Saccccharomyces boulardii is classed as a fungi, a tropical strain of yeast first isolated from lychee and mangosteen fruit in 1923 by French scientist Henri BoulardS. boulardii has been shown to maintain and restore the natural flora in the large and small intestine; it is classified as a probiotic.

Boulard first isolated the yeast after he observed natives of Southeast Asia chewing on the skin of lychee and mangosteen in an attempt to control the symptoms of cholera. S. boulardii has been shown to be non-pathogenic, non-systemic (it remains in the gastrointestinal tract rather than spreading elsewhere in the body), and grows at the unusually high temperature of 37°C.

Saccccharomyces boulardii  or boulardii  is used by nutritionists as a probiotic in a lyophilized form and is therefore often referred to as Saccharomyces boulardii lyo.

Nutritionists use therapeutic strength Saccccharomyces boulardii for

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