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Laxia

Laxia® is a dietary supplement that contains many unique plants extracts such as Aloe vera, rhubarb, great yellow gentian, senna, cascara buckthorn and fennel. In addition to these extracts we have added lactic ferments and the well-known fruit extract, plum, which is a rich source of fibre.

Ingredients

Ingredient quantity per day
Aloe Vera powder
Aloe barbadensis Miller from Acibar
100 mg
Fructooligosaccharides
From a combination of fruit and vegetables
80 mg
3,75 mg
Lactic Ferments Corn Starch, Corn Maltodextrin, Fructooligosaccharides, Inulin, Corn Dextrin, Potassium Chloride, Hydrolyzed Vegetable Protein, Magnesium Sulfate), Bifidobacterium lactis (from 2 strains), Enterococcus faecium, Lactobacillus acidophilus, Lactobacillus paracasei, Lactobacillus plantarum (comes from 2 strains), Lactobacillus salivarius, Lactococcus lactis, Enzyme amylase, Vanilla aroma, Manganese sulfate. 50 mg
Plum
Prunus domestica L.
50 mg
Rhubarb
Rheum palmatun L.
50 mg
Senna dry extract
Cassia angustifolia Vahl containing 6% sennoside
30 mg
1,8 mg
Great yellow gentian
Genciana lutea L.
30 mg
Cascara Sagrada
Rhamnus purshianus DC.
15 mg
Fennel dry extract
Foeniculum vulgare Mill containing 0.2% of anethole
12 mg
0,024 mg
Other ingredients:
Microcrystalline cellulose, corn starch, magnesium stearate, and silicon dioxide.

Free from sweeteners, added sugars and preservatives.

How to use

Take 1-2 tablets after dinner.

Packaging

It contains 45 tablets of 700 mg.
Total weight: 31.5 g (1.10 oz)

Additional info

Quality of lactic ferments

The lactic ferments added in Laxia, that belong to a patented mixture, are formed by 9 different strains: Bifidobacterium lactis from two different selected strains, Enterococcus faecium, Lactobacillus acidophilus, Lactobacillus paracasei, Lactobacillus plantarum from two different selected strains, Lactobacillus salivarius, Lactococcus lactis. These ferments are wrapped in a matrix of fructooligosaccharides that allows their survival over time. This characteristic makes it possible to keep the level of lactic ferments constant throughout the entire useful life of the product.