Saccharomyces boulardii is a non-pathogenic probiotic yeast produced by a patented process which enables it to survive gastric acidity and resist proteolysis. The optimal temperature for its proliferation is around 30ºC and it can quickly reach a high concentration in the gastrointestinal tract – an ideal breeding ground – where it remains at a constant concentration in its viable form. It is neither damaged nor inhibited by antibiotics and does not upset the natural balance of intestinal flora.
Saccaromyces boulardii acts as temporary flora to protect and maintain healthy function of the gastrointestinal tract. It works with the body to restore microflora. It produces lactic acid and B vitamins in the intestines and displaces problematic yeast species. It is eliminated within a few days once supplementation is stopped.
Physiological studies in cell cultures, animal models and humans have highlighted the various mechanisms of action by which Saccaromyces boulardii eradicates pathogenic agents, inhibits toxins and restores the absorption capacity of the small intestine’s mucosa.
They include :
Saccaromyces boulardii has been used in Europe for years to treat diarrhoea :