The role that a natural immune health ingredient can play in reducing the incidence of cold and flu symptoms is the subject of a research presentation on Tuesday, May 14, during Vitafoods Europe in Geneva, Switzerland. The session, “Wellmune WGP Beta-Glucan Reduces Cold & Flu Symptoms,” will focus on the clinical evidence supporting a yeast beta 1,3/1,6 glucan derived from a propriety strain of baker’s yeast.
Typical cold and flu symptoms, such as upper respiratory tract infections (URTI), are caused by rhinovirus and influenza viruses. In multiple peer-reviewed, published clinical studies Wellmune WGP® was found to be effective in reducing URTI symptoms and improved overall physical health.
“There is an extensive body of published, peer-reviewed science that demonstrates the safety, mechanism of action and effectiveness of Wellmune WGP in shortening the duration and severity of upper respiratory tract symptoms in both well and stressed subjects,” said Don Cox, Ph.D., senior vice president of R&D, Healthcare Group, Biothera, who will deliver the presentation.
Wellmune is made from a proprietary strain of baker’s yeast, Saccharomyces cerevisiae. It safely boosts key immune cells to help keep the body healthy.
Cox will provide highlights of the peer-reviewed, published clinical research Biothera has conducted and discuss Wellmune’s mechanism of action, toxicology data and preclinical data that provides proof of concept on ingredient efficacy.
“Immune support is one of the most sought-after functional benefits among consumers,” said Richard G. Mueller, Biothera CEO. “A well-researched ingredient like Wellmune enables food and beverage companies to meet this market need with a solution that is flexible for a wide range of food and beverage applications.”