Supplement
Made in JAPAN
90capsules (30days)
3capsules / 1day
with water at a convenient timing.
Raw enzyme fermented for 3 years with 12 types of lactic acid bacteria, including Dr. Iichiroh Ohira's original "TH10" lactic acid bacteria.
Lactic acid bacteria "TH10" Enterococcus faecalis has extremely high proteolytic ability (fermentation ability), which is 6.25 times that of other lactic acid bacteria.
This product was selected by the American health magazine Better Nutrition as the Best of Supplement Award out of many probiotic products sold in North America.
■Main active ingredients
●Fulvic acid: A component produced when natural plants are fermented by microorganisms. It is also used in Ayurveda and is essential for beauty.
●Melanoidin: A black brown pigment component that increases as the number of years of fermentation increases. An important ingredient that brings numerous functionalities to OM-X.
●Polyphenols: Components produced by plants in their fruits, skins, and leaves to protect themselves from external enemies. The colorful colors of plants come from polyphenols.
Main types：Vanillic acid, caffeic acid, syringic acid, ferulic acid, p-coumaric acid, daidzein, genistein
Ingredients: Fermented plant extract (saccharides (molasses, sugar, brown sugar), carbohydrates (oligosaccharides, xylooligosaccharides), prunes, vegetable proteins, mugwort, goji berries, shiitake mushrooms, komatsuna, figs, blueberries, bayberry, yuzu, agaricus , maitake, hijiki, wakame, kelp, salt, carrot, radish, cabbage, Actinidia, celery, cucumber, onion, burdock root, spinach, horsetail, pear, gardenia, green laver, tomato, green pepper, bean sprout, eggplant, reishi, lotus root , pumpkin, ginger, lettuce, garlic, honeysuckle, softened stems of plum, asparagus, kumazasa, fukinotou leaves, dandelions, plantains, strawberries, pine, Chinese cabbage, grapes, turnips, saladana, enokitake, young shoots of Japanese knotweed, chives, matsuba, chives, perilla, eleuthero, Japanese parsley, lactic acid bacteria) (manufactured in Japan), gelatin, edible safflower oil/glycerin, shellfish calcium, beeswax, caramel color, glycerin fatty acid ester, vegetable lecithin, (contains soybean and gelatin in part)
The effect of melanoidin is expected when it is ingested for at least one 1 week before exposure to radiation.
References:
Protective Effects of Melanoidins Derived from Soy Sauce and Soy Paste on NO- Induced DNA Damage
https://www.jstage.jst.go.jp/article/fstr/8/3/8_3_231/_pdf
Ingredients: Fermented plant extract (sugars (molasses, sugar, brown sugar), sugars (oligosaccharides, xylooligosaccharides), prunes, vegetable protein, mugwort, goji berries, shiitake mushrooms, Komatsuna, figs, blueberries, bayberry, yuzu, agaricus , maitake, hijiki, seaweed, kelp, salt, carrot, radish, cabbage, Actinidia, celery, cucumber, onion, burdock root, spinach, horsetail, pear, gardenia, green laver, tomato, green pepper, sprout, eggplant, litchi, lotus root , pumpkin, ginger, lettuce, garlic, mitsuba, softened stalks of udo, asparagus, kumazasa, butterbur leaves, dandelion, plantain, strawberry, pineapple, Chinese cabbage, grapes, turnip, salad greens, enokitake, Japanese knotweed shoots, chives, matsuba, chives, perilla, eleuthero, parsley) (domestically produced), gelatin, edible safflower oil/glycerin, shell calcium, beeswax, caramel pigment, glycerin fatty acid ester, vegetable lecithin, (contains soybeans and gelatin in part) by google translate