Probi - A world leader in probiotic research and development.
Probi was founded in early 1990s, by a group of physicians and researchers with a clear vision - to be able to save lives through the use of probiotic bacteria. Probi provides consumers worldwide with the opportunity to improve their health through clinically tested, effective probiotics.
Probi’s Probiotic Immune Concept - Making common colds less common
A combination of two Probi-patented lactobacilli with unique effects on the immune system.
The challenge of the common cold
The common cold is a viral infectious disease of the upper respiratory tract affecting primarily the nose and throat, setting off inflammatory responses and causing symptoms such as cough, sore throat, runny nose, sneezing and sometimes fever. The symptoms usually last up to seven to ten days.
Symptoms of common cold
As the common cold is an infection that can be caused by more than 200 different types of viruses, general vaccinations or antiviral therapies may not be useful all the time. Symptoms of the common cold are the result of the immune system reacting to the infection. 70% of our immune system localized in gastrointestinal tract, it has been established that probiotics can interact with human host and result in beneficial immunological effects. Thus, in order to provide benefit against the common cold, the choice of bacterial strain to be used is utmost importance and their efficacy must be clinically proven.
How Probi Defendum® interacts with the immune system
Probi Defedum®, a combination of two Probi-patented lactobacilli: Lactobacillus plantarum HEAL9 and Lactobacillus paracasei 8700:2. Probi Defendum® survives the digestive processes and colonizes the gut.
Lactobacillus plantarum HEAL9 + Lactobacillus plantarum HEAL9
Origin: Human intestinal mucosa Documentation: Multiple preclinical and clinical studies Recommended daily dose: 10⁹ CFU Safety: QPS status, safe history of use in commercial food products and dietary supplements
Proven Benefits from Clinical Studies:
Reference
Berggren A et al. (2011) Eur J Nutr. 50 (3):203-210.
Bush R et al. (2013). Food and Nutrition Sciences. 4: 13-20