Products

Lactobacillus fermentum ME-3® is a patented probiotic strain with antioxidant and anti-inflammatory properties. Consumption of Lactobacillus fermentum ME-3® boosts production of the major cellular antioxidant glutathione. 20 years of research and clinical studies support the efficacy of L.fermentum ME-3® for cardiovascular and metabolic disease prevention (reduction of oxidized LDL, cholesterol and triglycerides), anti-aging (systemic antioxidant effect), detoxification (liver function support).

ETAS® is an innovative extract obtained from asparagus, which alleviates the effects of stress by controlling the levels of cortisol. ETAS® also shows a clinically validated efficacy for sleep improvement, support of mood and cognitive function, and protection of neuronal cells. Most of ETAS® beneficial effects derive from its capacity to induce cytoprotective heat-shock proteins.

OLIGONOL® is a potent antioxidant ingredient made from highly-absorbable, low molecular weight lychee polyphenols. Clinical studies have demonstrated the efficacy of OLIGONOL® in the fields of overweight/metabolic syndrome (regulation of blood lipids and glycemia), sport nutrition (prevention of heat stress and inflammation, improvement of blood flow), as well as anti-aging (prevention of skin glycation). OLIGONOL® can be used as functional food (dietary supplements, drinks) but also as cosmetic ingredient in topical formulations for anti-aging.

Lactobacillus helveticus VFH049® is a patented strain that stimulates absorption and transport of calcium by intestinal cells, and favors its assimilation by the organism. Lactobacillus helveticus VFH049® can be used for several applications including bone health (prevention of osteoporosis), sport nutrition, or dental health. Suitable for use in food supplement form, or as fermentation starter for functional dairy products.

AHCC® is produced by a patented process of Shiitake cell culture. AHCC®’s main active components, alpha-glucans, are small molecules easily absorbed by the organism.

VF Bioscience SAS Lactobacillus helveticus VFH045 has been isolated from yak milk yogurt, in the Altaï mountains of Mongolia. The strain presents a remarkable proteolytic activity over a variety of protein substrates. Hydrolysis of milk casein by L. helveticus VFH045 leads to the release of peptides with a capacity to inhibit angiotensin-converting enzyme (ACE), which is involved in several physiological processes, including regulation of blood pressure. L. helveticus VFH045 can be used for production of functional dairy products targeting the cardiovascular and metabolic markets.

VF Bioscience SAS Lactobacillus delbrueckii VFL050 presents superior growth performance and acidification capacity, and is therefore suitable for the production of fermented dairy products, especially yogurts. Furthermore, hydrolysis of milk casein by this unique strain leads to the generation of bioactive casein phosphopeptides that will facilitate the solubilisation and subsequent absorption of calcium.