Other Ingredients: Vegetable Capsules

PROVEOTICS does not contain: Artificial Flavors or Sweeteners, Preservatives, Sugar, Starch, Milk, Lactose, Soy, Eggs, Glutamate, Wheat, Yeast, Magnesium Stearateand it is also GMO Free.

DOSAGE

Supplement Facts

Serving size: 1 times a day 2 vegan capsules, always consume before or with a meal

Children from 3 to 15 years take half of the recommended serving size

Package content: 120 vegan capsulesfor 60-day supply

PROVEOTICS cannot replace correct medical treatment ordered by a doctor. However, it can be used as a suitable nutritional supplement. These statements have not been evaluated by the Food and Drug Administration (FDA). This product is not intended for the treatment or cure of diseases.

Warning: If you are pregnant, lactating or takingmedicine, do not take this product without direction or supervision from your medicinal provider or doctor. Keep out of reach of children under 3 years and direct sunlight, store in dry place at room temperature.

DESCRIPTION OF 8 STRAINS

1.) Lactobacillus bulgaricus:

Lactobacillus bulgaricus is a beneficial Intestinal bacteria found in the digestive tract and is referred to as GUT flora or microbes. This strain of bacteria may also be found in foods. The U.S. Food and Drug Administration(FDA) has not approved Lactobacillus bulgaricus or any other probiotic to treat disease. The National Institutes of Health Trusted Source (NIH) did note some potential health benefits of Lactobacillus bulgaricus and probiotics. Early-stage research suggests that they may play a role in managing the following health conditions:

• liver disease

• common cold

• diarrhea caused by antibiotics

• atopic dermatitis (eczema)

• allergic rhinitis (hay fever)

• colic

• tooth decay

• periodontal disease and other oral health problems

• inflammatory bowel disease

• preventing necrotizing enterocolitis(is a medical condition where a portion of the bowel dies)

Is Lactobacillus bulgaricus (Lb) dairy free?

Our Lb is dairy free. Many people associate Lb strain bacteria with lactose and milk sugar. Lb is made not just from fermented dairy, although it is used to ferment dairy and to make yogurt and cheeses. Often the Lb is grown on a dairy medium, but the dairy is removed in processing. Other possibility is to grow Lb on pumpkin medium. This is how we do it!

2.) Bifidobacterium longum：

Bifidobacterium longum is a specific species of microscopic non-pathogenic bacteria found naturally in the gastrointestinal tracts of humans as well as in most other animals. It is added to a variety of foods or dietary supplements as a probiotic due to its many health benefits. It is a gram-positive, branched rod-shaped bacterium that produces lactic acid from the fermentation of sugar in the gastrointestinal tract.

Bifidobacterium longum provides many health benefits as a naturally-occurring bacterium and as a probiotic. The lactic acid produced by the bacteria increases the acidity of the digestive tract, which helps inhibit the growth of harmful bacteria. Bifidobacterium longum also has been shown to treat constipation, reduce inflammation associated with inflammatory bowel conditions, prevent high cholesterol levels and reduce the development of certain allergies, according to probiotic.org. According to a study in the April 1997 issue of "Carcinogenesis," Bifidobacterium longum showed anticarcinogenic and antimutagenic properties and may help inhibit the development of colon cancer. Probiotic supplements are also beneficial in repopulating Bifidobacterium longum colonies in the digestive tract that have been destroyed by antibiotic use

3.) Lactobacillus paracasei

Lactobacillus paracasei (commonly abbreviated as L. paracasei) is a gram-positive, facultatively heterofermentative species of lactic acid bacteria that are commonly used in dairy product fermentation and probiotics. L. paracasei is a bacterium that operates by commensalism. It is commonly found in many human habitats such as human intestinal tracts and mouths as well as sewages, silages, and previously mentioned dairy products.The name includes morphology, a rod-shaped (bacillusshape) bacterium with a width of 2.0 to 4.0μm and length of 0.8 to 1.0μm.

Lactobacillus paracasei has been identified as a bacterium that has probiotic properties.L. paracasei is a part of the normal human gut microbiota L. paracasei IMPC2.1 may be a chemoprophylactic in gastrointestinal cells. Gastrointestinal cells are susceptible to apoptosis and cell growth from both heat-killed and viable IMPC2.1 strains L. paracasei 8700:2 has been isolated from healthy human gastrointestinal mucosa and human feces Strain 8700:2 was also found to inhibit Salmonella enterica and Helicobacter pylori, two pathogens commonly found in the gastrointestinal tract. Strain 8700:2 breaks down oligofructose and inulin, while also growing rapidly on both and producing lactic acid as the end product.

