Sentences with phrase «lactobacillus fermented»

Ingredients: Aloe Barbadensis Juice *, Distilled Water, Camellia Sinensis (Green Tea) Hydrosol *, Sodium Cocoyl Apple Amino Acids, Vegetable Glycerin *, Lactobacillus Ferment, Ribes nigrum (Black Currant) Fruit Extract, Glycyrrhiza glabra (Licorice) Extract *, Matricaria recutita (Chamomile) Extract *, Xanthan Gum and Lactic Acid

Tea Tree Hydrosol *, Lavender Hydrosol *, Aloe Vera *, Goldenseal Extract *, Reishi Mushroom Extract, Echinacea Extract *, Carya Ovata Bark Extract, Pink Himalayan Salts, Olive Leaf Extract *, Lactobacillus Ferment, Sclerotium Gum, proprietary blend of anti-bacterial essential oils.

Cyclomethicone, Grifola Frondosa (Maitake) Mycelium Ferment Filtrate Extract, Ophioglossum Vulgatum Extract, Carbomer, Glyceryl Caprylate, Triethanolamine, Sodium Hyaluronate, Lactobacillus / Rice Ferment Filtrate, Portulaca Oleracea Extract, Lactobacillus / Soybean Ferment Extract, Saccharomyces / Viscum Album (Mistletoe) Ferment Extract, Yeast Ferment Extract, Dimethicone / Vinyl Dimethicone Crosspolymer, Acacia Arabica Stem Bark Extract, Adenosine, Dimethiconol, Xanthan Gum, Cardiospermum Halicacabum Flower / Leaf / Vine Extract, Echium Plantagineum Seed Oil, Helianthus Annuus (Sunflower) Seed Oil Unsaponifiables, Octyldodecanol, Cyclomethicone, Dipropylene Glycol, Hydrogenated Lecithin, Tocopheryl Acetate, Alpha - Glucan Oligosaccharide, Cassia Alata Leaf Extract, Dextrin, Lactococcus Ferment Lysate, Laminaria Digitata Extract, Manilkara Multinervis Leaf Extract, Theobroma Cacao (Cocoa) Seed Extract, Lactobacillus Ferment, Lauryl Methacrylate / Glycol Dimethacrylate Crosspolymer, Saccharomyces Ferment Filtrate, Pogostemon Cablin Oil, Pseudoalteromonas Ferment Extract, Hydroxypropyltrimonium Maltodextrin Crosspolymer, Macadamia Seed Oil, Propylene Glycol, Retinol, Cholesterol, Beta - Sitosterol, Lecithin, Panthenol, Cucumis Melo (Melon) Fruit Extract, Ascorbyl Tetraisopalmitate, Ceteth - 24, Choleth - 24, Glyceryl Arachidonate, Glyceryl Linoleate, Glyceryl Linolenate, Ubiquinone, Cetyl Phosphate, Brassica Campestris (Rapeseed) Sterol, Sodium Ascorbyl Phosphate, Acetyl Hexapeptide - 8, Copper, Amaranthus Caudatus Seed Extract, Biotin

It contains ingredients like beta - hydroxy acid to exfoliate, aloe leaf juice for moisture, and lactobacillus ferment to synthesize lactic acid.

Aloe barbadensis Leaf Juice *, Salix Alba (Willow) Bark Extract, Sclerotium gum, Aqua / water / Eau, Lactobacillus Ferment, Maltooligosyl Glucoside, Lactobacillus / Punica granatum Fruit Ferment Extract, Leuconostoc Ferment Filtrate, Hydrogenated Starch Hydrolysate, Hydrolyzed Corn Starch, Beta vulgaris / Beet Root Extract / Extrait de racine de betterave, Kaolin (Rose Clay), Sodium Phytate, Aroma **, Benzyl Alcohol, Citral, Citronellol, Eugenol, Geraniol, Limonene, Linalool.

Formulated with fresh paprika extract and lactobacillus ferment, this sheet mask intensely hydrates your skin and improves skin elasticity for firm and youthful skin.

Not exact matches

Lacto - fermented means that you're fermenting foods with an emphasis on the lactobacillus bacteria.

When fermented, the lactobacilli produce lactic acid, which are probiotics (8).

Sauerkraut is cabbage that has been fermented by a strain of bacteria called lactobacillus, which naturally exist on the outer layer of cabbage.

