NICS MTP Echinacea Vitamin C,D3,K2 granules

As an innovative introduction, it is the first granulate product in the Medium Term range. We have developed a brand new, refreshingly fresh flavour that is characteristically different from the flavours we have seen so far, with a pleasant citrus taste. This targeted formulation is also unique in terms of packaging quantity, with 120 sachets per box. The daily portions are individually packed in hermetically sealed, moisture-proof sachets, so you can take them with you on holiday, for example, according to your needs. All this in a hygienic way, in a small space, without exposing them to harmful external conditions outside the box before consumption. The daily vitamin intake is provided by the consumption of the orange-lemon flavoured powder, which can be poured directly into the mouth from the sachet.

Echinacea (Echinacea Purpurea) or purple birch is a plant native to North America. It is a soft-stemmed perennial species of the order Asterales, in the family Asteraceae. It has been cultivated in Europe as both an ornamental and medicinal plant since the 18th century.

Vitamin C is perhaps the best known vitamin. It is a sugar derivative belonging to the group of water-soluble vitamins. Most animals can synthesise their own vitamin requirements, whereas humans must rely on dietary sources. Vitamin C is present in very small amounts in animal foods, with green plants and fruits meeting the majority of the need. Some plants contain particularly high amounts, such as rosehips and some types of pepper, which contain 1-2% of vitamin C in dry weight. It was first isolated in its pure state from the adrenal glands of Albert Szent-Györgyi in 1928, and later from lemon juice and tomato peppers in 1931. It was this discovery that was awarded the Nobel Prize for Medicine in 1937.

Main natural sources

Citrus fruits, berries, green and leafy vegetables, tomatoes, peppers.

Why is vitamin C important?

Vitamin C contributes to normal energy-producing metabolic processes, the maintenance of normal psychological function, and the normal functioning of the nervous and immune systems. Vitamin C also contributes to the normal formation of collagen, and through this to the maintenance of normal skin, blood vessels, cartilage, bones, teeth and gums. It helps to reduce fatigue and tiredness, contributes to the regeneration of reduced forms of vitamin E and enhances the absorption of iron. Contributes to the protection of cells against oxidative stress and to the normal functioning of the immune system during or after intense exercise.

It belongs to the group of fat-soluble vitamins. Vitamin D3 is formed in the skin from dehydrocholesterol produced by the liver in response to sunlight. Vitamin D has a special characteristic: it is formed by exposure to sunlight, one of the ultraviolet rays in particular has the ability to convert steroids in the skin into vitamin D. It is the kidneys and liver that complete the positive effects of ultraviolet radiation and give vitamin D the opportunity to develop its activity and be converted into its active form. Many people think of vitamin D as a hormone rather than a real vitamin. It is one of the substances produced by the endocrine glands.

Its main natural sources are

Fish liver oil, sardines, herring, tuna, salmon, milk and dairy products.

Why is vitamin D important?

Vitamin D contributes to the maintenance of normal blood calcium levels, normal absorption and utilisation of calcium and phosphorus (phosphorus is involved in the maintenance of normal bone structure), plays a role in cell division, contributes to the maintenance of healthy muscle function, bone structure, normal dentition and normal immune function.

Vitamin K is a fat-soluble vitamin. Vitamin K2 is found in its natural form mainly in foods produced by bacterial fermentation, such as mature cheeses. It is also found in foods of animal origin, such as foie gras, goose legs and chicken livers. Vitamin K is involved in normal blood clotting and the maintenance of normal bone structure.

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 high germ counts 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. It is therefore a potential site of attack for pathogens and toxic substances. The gut normally 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 proliferation of probiotics, so the preparation should contain Inulin or fructo-oligosaccharides.
• They resist the effects 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 a sufficient number of germs, recommended by professionals
• minimum 108 or 109 colony forming units.