Un-Bloat Capsules

Ginger is not just a kitchen staple; it’s packed with powerful phytonutrients like gingerols. Its name is derived from the Sanskrit word śṛṅgaveram, which means "shaped like a horn," referring to its unique root shape. Known for its warming qualities and rich history in traditional remedies, it was even used by ancient Greeks and Romans to aid digestion.

Bromelain is a natural enzyme extracted from the stem of pineapple. Chemically, bromelain is not a single enzyme but a mixture of various enzymes, giving it a broad ability to hydrolyze proteins and peptides into smaller amino acids. Known for its powerful proteolytic activity, our Bromelain is standardized to a high enzyme activity of 2500 GDU/g.

Papain is a natural enzyme obtained from the latex of the papaya fruit. From a chemical perspective, papain belongs to the group of cysteine proteases and consists of enzymes capable of hydrolyzing proteins and peptides into smaller peptide fragments and amino acids. Our papain is standardized to a high enzymatic activity of 100,000 U/g, ensuring a clearly defined proteolytic activity.

Artichoke leaf extract is a plant-derived extract obtained from the leaves of artichoke (Cynara scolymus). The extract is produced using a water and ethanol extraction process and is standardized to contain 2.5% cynarine, verified by HPLC analysis. Our artichoke leaf extract is provided with a defined extraction ratio of 10:1, ensuring consistent botanical composition.

Fennel fruit extract is a plant-derived extract obtained from the fruits of fennel (Foeniculum vulgare). The extract is produced using a water and ethanol extraction process and is standardized to contain 2% flavones, determined by UV analysis. Our fennel fruit extract is provided with a defined extraction ratio of 10:1, ensuring consistent botanical composition.

Caraway fruit powder is a plant-derived ingredient obtained from the fruits of caraway (Carum carvi). The fruits are processed into a powdered form to provide a consistent botanical raw material with defined plant characteristics. Production follows controlled processing standards to ensure uniform quality.

Peppermint herb extract is a plant-derived extract obtained from the aerial parts of peppermint (Mentha canadensis L.). The extract is produced using a water and ethanol extraction process and is standardized to contain 0.1–1% menthol. A defined extraction ratio of 10:1 is applied to ensure consistent botanical composition.

Alpha-galactosidase is an enzyme produced through a controlled fermentation process. From a biochemical perspective, alpha-galactosidase catalyzes the hydrolysis of alpha-galactosides, a type of carbohydrate found in certain plant-derived food components. The enzyme preparation is standardized to an activity of more than 30,000 GALU/g, ensuring defined enzymatic characteristics.

Prolyloligopeptidase is an enzyme produced via microbial fermentation using Aspergillus niger as the source organism. Biochemically, prolyloligopeptidase catalyzes the cleavage of peptide bonds in short peptides containing the amino acid proline. The enzyme preparation is standardized to an activity of 40,000 U/g, providing a clearly defined enzymatic profile.

Lactase is an enzyme obtained through a fermentation process using Aspergillus oryzae. From a biochemical standpoint, lactase catalyzes the hydrolysis of lactose into the simple sugars glucose and galactose. The enzyme preparation is standardized to an activity of 100,000 FCC units, ensuring consistent enzymatic characteristics.