But lactobacilli like to ferment other things in addition to flour; they help turn cabbage into sauerkraut, cacao into chocolate, and apples into cider.

But the biggest benefit in Kimchi has to be the beneficial bacteria called lactobacilli which is found in fermented foods that helps with digestion and promotes a healthy gut.

-- Since over 6,000 years ago, naturally occurring yeasts and bacteria known as Lactobacilli were used to ferment grains like wheat!

Bifidobacterium and Lactobacillus species can normally be found in fermented dairy products, such as yogurt and kefir.

Streptococcus thermophilus and Lactobacillus bulgaricus are the typical fermenting cultures for Greek yoghurt, and are what gives a yoghurt its unique flavour.

Other soluble dietary fiber benefits of acacia gum include: progressive and complete fermentation by intestinal probiotics; slow fermentation due to it being a large, complex molecule; preferentially fermented by probiotics (Lactobacilli and bifidobacteria); high gastrointestinal tolerance in humans; and no side - effects (bloating, stomach rumbling, gas or cramps) below 50g / day.

Organic Fermented Nutrient Blend with Flora CultureTM (mung beans *, chick peas *, red lentils *, quinoa *, linseed *, chlorella *, spirulina *, barley grass *, wheat grass *, adzuki beans *, honey *, molasses *, chia seed *, millet *, parsley *, broccoli sprouts *, lemon juice *, kale *, beetroot *, rosemary *, St Mary's thistle, dandelion root, burdock root, ginger, cinnamon, fennel seed *, Lactobacillus Acidophilus, L. delbrueckii, L. caseii, L. bulgaris, L. caucasicus, L. fermenti, L. plantarum, L. brevis, L. helveticus, L. lactis, Bifidabacterium bifidum, Saccharomyces boulardii, Saccharomyces cerevisiae), (0.05 % molasses and honey added for the fermentation process), sprouted pea fibre *, Jerusalem artichoke *, spinach *, nettle *, wheatgrass *, barley grass *, alfalfa grass *, chlorella *, spirulina *.

Lactobacillus and Pediococcus are the two most common species of bacteria that we use to ferment our beers.

Active composition: Cyclopentasiloxane, Water (Aqua), Dipropylene Glycol, Propylene Glycol, Glycerin, Dimethicone, Dimethicone / PEG -10 / 15 Crosspolymer, Dimethicone Crosspolymer, PEG - 12 Dimethicone Crosspolymer, Butylene Glycol, Phenoxyethanol, Panthenyl Triacetate, Acetyl Tyrosine, Phospholipids, Ethyl Linoleate, Sodium Phosphate, Dimethicone / Vinyl Dimethicone Crosspolymer, Fragrance (Parfum), Hydrolyzed Sericin, Magnesium Sulfate, Proline, Oleyl Alcohol, Polysorbate 20, Retinol, Buddleja Davidii Meristem Cell Culture, Menthyl Ethylamido Oxalate, Angelica Polymorpha Sinensis Root Extract, Hydrolyzed Vegetable Protein, Adenosine Triphosphate, Dimethiconol, Dipropylene Glycol, 1,2 - Hexanediol, Pentylene Glycol, PEG - 35 Castor Oil, PEG - 12 Glyceryl Laurate, Lactobacillus / Panax Ginseng Root Extract Ferment Filtrate, Tocopherol, Sodium Citrate, Disodium Acetyl Glucosamine Phosphate, Caprylyl Glycol, Beta - Glucan, Dipeptide Diaminobutyroyl Benzylamide Diacetate, BHT, Sodium Chloride, Potassium Sorbate, Hexylene Glycol, Xanthan Gum, PVP, Disodium EDTA, BHA, Limonene, Linalool, Citral, Citronellol.

Today, dozens of bifidobacteria and lactobacilli are marketed in certain foods such as yoghurts or fermented milk products.

Kefir: Fermented dairy drinks like kefir, rich in the beneficial probiotic Lactobacillus acidophilus, have been shown to improve complexion over a period of 3 months.

As this uses fermenting agents for the bread to rise, it is a great way to boost levels of the healthy Lactobacillus bacteria family.

This paste made from fermented soybean is high in lactic acid and Lactobacillus bacteria strains.

