Menu

Nelumbo nucifera

1.      History Nelumbo nucifera, now placed in the mono-generic family Nymphaeaceae, has numerous common names (e.g. Indian lotus, Chinese water lily and sacred lotus) and synonyms (Nelumbium nelumbo, N. speciosa, N. speciosum and Nymphaea nelumbo). Nelumbo nucifera has been used as a medicinal herb in China and India. It has

read more Nelumbo nucifera

Crinum latifolium

1. History The genus Crinum belongs to the Amaryllidaceae family and comprises approximately 160 species distributed throughout the tropics and warm temperate regions of the world in Asia, Australia, Africa and America. The Crinum species have commercial, economical and medicinal importance. Besides its popularity as an ornamental garden plant with

read more Crinum latifolium

DeltaImmune

1. History Chernobyl, the world’s worst nuclear accident, killed 20,000 and millions of additional victims endured unspeakable suffering and lingering deaths. In the wake of the disaster, the Russian military issued a plea for the discovery of any remedy that could benefit the radiation-ravaged survivors. The State Scientific Research Institute

read more DeltaImmune

Fallopia multiflora

1. History Fo-ti root, or Chinese knotweed has been used as a traditional medicinal plant for thousands of year. It is thought to promote longevity, increase sexual vigor and rejuvenate the body. Fo-ti root can also be used as a component in treating a multitude of ailments such as high

read more Fallopia multiflora

ImmuneGamma®

1. History In the early 80s, Soviet scientists, under the direction of the government, conducted experiments to analyze the cellular structure of Lactobacillus strain of bacteria into several sub-molecules. They discovered substances with strong effect on the immune system and called them natural immune modulators. By the end of the

read more ImmuneGamma®

Nattokinase

Natto is a traditional Japanese food made by boiling or steaming soybeans and fermenting them with the Bacillus subtilis natto. The bacillus bacteria activate a fermenting process that lends the beans their notoriously sour aroma, nutty flavor, and slippery texture. The Bacillus subtilis natto is a rod-shaped bacterium with a

read more Nattokinase