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Our All new Wholefood and herbal prebiotic with organic ingredients that are vegan and vegetarian friendly. This is arguably, the most comprehensive and broad spectrum vegan prebiotic on the market and backed by scientific studies.
Prebiotics are one of the most important functional foods. While the health benefits of herbal medicines on gastrointestinal health have been well documented, the prebiotic potential of medicinal herbs has only been scarcely investigated. The impact of diet on gut microbiota has been reported in several studies.7,8 Likewise, various plants and botanical extracts alter the gut microbiota composition as do compounds derived or isolated from those plants.9–11
Apples, and the apple peel specifically, have been associated with multiple health benefits through disease prevention and the maintenance of overall health. Although apples contain an abundance of biologically active compounds, it is well known that the flesh and peel differ with regard to phenolic distribution. For example, although both contain compounds such as phloretin glycosides, phloridzin, and chlorogenic acid, the peel contains additional flavonoids that are not found within the flesh.6 In an evaluation of the nutritional quality of apple peels, the total phenolic and flavonoid contents, antioxidant activities, inhibition of tumor cell growth and the fiber/prebiotic content were significantly higher in the peels than in flesh. In one study, Apple peel powder showed significant prebiotic activiity for L. Rhamnosus and P. Pentosaceus and People participating in a Japanese study, which involved eating two apples a day for two weeks, significantly increased their numbers of beneficial Bifidobacteria and Lactobacillus gut flora.
Literally meaning “three fruits,” triphala is a traditional Ayurvedic herbal formulation consisting of three fruits native to the Indian subcontinent: Amalaki (Emblica officinalis), Bibhitaki, (Terminalia belerica) and Haritaki (Terminalia chebula). Also known as “triphala churna, Triphala is most commonly known for its use as a gentle bowel tonic, being helpful in digestion, and supporting regular bowel movements. The combination of the three fruits has a synergistic effect to bolster many other systems as well. In addition to the GI tract, Ayurveda uses triphala churna to support healthy respiratory, cardiovascular, urinary, reproductive, and nervous systems. It is popular for its unique ability to gently cleanse and detoxify the system while simultaneously replenishing and nourishing it. Triphala exerts enteroprotective effects and promotes health of the gut epithelium and villi through improved barrier function and nutrient absorption. Herbal medicines induced blooms of butyrate- and propionate-producing species. U. rubra and triphala significantly increased the relative abundance of butyrate-producing bacteria.
The benefits of oranges are well known, however It’s perhaps less well known that orange peels are also rich in Prebiotics and several nutrients including fiber, vitamin C, and plant compounds like polyphenols. In addition, nearly 90% of the essential oils in orange peels are made up of limonene, a naturally-occurring chemical that has been studied for its anti-inflammatory and anticancer properties, including against skin cancer. The prebiotics in orange peel powder are known as POS (pectic Oligosaccarides) and studies show that they are able to increase the bifidobacterial and Eubacterium Rectale numbers while concomitantly increasing butyrate production. Butyrate is a short chain fatty acid (SCFA) Short-chain fatty acids (SCFAs) are major end products of bacterial fermentation in the human colon and are known to have wide-ranging impacts on host physiology. Butyrate in particular is important for maintaining health via regulation of the immune system, maintenance of the epithelial barrier, and promotion of satiety following meals. It may be protective against several diseases, including colorectal cancer, inflammatory bowel disease graft-versus-host disease, diabetes, and obesity (1).
The dietary use of the chia seed dates back to nearly 1500 B.C. in Mexico, during the time of the Aztecs that had a wide range of use for the chia seed, from diet, to medicine, to even ceremonial uses. The Aztec’s believed the chia seed held great supernatural powers. One ounce (28 grams) of chia seeds has 12 grams of carbs. However, 11 of those grams are fiber, which your body doesn’t digest. Fiber neither raises blood sugar nor requires insulin to be disposed of. Though it belongs to the carbohydrate family, its health effects are drastically different from those of digestible carbs like starch and sugar. The digestible carb content is only one gram per ounce (28 grams), which is very low. This makes chia a low-carb friendly food.
Because of its high soluble fiber content, chia seeds can absorb up to 10–12 times their weight in water, becoming gel-like and expanding in your stomach. Theoretically, this should increase fullness, slow absorption of your food and help you automatically eat fewer calories. Fiber also acts as a prebiotic and feeds the friendly bacteria in your intestine. Chia seeds are 40% fiber by weight, making them one of the best sources of fiber in the world.
The slippery elm is scientifically known as Ulmus rubra and it is native to eastern North America. It belongs to the Ulmus family and is also known by a number of other common names, including red elm, gray elm, and Indian elm. In the United States, it is widely cultivated in order to harvest its bark, which can be ground into a pulp or dried and used as a powder. Traditionally, this tree was used for a number of medicinal purposes by Native Americans, and some traditional herbalists and alternative practitioners still rely on slippery elm for a wide range of health conditions. Herb supplementation increased the abundance of many bacteria known to promote human health, including Bifidobacterium spp., Lactobacillus spp., and Bacteroides spp. Herbal medicines induced blooms of butyrate- and propionate-producing species. U. rubra and triphala significantly increased the relative abundance of butyrate-producing bacteria.
Studies showed that ginger promoted the growth of Bifidobacterium spp. and Lactobacillus spp. with varying degree and exhibited high inhibitory activity against Ruminococcus species. In other words, Ginger possessed prebiotic‐like effects by promoting the growth of beneficial bacteria in one hand and suppressing pathogenic bacteria on the other, suggesting its role in the regulation of intestinal microbiota and the enhancement of gastrointestinal health(2).
Licorice or ‘Liquorice’ comes from the Glycyrrhiza plant species and is valued for its rich flavor. It derives its name from the Greek word ‘glukurrhiza’ which means ‘sweet root’, attributing to a component called glycyrrhizin present in its root which is much sweeter than sugar. This herb is native to Southern Europe and Asia. It has also been appreciated in the traditional Chinese system of medicine for thousands of years and is referred to as “the peacemaker” herb. Licorice offers a wide range of beneficial nutrients and flavonoids. It is a good source of vitamin B1 (thiamine), B2 (riboflavin), B3 (niacin), B5 (pantothenic acid) and vitamin E (tocopherol). It also provides minerals such as phosphorous, calcium, choline, iron, magnesium, potassium, selenium, silicon and zinc. It is a storehouse of essential phytonutrients, including beta-carotene, glycyrrhizin, glabridin, isoliquiritigenin, thymol, phenol, ferulic acid, and quercetin. In one study, Herbal medicines induced blooms of butyrate- and propionate-producing species. U. rubra and triphala significantly increased the relative abundance of butyrate-producing bacteria, whereas G. glabra(licorice) induced the largest increase in propionate-producing species.
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