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 The probiotic is a living micro-organism that exerts a positive effect on the health of the host , with the result of strengthening the intestinal ecosystem . "
This is the definition of the term " probiotic " ( from the Latin " pro " = in favor of , and the greek " bios " = life ) given in 1989 by the British researcher Fuller .
The now internationally accepted definition of " probiotic " is that developed by a group of experts convened jointly in 2001 ( FAO / WHO , 2001) by FAO and WHO : " Live microorganisms Which , When administered in adequate Amounts , confer a health benefit on the host . " In Italy the Ministry of Health ( Ministry of Health , 2005) defined probiotics " microorganisms that prove capable , when ingested in adequate amounts , to exercise beneficial functions for the body " substance repeating the definition of the two UN organizations .

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Modern way of life leads us to lifestyles and eating habits that can often be harmful to our body. Meals, especially breakfast, are more and more consumed quickly paying little attention to the nutrients food contains.This has  a negative result above all at gastrointestinal level, with the appearance of more or less serious diseases “ civilization related”.

That’s why the so-called nutraceuticals ,dietary products with positive action on the body, are increasing their popularity and importance in the diet.
The feature of our products lies in three important categories of active components: gel forming  fibers, prebiotic fibers and probiotics, specifically glucomannan, FOS and inulin and BC30 (Bacillus coagulans GBI30, 6086).
Glucomannan is a  polysaccharide made up of  glucose and mannose chains,  extracted from the root of Amorphophallus Konjac; when taken in the amount of approx. 4 grams per day with plenty of water it promotes the attenuation of the feeling of empty  stomach1, reduces fats and sugars absorption2,3, promotes peristalsis creating a soft  and jelly mass in the gut4.
The mixture of fructooligosaccharides and inulin reaches almost unchanged  the intestinal tract and stimulates  growth and metabolic activity of the microflora selectively;this results in : production of short chain fatty acids (f.inst. Butyric acid) that inhibit  pathogenics growth; reduction of plasmatic cholesterol level; increased absorption of calcium, magnesio5, vitamins and isoflavones at  cellular level; increased digestibility of lactose with swelling and bloating reduction; absorption of sugars modulation, with lower postprandial peak of plasmatic glucose level; improved immune system‘s response; possible prevention of colon cancer by reducing the local inflammatory response. Moreover, the synergy between fos and inulin exerts its action along the entire colon’s section6.
The BC30 (Bacillus coagulans GBI-30, 6086, a special strain of spore-forming bacillus, capable of passing unscathed in the acid environment of the stomach) is the probiotic used in our product: it is  stable at high temperatures, so it bears cooking; compared to other probiotics,it reaches  the gut in greater quantities, with more vitality and proliferative capacity;it produces lactic acid and bacteriocins, thus lowering the pH of the lumen and creating an unfavorable environment for pathogenic species reproduction and stimulates the immune system; its beneficial action on IBS” (irritable bowel syndrome) and other diseases has been clinically tested7.
So our product can  be positively used not only as snack or  intestinal function regulator, but also everytime the absorption of fats and sugars has to be controlled, even in the presence of conditions such as diabetes, hypercholesterolemia, hypertriglyceridemia, obesity.

  1. [i] Wren A.M, Bloom S.R. Gastroenterology,2007, may. 132(6) :2116.30.  “Gut hormones and appetite control”.
  2. Doi K. Eur. Journ. Clin. Nutr., 49 suppl. 3: s 190-197,1990. “Effect of konjac fibre (glucomannan) on glucose and lipids.”
  3. Keithley J.,Swanson B. Altern. Ther. Health med. 2005 nov-dec; 11(6):30-4 . “Glucomannan and obesity: a critical review.”
  4. Jenkins  David J.A. et al. Brit. Med. Journ. 27 may 1978. “Dietary fibres, fibre analogues, and glucose tolerance: importance of viscosity.”
  5. Scholz-Ahrens K.E. et al. “Effects of prebiotics on mineral metabolism.” Am. J. Clin. Nutr. 73,459-464,2001.
  6. Van Loo , J. et al. “On the presence of inulin and oligofructose as natural ingredients in the western diet.” Critical rew. In food science and nutrition, 35(6), 525-552.1995.
  7. Mira Baron, MD, “ A patented strain of Bac. Coagulans increased immune response to viral challenge.” Postgraduated  med., vol 121 ,02/03/2009.
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Dietary fiber is now recognized as a component of the diet that has the ability to influence multiple aspects of digestive physiology . Although they can not be considered a nutrient , dietary fiber exerts functional and metabolic effects that make it very important. In addition to increased satiety and improving bowel function and disorders associated with it (constipation , diverticulosis ) , the introduction of fiber with foods has been linked to reduced risk for major chronic diseases , in particular for cancers of the colon - rectum ( in part explained by the dilution of any carcinogenic substances and the reduction of their contact time with the mucosa ) , diabetes and cardiovascular disease ( in part for a reduction of blood cholesterol levels ) .

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