Ginger

Ginger is not just a culinary spice; it is a valuable, traditional Japanese medicine validated for its health benefits in thousands of scientific studies. Ginger is especially helpful in improving digestive function and reducing inflammation.

Koji Yeast Culture

Koji Yeast Culture is used in the production of traditional Japanese fermented foods and beverages such as soy sauce, miso, and sake. It is the primary source of enzymes and beneficial organisms in SHINYALab products.

Koji yeast culture contains abundant probiotics and beta-glucan, which stimulates immunity through activating white blood cells, especially macrophages, as well as exerting positive effects on the skin and intestinal microbial flora.

Through 14 years of fermentation testing, 10 grains were thoughtfully selected from studying 3,000 types of koji bacteria based on their documented enzyme activity value.

The Koji millet extract was made into a raw material by a cooling method specifically designed to keep their enzyme activity.

These enzymes work at the various pH ranges in the stomach, and small & large intestines, which means they help you throughout the entire digestive process.

Plant-based Enzymes

Enzymes used in SHINYALab products are from plant and microbial sources to aid the digestive process by breaking down food into smaller molecules that can then be absorbed into the body. Digestive enzymes improve the intestinal environment and aid a healthy microbiome.

Prebiotics

Prebiotics are food ingredients, such as types of dietary fiber, that promote the growth of beneficial microorganisms in the gastrointestinal tract.

Probiotics

Probiotics are live microorganisms, such as bacteria and yeast, that are taken in food or supplements to promote health benefits.

Moringa

Moringa is the most nutrient-rich seaweed and is valued for its ability to soothe irritated stomachs and promote detoxification.

Acerola Cherry

Acerola Cherry is a plant native to tropical regions of the Western Hemisphere. Its cherry-like berries are rich in vitamin C and bioflavonoids.

Dulse Seaweed 

Dulse Seaweed is one of the most respected sea vegetables in the traditional Japanese diet and has been referred to as the “superfood of the sea.” It is rich in many nutrients, especially iodine and trace minerals.

Nattokinase Enzyme 

Nattokinase is an enzyme derived from natto (fermented soybeans) that is valued for its effect on heart health. Nattokinase is a natural “clot buster.”

Resveratrol 

Resveratrol is an anti-aging antioxidant that is a member of the polyphenol family. Resveratrol has shown a wide range of health benefits including aiding blood flow to the brain.

Japanese Activated Charcoal Blend 

Activated Charcoal is made by burning hardwood and coconut shells at a very high heat to remove oxygen to create millions of tiny pores per gram that can bind gas and toxins. Activated Charcoal aids general detoxification, alleviates gas and bloating, and lessens body odor.

Japan's fine-grained charcoal has a large effect of adsorbing waste products and gas in a porous manner and discharging them to the outside of the body.

In addition to the detoxification process, the effects of lipid absorption and weight loss has been a studied side effect.

The minerals calcium, potassium, iron, and magnesium are naturally occurring, for additional mineral supplementation.

Licorice Root

Licorice Root is one of the most studied herbal medicines of all times. Used for a wide range of health conditions, licorice root is especially helpful in healing an irritated stomach or intestinal tract.

N-Acetyl Glucosamine 

N-Acetyl Glucosamine is a naturally occurring amino sugar that supports the health of the intestinal lining as well as promotes the growth of beneficial probiotics.

Mekabu Seaweed

Mekabu Seaweed, which contains abundant mucopolysaccharides, is the most nutrient rich seaweed and is valued for its ability to soothe irritated stomachs and promote detoxification. Mucopolysaccharides help protect the intestinal wall that has become thinner due to aging.

Moroheiya Mallow 

Moroheiya Mallow is a green leafy vegetable that has been cultivated in Egypt since the time of the pharaohs. The Japanese Ministry of Education and Science has reported that “moroheiya contains great amounts of vitamins, minerals and dietary fibers in quantities that surpass most known vegetables and herbs.”

Lotus Root

Lotus Root helps promote gastrointestinal health and the growth of beneficial bacteria because of its rich source of prebiotic dietary fibers.

Okra

Okra is rich in nutrients and contains polyphenols and mucilage that help soothe the intestinal lining and makes okra beneficial to digestive function.

Kinjisou Spinach

Kinjisou Spinach is a rich source of chlorophyll, which helps promotes detoxification and improves body odors.

Ashitaba Superfood

Ashitaba in Japanese translates to "tomorrow's leaf". The historical uses of this green superfood from the carrot family focuses on improving digestion, heartburn, and promoting longevity.

Sunki Zuke Turnip Greens

Turnip Greens (Sunki Zuke) are part of the cabbage family that also includes kale and broccoli. Turnip Greens are rich in compounds that promote detoxification processes including chlorophyll and sulfur-containing compounds known as isothiocyanates.

Sweet Potato

Japanese Sweet Potato is rich in antioxidant compounds, nutrients, and prebiotics. It is valued as a top superfood in the longevity promoting Okinawan diet.

Miso

Miso is one of the more famous fermented foods from soy that helps to promote a healthy microbiome.

Miso is a traditional Japanese fermented food. Since 1772, a long-established miso brewery in Japan carefully selected 55 strains of bacteria that are highly beneficial for human consumption.

Studies showed individuals who consumed miso-derived lactic acid bacteria had a prolonged lifespan of white blood cells, aiding in immunity and overall well-being.

As the Japanese say, 味噌は医者いらず. Translated, this means “there is no need for a doctor if you have miso”.