Pack of 10 units of 10 g.
Ketozona introduces haute patisserie among its products, a combination of science and truly innovative cuisine. Why settle for a probiotic capsule when you can enjoy an amazing sugar-free dark chocolate? Take the probiotic lactic yeast Kluyve-romyces marxianus fragilis, enjoying a delicious artisan pastry product
- Digestion of some nutrients
- Vitamin synthesis (e.g. B vitamins)
- Stimulation of certain cells of the immune system
- Protection of intestinal cells
- Influence on the hypothalamic-pituitary-adrenal axis and on the serotoninergic system and therefore on the psychological aspect
- Important barrier action against toxic substances, germs, etc ...
Therefore, when there were alterations in this sense, a balanced diet and supplementation with an adequate product could facilitate the return to normal of the intestinal microbiota.
This is why this particular chocolate bar was created which contains:
- Dark chocolate with maltitol
- Single-origin cocoa paste
- Probiotic Kluyve-romyces marxianus fragilis with minimum microbial load of Probiotic Lactic Yeast per unit of consumption (about 10 g) of 10 million U
Dr. Maurizio Zilli- https://turval.com/research/humans_and_nutrition/e...).
Dark chocolate with no added sugar, with sweetener (cocoa mass, sweetener: MALTITOL (34%), cocoa butter, emulsifier: SOY lecithin, natural vanilla flavor), cocoa butter; single origin cocoa paste: Ecuador (Ar-riba); fructo-oligosaccharides (FOS) probiotic lactic yeast (Kluyve-romyces marxianus fragilis Turval B0399).
Cocoa: 65% minimum.
RECOMMENDATIONS FOR USE: It is recommended to take 1 tablet a day at least 2 hours after a meal (or snack)
Packaging: in bags of at least 10 tablets of 10 g - Net weight for each piece 10 g.
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FAO/WHO EXPERT CONSULTATION:” Health and Nutritional Properties of Probiotics in Food including Powder Milk with Live Lactic Acid Bacteria” Cordoba (Argentina) 2001. (http://www.who.int/foodsafety/publications/fs_management/probiotics/en/)
FAO/WHO EXPERT CONSULTATION:” Guidelines for the Evaluation of Probiotics in Food” London Ontario (Canada) 2002. (http://www.who.int/foodsafety/publications/fs_management/probiotics/en/)
AFFSA. Effets des probiotiques et prébiotiques sur la flore et l'immunité de l'homme adulte. 2005 (www.afssa.fr)
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