Lion’s Mane (Hericium erinaceus) Mushroom (Fruiting Body) Extract, Palmitoylethanolamide (PEA), Bovine Colostrum, Shilajit (Asphaltum punjabianum) Resin Extract, Elder (Sambucus Nigra L.) Fruit Extract, Blueberry (Vaccinium angustifolium) Fruit Powder, Citrus Bioflavonoids Complex, Broccoli (Brassica oleracea var. italica) Seed Extract, Akkermansia (Akkermansia Muciniphila) (1 Billion CFU‡), Trans-Resveratrol (from Polygonum cuspidatum Root Extract). Other ingredients: High and Low Viscosity Hypromellose, Vegetable Fiber, Phospholipid Complex, (from Non-GMO Sunflower Oil and Lecithin; Liposomal Time-Release Matrix). ‡At the time of manufacture.

Adults take 2 capsules daily, or as recommended by your healthcare practitioner, with 8 ounces of water or your favorite beverage, preferably 30 minutes before the largest meals.

CAUTION: Do not exceed recommended dose. Pregnant, nursing mothers, children under 18 and individuals with a known medical condition should consult a physician before using this or any dietary supplement. Please use caution if you have allergies or sensitivities to any of the listed ingredients. Keep out of reach of children and pets. Do not use if safety seal is damaged or missing. Store in a cool dry place. Use this product as a food supplement only. Do not use for weight reduction.

Probiotic Blend

Di Stefano, M, MD; Miceli, E, MD; Armellini, E, MD; Missanelli, A, MD; Corazza, G R, MD Probiotics and Functional Abdominal Bloating, Journal of Clinical Gastroenterology: July 2004 - Volume 38 - Issue - p S102-S103 doi: 10.1097/01.mcg.0000128939.40458.25

Kechagia M, Basoulis D, Konstantopoulou S, et al. Health benefits of probiotics: a review. ISRN Nutr. 2013;2013:481651. Published 2013 Jan 2. PMID: 24959545

Organic Prebiotic Fibers

M Saarela, L Lähteenmäki, R Crittenden, S Salminen, T Mattila-Sandholm, Gut bacteria and health foods—the European perspective,International Journal of Food Microbiology, Volume 78, Issues 1–2, 2002, Pages 99-117. DOI: 10.1016/s0168-1605(02)00235-0

Parnell JA, Reimer RA. Prebiotic fiber modulation of the gut microbiota improves risk factors for obesity and the metabolic syndrome. Gut Microbes. 2012;3(1):29‐34. doi:10.4161/gmic.19246

Wu HJ, Wu E. The role of gut microbiota in immune homeostasis and autoimmunity. Gut Microbes. 2012;3(1):4‐14. doi:10.4161/gmic.19320

Fermented Botanical Blend

Jin M, Zhao K, Huang Q, Shang P. Structural features and biological activities of the polysaccharides from Astragalus membranaceus. International Journal of Biological Macromolecules. 2014 Mar;64:257-266. DOI: 10.1016/j.ijbiomac.2013.12.002.

Selhub, E. M., Logan, A. C., & Bested, A. C. (2014). Fermented foods, microbiota, and mental health: ancient practice meets nutritional psychiatry. Journal of physiological anthropology, 33(1), 2. https://doi.org/10.1186/1880-6805-33-2

Swain MR, Anandharaj M, Ray RC, Parveen Rani R. Fermented fruits and vegetables of Asia: a potential source of probiotics. Biotechnol Res Int. 2014;2014:250424. doi:10.1155/2014/250424

Organic Ashwagandha

Chandrasekhar, K., Kapoor, J., & Anishetty, S. (2012). A prospective, randomized double-blind, placebo-controlled study of safety and efficacy of a high-concentration full-spectrum extract of Ashwagandha root in reducing stress and anxiety in adults. Indian Journal of Psychological Medicine, 34(3), 255–262. doi: 10.4103/0253-7176.106022

Björnsson, HK, Björnsson, ES, Avula, B, et al. Ashwagandha‐induced liver injury: A case series from Iceland and the US Drug‐Induced Liver Injury Network. Liver Int. 2020; 40: 825– 829. https://doi.org/10.1111/liv.14393

Additional

Lee NK, Kim WS, Paik HD. Bacillus strains as human probiotics: characterization, safety, microbiome, and probiotic carrier. Food Sci Biotechnol. 2019 Oct 8;28(5):1297-1305.

Bacillus organisms such as B subtilis, B clausii and B coagulans are found in soil, water and nondairy fermented foods.  These organisms have been used as probiotics in humans.  Beginning on page 1298 Lee characterizes the probiotic properties of the Bacillus organisms.  Lee cites the well-accepted FAO/WHO 2006 definition of a probiotic which is: live microorganisms that are administered to hosts in adequate amounts for improving the host’s health. Product also contains two Lactobacillus organisms and the yeast S boulardii, which are all common human probiotic organisms.