NICS Turmeric + Frankincense tree

An aromatic herbaceous perennial with large leaves grown in India and Indonesia. The root is tubular, orange inside, with a pulpy texture. In temperate regions, turmeric cannot be grown in the garden. In the 1870s, chemists noticed that the orange-coloured turmeric root changed colour to red when exposed to alkaline compounds. This discovery led to the development of 'turmeric paper', which was then widely used in chemical laboratories in the late 19th century to control alkaline chemistry. Its role was later taken over by litmus paper.

Turmeric is a relatively recent addition to European and American cuisine, but it has a rich history in its native India, where it has been known and consumed for thousands of years. The emergence of turmeric has enriched not only culinary art but also herbal medicine. In traditional Ayurvedic medicine in India, turmeric occupies an Augusto place: as a symbol of well-being, it was believed to purify the whole body. Traditional Chinese medicine also uses turmeric. Turmeric has been revered in India for thousands of years for its beneficial effects, so it is not surprising that most of the research has been done on it, discovering the main active ingredient in the plant - curcumin. Turmeric has a pleasant taste and smell, but in large quantities it tastes bitter.

A tömjénfa tudományos neve a Boswellia Serrata. A tömjénfa félék alacsony trópusi fák és cserjék. A növények testét váladéktartók hálózzák be, amelyekben különleges balzsam vagy gyanta választódik ki és halmozódik fel. A tömjén az emberiség egyik legosibb kereskedelmi és luxuscikke volt, melyet napjaink kutatási eredményei révén ismét felfedez a terápia is. A gyantaféleségeknek osidok óta szerepe van az egyházi szertartásokban, az ókori egyiptomiak és a föniciaiak is ismerték, vallási szertartásaikon füstöloszerként használták. Egyben bakterolid, és légfrissito szerepet is tulajdonítottak neki. Az indiai ajurvédikus gyógyászat elterjedten alkalmazza ezt a növényt. Emellett az aromaterápia is kedveli a mentális ellazulás elosegítésére, a tömjénbol eloállított illóolajat a parfümipar fixálószerként hasznosítja. Hozzájárul a csontok, ízületek és izmok egészséges állapotának fenntartásához.

A fat-soluble compound that is stored in the liver, adipose tissues, heart, muscles, blood, adrenal glands and pituitary gland. Vitamin E was discovered and isolated in the 1920s and 1930s in the course of experiments to study vegetable oils, but it was not until the 1970s that it was realised that it was essential for humans. Unlike the other fat-soluble vitamins, vitamin E, like the B vitamins or vitamin C, remains in the body for a relatively short time.

Main natural sources

Wheat germ, soybeans, vegetable oils, broccoli, Brussels sprouts, spinach, whole grains, eggs.

Why is vitamin E important?

It helps protect cells against oxidative stress.

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 reproduction 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.