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The Next Step in Curcumin Evolution 

With integrity informing every decision, we never settle for mediocrity by ensuring complacency never takes hold. Because if it were to do just that, evolution would cease, and cutting-edge breakthroughs towards better medicine may never come to be. It is with this fierce dedication to continuous, diligent innovations, we always pave the way forward, rather than simply imitate by following others.

Because curcumin has literally hit a glass ceiling in terms of truly innovative delivery methods, AOR was inspired to challenge this and make something unique. This brings us to the next step in curcumin evolution, Curcumin Ultra®. Comprised of two truly innovative raw materials: CurQfen®, and Turmacin®, Curcumin Ultra® offers the benefits of a more whole food, truly botanical formula, while showing a significant increase in bioavailability. This is due to the addition of Turmacin®, which is comprised of highly water soluble sugar chains known as polysaccharides. AOR prioritizes Free Form Curcumin only; thus, reporting 48x more bioavailability in its marketing material.

Kumar et al., (2016), also compared the ratio of Free Form Curcumin to conjugated curcumin. Here, they reported 75% Free Form Curcumin and 25% conjugated curcumin in the plasma 5 hours after administration of CurQfen® (1000 mg). This exceedingly high concentration of Free Form Curcumin suggests that the fenugreek-curcumin complex effectively protects curcumin from rapid breakdown; thus, resulting in a fast acting, yet long lasting, highly potent effect.

While the conundrum of curcumin’s various solubility issues has been made clear, we have to take a step back and remember that the South Asian population have been using turmeric for thousands of years with effect. Indeed, not a therapeutic, drug like effect per se, but effective nonetheless. Perhaps this has more to do with accessing the synergistic constituents of the whole root, as opposed to just curcuminoids, and isolated curcumin in many cases?


Figure 8. Curcumin Ultra is a complex of CurQfen®  and Turmacin®. Fenugreek-curcumin fibre  complexes are combined with Turmeric  polysaccharides to make Curcumin Ultra®.

Traditionally, turmeric root is boiled in water and/or milk before ingestion. With the former method, it is highly unlikely it extracts any curcuminoids, seeing they are hydrophobic. Rather, this water extraction method liberates water soluble components from turmeric, i.e. polysaccharides. Conversely, the latter method most likely yields minimal amounts of curcuminoids, with a possible increase if clarified butter is added—remember “fat loving”?

The use of Turmacin® in osteoarthritic patients has shown promising results. In a randomized, single-blind, placebo controlled trial, the effects of Turmacin® (1000 mg/day) were compared to glucosamine sulfate (1500 mg/day), a combination of Turmacin® and glucosamine (1500 mg/day), and placebo (800 mg/day) over a 42-day period. Osteoarthritis patients showed the greatest symptom improvement. This was measured by physical performance, questionnaires and clinician assessment when given Turmacin® over time. Turmacin® was well-tolerated at high doses (Madhu et al., 2013).

As you can see, there is benefit to incorporating traditional methods, while still adhering to an orthomolecular, targeted, therapeutic approach. Curcumin Ultra® combines synergistic aspects of turmeric and a full spectrum of curcuminoids, while still providing the highest Free Form Curcumin available on the market.

Now that we have finally set the record straight, it is clear how truly complex curcumin is biologically speaking, and as the subject of research. However, now that we have taken this journey, we hope that everyone can make a truly informed decision when choosing

a modern curcumin formulation. What do you want coursing through your veins? The choice is yours.

REFERENCES

1. Al-Habori M, Raman A. 1998. Anti-diabetic and hypocholesterolaemic effects of fenugreek. Phytotherapy Research 12(4):233-242.

2. Anand et al. Bioavailability of Curcumin: Problems and Promises. Molecular Pharmaceutics. 2007: 4(6):807-818.

3. Chandran, B. and Goel, A. (2012). A Randomized, Pilot Study to Assess the Efficacy and Safety of Curcumin in Patients with Active Rheumatoid Arthritis. Phytother. Res., 26: 1719–1725. doi:10.1002/ptr.4639

4. Chassaing, Benoit et al. “Dietary Emulsifiers Impact the Mouse Gut Microbiota Promoting Colitis and Metabolic Syndrome.” Nature 519.7541 (2015): 92–96.

5. Choudhury, Ambar K. et al. “Synthesis and Evaluation of the Anti-Oxidant Capacity of Curcumin Glucuronides, the Major Curcumin Metabolites.” Ed. Michael Breitenbach. Antioxidants 4.4 (2015): 750–767.

6. Funk, Janet L. et al. “Anti-Arthritic Effects and Toxicity of the Essential Oils of Turmeric (Curcuma Longa L.).” Journal of agricultural and food chemistry 58.2 (2010): 842–849.

7. Funk, Janet L. et al. “Turmeric Extracts Containing Curcuminoids Prevent Experimental Rheumatoid Arthritis.” Journal of natural products 69.3 (2006): 351–355.

8. Gomez-Bougie et al. Curcumin induces cell death of the main molecular myeloma subtypes, particularly the poor prognosis subgroups. Cancer Biol Ther. 2015;16(1):60-5.

9. Gupta et al. Therapeutic roles of curcumin: lessons learned from clinical trials. AAPS J 2013; 15:195e218

10. Ireson, et al. Characterization of metabolites of the chemopreventive agent curcumin in human and rat hepatocytes and in the rat in vivo, and evaluation of their ability to inhibit phorbol ester-induced prostaglandin E2 production. 2001. Cancer Research, 61, 1058–1064.

11. Kharat M, et al. Physical and chemical stability of curcumin in aqueous solutions and emulsions: impact of pH, temperature, and molecular environment. J Agric Food Chem. 2017. 65(8):1525-1532.

12. Funk, Janet L. et al. “Turmeric Extracts Containing Curcuminoids Prevent Experimental Rheumatoid Arthritis.” Journal of natural products 69.3 (2006): 351–355.

13. Krishnakumar et al. Improved blood-brain barrier permeability and tissue distribution following the oral administration of a food-grade formulation of curcumin with fenugreek fibre. Journal of Functional Foods. 2015; 14:215-225.

14. Kumar et al. Enhanced bioavailability and relative distribution of free (unconjugated) curcuminoids following the oral administration of a food-grade formulation with fenugreek dietary fibre: a randomised double-blind crossover study. Journal of Functional Foods. 2016; 22:578-587

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