L. paracasei is a constituent in the therapeutic, nutritional treatment VSL#3. This proprietary, standardized, formulation of live bacteria may be used in combination with conventional therapies to treat ulcerative colitis. A systematic review provided significant evidence of beneficial clinical and immunologic effects of Lactobacillus paracasei LP-33 strains in the treatment of Allergic rhinitis

4.) Streptococcus thermophilus：

Streptococcus thermophilus also known as Streptococcus salivarius subsp. thermophilusis a gram-positive bacterium, and a fermentative facultative anaerobe, of the viridans group It tests negative for cytochrome, oxidase, and catalase, and positive for alpha-hemolytic activity.

S. thermophilus is one of the most widely used bacteria in the dairy industry. USDA statistics from 1998 showed that more than 1.02 billion kilograms of mozzarella cheese and 621 million kilograms of yogurt were produced from S. thermophilus Although its genus, Streptococcus, includes some pathogenic species, food industries consider S. thermophilus a safer bacterium than many other Streptococcus species. In fact, yogurt and cheese that contain live cultures of S. thermophilus are thought to be beneficial to health. Live cultures of S. thermophilus make it easier for people who are lactose intolerant to digest dairy products. The bacteria break down lactose, the sugar in milk, that lactose-intolerant people find difficult to digest.

5.) Lactobacillus acidophilus

Lactobacillus acidophilus (New Latin 'acid-loving milk-bacillus') is a species of gram positive bacteria in the genus Lactobacillus. L. acidophilus is a homofermentative, microaerophilic species, fermenting sugars into lactic acid, and grows readily at rather low pH values (below pH 5.0) and has an optimum growth temperature of around 37 °C (99 °F).L. acidophilus occurs naturally in the human and animal gastrointestinal tract and mouth.

Adjust the balance of intestinal flora and inhibit the proliferation of intestinal harmful microorganisms. Lactobacillus acidophilus has antagonistic effect on pathogenic microorganisms. Lactobacillus acidophilus can secrete antibiotics (acidolin, acidophilin and 1aetocidon), which can antagonize intestinal pathogens.

Lactobacillus acidophilus (A) and Bifidobacterium (B) are mixed to form a starter. Intake of dairy food containing these two kinds of live bacteria is good for digestive organs, especially for infants with gastrointestinal dysfunction and some patients with gastrointestinal dysfunction caused by long-term oral antibiotics. After eating fermented milk containing these two kinds of live bacteria, it can quickly restore the normal balance of intestinal flora and inhibit the proliferation of spoilage bacteria, so it has a good nutritional and health function.

6.) Lactobacillus rhamnosus

Lactobacillus rhamnosus is a Lactobacillus strain isolated from the intestinal tract of healthy people. It is one of the most widely studied probiotics in human beings. It is one of the most studied probiotics in the world and belongs to the third generation probiotics. At present, more than 40 countries and regions around the world have produced and sold Lactobacillus rhamnosus products.

Lactobacillus rhamnosus can tolerate the environment of animal digestive tract, colonize in human and animal intestines, regulate intestinal flora, prevent and treat diarrhea, eliminate toxins and improve immunity. High purity Lactobacillus rhamnosus has a good alleviating effect on allergic constitution.

7.) Lactobacillus fermentum

Lactobacillus fermentum belongs to the genus Lactobacillus. Species in this genus are used for a wide variety of applications. These applications include food and feed fermentation. It has been found that some strains for Lactobacillus fermentum have natural resistances to certain antibiotics and chemotherapeutics. They are considered potential vectors of antibiotic resistance genes from the environment to humans or animals to humans.

One of the ways in which Lactobacillus fermentum has been seen as a probiotic is by its ability to reduce cholesterol levels. Tests conducted using several strains of Lactobacillus and cholesterol broths demonstrated that lactobacillus fermentum had the largest removal of cholesterol. One of the mechanisms by which L. fermentum may remove cholesterol through in vivo is by the absorption of cholesterol, which as a result accelerates cholesterol metabolism. Another method is by the incorporation of cholesterol in the host body into its cell membrane or walls. This would also increase resistance of the bacterial cell membranes to environmental challenge. A third mechanism is by causing the body to consume more cholesterol. L. fermentum would interfere with the recycling of bile salt and facilitate its elimination, which as a result would increase the demand for bile salt made from cholesterol

8.) Lactobacillus helveticus

Lactobacillus helveticus is a lactic-acid producing, rod-shaped bacterium of the genus Lactobacillus. It is most commonly used in the production of American Swiss cheese and Emmental cheese, but is also sometimes used in making other styles of cheese, such as Cheddar, Parmesan, Romano, provolone, and mozzarella. The primary function of L. helveticus culture is to prevent bitterness and produce nutty flavors in the final cheese.

Compared with other lactic acid bacteria, Lactobacillus helveticus has stronger proteolytic activity and higher polypeptide content in fermented dairy products, so it has the potential ability to produce bioactive peptides. It has been confirmed that Lactobacillus helveticus can hydrolyze lactoprotein to produce angiotensin converting enzyme inhibitory peptide, which is the most reported Lactobacillus in hypotension research.