Lactobacillus acidophilus was discovered in the 1920's, within studies on the effects of diet on intestinal flora balance. Hundreds of clinical trials support many different health claims, both in humans and animals.

Many functional foods and dietary supplements have been developed in the last decade, based on L. acidophilus efficacy and safety. It is a recognized probiotic bacterium, classified as QPS in Europe (Qualified Presumption of Safety) and GRAS (Generally Regarded As Safe) in USA.

L. acidophilus is a Gram-positive, rod shaped bacterium, producer of D-L lactic acid.

It shows several well-characterized and specific biological activities; it fights harmful bacteria and fungi (Salmonella spp, E.coli, S.aureus and Candida albicans) through a production of natural antibiotic Acidophilin and helps digestive functions through hydrolysis of milk proteins, fat and lactose, thus decreasing the incidence of intolerance diseases due to enzymes production.

It is known to adsorb on its surface harmful molecules such as mycotoxins, bisphenol, and heavy metals, facilitating their excretion and suppressing adverse health effects, operating a toxin decontamination.

Additional health benefits have been reported in several studies on L. acidophilus, including improved gastrointestinal function, a boosted immune system, and a decrease in the frequency of vaginal yeast infections.