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Super GABA-10™

Germinated Brown Rice Fermentation Extract Containing
y-aminobutyric Acid

  • Gamma-aminobutyric acid (GABA) is a non-protein amino acid widely found in plants and animals
  • Exhibits blood-pressure reducing effects
  • Derived from salted rice-bran paste
  • Excellent solubility
  • Minimal effect on flavor, has a pleasant, savory (umami) taste typical of lactic fermentation
    High stability against heat and pH
  • Economical price point

GABA10 - A Promising Weapon Against Hypertension

Hypertension: The Trigger for Many Diseases
GABA: A Highly Promising Countermeasure

Gamma-aminobutyric acid (GABA) is a non-protein amino acid widely found in plants and animals. GABA works as an inhibitory neurotransmitter, and is known to exhibit blood-pressure reducing effects in higher mammals. Particularly for people on the border of developing hypertension, a trigger for many lifestyle diseases, measures to control hypertension in everyday life are important. This is where GABA’s effects are the most promising.

Research into traditional Japanese foods yields a new breakthrough in preventive nutrition
Fujicco, a Japanese manufacturer of traditional delicatessen foods, is at the forefront of research, development, and product manufacturing technology for natural nutritional supplements. They have been known for their strict quality control throughout their 50 years in the industry.

Fujicco succeeded in isolating bacteria with high GABA production from salted rice-bran paste, and developed a proprietary lactic fermentation manufacturing method. The product is called Super GABA-10. Applied to food, it has minimal effect on flavor while imparting the pleasant, tangy flavor distinct to lactic fermentation.

GABA: y-amino butyric acid
GABA is a type of amino acid synthesized by decarboxylase acting on glutaminic acid. It is one of the most important inhibitory neurotransmitters in the human body. It improves blood circulation in the brain and promotes brain cell metabolism. GABA is known to have blood pressure-lowering effects.

The development of Fujicco’s lactic fermentation method
The challenge was producing commercial concentrations of GABA when brown rice grains contain only around 0.01% GABA and even germinated brown rice only 3 to 5 times more than that. Fujicco identified and isolated a novel high-production bacteria from the rice bran. The result is an extract that far exceeds the GABA content of any existing product on the market. Super GABA10 has 500 times as much GABA as brown rice grains.


GABA Content

10% Min.


Pale yellowish-white powder


10% Max.


15% Max.


2ppm Max.

Total Aerobic Bacteria

1,000/g Max.

Coliform Bacteria