Liquid, soluble curcumin

Traditional use

The dried, powdered root of the turmeric plant has a long history of use as an Ayurvedic, a natural system of medicine, for the support of various inflammatory conditions. Curcumin is well known for its potent antioxidant properties, and has been linked to the promotion of anti-inflammatory conditions in tissues that can play a vital role in joint health, brain health, gut, eye and cardiovascular health and wellness. While the biological effects of curcumin and its mechanism of action have been well documented in the scientific literature, its limited bioavailability is a major issue with respect to its use in an oral dose form. Because of low absorption and rapid metabolism, very high intake levels of a standard extract are needed to be biologically effective. A unique technology (liquid curcumin solubilisate) makes these compounds highly soluble therefore solving this problem and drastically increasing bioavailability.

Science

The NovaSOL® solubilisation technology gives curcumin unique properties in a liquid format that result in rapid absorption and high bioavailability. A published human clinical trial demonstrated the superior bioavailability of NovaSOL® Curcumin over standard curcumin extracts without altering safety parameters¹. This stable, highly bioavailable solubilisate means the ingredient can be used at much lower doses in an orally ingested product without diminishing efficacy or affecting safety.

AQUANOVA AG, a Food Safety, certified B2B manufacturer of liquid colloidal formulations, NovaSOL®, is a product portfolio – ranging from Health and Private Label Solutions, to food additives – that leans on robust science and technology to inform its products. The patent-protected and awarded NovaSOL® technology creates a unique and nature-like micelle structure, which is based on decades of R&D. Additionally, NovaSOL® significantly enhances the efficacy and application scope of natural ingredients, and at IFF, we’re proud to be a distributor of this portfolio.

References
1. Schiborr et al., Molecular Nutrition & Food Research 2014, 58