Dr.OHHIRA® OM-X COMPLEX 60 capsules

When there are too few good bacteria in the intestines, they are replaced by those that cause bothersome ailments and diseases. 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 relying on 3 pillars of a healthy gut microbiome:

– probiotics that fight harmful bacteria and prevent new ones from forming;
– prebiotics that nourish good bacteria, allowing them to develop properly and effectively combat pathogenic bacteria;
– postbiotics that stimulate probiotics to act.

In a 3-year natural fermentation process, 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 function of your intestines.

The ingredients in 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 going on an exotic trip,
– you have food and contact allergies,
– you live under stress and have an unhealthy diet.

IMPORTANT INFORMATION

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

Oligosaccharides (molasses), extract from domestic plum (Prunus domestica), extract from garden spinach leaves (Spinacia oleracea L.), extract from Chinese wolfberry (Lycium chinense) / goji berries, powdered Japanese maitake mushroom (Lentinula edodes) / shiitake mushrooms, extract from komatsuna leaves and stems (Brassica rapa var. perviridis), extract from common fig fruit (Ficus carica L.), extract from blueberries (V.ashei Reade, V.australe Small), extract from red bayberry fruit (Myrica rubra), citrus fruit extract (Citrus junos SIEB. Ex Tanaka) (fragrant mandarin), 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 should take 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)