NICS Green & Red Fruit
The horseradish is an elongated root with a brown outer coating, sweet and slightly pungent. It belongs to the mustard family and has a very strong and distinctive flavour. It contains calcium, sodium, magnesium and vitamin C, but also B vitamins, copper, zinc, iron, phosphorus and manganese. It is very low in calories but high in fibre, full of vitamins, minerals, electrolytes and phytonutrients. 50 grams of horseradish contains only 25 calories, 5 grams of carbohydrates, 1.5 grams of fibre and 0.5 grams of protein. A true antibacterial vegetable.
Grape seed extract is actually a by-product of wine production and contains many compounds that can have a positive effect on our health. It is particularly rich in antioxidants, vitamins, flavonoids, linolenic acids and polyphenols. The compounds found in grape seeds, proanthocyanidins, are powerful antioxidants similar to vitamins C and E. Regular consumption can help maintain mental freshness.
Broccoli is a cabbage vegetable that is extremely rich in vitamins and minerals. It was eaten by the ancient Romans and is nowadays an important preventive element for many health problems. Broccoli is a true multivitamin and multi-mineral bomb. The sulforaphane in broccoli sprouts is the most valuable active ingredient in the plant. It is a powerful antioxidant and has both antiviral and antibacterial properties that help the immune system to function normally.
The pomegranate rind is most beneficial in the digestive system, where it is absorbed and from where the valuable nutrients are transported to other vital organs. This fruit is very rich in antioxidants and its skin is rich in vitamin C, so it is a natural way to get the vitamin we need for our daily health, which is an integral and essential part of a healthy diet. Getting enough vitamin C into your body can make your immune system more resistant.
Lycopene is responsible for the bright colour of tomatoes and red peppers. Just as carotene turns carrots, cantaloupe or pumpkin orange, lycopene turns the flesh of vegetables and fruit red. Few people know that tomatoes are originally yellow, but only centuries of careful cultivation have turned them red. This is important because, although the family of carotenoids responsible for the colour of fruit and vegetables is very large, the antioxidant dye lycopene is almost exclusively derived from tomatoes.
Beetroot is a plant native to the Mediterranean region, and became known in Hungary in the 17th century. Its beneficial nutritional physiological effect is due to its excellent nutritional value. It is rich in vitamins, minerals and trace elements.
Resveratrol is a non-flavonoid compound of the polyphenol type found in plants. It occurs mainly in the second and third row of the peel of fruits and nuts. It is mainly found in grapes, red grapes, red wine, seeds and stems. Cocoa, dark chocolate and hazelnuts also contain significant amounts of resveratrol. It is a compound produced by plants as an immune response that protects against infections. The amount depends on climate, soil and plant management.
Native to China, but now naturalised in many places, white mulberry extract has been a versatile product used in Chinese medicine for centuries. White mulberry leaf contains physiologically important and essential compounds, being rich in flavonoids, minerals and vitamins.
Beta-carotene is a plant extract found in many vegetables and fruits, most abundant in yellow beetroot, giving the plant its characteristic orange colour. Beta-carotene is a pre-vitamin of vitamin "A". It is a compound that has essentially low vitamin activity but is converted into a vitamin by metabolic processes once it enters the body. It has a high antioxidant content.
The root of ginger is mentioned as an important medicinal herb in the first great Chinese herbal book of 3000 BC, the Pen Cao Qing. According to traditional Ayurvedic medicine in India, ginger not only strengthens the body, but also the soul. Chinese sailors chewed ginger root to fight seasickness. In England, ginger was used to make stomach-soothing drinks and beer.
The medicinal constituents of ginger are found in the rhizome (root stem) of the plant. It contains significant amounts of carbohydrates, protein, amino acids and minerals: manganese, calcium, phosphorus, sodium, potassium, magnesium, iron and zinc. The most important vitamins are B vitamins and vitamin E. Essential oils, beta-gingerol, curcumin, bisabolene, camphene and cymene, as well as gingerol and sogaol, which give it its pungent taste, play a major role in its medicinal properties.
