' 
SCIENTIFIC SCORE
Moderately Effective
Based on 5 Researches
8.8
USERS' SCORE
Moderately Good
Based on 1 Review
7.7
Supplement Facts
Serving Size: 4 Capsules
Serving Per Container: 30
Amount Per Serving
%DV
Vitamin C (from culture of S. cerevisiae)
50 mg
56%
Vitamin D (as D3 from culture of S. cerevisiae)
40 mcg (1,600 IU)
200%
Vitamin K (from culture of S. cerevisiae)
120 mcg
100%
Calcium (naturally occurring from Algae)
1,100 mg
85%
Magnesium (from Algae and Dead Sea minerals)
357 mg
85%
Vitamin K (as K2 MK-7)
50 mcg
+
Strontium (naturally occurring from Algae)
3.8 mg
+
Boron (from Brown Rice Chelate)
3 mg
+
Silica (naturally occurring from Algae)
2.2 mg
+
Vanadium (naturally occurring from Algae)
25 mcg
+
Raw Probiotic & Enzyme BlendLipase, Protease, Aspergillopepsin, beta-Glucanase, Cellulase, Bromelain, Phytase, Lactase, Papain, Peptidase, Pectinase, Hemicellulase, Xylanase, [Lactobacillus bulgaricus, Lactobacillus plantarum] (500 Million CFU).
64 mg
+
Top Medical Research Studies
9
Vitamin D aids gut health restoration
Vitamin D Reverses Disruption of Gut Epithelial Barrier Function Caused by .
High relevance to food poisoning
We explored the effects of vitamin D (VD) on gut health during infections caused by a common foodborne bacterium. By using intestinal cells and mouse models, we looked at how this vitamin interacts with the body’s defenses and could potentially restore the gut’s protective barrier during these infections.
Our findings reveal that infections can disrupt gut barrier function and activate the immune system. In patients suffering from campylobacteriosis, we noted that the vitamin D receptor's (VDR) activity was reduced, indicating a weakening of immune responses.
When we supplemented with VD in lab settings, we noticed impressive barrier-preserving effects. In fact, VD reversed the impairment caused by the infection, supporting better functioning of tight junctions within the gut lining. This ultimately led to decreased bacteria moving across the gut barrier.
Overall, our research suggests that vitamin D could be a promising treatment in addressing gut turmoil caused by foodborne infections. It appears that VD supplementation could restore gut barrier functionality, providing a new avenue for both human and animal health.
Our findings reveal that infections can disrupt gut barrier function and activate the immune system. In patients suffering from campylobacteriosis, we noted that the vitamin D receptor's (VDR) activity was reduced, indicating a weakening of immune responses.
When we supplemented with VD in lab settings, we noticed impressive barrier-preserving effects. In fact, VD reversed the impairment caused by the infection, supporting better functioning of tight junctions within the gut lining. This ultimately led to decreased bacteria moving across the gut barrier.
Overall, our research suggests that vitamin D could be a promising treatment in addressing gut turmoil caused by foodborne infections. It appears that VD supplementation could restore gut barrier functionality, providing a new avenue for both human and animal health.
Read More
8
Vitamin D enhances immune response
The differential effects of 1,25-dihydroxyvitamin D3 on Salmonella-induced interleukin-8 and human beta-defensin-2 in intestinal epithelial cells.
Study highlights vitamin D impact
We explored the effect of 1,25-dihydroxyvitamin D3, a potent form of vitamin D, on the body's response to food poisoning caused by Salmonella. The research focused on how this vitamin influences key immune proteins produced by intestinal epithelial cells, which are crucial for fighting infections.
Our findings revealed that vitamin D treatment led to decreased levels of interleukin-8, a protein that promotes inflammation, in response to Salmonella. However, it notably enhanced the production of human beta-defensin-2, an important antimicrobial peptide that helps protect against infections.
These effects seem to stem from vitamin D's influence on specific cellular pathways, indicating that it could fine-tune our immune system’s response. By bolstering anti-microbial defense while tempering excessive inflammation, vitamin D may enhance our body’s ability to fend off Salmonella infections, suggesting a potential therapeutic strategy against foodborne diseases.
