For oral health protection while traveling
- Diminishes the growth of oral pathogens
- Reduces dental plaque
- Prevents tooth decay from harmful microorganisms
- Maintains teeth and breath freshness
- Protect your oral health, when unable to perform regular dental hygiene
- For adults, take 1 lozenge when needed
- 1 blister of 10 lozenges, designed for all climate zones
Oral Protection is a dietary supplement with Lactobacillus paracasei GMNL-33
Serving size 1 lozenge • Servings per container 12
Amount per serving %NRV* ADP-1 (Lactobacillus paracasei GMNL-33) 1,5x10⁹cells -
*Nutritional Reference Value; - NRV not established
Bulking agent: xylitol, color: beetroot red, anti-caking agent: magnesium salts of fatty acids, spearmint flavoring, ADP-1 (Lactobacillus paracasei GMNL- 33).
For adults, take 1 lozenge after each meal, 2-3 a day.
- Food supplements should not be used as a substitute for a varied and balanced diet and healthy lifestyle.
- Do not exceed the stated recommended daily dose.
- The product should be stored out of reach of young children.
- Do not use if you are pregnant or while breastfeeding.
- If you have any medical condition, consult a healthcare practitioner before taking any food supplement.
- Store in a cool and dry place.
ADP-1 (Lactobacillus paracasei GMNL-33) is a postbiotic derived from tyndallized Lactobacillus paracasei strain. Tyndallization is a process of inactivating bacterial cells by alternating heat treatments with periods of incubation at lower temperatures. Probiotics are defined as live microorganisms that, when administered in adequate amounts, confer a health benefit on the host. The majority of probiotics are lactic acid bacteria (LAB) such as Lactobacillus or Bifidobacterium species.
The bacterial cells in probiotics do not need to be living in order to have beneficial effects. Postbiotics are bioactive compounds produced during a fermentation process that supports health, and can mimic the action of probiotics through the non-living components of microbial cells and the chemicals they produced when alive. Postbiotics mainly act at two levels:
- Postbiotics can suppress pathogens through the effects of organic acids and bacteriocins (chemicals bacteria release to inhibit the growth of other bacteria).
- Postbiotics can affect the immune system, similar to the effects of live probiotics.
HOW DOES ADP-1 CONTRIBUTE TO ORAL CARE?
Several in vitro and clinical studies have been conducted with (Lactobacillus paracasei GMNL-33) ADP-1 to determine its effect on oral care. Within one hour after using ADP-1, it was shown to inhibit the growth of periodontal pathogens rapidly and quickly. It reduced the amount of periodontal pathogens by 50%, while bactericidal effect lasts more than 12 hours.1
ADP-1 was also found to inhibit the growth of caries-causing bacteria by agglutination, observed by Scanning Electron Microscope (SEM). In one human study participants used either a traditional antiseptic mouthwash with ADP-1 or mouthwash (control group). The results indicate that ADP-1 coaggregates with oral pathogens, then removes the pathogens thereby preventing from oral diseases (tooth decay, gum disease, bad breath).2
1 Wegh, et al. (2019). Postbiotics and their potential applications in early life nutrition and beyond. Int J Mol Sci., 20(19). pii: E4673.
2 Chuang et al. (2011). Probiotic Lactobacillus paracasei effect on cariogenic bacterial flora. Clin Oral Investig., 15(4):471-476.
Lactobacillus paracasei is a probiotic bacterium that is naturally present in the intestinal walls and mouth of healthy humans. Part of the lactic acid bacteria family for its ability to acidify milk, lactobacillus paracasei has probably been used by humans for a long time to obtain fermented products. Although it is difficult to know exactly when this was done, the oldest known written source from the Sumerians is located in the Fertile Crescent (Mesopotamia) and dates back to about 2000 BC.
The Sumerians were indeed the first to have tamed lactic acid bacteria to produce yogurt from raw milk. The term “yogurt” is a borrowing from the Turkish yoğurt, a word that itself derives from the obsolete Turkish verb yoğmak meaning "to curdle, to coagulate." The Turks were in fact the first to export yogurt to the Middle East during the 6th century and to the Balkans by the Ottomans in the 7th century. The standardization and the production on an industrial scale of fermented dairy products were only mastered by man during the 20th century.
The strain Lactobacillus paracasei was first discovered in 1900 by an Austrian pediatrician (Ernst Moro 1874-1951) who isolated the strain from the stool of an infant. He gave it the first strain of the same type (Lactobacillus casei, cheese in Latin) was first described in 1919.
Very effective product in convenient package
Very innovative packaging! Just great for travelers!!! Immediate effect!