Dr.OHHIRA® COMPLEX OF 12 SPECIES OF BACTERIANS OF KW.MILK

When there are too few beneficial bacteria in the intestines, harmful bacteria that cause bothersome ailments and diseases take their place. For the body to function properly, a balance must be maintained in the gut microbiome.

The OM-X Formula, created and patented by Japanese scientists, helps maintain this balance by focusing on 3 pillars of a healthy gut microbiome:

– probiotics, which fight harmful bacteria and prevent the emergence of new ones;
– prebiotics, which nourish beneficial bacteria to help them develop and work effectively against pathogenic bacteria;
– postbiotics, which stimulate probiotics to act.

In a 3-year process of natural fermentation, 12 live bacterial strains along with 15 types of plants naturally occurring in Japan, rich in trace elements and vitamins, mature and nourish each other to ensure proper gut function.

The ingredients of Dr. OHIIRA OM-X® dietary supplement support your body when:

– you suffer from diarrhea, bloating, and constipation,
– you have irritable bowel syndrome,
– you are undergoing or have completed antibiotic therapy,
– you are traveling to an exotic location,
– you experience food and contact allergies,
– you live with stress and have an unhealthy diet.

IMPORTANT INFORMATION

– Do not exceed the recommended doses.
– This dietary supplement is not a substitute for food products. A balanced diet and healthy lifestyle are important.
– Dr. Ohhira® collagen to drink is a dietary supplement approved by the Chief Sanitary Inspectorate Department of Food Safety and Nutrition.
– Its effectiveness has been confirmed by clinical studies.
– Manufactured according to GMP (Good Manufacturing Practice) standards.
– Keep out of reach of children.

Oligosaccharides (molasses), extract from European plum (Prunus domestica), extract from garden spinach (Spinacia oleracea L.), extract from Chinese wolfberry (Lycium chinense) / goji berries, powdered Japanese maitake (Lentinula edodes) / shiitake mushrooms, extract from komatsuna leaves and stems (Brassica rapa var. perviridis), extract from common fig (Ficus carica L.), extract from blueberries (V.ashei Reade, V.australe Small), extract from red bayberry (Myrica rubra), citrus fruit extract (Citrus junos SIEB. Ex Tanaka) (scented mandarins), powdered Brazilian agaricus (Agaricus blazei), powdered maitake mushroom (Grifola frondosa) / maitake mushrooms, seaweed leaves and stems (Hizikia fusiforme), seaweed leaves and stems (Laminaria japonica), live good bacteria: BIFIDOBACTERIA (B.breve M-16V, B.infantis M-63, B.longum BB536, B.lactis Bl-04®), LACTOBACILLI (L.acidophilus La-14®, L.brevis NBRC 3345, L.bulgaricus NBRC 13953, L.casei TO-A, L.fermentum NBRC 3071, L.helveticus NBRC 3809, L.plantarum TO-A), STREPTOCOCCUS THERMOPHILUS NBRC 13957; safflower seed oil (Carthamus tinctorius L.), powdered seaweed (Lithothamnion calcareum), colorant – caramel, emulsifier fatty acid esters and polyglycerols; gelatin, moisture-retaining agent – glycerol.

One capsule contains:

– 318 billion colony-forming units of LIVE GOOD BACTERIA

Fermented plant extract containing:

– 54.2 mg FRUITS (plum, fig, mandarin, red bayberry)
– 18.6 mg VEGETABLES (garden spinach, komatsuna)
– 8.9 mg MUSHROOMS (shiitake mushrooms, maitake mushrooms, agaricus blazei)
– 7.9 mg BERRIES (goji berries, blueberries)
– 6 mg SEAWEED AND ALGAE

Adults and children from 3 years old: 1-2 capsules daily, preferably in the evening. Take with water.

CLINICAL STUDIES CONDUCTED IN JAPAN

– Biochemical properties of lactic acid bacteria from traditional fermented foods in Southeast Asia. Salt-, acid-, heat-tolerance and acid-production of lactic acid bacteria from traditional fermented foods in Southeast Asia. Japanese Journal of Dairy and Food Science. 39, No.2 (1990)
– The isolation and identification of lactic acid bacteria from naturally fermented wild plants and fruits. Japanese Journal of Dairy and Food Science. 36, No.2 (1987)
– Evaluation of therapeutic properties of fermented vegetables extract (OM-X) in the model of colitis induced by Citrobacter rodentium in mice. J Functional Foods. 10, 117-127 (2014)
– Safety and tolerability of Dr Ohhira’s OM-X Capsules in healthy volunteers. Integrative Medicine. 12, 38-42 (2013)
– Effects of fermentation product of herbs by lactic acid bacteria against phytopathogenic filamentous fungi and the growth of host plants. J Biosci Bioenginer 98, 187-192 (2004)
– The influences of lactic acid bacteria (OM-X) on bone structure. Journal of Applied Nutrition. 53, 1-6 (2003)
– The influences on the VO2max of athlete with taking lactic acid bacteria (OM-X). Kurashiki University of Science and the Arts. 3, 131-144 (1998)
– Biochemical properties of lactic acid bacteria from traditional fermented foods in Southeast Asia. Salt-, acid-, heat-tolerance and acid-production of lactic acid bacteria from traditional fermented foods in Southeast Asia. Japanese Journal of Dairy and Food Science. 39, No.2 (1990)
– The isolation and identification of lactic acid bacteria from naturally fermented wild plants and fruits. Japanese Journal of Dairy and Food Science. 36, No.2 (1987)
– Evaluation of therapeutic properties of fermented vegetables extract (OM-X) in the model of colitis induced by Citrobacter rodentium in mice. J Functional Foods. 10, 117-127 (2014)
– Safety and tolerability of Dr Ohhira’s OM-X Capsules in healthy volunteers. Integrative Medicine. 12, 38-42 (2013)
– Effects of fermentation product of herbs by lactic acid bacteria against phytopathogenic filamentous fungi and the growth of host plants. J Biosci Bioenginer 98, 187-192 (2004)
– The influences of lactic acid bacteria (OM-X) on bone structure. Journal of Applied Nutrition. 53, 1-6 (2003)
– The influences on the VO2max of athlete with taking lactic acid bacteria (OM-X). Kurashiki University of Science and the Arts. 3, 131-144 (1998)