Live flora is made up of beneficial, living microorganisms that help maintain a healthy balance of gut flora by surviving the acidic environment in the digestive tract. Our products contain a high germ count of several live flora and Inulin, which promotes their reproduction.
The term Probiotic, also known as Living Flora, is of Greek origin, meaning for life. In its modern sense, the term probiotic was first used by R. B. Parker in 1974 to describe the organisms and substances responsible for the microbial balance of the intestinal tract. The characteristics of probiotics are that they are of human origin, non-pathogenic, resistant to the action of gastric acid, bile and digestive enzymes in saliva, pancreas and intestinal fluids. They retain their resistance during the shelf life of foodstuffs and during technological processes. In addition, probiotics are able to adhere to mucosal cells, exerting an antimicrobial effect against potential pathogens and reducing the adherence of pathogenic microbes to the mucosal surface. Probiotics are mostly lactic acid bacteria and bifidobacteria. The majority of the best known probiotic strains of lactic acid bacteria belong to the genus Lactobacillus, with a minority belonging to the genus Streptococcus.
Prebiotics are the natural nutrients that are typically the exclusive nutrients of probiotics and therefore promote their proliferation and predominance. In the oral cavity or gastrointestinal tract, digestive enzymes do not break down prebiotics, so they can pass undigested into the large intestine. Prebiotics are dietary fibres, but they are water soluble, making them the most excellent of all dietary fibres. In addition to their dietary fibre function, their real utility lies in the fact that they are the sole food source of probiotics. As the large intestine is already low in digestible food, i.e. relatively malnourished, ingested prebiotics offer the opportunity for the proliferation of human-friendly gut bacteria.
In their natural state, they are found in many foods, e.g. Jerusalem artichokes, chicory root, onions, garlic, leeks, artichokes, wholegrain cereals, wheat, bananas, flax, spinach, spinach, cabbage, Swiss chard, mustard, berries, pulses, milk and most mature cheeses.
One type of prebiotic is Inulin, basically a dietary fibre that enters the colon undigested, enhancing the proliferation and overgrowth of probiotics.
Their role: digestion, intestinal flora balance
Our intestinal tract, the largest surface area of our body, is about 7-9 metres long and is the way we communicate with the outside world. This makes it a potential site of attack for pathogens and toxic substances. Under normal conditions, the gut contains around 200-400 strains of bacteria. During foetal life, beneficial bacteria predominate in 95-98%. A healthy gut flora provides protection against many pathogens, ensures the integrity of the gut lining and helps the body absorb the nutrients it needs. They produce many vitamins essential for the body. If the defence mechanisms of the digestive tract are weakened, this can cause, among other things, a disturbance of absorption processes.
In order for probiotics to be able to have an effect on their environment, high abundance is a prerequisite, which means at least 108 c.f.u. organisms per gram of intestinal fluid.
What does the term c.f.u. mean?
c.f.u.: colony-forming unit per millilitre, the number of viable micro-organisms (germ count). In preparations, the number of bacteria is usually expressed in this unit. However, Inulin is expressed in mg. A minimum of 109 c.f.u. is accepted as an appropriate dose.
What is an effective live-flower preparation?
- Prebiotics promote the growth of probiotics, so the preparation should contain Inulin or fructo-oligosaccharides.
- They are resistant to the action of stomach acid, bile and digestive enzymes, allowing the beneficial bacteria to live and enter the large intestine, where they can multiply and thrive. It is essential that the bacteria retain their viability during their passage through the gastrointestinal tract.
- Good live-flora preparations contain a minimum of 5 to 6 strains, as we want to replenish the diverse multicultural gut bacteria.
- They retain their resistance during their shelf life and during technological processes.
- They contain an adequate number of germs, with a minimum of 108 or 109 colony forming units recommended by experts.
