The proper functioning of the immune system is essential for the well-being of our body. Physical and mental stress, seasonal changes, unbalanced diet and sedentary lifestyle can negatively impact the immune system.
To support and provide energy in everyday life, Named Group created Vibracella liquid food supplement suitable for any stage of life.
We talked about its benefits and its composition Alessio RomitelliDeputy CEO of Named Group, Chiara BenvegnùR&D, Regulatory & Quality Head Group of Named, Flavio SaccoPhD biologist in Biodiversity and Evolution, co-founder and head of production and Research and Development of Life Laboratorio Italiano Fermentati, and Andrea CastagnettiPhD biologist, co-founder and General Manager of Wellmicro
What is Vibracell and what are its main features?
CB: Vibracell is a food supplement in liquid form and is extremely innovative of its kind. It contains all the well-being of the person in a single product vitamin pool of which he is rich, dry plant extracts with their phytocomplex characterized in active ingredients and a set of fruit and vegetable juices which make up +60% of the formula. One of the main features of the product is that a part of these juices comes from spontaneously fermented vegetables of organic origin
Who is it best suited for?
CB: Vibracell It is suitable for children, adults and the elderly because it is formulated with ingredients capable of supporting different needs. For the child, for example, it is a very valid support in case of loss of appetite or difficulty in eating a variety of fruit and vegetables on a daily basis. For adults, however, it becomes an effective support in case of physical and mental tiredness, since some of the extracts have a tonic adaptogenic function. Finally, in the elderly, it is very valid in cases of asthenia thanks to the presence of group B vitamins.
What is the natural fermentation of foods and what are the main benefits that this process brings to our body?
FV: By natural fermentation of foods we mean a transformation carried out by the microorganisms of the food itself. These microorganisms are able to transform nutrients and therefore their assimilation, but also create a combination of metabolic compounds starting from the substrate, in this case vegetables, on which they have worked. Natural fermentation, also known as spontaneous fermentation, basically means that we do not use a selected microorganism, but take advantage of the microorganisms that are naturally already present on the vegetable itself and in the environment. We guide and control a natural process and take advantage of the metabolic processes of these microorganisms present in the environment, consequently enriching our processes with environmental ones.
How is natural fermentation present in Vibracell and what is its added value?
FV: We transform vegetables so that they have added value, that is, which are enriched with all those metabolites that are fundamental and extremely beneficial for our health. All this is the result of a transformation process carried out by microorganisms outside the human body it allows you to have a series of additional compounds compared to the same non-fermented vegetable, including short-chain fatty acids, lactic acid and so on.
It can be said that natural fermentation reproduces what happens positively in the intestinal microbiota. Can you explain how?
B.C: Today we talk a lot about intestinal microbiota because thanks to the use of new technologies we have understood how much the microbial ecosystem we have in the intestine is an efficient bio-reactor that producesalso through fermentation processes, a large quantity and variety of substances essential for the correct functioning of our organism. What we do is replicate these fermentations outside the body, in a simplified but controlled and natural way, to obtain the microbial metabolites that really benefit our health. We actually contribute to the correct functioning of the large bio-reactor, i.e. the intestinal microbiota.
Is it the biodiversity of naturally fermented foods that adds health to our microbiota?
B.C: Certainly. In this regard, there is numerous evidence in the literature that demonstrates how fermented foods have an extremely beneficial effect on the intestinal microbiota. In fact, in the fermented food there are both microbial metabolites, i.e. molecules, which act directly on our organism and actual microorganisms which act as probiotics, enriching the ecosystem resident in our intestine.
How is the nutraceutical market evolving and how does Named Group characterize itself in this area?
AR:Nutraceuticals are an important driver of innovation in the various areas that concern well-being. In Italy, the food supplements market is expected to grow by around 10% in 2024, with probiotics and vitamins remaining the best-selling products. Italians are increasingly looking for innovative, natural and sustainable products for their well-being and Named Groupthanks to the wealth of scientific and managerial skills of the companies that compose it, is characterized by offering precise solutions, unique and personalized through a wide assortment of safe products for all age groups and health needs.
Does the fact that Named Group is made up of a galaxy of companies represent a competitive advantage?
AR: Of course, our wealth of skills – together with investments in research and innovation – translate into competitive advantage in a context in which the key ability is to intercept health trends in advance. We are the result of the communion of know-how coming from the various companies that make up the Group and therefore of the approximately 600 professionals who put their knowledge to use every daytheir ability but above all their passion to offer the best solutions on the market. At the center of our attention is the health of the person as a wholeto accompany her throughout the journey of her life.
