In the competitive landscape of nutraceuticals, few ingredients bridge the gap between ancient tradition and modern clinical validity as effectively as our Fermented Vegetable Extract. Produced in Japan through a proprietary 6-month double-fermentation process, this ingredient represents the next evolution of plant-based wellness: a potent "postbiotic" complex rich in functional peptides, amino acids, and bacterial metabolites.
Unlike conventional enzyme products that rely on simple sugar extraction, our extract utilizes a biologically active fermentation process driven by a unique Bacillus strain. The result is a low-calorie, high-potency ingredient that empowers brands to create science-backed formulations for alcohol detox, digestive health, and beauty-from-within.
The market is flooded with "enzyme drinks" that are often little more than sugar syrups flavored with plant extracts. Our Fermented Vegetable Extract stands apart through a rigorous, time-intensive biotechnology process that mimics the craftsmanship of traditional Japanese fermentation (like Sake or Miso) but applies it to functional health.
We do not use osmotic pressure extraction (soaking vegetables in massive amounts of sugar). This means our extract is not a glucose spike waiting to happen—it is a concentrated functional food material suitable for modern, health-conscious formulations.
For R&D specialists and formulators, claims must be substantiated. This extract is backed by decades of research, including human clinical trials demonstrating significant efficacy in three distinct pillars of health.
(Ideal for: Anti-Hangover Supplements, Recovery Drinks, Corporate Wellness)
The extract has been clinically shown to accelerate the breakdown of alcohol and its toxic byproducts.
The Study:
In a crossover study involving healthy adults, participants consumed the fermented extract prior to alcohol ingestion.
The Results:
Blood Acetaldehyde Reduction: The group taking the extract showed a ~45% reduction in blood acetaldehyde levels one hour after drinking (p<0.005). Acetaldehyde is the primary toxin responsible for hangover symptoms (headache, nausea, flushing).
Alcohol Clearance:
Blood alcohol concentration was significantly lower, indicating accelerated processing by liver enzymes (ADH and ALDH).
Mechanism:
The extract provides metabolic co-factors and peptides that support the catalytic activity of the liver’s detoxification enzymes, preventing the "bottleneck" that leads to hangovers.
Modern science confirms that skin health begins in the gut. Our clinical data demonstrates this link vividly.
The Study:
20 women with mild constipation consumed the extract daily for 4 weeks.
Gut Health Outcomes:
Stool frequency increased from 3.1 to 4.8 times per week, with a significant increase in stool volume.
Skin Health Outcomes:
Participants reported a statistically significant reduction in:
Why It Works:
By normalizing bowel movements, the extract reduces the recirculation of toxins from the gut back into the bloodstream—a primary driver of systemic inflammation and skin eruptions.
Beyond detoxification, the extract exhibits specific cosmetic benefits at the cellular level. In vitro studies have demonstrated the extract's ability to inhibit tyrosinase activity. Tyrosinase is the rate-limiting enzyme in melanin production. By inhibiting this enzyme, the extract supports a brighter, more even complexion and helps combat UV-induced pigmentation from the inside out.
The potency of a fermented extract is defined by the diversity of its substrate. We utilize a "Rainbow Nutrition" approach, sourcing over 40 different plant materials to ensure a full spectrum of phytonutrients.
The inclusion of Ashitaba is particularly notable. Unique to Japan, this plant is rich in chalcones, rare flavonoids known for their cellular protection properties.
For decades, the supplement industry focused on Probiotics (live bacteria) and Prebiotics (fiber to feed bacteria). While important, these are only part of the equation. The frontier of microbiome science is now shifting toward Postbiotics—the bioactive compounds created by probiotics during fermentation.
Our Fermented Vegetable Extract is effectively a "Postbiotic Cocktail."
When our specific strain of Bacillus ferments the 40+ plant ingredients over 6 months, it transforms the raw material into a completely new substance. It breaks down proteins into bioactive peptides (short chains of amino acids that act as cellular signals). It converts starches into functional oligosaccharides. Most importantly, it generates hundreds of secondary metabolites—organic acids, bacteriocins, and enzymes—that are immediately bioavailable.
The improvement in skin conditions observed in our clinical data is not a coincidence; it is a validation of the "Gut-Skin Axis." This bidirectional communication pathway links your gastrointestinal health directly to your skin’s appearance.
When digestion is sluggish (constipation), waste products linger in the colon. These toxins can re-enter the bloodstream (a phenomenon sometimes called "leaky gut"), triggering systemic inflammation. The skin, being the body's largest elimination organ, often attempts to expel these toxins, resulting in dullness, acne, and irritation.
By utilizing the Fermented Vegetable Extract to optimize bowel frequency and volume, we tackle skin issues at their root cause. We are not just applying a topical band-aid; we are clearing the internal pathways that allow the skin to function optimally. This "Beauty from Within" approach is currently one of the fastest-growing categories in the global cosmetics market.
How does a vegetable extract prevent a hangover? The answer lies in Enzymatic Support.
When you drink alcohol, your liver converts Ethanol into Acetaldehyde (toxic) using the enzyme ADH. Then, it must convert Acetaldehyde into Acetate (harmless) using the enzyme ALDH.
The "Hangover" occurs when you drink faster than your ALDH enzyme can work. Acetaldehyde builds up, causing nausea and headaches.
Our clinical research suggests that the Fermented Vegetable Extract stimulates the activity of these specific liver enzymes. It acts like a "turbocharger" for the liver, providing the metabolic co-factors required to process toxins more efficiently. This is a distinct mechanism from simple hydration; it is active metabolic enhancement.
Traditional Koso drinks are often made by extracting plant juices using massive amounts of white sugar (osmotic pressure). This results in a product that is often 50%+ sugar. Our extract uses a biological fermentation process without osmotic pressure, resulting in a low-calorie, nutrient-dense concentrate rich in peptides rather than just sugar syrup.
Yes. The ingredient list is simply the fermented extract of the 40+ natural fruits and vegetables. It is free from synthetic preservatives, colors, or artificial flavors. It aligns perfectly with "Plant-Based," "Non-GMO," and "Clean Label" market trends.
No. This is a sterilized extract. We focus on the metabolites (postbiotics) produced during fermentation, not the live bacteria itself. This ensures shelf stability and consistency, eliminating the issues of keeping bacteria alive in complex formulations like liquids or gummies.
The "MC Powder" grade is specifically designed for this. It is freeze-dried and multi-coated to protect the bioactive peptides and heat-sensitive vitamins. It is robust enough for standard tableting and encapsulation processes.