Our findings revealed that vitamin D treatment led to decreased levels of interleukin-8, a protein that promotes inflammation, in response to Salmonella. However, it notably enhanced the production of human beta-defensin-2, an important antimicrobial peptide that helps protect against infections.
These effects seem to stem from vitamin D's influence on specific cellular pathways, indicating that it could fine-tune our immune system’s response. By bolstering anti-microbial defense while tempering excessive inflammation, vitamin D may enhance our body’s ability to fend off Salmonella infections, suggesting a potential therapeutic strategy against foodborne diseases.
Read More
9
Calcium's importance in spore germination
Divalent Cation Signaling in Spore Germination.
Calcium's impact on spore germination
We explored how calcium affects spore germination, which is crucial in the context of food poisoning. The research aimed to understand if calcium, particularly in a complex with dipicolinic acid (Ca-DPA), could initiate spore germination, as previous studies suggested it played a vital role.
Through our experiments, we observed that while Ca-DPA effectively stimulated spore germination, dipicolinic acid alone did not produce the same effect. This indicates that calcium is essential for promoting germination. Moreover, we found that not only calcium salts but also other divalent cations like manganese and magnesium contributed to this process, while zinc did not.
Interestingly, the study revealed that endogenous calcium and magnesium stored within spores were not critical for germination induction. Instead, it was the external calcium and manganese that proved necessary. Overall, our findings suggest that exogenous sources of divalent cations are more significant in triggering spore germination than the spores' internal reserves.
Through our experiments, we observed that while Ca-DPA effectively stimulated spore germination, dipicolinic acid alone did not produce the same effect. This indicates that calcium is essential for promoting germination. Moreover, we found that not only calcium salts but also other divalent cations like manganese and magnesium contributed to this process, while zinc did not.
Interestingly, the study revealed that endogenous calcium and magnesium stored within spores were not critical for germination induction. Instead, it was the external calcium and manganese that proved necessary. Overall, our findings suggest that exogenous sources of divalent cations are more significant in triggering spore germination than the spores' internal reserves.
Read More
Most Useful Reviews
0
Stomach pain experienced
Disappointment! This product did not meet my expectations. After taking even one capsule with food, I experienced stomach pain, something I hadn't encountered before. I even tried opening the capsules and dissolving them in water, as recommended by the manufacturer, but still faced stomach issues. The dosage suggests taking two capsules twice daily. I'm regretting the money spent.
Read More
Most Recommended Products for Food Poisoning
Medical Researches
SCIENTIFIC SCORE
Moderately Effective
Based on 5 Researches
8.8
- All Researches
9
Vitamin D aids gut health restoration
Vitamin D Reverses Disruption of Gut Epithelial Barrier Function Caused by .
High relevance to food poisoning
We explored the effects of vitamin D (VD) on gut health during infections caused by a common foodborne bacterium. By using intestinal cells and mouse models, we looked at how this vitamin interacts with the body’s defenses and could potentially restore the gut’s protective barrier during these infections.
Our findings reveal that infections can disrupt gut barrier function and activate the immune system. In patients suffering from campylobacteriosis, we noted that the vitamin D receptor's (VDR) activity was reduced, indicating a weakening of immune responses.
When we supplemented with VD in lab settings, we noticed impressive barrier-preserving effects. In fact, VD reversed the impairment caused by the infection, supporting better functioning of tight junctions within the gut lining. This ultimately led to decreased bacteria moving across the gut barrier.
Overall, our research suggests that vitamin D could be a promising treatment in addressing gut turmoil caused by foodborne infections. It appears that VD supplementation could restore gut barrier functionality, providing a new avenue for both human and animal health.
Our findings reveal that infections can disrupt gut barrier function and activate the immune system. In patients suffering from campylobacteriosis, we noted that the vitamin D receptor's (VDR) activity was reduced, indicating a weakening of immune responses.
When we supplemented with VD in lab settings, we noticed impressive barrier-preserving effects. In fact, VD reversed the impairment caused by the infection, supporting better functioning of tight junctions within the gut lining. This ultimately led to decreased bacteria moving across the gut barrier.
