Bio–Kult Pregnéa is an innovative formula with 6 strains of friendly bacteria, folic acid, vitamin C, vitamin D, magnesium and zinc.
Bio–Kult Pregnéa has been developed to support women before, during and after pregnancy.
Its advanced technology composition with a variety of live friendly bacteria, vitamins and minerals holistically strengthens the female body throughout pregnancy. Magnesium contributes to the reduction of fatigue. Zinc, vitamins C and D3 and folic acid contribute to the normal functioning of the immune and reproductive systems as well as to the normal outcome of pregnancy.
Live bacterial cultures
Lactobacillus plantarumPXN® 47™
Bifidobacterium longumPXN® 30™
Lactobacillus rhamnosusPXN® 54™
Lactobacillus helveticus PXN® 35™
Bifidobacterium bifidumPXN® 23™
Lactobacillus delbrueckii ssp.bulgaricusPXN® 39™
Use:
During pre-pregnancy, pregnancy and lactation: 2 capsules daily with food.
Capsules can be taken with water or opened and the contents mixed with food or water/juice.
Precautions: Dietary supplements should not be used as a substitute for a balanced diet.
This product is not intended for the prevention, treatment or cure of human disease. The product is suitable for pregnancy, however consult your doctor if you are pregnant, breastfeeding, taking medication or have a health condition. Do not exceed the recommended daily dose. Keep out of reach of small children.
Product storage instructions: Store in a cool, dry place.
| Brand | Bio-Kult |
|---|---|
| Availability | 1-3 business days |
| Flammable | Νο |
| Vegan | No |
| Off from Original Retail Price | 50 |
| Lowest 30-day Price | 19.00 |
| Audience | Women |
| Content | 60caps |
| Ages | All |
| Skin Types | All |
The two capsules contain
4 billion live bacteria (4×10^9 CFU/2 capsules)
Folic acid 400μg (200% RDI*)
Vitamin C 30mg (38% RDI*)
Vitamin D3 10μg (200% RDI*)
Magnesium 80mg (21% RDI*)
Zinc 3mg (30% RDI*)
*RDI = Recommended Daily Intake
Other ingredients
Vegetable capsule (hydroxypropyl methylcellulose)
Milk and soy, ingredients used in the fermentation process. The milk content is at such low levels that it does not affect people with lactose intolerance.
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