What's actually in your scoop
The science behind
every scoop
Poor plant diversity shows up in your digestion, energy, and skin. Most people eat fewer than 10 different plants a week. Wellsprout was formulated to change that, with 27 whole-food plants selected to support microbial diversity, fibre intake, and beneficial gut fermentation.
Fermentable fibres, polyphenol-rich plants, and anti-inflammatory herbs and roots. One daily scoop. Real food, not synthetic supplements.
The research
The plant diversity gap.
The more plant varieties you eat, the more diverse your gut microbiome. Most modern diets fall well short of what research recommends.
Where most people fall
Participants consuming 10 or fewer plants weekly showed significantly lower microbiome diversity in the American Gut Project.
Whole-food plants in every scoop
One daily scoop delivers 27 whole-food plants, covering most of the gap on top of whatever you already eat.
Different plants per week
Participants consuming 30 or more different plants weekly showed greater gut microbiome diversity in the American Gut Project.
The science around plant diversity and the gut microbiome continues to evolve rapidly, but one principle is becoming increasingly clear: microbial diversity depends on dietary diversity.
Wellsprout was formulated around that idea — bringing together fibres, polyphenols, herbs, and whole-food plants chosen to work together as part of a broader ecosystem rather than as isolated ingredients.
The Botanical Composition
Every ingredient was selected as part of a broader whole-food ecosystem designed around microbial diversity, beneficial fermentation, and complementary plant compounds.
Chlorophyll-rich grasses traditionally valued for their antioxidant and phytonutrient content.
Aromatic herbs and botanicals traditionally used to support digestion and whole-body resilience.
Roots and spices rich in antioxidant compounds traditionally associated with inflammatory balance and metabolic support.
Fermentable fibres that help nourish beneficial gut bacteria and support beneficial microbial fermentation.
Colourful fruits and roots that provide diverse polyphenols and phytonutrients metabolised by the gut microbiome.
For Healthcare Professionals
The Science Behind Wellsprout
Access the full clinical brief, prepared by Dr. Alexandra Lim, Lead Scientist.
- 7 evidence-based mechanisms
- Full ingredient and botanical rationale
- Clinical applications and dosing guidance
- Peer-reviewed references throughout
For healthcare professionals only.
The Science
What the Research Shows
The formulation was designed around biological mechanisms linked to microbial diversity, fibre fermentation, metabolic health, and the gut ecosystem as a whole.
Greater plant diversity is associated with greater gut microbiome diversity. Research from the American Gut Project found that people consuming 30 or more different plant foods per week showed significantly greater microbial diversity than those consuming 10 or fewer.
Fermentable fibres nourish beneficial gut bacteria that produce short-chain fatty acids such as butyrate, compounds linked to gut lining integrity, immune regulation, and metabolic health.
Polyphenols from apple, beetroot, rosehip, and sea buckthorn undergo biotransformation in the gut into bioactive metabolites with documented effects on endothelial function, oxidative stress, and microbial composition.
Viscous and fermentable fibres including psyllium and chicory-derived inulin are associated with increased postprandial GLP-1 and PYY secretion, supporting satiety and glycaemic regulation.
Curcumin, gingerols, and piperine contribute a low-dose, food-matrix delivery of polyphenolic compounds with established anti-inflammatory and antioxidant activity. Piperine enhances curcumin bioavailability.
The gut microbiome influences inflammatory and immune pathways throughout the body, including pathways linked to skin health, oxidative stress, and systemic inflammation, with relevance to acne, eczema, and rosacea.
Soluble fibre intake, including psyllium, is associated with modest but clinically meaningful reductions in LDL cholesterol and improvements in postprandial glycaemic response.
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