Overall, our research suggests that vitamin D could be a promising treatment in addressing gut turmoil caused by foodborne infections. It appears that VD supplementation could restore gut barrier functionality, providing a new avenue for both human and animal health.
Read More
9
Calcium enhances antimicrobial efficacy
Impact of the calcium concentration on the efficacy of phage phiIPLA-RODI, LysRODIΔAmi and nisin for the elimination of Staphylococcus aureus during lab-scale cheese production.
Effect of calcium not isolated
We examined how calcium concentration impacts the effectiveness of different antimicrobials in reducing Staphylococcus aureus, a harmful pathogen that can cause food poisoning. Our study focused on a combination of three agents: a bacteriophage called phiIPLA-RODI, an engineered lytic protein named LysRODIΔAmi, and the bacteriocin nisin.
The experiments took place during lab-scale cheese production using two calcium chloride (CaCl) concentrations (0.2% and 0.02%) and involved storing the cheese at two different temperatures (4°C and 12°C). Through our observations, we noticed that mixing these antimicrobials typically resulted in a better reduction of S. aureus than using them individually.
However, this enhanced effectiveness was generally additive rather than synergistic. We did find one noteworthy exception: at 12°C, where the pathogen could still grow, the combination of all three agents showed a synergistic effect after 14 days of storage. Importantly, we also discovered that higher levels of calcium significantly boosted the activity of LysRODIΔAmi, allowing us to use substantially less protein while still being effective against the contamination.
Our findings suggest that using these antimicrobials together, especially in the presence of higher calcium concentrations, could be a promising strategy for controlling Staphylococcus aureus in dairy products without increasing the risk of resistance, ultimately keeping costs down.
The experiments took place during lab-scale cheese production using two calcium chloride (CaCl) concentrations (0.2% and 0.02%) and involved storing the cheese at two different temperatures (4°C and 12°C). Through our observations, we noticed that mixing these antimicrobials typically resulted in a better reduction of S. aureus than using them individually.
However, this enhanced effectiveness was generally additive rather than synergistic. We did find one noteworthy exception: at 12°C, where the pathogen could still grow, the combination of all three agents showed a synergistic effect after 14 days of storage. Importantly, we also discovered that higher levels of calcium significantly boosted the activity of LysRODIΔAmi, allowing us to use substantially less protein while still being effective against the contamination.
Our findings suggest that using these antimicrobials together, especially in the presence of higher calcium concentrations, could be a promising strategy for controlling Staphylococcus aureus in dairy products without increasing the risk of resistance, ultimately keeping costs down.
Read More
9
Calcium's importance in spore germination
Divalent Cation Signaling in Spore Germination.
Calcium's impact on spore germination
We explored how calcium affects spore germination, which is crucial in the context of food poisoning. The research aimed to understand if calcium, particularly in a complex with dipicolinic acid (Ca-DPA), could initiate spore germination, as previous studies suggested it played a vital role.
Through our experiments, we observed that while Ca-DPA effectively stimulated spore germination, dipicolinic acid alone did not produce the same effect. This indicates that calcium is essential for promoting germination. Moreover, we found that not only calcium salts but also other divalent cations like manganese and magnesium contributed to this process, while zinc did not.
Interestingly, the study revealed that endogenous calcium and magnesium stored within spores were not critical for germination induction. Instead, it was the external calcium and manganese that proved necessary. Overall, our findings suggest that exogenous sources of divalent cations are more significant in triggering spore germination than the spores' internal reserves.
Through our experiments, we observed that while Ca-DPA effectively stimulated spore germination, dipicolinic acid alone did not produce the same effect. This indicates that calcium is essential for promoting germination. Moreover, we found that not only calcium salts but also other divalent cations like manganese and magnesium contributed to this process, while zinc did not.
Interestingly, the study revealed that endogenous calcium and magnesium stored within spores were not critical for germination induction. Instead, it was the external calcium and manganese that proved necessary. Overall, our findings suggest that exogenous sources of divalent cations are more significant in triggering spore germination than the spores' internal reserves.
Read More
9
Calcium enhances endolysin effectiveness
Characteristics for phage-encoded cell wall hydrolase of LysSAP27 to reduce staphylococcal food poisoning.
