

Fermented jiaogulan 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. 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) 20 kg

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