Proprietary Fermented Food Concentrate‡ including: Prebiotics: Fruits: Prunes (prunus domestica), Goji berries (lycium chinensis) , Figs (ficus carica), Blueberries (vaccinium spp.), Red Bayberries (myrica rubra), Yuzu fruit (citrus junos), Vegetables (leaves): Japanese mugwort (artemisia princeps), Komatsuna (brassica rapa var. pervirdis), Mushrooms (fruit bodies): Shiitake (lentinula edodes), Agaricus (A. blazei), Maitake (grifola frondosa) seaweed (leaves & stalks): Hijiki (hizikia fusiforme), Wakame (undaria pinnatifida), Kombu kelp (laminaria japonica) Probiotics: Lactic Acid Bacteria (used in fermentation): Bifodobacteria (B. breve ss. breve M-16v, B. infantis ss. infantis M-63, b. longum bb536), enterococcus faecalis TH10, lactobacilli (L. acidophilus ATCC SD5212, L. brevis NBCR 3345. L. bulgaricus NBRC 13953, L. casei TO-A , L. fermentum NBCR 3701, L. helveticus ss. jugurti BBRC 3809, L plantarum TO-A) and streptococcus thermophilus NBRC 13957. Postbiotics (nutrients developed in fermentation process) Including: Short-chain fatty acids and other organic acids (such as acetic, citric, fulvicm, humic, and phenyllactic acids), oligosaccharides, polyphenols, melanoidin (anti-oxidant), and trace amounts of chelated minerals, vitamins and amino acids | 420 mg | ** |