Page 3 - Bio Rex NONI Book

The mixture of fruits cut in pieces are fermented in stainless steel containers, in a controlled aerobic atmosphere,
by selected internationally patented strains of yeast and lactobacteria (Saccharomyces sp., Lactobacillus sp.)
for 60-90 days. The carefully chosen strains of yeast and probiotics is the vital parameter in order to optimally
extract the nutrients profile from the fruits. This is one of our Key Distinctive Features that give us competitive
advantage compared to other supplements. BIO REX® NONI fermentation process is meticulously monitored
and numerous laboratory tests are being done along the way to ensure that the fermentation process is
completed. Our team of researchers have spent decades of researching and fine-tuning to enhance our
distinctive fermentation procedures. The syrup obtained is then filtered and packaged under vacuum in
hermetically sealed, light-protected, 7 grams sachets. In its final concentrated form, BIO REX® NONI appears as
a mildly sweet-sour dark-brown gelatine.

This airless packaging, along with the natural content of NONI and green PAPAYA organic acids - concentrated
by the fermentation process – along with the natural acidity of the final gelatine, guarantees the microbiological
safety and the thorough preservation of active ingredients during shelf life, without any potentially toxic physical
or chemical preservatives.

BIO REX® NONI Nutrients Profile

The fermentation technology frees - by means of both microbe and fruit hydrolytic enzymatic action - the
countless bioactive compounds contained in the pulp and the juice of the fruits mixture, performing a partial
digestion of the fruit flesh macromolecules - carbohydrates, proteins, lipo-/glyco-proteins, complex lipids and
nucleic acids - into a concentrated pool of bio-active molecules with lower molecular weight, belonging to the
main chemical types of short polypeptides, amino acids, nucleotides, organic acids and short sugars, nutritional
vitamins, bioactive flavonoids, lignanes, fitosterols, carotenoids, medium/short-chained fatty acids and their
esthers, anthraquinones, cumarins, vanilloids, oligo- and polysaccharides (pectins), thiols, microelements
(potassium, calcium, phosphorus sodium, magnesium, zinc, selenium).