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Wobenzym, a combination of proteolytic enzymes and the antioxidant rutin, works systemically by targeting various tissues and organs in the body.Wobenzym is targeted at modulating the immune response to restore a healthy balance between anti-inflammatory and pro-inflammatory cytokines. [1]
Probiotic treatment might reduce the incidence and severity of AAD as indicated in several meta-analyses. [ 96 ] [ 97 ] [ 98 ] For example, treatment with probiotic formulations including L. rhamnosus may reduce the risk of AAD, improve stool consistency during antibiotic therapy, and enhance the immune response after vaccination.
Anti-inflammatory or antiphlogistic is the property of a substance or treatment that reduces inflammation or swelling. Anti-inflammatory drugs, also called anti-inflammatories, make up about half of analgesics.
Kombucha (also tea mushroom, tea fungus, or Manchurian mushroom when referring to the culture; Latin name Medusomyces gisevii) [1] is a fermented, lightly effervescent, sweetened black tea drink. Sometimes the beverage is called kombucha tea to distinguish it from the culture of bacteria and yeast. [2]
Timing is important to wound healing. Critically, the timing of wound re-epithelialization can decide the outcome of the healing. [11] If the epithelization of tissue over a denuded area is slow, a scar will form over many weeks, or months; [12] [13] If the epithelization of a wounded area is fast, the healing will result in regeneration.
Macrobiotics was founded by George Ohsawa and popularized in the United States by his disciple Michio Kushi. [18] In the 1960s, the earliest and most strict variant of the diet was termed the "Zen macrobiotic diet" which claimed to cure cancer, epilepsy, gonorrhea, leprosy, syphilis and many other diseases.
A SCOBY used for brewing kombucha Kombucha co-culture with SCOBY biofilm. Symbiotic culture of bacteria and yeast (SCOBY) is a culinary symbiotic fermentation culture consisting of lactic acid bacteria (LAB), acetic acid bacteria (AAB), and yeast which arises in the preparation of sour foods and beverages such as kombucha. [1]
George Thomas Dave [1] is an American businessman and founder and CEO of the kombucha company GT’s Living Foods. In the late 1990s, he was the first to put kombucha on store shelves, and his company currently owns 40% of the U.S. kombucha market. [1]