Fibriss™ Organic Baobab (Adansonia digitata) Fruit Pulp Powder

Baobab is the fruit of the Adansonia tree genus, which are large deciduous trees also known as baobabs or baobab. The word “baobab”is derived from the Arabic bu hobab, meaning “fruit with many seeds.” Different species are native to Madagascar, mainland Africa, and Australia. The most widespread species is Adansonia digitata, the African baobab, which is also known as the “Tree of Life.” The Baobab tree has been around since prehistoric times and can live for thousands of years, being among the most long-lived of trees. The fruits are a staple food of the Hazda, an African hunter-gatherer tribe [1]. Baobab fruit is the only fruit in the world whose pulp dries naturally on the branch. The dry pulp can be ground into a high-energy and nutrient dense powder. Baobab fruit pulp is regarded as a superfruit based on its unique nutritional profile: it contains B Vitamins, Vitamin C, and minerals. Baobab pulp fruit is high in fiber, containing about 48 grams of fiber per 100 g sample, with about half of the fiber being soluble and the other half insoluble. Some of the soluble fibers are pectic polysaccharides (i.e., pectins), including low molecular weight homogalacturonan and xylogalacturonan, which are fermentable fibers with prebiotic action [2–4]. Baobab fruit pulps are also rich in procyanidins and flavonol glycosides, with tiliroside as the major constituent [5].  

TOP BENEFITS OF Baobab Fruit Pulp Powder

Supports healthy gut microbiota*

NEUROHACKER’S Baobab Fruit Pulp Powder SOURCING

Fibriss™ Organic Baobab Fruit Pulp Powder is sustainably wild harvested.

Fibriss™ Organic Baobab Fruit Pulp Powder is a non-GMO, vegan, and gluten-free ingredient. It is Certified Organic, Kosher, and FODMAP Friendly.

Fibriss™ is a trademark under exclusive global distribution by Compound Solutions, Inc.

Baobab Fruit Pulp Powder FORMULATION PRINCIPLES AND RATIONALE

Fibriss™ Organic Baobab Fruit Pulp Powder contains two types of fibers (soluble and insoluble) and fruit polyphenols. Each of these supports gut health in different ways—soluble fibers are prebiotic, insoluble fibers add bulk to stools, and fruit polyphenols are prebiotic-like (some types of friendly gut bacteria thrive when fed polyphenols [6,7]).* We chose to include Fibriss™ because of this 3-in-1 action, and because, unlike many prebiotic fibers, Baobab is FODMAP friendly, so can be a part of a low FODMAP diet.* We chose our suggested serving (500 mg) to complement the other fibers used in the formula. Fibriss™ adds to the total fiber content making a serving of Qualia Synbiotic high in fiber. And, baobab diversifies the types of fiber included in the formula (it provides types of fiber, such as pectins, not found in the other prebiotic ingredients). A diversity of fibers is important: we believe supplying a variety of fibers supports gut microbiota diversity far better than using a single prebiotic.* When experimenting with taste and flavor, we found that this amount added a pleasant taste to the overall formula. 

Baobab Fruit Pulp Powder KEY MECHANISMS

Supports a healthy gut microbiota*

Supports a healthy gut microbiota composition* [8]

Supports healthy SCFA levels (acetate, propionate, and/or butyrate)* [2] 

Other actions*

Promotes α-glucosidase inhibition* [5]

Support optimal mineral absorption* [9]

Supports healthy glucose metabolism* [10,11]

Supports ROS and NOS scavenging* [10]

Supports feelings of satiety* [12]

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

REFERENCES

[1]F.W. Marlowe, J.C. Berbesque, Am. J. Phys. Anthropol. 140 (2009) 751–758.

[2]M. Foltz, A.C. Zahradnik, P. Van den Abbeele, J. Ghyselinck, M. Marzorati, Microorganisms 9 (2021).

[3]M. Dimopoulou, K. Alba, I.M. Sims, V. Kontogiorgos, Carbohydr. Polym. 273 (2021) 118540.

[4]O.A. Patova, A. Luаnda, N.M. Paderin, S.V. Popov, J.J. Makangara, S.P. Kuznetsov, E.N. Kalmykova, Carbohydr. Polym. 262 (2021) 117946.

[5]A. Braca, C. Sinisgalli, M. De Leo, B. Muscatello, P.L. Cioni, L. Milella, A. Ostuni, S. Giani, R. Sanogo, Molecules 23 (2018).

[6]M.C. Rodríguez-Daza, E.C. Pulido-Mateos, J. Lupien-Meilleur, D. Guyonnet, Y. Desjardins, D. Roy, Front Nutr 8 (2021) 689456.

[7]D. Plamada, D.C. Vodnar, Nutrients 14 (2021) 137.

[8]M. Foltz, A.C. Zahradnik, P. Van den Abbeele, J. Ghyselinck, M. Marzorati, Microorganisms 9 (2021).

[9]O.Y. Adetola, J. Kruger, M.G. Ferruzzi, B.R. Hamaker, J.R.N. Taylor, Int. J. Food Sci. Nutr. 73 (2022) 15–27.

[10]K. Rita, M.A. Bernardo, M.L. Silva, J. Brito, M.F. Mesquita, A.M. Pintão, M. Moncada, Nutrients 14 (2022).

[11]S.A. Coe, M. Clegg, M. Armengol, L. Ryan, Nutr. Res. 33 (2013) 888–896.

[12]R. Garvey, M. Clegg, S. Coe, Nutr. Health 23 (2017) 83–86.