- With Ganoderma lucidum, traditionally used to support energy, vitality, and adaptability to physical and mental stress.
- Supports the physiological well-being of the immune system and the natural balance of the body.
- Carob, naturally rich in fiber, polyphenols, and minerals, completes the formulation with its traditional restorative and remineralizing properties.
- Enriched with lacto-fermented Beetroot, a plant matrix obtained through natural fermentation that provides bioactive metabolites, folates, and compounds naturally associated with intestinal well-being.
- The synergy between Reishi and lacto-fermented Beetroot combines the tradition of adaptogenic mushrooms with the latest knowledge on the gut-brain axis and the role of the microbiota in maintaining the body's physiological balance.
- A naturally rich and pleasant botanical concentrate, ideal for those who want a practical alternative to powder.

GANODERMA LUCIDUM (REISHI)Known in Traditional Chinese Medicine as Ling Zhi, Reishi has been considered one of the most precious fungi in Eastern tradition for over two thousand years. Historically, it was used to support vitality, adaptability to physical and mental stress, promote body recovery, and accompany the natural balance of the immune system. Even today, it represents one of the most studied medicinal fungi in the world thanks to the natural presence of β-glucans, polysaccharides, triterpenes, sterols, and other bioactive compounds that characterize its functional profile.CAROB (Ceratonia siliqua L.)A fruit symbolic of Mediterranean culture, Carob has accompanied human nutrition for thousands of years. Traditionally consumed as a restorative and remineralizing food, it was appreciated during periods of growth, convalescence, and greater fatigue thanks to its natural richness in fiber, polyphenols, calcium, potassium, magnesium, and other trace elements. In popular tradition, it was also used to support the well-being of the digestive system and contribute to maintaining the physiological vitality of skin, hair, and tissues, thanks to its precious nutritional heritage.LACTO-FERMENTED BEETROOT (Beta vulgaris L.)Lacto-fermentation represents one of the oldest natural methods of food transformation. During this process, lactic bacteria naturally transform the plant matrix, generating new bioactive metabolites and making numerous compounds naturally present in Beetroot more available. Naturally rich in folates, nitrates, polyphenols, and antioxidants, lacto-fermented Beetroot is today the subject of increasing scientific interest for its possible role in supporting the intestinal microbiota, homocysteine metabolism, and physiological cardiovascular function. Fermentation also enriches the matrix with metabolites now commonly associated with the concept of postbiotics, making it one of the most innovative forms of using this precious vegetable.