Description
MARNYS® Redutrim Pro is an ideal supplement for adults who want to care for their intestinal well-being, with the perfect combination of lactic ferments, fibre and digestive enzymes.
MARNYS® Redutrim Pro is a synergistic combination of ingredients providing properties for intestinal well-being:
- Fructooligosaccharides (FOS) are carbohydrates widely used in nutrition due to their low absorption, sweetening capacity and positive effect on intestinal microbial flora. Inulin comprises several fructose molecules linked, does not decompose in the upper gastrointestinal tract, what helps in many cases with the absorption of the minerals. Inulin, from chicory (endive) contributes to normal intestinal function (EFSA).
- The Fructooligosaccharides (FOS) in MARNYS® Redutrim Pro contain 90% of Inulin (polymerisation level 8-60).
- Lactic Ferments correspond to Bifidobacterium and Lactobacillus strains, common bacteria within the gastrointestinal tract. Their metabolic properties contribute to intestinal well-being and nutritional value of food products, taste, smell, texture, and other sensory characteristics.
- Potato fibre contains 70-75% of dietary fibre in MARNYS® Redutrim Pro, being a choice to help digestive processes.
- The Rice starch in MARNYS® Redutrim Pro is a multi-enzymatic complex consisting of 5 enzymes: Amylase, Protease, Lactase, Lipase and Cellulase. These enzymes count on recognised digestive properties, and are naturally found in saliva, gastric juice, pancreatic juice and intestinal secretions.
MARNYS® Redutrim Pro does not need to be kept in the fridge.
To Know More
What are Lactic Acid Bacteria or Lactic Ferments?
Among the approximately 200 bacterial species normally found in the human intestine, the most predominant are Bacteroides, Escherichia, Faecalibacterium, Ruminococcus, Peptidococcus, Lactobacillus and Bifidobacterium. Their presence is fundamental to maintain the balance, benefiting the healthy intestinal mucous layer and keeping it intact.
Historically, Eli Metchnikoff is credited with observing the positive function of some bacteria in the human body. In 1907, the Nobel Prize winner stated that the dependence of intestinal microbes on food makes it possible to adopt measures to maintain their balance.
Lactic ferments have been discovered and investigated since Louis Pasteur, who in 1857 demonstrated that the fermentative processes were due to bacterial cultures, creating thus the term Bacterium lactis. In 1884, Hueppe first described the microbial flora responsible for the acidification and coagulation of milk, and in 1899 he proposed the term ‘Bacterium acidilactici’ for these organisms.
Lactic ferments have got the capacity to transform carbohydrates into lactic acid and can be homofermentative (they turn lactose into lactic acid) or heterofermentative (lactic acid and other metabolites are produced from glucose).
The natural habitat of lactic acid bacteria is in vegetables, where they develop thanks to the nutrients in plant tissues. They are also found in pickled vegetables, sauerkraut, animal feed, bakery products, beer, wine and fruit juices. Lactic ferments are additionally found in milk from livestock, and, certainly, they are part of the body’s normal bacterial flora.
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