Sourdough bread: As this uses fermenting agents for the bread to rise, it is a great way to boost levels of the healthy Lactobacillus bacteria family.

Kimchi: This traditional Korean dish of fermented vegetables such as cabbage and radish contains Lactobacillus strains and other types of bacteria.

Why to try it: Kimchi (or kimchee) is loaded with vitamins A, B, and C, but its biggest benefit may be in its «healthy bacteria» called lactobacilli, found in fermented foods like kimchi and yogurt.

Consume fermented foods like sauerkraut or kombucha on a regular basis, or supplement with a high quality probiotic that has strands of bifidobacteria and lactobacillus species.

This allows us to ferment the cabbage under a brine in an oxygen - free environment without killing the Lactobacillus.

It's fermented using lactobacillus cultures and traditionally contains mostly whole wheat and live yeast, which means that it may stay fresh longer than white bread or other breads made with dried yeast — no preservatives required.

Lactobacillus pentosus from fermented cabbage (kimchee) improves mental function and BDNF production, which is important for behavior, learning, and memory.

Lactobacillus — The most common probiotic, this is found in yogurt and other fermented foods.

The bacterium that ferments milk to yogurt is known as Lactobacillus bulgaricus and researchers from around the world have come to Bulgaria to study the fermented milk.

However, when fermented, the pasteurized juice is revitalized with enzymes and lactobacilli to build one's inner ecosystem and contains much less sugar than the original beverage.

The proliferation of lactobacilli in fermented foods enhances their digestibility and increases vitamin levels.

Fermented beverages infuse the gut with lactobacilli and lactic acid to sustain their growth, as well as serve up a nice array of enzymes and nourishing minerals.

Cocoa can also be fermented by lactobacillus bacteria in your gut, which produces anti-inflammatory compounds.

Whilst you can take dietary supplements containing Lactobacillus and Bifidobacteria, an easier option is to add fermented and cultured foods to your diet.

When we study other native folk ferments, we run across lactobacillus.

Lactobacillus acidophilus and Bifodobacteria are just two of some of the most common strains of bacteria that are found in probiotic supplements and fermented foods — but more on those in a moment.

You will find these Lactobacillus strains in yogurt (make it plain or Greek for less added sugar), kefir, buttermilk, and fermented veggies like sauerkraut and kimchi.

He not only identified the health - giving bacteria used to ferment these foods (Lactobacillus bulgaricus), he also concluded that he believed beneficial «good» probiotic bacteria could have a far greater impact on human health than disease - causing bacteria.

The reason for this is because fermented foods such as sauerkraut have Lactobacilli.

Found naturally in breast milk, Lactobacillus gasseri is also found in certain fermented foods such as Puba or carimã, a Brazilian staple food.

Effect of Lactobacillus gasseri SBT2055 in fermented milk on abdominal adiposity in adults in a randomised controlled trial.

The researchers noted higher counts of Bifidobacterium species and Lactobacilli in the rural Japanese, a group that largely maintained a traditional high - fiber diet rich in fermented foods, vegetables, and fish.

Prebiotics are fermented by beneficial bacteria, including Bifidobacterium and Lactobacillus, to produce SCFAs, which may suppress proinflammatory cytokines (37).

However, it is also becoming clear that the Lactobacillus species isolated from traditional fermented foods are biologically active in other ways, for example, upon oral consumption, Lactobacillus plantarum strains isolated from traditional Chinese fermented foods provide strong antioxidant protection in animals [133].

Probiotic bacteria such as Bifidobacterium bifidum and / or Lactobacillus acidophilus can be added to yogurts and fermented milks (8), and there is currently a wide range of yogurts and fermented milks on the market that contain probiotic bacteria (10).

The administration of a single Bifidobacterium strain, one among a genera commonly found in fermented dairy products, can increase the intestinal quantity of completely separate Bifidobacterium species, and Lactobacilli overall [121, 122].

Quote: «Lactobacillus offer a huge suite of benefits, to the extent that the cultures who regularly consume fermented foods are the longest living people on the planet.

It is our contention that properly controlled fermentation may often amplify the specific nutrient and phytochemical content of foods, the ultimate value of which may associated with mental health; furthermore, we also argue that the microbes (for example, Lactobacillus and Bifidobacteria species) associated with fermented foods may also influence brain health via direct and indirect pathways.