Lab Materials & Formulary

Ingredient
Index.

We do not use generic powders. This index documents the exact, standardized molecular extracts and indigenous fermented substrates undergoing validation in our R&D pipeline.

Fermented Substrates 02

Standardized Extracts 03

Compliance Status Phase 0 R&D

The Foundation

Millet Matrix

BIOAVAILABLE CALCIUM

Finger Millet (Ragi)

Fermented using grain-adapted Lactobacillus strains. LAB fermentation degrades phytic acid, unlocking native calcium and iron that are otherwise bound in an unfermented substrate.

■ PUBLISHED — established nutritional biochemistry

STANDARDIZATION 344mg Ca / 100g

SUPPLIER Indigenous TN source

ANTHOCYANIN ANTIOXIDANTS

Karuppu Kavuni Black Rice

Indigenous Tamil Nadu heritage grain rich in anthocyanins and dietary fibre. Used alongside Ragi as the co-fermentation substrate — contributes natural colour, antioxidant activity, and a more complex fermentable carbohydrate profile.

■ PUBLISHED — established nutritional literature

PRIMARY BIOACTIVE Anthocyanins (Cyanidin-3-glucoside)

SUPPLIER Indigenous TN source

01.5

The Core Differentiator

Lactic Acid Fermentation

Ragi and Karuppu Kavuni are nutritional powerhouses on paper. The problem is phytic acid — an anti-nutrient that binds iron, calcium, and zinc, preventing absorption. Raw grain smoothies and powders do not solve this. Fermentation does.

Our process uses grain-adapted Lactobacillus strains that produce phytase enzymatically during fermentation, degrading phytic acid and releasing bound minerals into a bioavailable form. Natural acidification also improves overall digestibility.

■ PUBLISHED — Coulibaly et al. (2011), American Journal of Plant Nutrition

Step 01

Soak → Grind → Strain

Grain slurry prepared via muslin straining. Brix measured before fermentation.

Step 02

Natural LAB Inoculation

Grain-adapted Lactobacillus strains from the substrate itself. No artificial starter cultures in Phase 0.

Step 03

Controlled Fermentation

Temperature-controlled incubation. pH and sensory endpoints monitored throughout.

Step 04

Post-Fermentation Extract Addition

Standardised mushroom hot-water extracts incorporated into the fermented base. Blend, measure, package.

Sourcing Integrity

Mushroom Extracts

Sourced from Somashrooms, Bengaluru — fruiting-body powder and fresh raw material for Lion's Mane, Cordyceps militaris, and Reishi. All extracts are fruiting-body derived, not myceliated grain.

Grain Substrates

Finger Millet (Ragi) and Karuppu Kavuni Black Rice sourced from indigenous Tamil Nadu agricultural sources. 100% Indian origin, traceable to regional supply chains.

Nootropic & Immunity

Fungi Intelligence

NEUROGENESIS (NGF)

CLARITY

Lion's Mane Extract

Hot-water fruiting-body extraction targeting Hericenones and Erinacines — the secondary metabolites documented in nutritional literature to support Nerve Growth Factor (NGF) pathways.

⬤ PLAUSIBLE — nutritional literature basis

STANDARDIZATION Hericenones & Erinacines

CLINICAL REFERENCE DOSE 1,000mg

CELLULAR ATP

MOMENTUM

Cordyceps militaris

Hot-water fruiting-body extraction standardised for Cordycepin content. Nutritional literature documents Cordycepin as a nucleoside analog that structurally supports ATP production pathways during physical exertion.

⬤ PLAUSIBLE — mechanism supported by nutritional literature

STANDARDIZATION ≥1% Cordycepin

CLINICAL REFERENCE DOSE 500mg

IMMUNE MODULATION

VITALITY

Reishi (Ganoderma lucidum)

Hot-water extraction standardised for beta-glucan content. Peer-reviewed nutritional literature documents Ganoderma beta-glucans interacting with macrophage and NK-cell immune-pathway receptors.