Lactic acid bacteria are a well-studied group of beneficial bacteria with multiple documented health benefits. Lactobacillus acidophilus is the most well-known species of lactic acid bacteria, as it occurs in yogurt and many other foods. Produced from sterilized cells of a proprietary strain of Lactobacillus acidophilus, L-92 is a patented, powdered food ingredient that has been studied in both adults and children.
Summer is just around the corner, but so is allergy season. Runny noses, sneezing, and watery eyes can make any outdoor activity feel like a drag, and with 25 to 75 million Americans being afflicted with Allergic rhinitis every year, it’s clear a solution must be found.
L-92 is a patented, powdered food ingredient that utilizes Lactobacillus acidophilus, a well-known species of lactic acid bacteria. Found in the human gut as well as common household foods such as yogurt, buttermilk, and cheese, the lactic acid bacteria in L-92 works to provide a plethora of immunity benefits.
It primarily works to promote dermal health, by moisturizing the skin and promoting comfort. When confronting allergy season, L-92 helps relieve congestion and ocular symptoms common with seasonal illnesses, and promote overall comfort.
L-92 is a NutrAward winner for best Functional Ingredient and has proven to be highly effective and safe for both adults and children to use. By balancing cytokines in the blood, L-92 has proven to be one of the most effective tools when combatting seasonal allergens.
Don’t let allergies ruin your summer, enjoy it, with L-92.
Winner of the NutrAward for Best Functional Ingredient in 2016, the GRAS ingredient L-92 has been shown in placebo-controlled human clinical research to:
L-92 has been studied on Adults, Children, and Dogs
Please click here to view a video that demonstrates how lactic acid bacteria is transported to cells in the immune system.
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Lactobacillus acidophilus is believed to help balance cytokine levels.* Specifically, it may help tip the balance from excitatory to inhibitory cytokines by lowering levels of immunoglobin E in the blood, thus modulating the ratio between T-helper type 1 cells and T-helper type 2 cells.*[4],[5]
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Lactic acid bacteria occur naturally in the human gut. They are used as starters for fermented dairy and non-dairy foods such as yogurt, butter, cheese, kefir, wine, and sauerkraut, and so are widely consumed. In addition, they have been extensively tested for safety and efficacy in human subjects.
[1] Torli S, et al. International Archives of Allergy and Immunology. 2011;154(3):236-45.
[2] Ishida Y et al. Journal of Dairy Science. 2005 Feb;88(2):527-33.
[3] Ishida Y, et al. Bioscience, Biotechnology, Biochemistry. 2005 Sep;69(9):1652-60.
[4] Torli S, et al, 2011.
[5] Ishida Y, et al, 2005 Sep.
