REINFORCE THE BODY'S NATURAL DEFENSES
You can access information more detailed about symbiotic products on our website specific symbiotic www.simbioticdrink.com.
Numerous scientific studies and clinical trials support the probiotics and Prebiotics which are involved in the elaboration of Priégola Simbiotic Drink and Simbi Omega 3 DHA to provide multiple benefits for health in relation to the pathologies that most later indicated, according to the selection of studies provided by Ch.Hansen A/S (Denmark) and Orafti (Belgium).
Due to specific properties of fermentation, it affects various functions related to the protection of the intestinal mucosa and repair.
-Reinforces the natural defences of the ogranismo
-It regulates the intestinal tract avoiding the estrenmiento
-Selectively stimulates the significant growth of bacteria that are beneficial to health.
-Inhibits undesirable bacteria.
-Dietary fibre soluble Synergy 1 – inulin and oligofructose – has a bifidogenic selective or prebiotic effect and also favors a significant increase in the absorption of calcium in the body.
-It contributes significantly to a balanced diet by increasing the fibre content, improving the diversity of the sources of fiber and its specific effects on physiological functions.
-As a result of scientific studies and clinical trials, it can be said that consistent evidence showing that probiotics, inulin, and oligofrtuctosa, together with probiotic bacteria (symbiotic effect), are anticancer activity there is.
PROBIOTICS AND PREBIOTICS IN ONE PRODUCT
Priégola Simbiotic Drink and Simbi Omega 3 DHA contains 5 types of micro-organisms able to live in perfect symbiosis in the human intestine.
1.Streptococcus thermophilus
Delbruecki subsp. 2.Lactobacillus. bulgaricus
3.Lactobacillus acidophilus LA-5
4.Lactobacillus casei 431
5.Bifidobacterium BB-12
Active probiotic enzymes that contain:
The Streptoccus STY-31 thermophilus and Lactobacillus bulgaricus are the organisms responsible for the fermentation of milk for the production of traditional yogurt. As it is known, the yogurt adds to the intestinal tract: stimulants of biological activity substances (peptides, free amino acids, minerals, vitamins and enzymes).
Lactic acid, which helps the conservation of the intestinal flora acidophilus, preparing the proper intestinal environment.
Prebiotic strains with health benefits in relation to the diseases listed, backed by clinical trials provided by Ch. Hansen.
Lactobacillus acidophilus LA-5: diarrhea, constipation, intestinal health, immunity, treatments with antibiotics, cancer, cholesterol side effects.
Lactobacillus casei 431: cancer
Bifidobacterium BB–12: diarrhea, constipation, intestinal health, side effects in treatments with antibiotics, immunity, colonization, survival in the bowel, cancer, cholesterol and skin disorders.
Soluble fiber Synergy 1(fibra alimentaria soluble inulina y oligofructosa): is the prebiotic component of Arpon SIMBIOTIC Drink and Simbi Omega 3 DHA that brings the following benefits to the organism:
Due to specific properties of fermentation, it affects various functions related to the protection of the intestinal mucosa and repair.
-Selectively stimulates the significant growth of bacteria that are beneficial to health.
-Inhibits undesirable bacteria.
-Selective or prebiotic bifidogenic effect and also favors a significant increase in the absorption of calcium in the body.
-It contributes significantly to a balanced diet by increasing the fibre content, improving the diversity of the sources of fiber and its specific effects on physiological functions.
-As a result of scientific studies and clinical trials, it can be said that consistent evidence showing that probiotics, inulin, and oligofrtuctosa, together with probiotic bacteria (symbiotic effect), are anticancer activity there is.
A fundamental aspect in the development of Arpon SIMBIOTIC Drink are physico-chemical, bacteriological, nutritional and organoleptic changes occurring in the milk of departure.
Lactose, the natural sugar in milk, by effect of the intestinal lactases, is hydrolyzed partially into galactose and glucose, easily absorbable.
The fact that similar bacteria transform the lactose into lactic acid and CO2 is of fundamental importance, since ingestion of fermented milks allows a supply of milk lactose intolerant individuals.
Lactic acid production is the most beneficial effect of the fermentation of milk, since it promotes the proliferation of intestinal flora acidophilus.