Calcium's isolated effect remains unclear
We investigated the effects of a phage-encoded cell wall hydrolase, known as LysSAP27, in combating staphylococcal food poisoning (SFP). This research focused on the potential role of calcium ions in enhancing the lytic activity of LysSAP27, which had been produced using recombinant technology.
Our findings revealed that LysSAP27 displays the greatest effectiveness at neutral pH and at a temperature of 30°C. We observed that the presence of calcium ions increased the enzyme’s lytic activity, suggesting that calcium might play a crucial role in enhancing the bactericidal action of this endolysin.
Importantly, when we applied 2 µM of LysSAP27 to milk contaminated with Staphylococcus, we noted a significant reduction in bacterial counts. Specifically, the treatment resulted in a decrease of 2.8 log CFU/mL within the first hour and 3.4 log CFU/mL after two hours. However, while we highlighted the stimulating effect of calcium on LysSAP27, we didn’t isolate the impact of calcium alone, which limits our ability to fully understand its direct contribution to preventing food poisoning.
As such, while LysSAP27 proves to be an effective antimicrobial agent against SFP, there’s still more to uncover regarding how calcium specifically influences this dynamic.
Our findings revealed that LysSAP27 displays the greatest effectiveness at neutral pH and at a temperature of 30°C. We observed that the presence of calcium ions increased the enzyme’s lytic activity, suggesting that calcium might play a crucial role in enhancing the bactericidal action of this endolysin.
Importantly, when we applied 2 µM of LysSAP27 to milk contaminated with Staphylococcus, we noted a significant reduction in bacterial counts. Specifically, the treatment resulted in a decrease of 2.8 log CFU/mL within the first hour and 3.4 log CFU/mL after two hours. However, while we highlighted the stimulating effect of calcium on LysSAP27, we didn’t isolate the impact of calcium alone, which limits our ability to fully understand its direct contribution to preventing food poisoning.
As such, while LysSAP27 proves to be an effective antimicrobial agent against SFP, there’s still more to uncover regarding how calcium specifically influences this dynamic.
Read More
8
Vitamin D enhances immune response
The differential effects of 1,25-dihydroxyvitamin D3 on Salmonella-induced interleukin-8 and human beta-defensin-2 in intestinal epithelial cells.
Study highlights vitamin D impact
We explored the effect of 1,25-dihydroxyvitamin D3, a potent form of vitamin D, on the body's response to food poisoning caused by Salmonella. The research focused on how this vitamin influences key immune proteins produced by intestinal epithelial cells, which are crucial for fighting infections.
Our findings revealed that vitamin D treatment led to decreased levels of interleukin-8, a protein that promotes inflammation, in response to Salmonella. However, it notably enhanced the production of human beta-defensin-2, an important antimicrobial peptide that helps protect against infections.
These effects seem to stem from vitamin D's influence on specific cellular pathways, indicating that it could fine-tune our immune system’s response. By bolstering anti-microbial defense while tempering excessive inflammation, vitamin D may enhance our body’s ability to fend off Salmonella infections, suggesting a potential therapeutic strategy against foodborne diseases.
Our findings revealed that vitamin D treatment led to decreased levels of interleukin-8, a protein that promotes inflammation, in response to Salmonella. However, it notably enhanced the production of human beta-defensin-2, an important antimicrobial peptide that helps protect against infections.
These effects seem to stem from vitamin D's influence on specific cellular pathways, indicating that it could fine-tune our immune system’s response. By bolstering anti-microbial defense while tempering excessive inflammation, vitamin D may enhance our body’s ability to fend off Salmonella infections, suggesting a potential therapeutic strategy against foodborne diseases.
Read More
User Reviews
USERS' SCORE
Moderately Good
Based on 1 Review
7.7
- All Reviews
- Positive Reviews
- Negative Reviews
0
Stomach pain experienced
Disappointment! This product did not meet my expectations. After taking even one capsule with food, I experienced stomach pain, something I hadn't encountered before. I even tried opening the capsules and dissolving them in water, as recommended by the manufacturer, but still faced stomach issues. The dosage suggests taking two capsules twice daily. I'm regretting the money spent.
Read More
