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Fermented White willow

KefiFood Fermented White willow is a certified organic Fermented White willow liquid produced by a monitored process and used as a base for creating various types of fermented, alive and functional foods.

Botanical Informations

Botanical Name:Salix alba L.
Common Name:White Willow
Family:Salicaceae
Used Part:Bark and leaves

White willow is large deciduous tree with pale white underside leaves. Native to Europe and central Western Asia, it is nowdays naturalized in North America. The bark has been used for tanning leather whereas its low density wood is perfect to carve cricket bats. The bark has a long history of use as pain and fever reducer, being employed as far back as  Ancient Greek by physicians such as Hippocrate.  It has been continuously used as a powerful painkiller from the Middle Ages up to now, especially by Native Americans.; Willow bark is well known as a reliable analgesic effects, and therefore used in phytomedicine to relieve the pain of headhache, toothache, mentrual cramps. As an anti-inflammatory herbal remedy, it is helpful in the treatment of arthitris, rheumatisms, gout or tendinitis. It is also considered as a anti-pyretic and reduces fever symptoms of cold & flu. Its antiseptic properties are relevant in the treatment of urinary tract infections or irritations.

Fermented White willow
Fermented White willow
Fermented White willow

Documents

Product Features

Apparence:Liquid
Taste:Sour white willow
pH:2.0 - 3.5
Acidity:10.0 - 15.0
Brix:=5.5
List of ingredients:Water, organic white willow bark and leaves, organic raw cane sugar, ancient symbiosis of yeasts (Schizosaccharomyces pombe, Zygosaccharomyces bailii, Dekkera bruxellensis) and bacteria (Acetobacter sp., Gluconoacetobacter sp.)
Lifetime:2 year(s)
Storage:Keep container tightly close in a cool (between 39 and 68°F), dry and dark place.

Healty Benefits

  • Modulating inflammation: relieves symptoms of arthritis and rheumatism;
  • Relieving pain: headache, toothache, backache, tendinitis;
  • Improving feverish conditions: cold and flu conditions;
  • Protecting cells against damages from oxydative stress;
  • Providing protection against microbial infections: especially for urinary tract;
  • Supporting healthy digestive functions; Increasing vital energy;
  • Improvement of immunue system;
  • Overall body's detoxification

Nutrients after fermentation

Molecule:Phenolic compounds (Catechin, Caffeic acid), Flavonoids (Apigenin, Rutin, Quercitin, Naringenin, Myrecitin), Carotenoids: Beta-Caroten, Tannins, Salicin and/or Salicylic acid
Organic Acids:Acetic, Gluconic, Succinic acids
Vitamines:B1, B2, B6, B12 and C
Minerals:Gluconate and acetate forms (Ca, Mn, P, K)
Amino acids:Tryptophan
Others:Soluble sugars, Alcohol, Glycerol
Enzymes:Hydrolase, Lipase, Amylase
img-nutriments-apres-fermentation

Available Format

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