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Probiotic

Probiotics are dietary supplements containing potentially beneficial bacteria or yeasts.


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Total products in Probiotic: 97 Page 1 of 5 1 2 3 4 5

BioPRO (240 Caps)
BioPRO (240 Caps)
USD $24.95
Vitamin Research
Kefiran 60 vegcaps
Kefiran 60 vegcaps
USD $37.15
Lane Medical
Probiotic Complex 30 vegcaps
Probiotic Complex 30 vegcaps
USD $39.99
Thorne FX
HMF Intensive Powder 1 oz
HMF Intensive Powder 1 oz
USD $36.55
Genestra
Allimax PrePro 60 vegcaps
Allimax PrePro 60 vegcaps
USD $63.95
Allimax International Limited
Saccharomyces Boulardii 60 vegcaps
Saccharomyces Boulardii 60 vegcaps
USD $41.15
Genestra
HMF Multi Strain 60 vegcaps
HMF Multi Strain 60 vegcaps
USD $37.70
Genestra
Saccharomyces Boulardii 60 caps
Saccharomyces Boulardii 60 caps
USD $37.50
Ortho Molecular
Probiotic 225 15 pkts
Probiotic 225 15 pkts
USD $65.90
Ortho Molecular
Ortho Biotic Powder 51 g
Ortho Biotic Powder 51 g
USD $29.70
Ortho Molecular
Ortho Biotic 60 caps
Ortho Biotic 60 caps
USD $62.20
Ortho Molecular
FloraBoost 51 g
FloraBoost 51 g
USD $21.20
Ortho Molecular
Multi-Flora Women's 60 vegcaps
Multi-Flora Women's 60 vegcaps
USD $59.95
UAS Life Sciences
Multi-Flora Junior 60 g
Multi-Flora Junior 60 g
USD $25.95
UAS Life Sciences
Multi-Flora Adult Ultra 60 vegcaps
Multi-Flora Adult Ultra 60 vegcaps
USD $35.95
UAS Life Sciences
HLC Multi Strain 60 vegcaps
HLC Multi Strain 60 vegcaps
USD $37.70
Pharmax
HLC Intensive Powder 30 g
HLC Intensive Powder 30 g
USD $36.55
Pharmax
Probiolicious™ 50 Gummies
Probiolicious™ 50 Gummies
USD $12.34
Rainbow Light Nutrition
Embrace Prenatal 35+ Multi 30 vcaps
Embrace Prenatal 35+ Multi 30 vcaps
USD $13.74
Rainbow Light Nutrition
Probiotic Chewable for Kids 90 tabs
Probiotic Chewable for Kids 90 tabs
USD $29.00
Progressive Labs


Probiotics are live microorganisms which when administered in adequate amounts confer a health benefit on the host. Lactic acid bacteria (LAB) are the most common type of microbes used. LAB have been used in the food industry for many years, because they are able to convert sugars (including lactose) and other carbohydrates into lactic acid. This not only provides the characteristic sour taste of fermented dairy foods such as yogurt, but also by lowering the pH may create fewer opportunities for spoilage organisms to grow, hence creating possible health benefits on preventing gastrointestinal infections. Strains of the genera Lactobacillus and Bifidobacterium, are the most widely used probiotic bacteria.

Probiotic bacterial cultures are intended to assist the body's naturally occurring gut flora, an ecology of microbes, to re-establish themselves. They are sometimes recommended by doctors, and, more frequently, by nutritionists, after a course of antibiotics, or as part of the treatment for gut related candidiasis. Claims are made that probiotics strengthen the immune system to combat allergies, excessive alcohol intake, stress, exposure to toxic substances, and other diseases. In these cases, the bacteria that work well with our bodies may decrease in number, an event which allows harmful competitors to thrive, to the detriment of our health.

Probiotics, which means "for life", have been used for centuries as natural components in health-promoting foods. The original observation of the positive role played by certain bacteria was first introduced by Russian scientist and Nobel laureate Eli Metchnikoff, who in the beginning of the 20th century suggested that it would be possible to modify the gut flora and to replace harmful microbes by useful microbes. Metchnikoff, at that time a professor at the Pasteur Institute in Paris, produced the notion that the ageing process results from the activity of putrefactive (proteolytic) microbes producing toxic substances in the large bowel. Proteolytic bacteria such as clostridia, which are part of the normal gut flora, produce toxic substances including phenols, indols and ammonia from the digestion of proteins. According to Metchnikoff these compounds were responsible for what he called “intestinal auto-intoxication”, which caused the physical changes associated with old age. It was at that time known that milk fermented with lactic-acid bacteria inhibits the growth of proteolytic bacteria because of the low pH produced by the fermentation of lactose. Metchnikoff had also observed that certain rural populations in Europe, for example in Bulgaria and the Russian Steppes who lived largely on milk fermented by lactic-acid bacteria were exceptionally long lived.

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