Evidence supporting the use of: Lactobacillus reuteri
For the health condition: Irritable Bowel Syndrome

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Synopsis

Source of validity: Scientific
Rating (out of 5): 3

Lactobacillus reuteri is a probiotic bacterium that has been studied for its potential role in managing Irritable Bowel Syndrome (IBS). Scientific evidence suggests that L. reuteri may help alleviate some IBS symptoms, primarily due to its ability to modulate the gut microbiota, enhance intestinal barrier function, and exert anti-inflammatory effects. Several randomized controlled trials (RCTs) and meta-analyses have investigated its efficacy in both adults and children with IBS. Some studies have shown modest improvements in symptoms such as abdominal pain and bloating, while others have found no significant benefit compared to placebo. For example, a 2020 meta-analysis published in the journal Frontiers in Pharmacology concluded that L. reuteri supplementation might reduce abdominal pain in children with IBS, though evidence in adults is less consistent.

The mechanisms proposed include the production of antimicrobial substances, suppression of pathogenic bacteria, and positive modulation of immune responses in the gut. However, the effect size is generally small, and the quality of evidence is moderate due to variations in study design, probiotic strains, and patient populations. Current clinical guidelines suggest that some probiotics, including certain strains of L. reuteri, may be tried on an individual basis for IBS, especially when standard management strategies are insufficient. In summary, while there is scientific support for L. reuteri as an adjunctive therapy for IBS, the evidence is not unequivocal, and further well-designed studies are needed to clarify its role.

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alpha-galactosidase
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amino acids
anise
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bacillus subtilis
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bio ecolian (proprietary)
bitter principals
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blackberry
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bran
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butyric acid
cannabidiol
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chia seed
chlorella
chrysanthemum
cinnamon
citron
Clerodendrum indicum
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cumin
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dragonhead
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fennel
ferula assafoetida
fiber
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flaxseed
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fructooligosaccharides (FOS)
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