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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.
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
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.*,
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.
 Torli S, et al. International Archives of Allergy and Immunology. 2011;154(3):236-45.
 Ishida Y et al. Journal of Dairy Science. 2005 Feb;88(2):527-33.
 Ishida Y, et al. Bioscience, Biotechnology, Biochemistry. 2005 Sep;69(9):1652-60.
 Torli S, et al, 2011.
 Ishida Y, et al, 2005 Sep.