Herbzyme Hakko Black - Shipping from 15. 12.

Hakkō Black is a premium fermented enzymatic drink made from tea and herbal extracts, building on the Japanese tradition of long-term fermentation and "black fermentation". The base consists of an extraordinarily complex plant blend – a total of 113 types of vegetables, fruits, seaweeds, grains, and herbs, with a very high proportion of plant sources, up to 98%. Fermentation takes place in the traditional way in Japanese cypress barrels using lactic acid bacteria, resulting in a drink with a natural content of polyphenols and other bioactive substances.

Autophagy – your cells have their own "cleaning program"

Imagine that each of your cells has a built-in maintenance system. When damaged proteins, non-functional mitochondria, or cellular waste accumulate within it, autophagy recognizes them, encloses them in membrane vesicles (autophagosomes), and breaks them down into basic building blocks. The cell then reuses these to create new, functional structures.

This process is crucial for cellular vitality, energy metabolism, and the body's natural resilience. With age, lack of exercise, chronic stress, and an unhealthy diet, autophagic activity decreases — and cellular "waste" accumulates.

Why is this important for you? Functional autophagy is associated with higher cellular energy, better tissue regeneration, immune system support, and slowing down cellular aging processes. Modern research shows that certain plant polyphenols and fermented extracts can support autophagic flux, and Hakkō Black targets this very principle.

Scientific Fact: Herbzyme Hakko 113 was tested in a cellular tfLC3 assay, a standardized method for measuring autophagic flux. After adding the extract, the EGFP/mRFP ratio decreased, which is a recognized indicator of increased autophagic activity. Laboratory data (in vitro).

Autophagy is a natural process in the body where cells self-renew and recycle their damaged parts to maintain internal balance.

Scientific fact: Herbzyme Hakko 113 was tested in the tfLC3 cellular assay, a standardized method for measuring autophagic flux. After adding the extract, the EGFP/mRFP ratio decreased, which is a recognized indicator of increased autophagic activity. Laboratory data (in vitro).

Who is Hakkō Black for?
Hakkō Black is for those who want more than ordinary vitamins and minerals. It is for people who understand that true health care begins at the cellular level and that the quality of ingredients and their processing determine whether the body can truly utilize their potential.
Ideal for active individuals looking for stable, caffeine-free energy. For those who want to support natural regenerative processes and cellular vitality. For women and men who see health as a long-term investment, not a reaction to a problem.

Maca (Lepidium meyenii) — Andean root of vitality
Maca grows in the extreme conditions of the Peruvian Andes at altitudes over 4,000 meters above sea level, and it is precisely this stress that makes it one of the most nutritious plants in the world. It is rich in amino acids, zinc, and iron — minerals crucial for mitochondrial function and oxygen transport in the blood. In clinical studies, maca is associated with supporting hormonal balance, increasing libido in both men and women, improving muscle performance, and enhancing stress resistance. It is not by chance nicknamed "the natural adaptogen of the Andes."

Awa Bancha is a traditional fermented tea from the Tokushima Prefecture, produced using a unique lactobacillary fermentation process distinct from common Japanese teas. This process creates a specific profile of antioxidants and organic acids that support digestive comfort and the natural balance of gut microflora. In the context of Hakkō Black, it contributes to the overall antioxidant capacity of the beverage.

Black Ginger (Kaempferia parviflora) – Thai root of energy
Black ginger is not common ginger. It is a distinct species from the ginger family, used for centuries in Southeast Asia for its energizing effects. Scientific studies show that polymethoxyflavones contained in black ginger increase the production of ATP (adenosine triphosphate) – the basic energy "currency" of cells. They improve blood flow to muscles and the brain by stimulating the production of nitric oxide (NO), a substance that dilates blood vessels and optimizes microcirculation. In Japan, black ginger is extremely popular for its effects on fat burning, physical performance, and overall vitality.

Black garlic is produced by controlled fermentation of regular garlic at a controlled temperature and humidity for several weeks. During this process, the content of S-allylcysteine (SAC) – a potent antioxidant with high bioavailability – dramatically increases. Black garlic supports the immune system, protects the liver, contributes to cardiovascular health, and reduces oxidative stress. Unlike fresh garlic, it has a mild, caramel-like taste without the typical odor. In the context of Hakkō Black, it acts as a synergist, strengthening autophagic signaling pathways and complementing the antioxidant protection of the entire formula.

Polyphenols and Antioxidants – what really happens in your cells?

Free radicals (reactive oxygen species — ROS) are naturally formed with every breath, during metabolism, and during exercise. In small amounts, they are even useful, serving as signaling molecules. The problem arises when too many accumulate due to stress, pollution, UV radiation, poor sleep, or an unbalanced diet.
Excess ROS damages key cellular structures: lipid membranes, proteins, mitochondrial and nuclear DNA. This process of oxidative stress is now considered one of the main accelerators of cellular aging.
Polyphenols and melanoidins contained in the fermented Hakkō Black extract act as natural "scavengers" of free radicals. They neutralize ROS before they can damage cellular structures. Furthermore, the fermentation process increases the bioavailability of these substances – the body can absorb and utilize them more effectively than from fresh, unfermented sources.

The recommended daily dose is 2 caps. Can be taken alone or diluted in cold or lukewarm water; shake before use. Include in your morning or daytime routine, or in the evening as tolerated. Do not use with hot beverages.

Ingredients
Fermented plant extract (cane sugar, apple, pineapple, carrot, onion, garlic, ginger, potato, cabbage, broccoli, spinach, tomato, cucumber, pumpkin, strawberry, fig, banana, grape, plum, lemon, sprouted brown rice, brown rice, barley, amaranth, adzuki beans, soy, white beans, black sesame, sage, bay leaf, oregano, thyme, dill, peppermint, basil, marjoram, parsley, lemongrass), concentrated guava juice, concentrated shikuwasa juice, concentrated lime juice, Awa Bancha extract powder, seaweed, starch hydrolysate, fermented black garlic extract.

Allergens: cereals containing gluten (barley), soy, sesame

Warning
Do not exceed the recommended daily dose. Not a substitute for a varied and balanced diet. Not suitable for children, pregnant and breastfeeding women. If you are taking medication or have health problems, consult your doctor before use. This is not a medicinal product.

Storage
Store in a dry place, below 25 °C, away from direct sunlight. After opening, keep refrigerated and consume soon. Keep out of reach of children.

Packaging
500 ml

Nutritional Values (per 20 mL serving)
Energy: 40.4 kcal
Protein: 0.04 g
Fat: 0.00 g
Carbohydrates: 10.02 g
Salt Equivalent: 0.002 g

Active substance | Amount in daily dose (20 ml)
Kimchi plant extract | 19.56 ml
Awabancha tea extract | 0.02 ml
Fermented black MACA | 0.006 ml
Fermented black garlic | 0.006 ml
Fermented black ginger | 0.006 ml