What is the difference between polyphenols and the normal fruit juice?

FRUIT JUICE:
- Contains Escherichia coli
- Human body has difficulties absorbing macromolecules
- There are pesticide residues on fruit peels and pulps
- Fructose content is too high; it brings more harm than benefits to human body

POLYPHENOL ENZYMES:
- Made using organic toxic-free vegetables and fruits.
- Micromolecular polyphenols are readily absorbed by human body.
- No added sugar; does not bring harm to human body.
- Undergo sterilization, no safety concern.

What is sugarless bacterial fermentation?

Sugarless bacterial fermentation is a copyrighted technique, no sugar is added and inoculated with combined probiotic bacterial species and fermentation is carried out in a low ph environment using unique biotechnology method. Conventional fermentation is conducted using one layer of sugar and one layer of vegetables and fruits, thus more than 50% of the enzymes are sugar

Saccharification = Canceration
Conventional enzymes vs. Sugarless fermented polyphenols (60~70% sugar) 

Comparison

- Sugarless fermented polyphenols

- Single type of fruit, constant source of fruits
 

- Safe and toxic-free, stable product quality

- Bacteria species are identified

- Sugarless bacterial fermentation

- Approximately 38 calories per bottle

- Safe sterilization process with no hidden risk