Beschreibung
The strongest natural immune activator. Slows down aging.
While researching antibiotics at the University of Tokyo, he discovered that a certain bacteria present in "bran" had extraordinary immune activity.
It was classified as a type of lactic acid bacteria because of its lactic acid fermentation. (Lactobacillus #11-1 strain)
Completely Additive-Free
Note: Contains dairy ingredients.
Ingredients:
11-1, Enzymatically Decomposed Guar Gum, Sake Lees Ferment, Whey Calcium
How to Consume:
Take 1 to 3 sachets per day with water or lukewarm water.
The University of Tokyo spent five years measuring the rate of natural immune activity using the "method of measuring natural immunity as a whole" against approximately 100,000 substances, and conducted an efficacy test against the multidrug-resistant bacteria "Pseudomonas aeruginosa" based on the outstanding value of 165 for 11-1 (second place was occupied by fucoidan with 36). The results showed clear efficacy only in terms of innate immune activity.
This led to an international patent application in 2015, which was patented in Japan, the U.S., China, South Korea, Hong Kong, and Macau.It is known that activating innate immunity not only improves (regulates) immunity but also eliminates aging cells.
Senescent cells accumulate with age due to the decline of innate immunity, and even surrounding cells become senescent cells, making their removal a long-held wish of mankind.
Removal of senescent cells can delay the aging process as new cells are born.
Therefore, it can be said that 11-1 is the most anti-aging substance in nature.
This additive-free powder-type food contains guar gum enzyme degradation products, fermented sake lees, and edible whey Ca, which are food for intestinal bacteria, together with lactobacillus 11-1 strain.
Patented Countries: Japan, United States, China, South Korea, Hong Kong, Macau
- Japan: Patent No. 6594911
- United States: US Patent No. 10,265,352 B2
- China: CN Patent No. 107208040 B
- South Korea: Patent No. 7018233
- Hong Kong: HK Patent No. 1239734
- Macau: J/005108
Published Paper:
Published in the Swiss academic journal Frontiers in Microbiology
(One of the most authoritative journals in the field of microbiology worldwide)
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