Through the special fermentation process, valuable plant compounds such as vitamins, polyphenols, and dietary fiber are broken down and converted into a form that the body can easily absorb.
Postbiotic support for the intestinal barrier
After fermentation, the microorganisms are inactivated. What remains are their beneficial metabolic byproducts. These active metabolic byproducts, including short-chain fatty acids, can strengthen the intestinal barrier and contribute to a balanced microbiome without placing additional strain on the digestive tract.


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