EpiCor™

EpiCor™ : a postbiotic, obtained by a unique and exclusive patented fermentation process, with proven effectiveness on immunity

EpiCor™ eis a postbiotic derived from Saccharomyces cerevisiae (also known as "brewer's yeast"), obtained by a patented natural fermentation process that guarantees a unique metabolite profile composed of proteins, fibres, polyphenols, antioxidants, vitamins, amino acids and polysaccharides (beta-glucans and mannans) with clinically proven efficacy in supporting the immune system (quick response and prolonged support), without over-stimulation.

 

A clinical study showed that EpiCor™ had the advantage of being fast acting (less than 2 hours)1.

The EpiCor™ postbiotic in TEOLIANCE Postbiot / Postbium (in Belgium) has many scientifically proven health benefits :

  • Reduction of cold and flu symptoms;

  • Reducection of nasal congestion in people with allergies;

  • Boosting the immune response.

Reduction of cold and flu symptoms 

Two randomized, double-blind, placebo-controlled clinical studies conducted during the allergy season in 232 patients showed a significant reduction in cold and flu symptoms and, compared to placebo subjects, a significantly shorter duration of symptoms after 12 weeks of supplementation with 500 mg of the postbiotic EpiCor™ 2,3.

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Reduction of nasal congestion in people with allergies

A randomized, double-blind, placebo-controlled clinical trial conducted during the allergy season in 96 patients showed a reduction in the severity of nasal congestion and rhinorrhea (runny nose) in those who received 500 mg of the postbiotic EpiCor™ daily for 12 weeks, compared to those who received a placebo4.

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Strengthening the immune response

A clinical study in 22 healthy subjects showed a significant improvement in the level of secretory IgA (IgAs), antibodies associated with defence against pathogens, compared to baseline levels levels after 60 days of daily supplementation with 500 mg of EpiCor™ postbiotics4. These results indicate that the postbiotic EpiCor™ increased IgAs in just a few weeks and that continued use is preferred for even greater benefit.

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A double-blind, placebo-controlled clinical study conducted in the spring (allergy-prone period) in 25 healthy subjects showed that, compared to placebo the postbiotic EpiCor™ the postbiotic EpiCorTM balanced and enhanced the immune response by reducing IgE, an allergy-associated antibody, while increasing IgA after 5 weeks of daily supplementation with 500 mg of the postbiotic EpiCor™ 5.

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EpiCor™ postbiotic is guaranteed GMO-free and suitable for vegetarians and vegans. It is safe, well tolerated and has no side effects..

 

 

Epicor

 

 

(1) Jensen, G. S.; Redman, K. A.; Benson, K. F.; Carter, S. G.; Mitzner, M. A.; Reeves, S.; Robinson, L., Antioxidant bioavailability and rapid immune-modulating effects after consumption of a single acute doseof a high-metabolite yeast immunogen: results of a placebo-controlled double-blinded crossover pilot study. J Med Food 2010, 14, 1002–1010.
(2) Moyad, M. A.; Robinson, L. E.; Zawada, E. T.; Kittelsrud, J.; Chen, D. G.; Reeves, S. G.; Weaver, S., Immunogenic yeastbased fermentate for cold/flu-like symptoms in nonvaccinated individuals.J Altern Complement Med 2010, 16 (2), 213-8.
(3) Moyad, M. A.; Robinson, L. E.; Zawada, E. T., Jr.; Kittelsrud, J. M.; Chen, D. G.; Reeves, S. G.; Weaver, S. E., Effects of a modified yeast supplement on cold/flu symptoms. Urol Nurs 2008, 28 (1), 50-5
(4) Moyad, M. A.; Robinson, L. E.; Kittelsrud, J. M.; Reeves, S. G.; Weaver, S. E.; Guzman, A. I.; Bubak, M. E., Immunogenic yeast-based fermentation product reduces allergic rhinitisinduced nasal congestion:a randomized, double-blind, placebo-controlled trial. Adv Ther 2009, 26 (8), 795-804
(5) Jensen, G. S.; Patterson, K. M.; Barnes, J.; Schauss, A. G.; Beaman, R.; Reeves, S.; Robinson, L., A double-blind placebo-controlled, randomized pilot study: consumption of a high-metabolite immunogen from yeast culture has beneficial effects on erythrocyte health and mucosal immune protection in healthy subjects. The Open Nutrition Journal 2008, 2, 68-75.

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