Skin Youth Biome™ | Jane Iredale

• Works from the inside out.
• Supports the skin's natural barrier.
• Helps reduce fine lines.
• Helps support healthy gut flora.
• Supports collagen formation.*
• Supports immunity.*
* Vitamin C contributes to the maintenance of normal skin and the normal function of the immune
system.
*Vitamin C contributes to the normal production of collagen.
Efficacy Study Results

Results based on a 12-week study conducted on 30 female participants with no topical regimen and no additional supplements taken. Marked improvements in skin quality were observed:

• 100% of participants saw improvement in one or more signs of aging.
• 97% saw a reduction in uneven skin tone.
• 94% saw a reduction in redness.
↑ 43% Hydration
↓ 25% Transepidermal water loss (TEWL)
↓ 26% Wrinkle depth
↑ 5% Smoothness
↑ 3% Elasticity

Suitable for:
All skin types.
Vegetarian. Gluten-free.

Not suitable for:
Vegans.
Contains dairy.
Contains soy.
Not tested on animals.
Manufactured in the UK to certified Good Manufacturing Practices (cGMPs) regulations.
*FDA registered.
These statements have not been evaluated by the Food and Drug Administration. These products
are not intended to diagnose, treat, cure or prevent any diseases.

• One capsule daily with a meal is recommended.
• Supplements are more effective if taken with food, especially protein.

Potato starch, microorganism complex (Lactobacillus rhamnosus GG, Pediococcus acidilactici HA-524®, Bifidobacterium longum Rosell®-175, Lactobacillus reuteri HA-188, postbiotic: Lactobacillus acidophilus HA-122, postbiotic: Lactobacillus plantarum HA-119) (contains MILK, SOY), vegetable capsule shell (hydroxypropyl methylcellulose), vitamin C (ascorbic acid), anti-caking agent: vegetable magnesium stearate.

Key Ingredients:

• Vitamin C
Vitamin C contributes to normal collagen formation for the normal function of skin and to the normal function
of the immune system.

• Lactobacillus Rhamnosus GG
A type of bacteria found in your intestines. It's found in many foods including kimchi, miso and
sauerkraut.

• Pediococcus Acidilactici HA-524
This is a species often found in pairs or tetrads and is added as beneficial microbes in the creation of cheeses and
yoghurts.

• Bifidobacterium Longum Rosell-175
Helps to break down most sugars in food and is present in seaweed, yoghurt, and kimchi.

• Lactobacillus Reuteri HA-188
First isolated in 1962 and is a lactic acid bacteria which is found in a variety of cheeses.

• Lactobacillus Acidophilus HA-122
Occurs naturally in the human body and is found in fermented foods including miso, tempeh, sauerkraut, and
yoghurt.

• Lactobacillus Plantarum HA-119
Lactobacillus is found in sourdough bread. As well as brine olives and pickles.