Mélange de curcuma biologique à spectre complet : curcuma fermenté (rhizome)†, extrait de curcuma (rhizome ; standard à 95 % de curcuminoïdes)†, extrait de curcuma fermenté (rhizome)†, curcuma (rhizome)†, extrait de curcuma CO2 (rhizome)†, biologique Mélange botanique fermenté : poudre de fruit de poivre noir fermenté†, racine de gingembre fermentée†, fruit de poivre long fermenté†, graines de cumin fermentées germées†, huile de fruit de poivre noir fermenté†, extrait de CO2 de racine de gingembre fermenté†, extrait de racine de Stephania (Stephania tetrandra)† , encens indien (écorce ; Boswellia serrata)†, extrait d'ashwagandha (racine et feuille)†, mélange botanique amer fermenté biologique : graines de chardon-Marie fermentées†, feuille de pissenlit fermentée†, feuille de menthe poivrée fermentée†, huile de feuille de menthe poivrée fermentée†, reishi fermenté Champignons (corps fruitiers)†, vinaigre de cidre de pomme fermenté†. Autres ingrédients : Capsule de méthylcellulose, lécithine de tournesol, phosphatidylcholine.

†Ingrédient biologique.

Prendre 3 capsules par jour avec 8 onces d'eau ou votre boisson préférée. Peut être pris avec ou sans nourriture.

ATTENTION : Ne dépassez pas la dose recommandée. Il est important de savoir qu'on ne peut pas perdre du poids en utilisant le produit seul ou sans suivre un régime calorique contrôlé et un programme d'exercice. Les résultats de perte de poids peuvent ne pas être efficaces pour tout le monde et les résultats peuvent ne pas être permanents. Les femmes enceintes ou allaitantes, les enfants de moins de 18 ans et les personnes souffrant d'un problème de santé connu doivent consulter un médecin avant d'utiliser ce produit ou tout complément alimentaire. Veuillez faire preuve de prudence si vous avez des allergies ou des sensibilités à l’un des ingrédients répertoriés. Tenir hors de portée des enfants et des animaux de compagnie. Ne pas utiliser si le sceau de sécurité est endommagé ou manquant. Conservez dans un endroit frais et sec. Utilisez ce produit uniquement comme complément alimentaire. Ne pas utiliser pour la réduction de poids.

Turmeric

Hewlings SJ, Kalman DS. Curcumin: A Review of Its' Effects on Human Health. Foods. 2017;6(10):92. Published 2017 Oct 22. doi.org/10.3390/foods6100092.

Langhans, Sigrid. (2011). Therapeutic potential of curcumin in gastrointestinal diseases. World journal of gastrointestinal pathophysiology. 2. 1-14. DOI: 10.4291/wjgp.v2.i1.1

Adrian L Lopresti, The Problem of Curcumin and Its Bioavailability: Could Its Gastrointestinal Influence Contribute to Its Overall Health-Enhancing Effects?, Advances in Nutrition, Volume 9, Issue 1, January 2018, Pages 41–50, https://doi.org/10.1093/advances/nmx011

Chainani-Wu N. (2003). Safety and anti-inflammatory activity of curcumin: a component of tumeric (Curcuma longa). Journal of alternative and complementary medicine (New York, N.Y.), 9(1), 161–168. DOI: 10.1089/107555303321223035

Zdrojewicz, Z., Szyca, M., Popowicz, E., Michalik, T., & Śmieszniak, B. (2017). Kurkuma – nie tylko przyprawa [Turmeric - not only spice]. Polski merkuriusz lekarski : organ Polskiego Towarzystwa Lekarskiego, 42(252), 227–230. PMID: 28662006

Gupta, S. C., Sung, B., Kim, J. H., Prasad, S., Li, S., & Aggarwal, B. B. (2013). Multitargeting by turmeric, the golden spice: From kitchen to clinic. Molecular nutrition & food research, 57(9), 1510–1528. DOI: 10.1002/mnfr.201100741

Curcumin

Anand, P., Kunnumakkara, A. B., Newman, R. A., & Aggarwal, B. B. (2007). Bioavailability of curcumin: problems and promises. Molecular pharmaceutics, 4(6), 807–818. DOI: 10.1021/mp700113r

Aggarwal, B. B., Yuan, W., Li, S., & Gupta, S. C. (2013). Curcumin-free turmeric exhibits anti-inflammatory and anticancer activities: Identification of novel components of turmeric. Molecular nutrition & food research, 57(9), 1529–1542. DOI: 10.1002/mnfr.201200838

Gupta SC, Patchva S, Aggarwal BB. Therapeutic roles of curcumin: lessons learned from clinical trials. AAPS J. 2013;15(1):195‐218. doi: 10.1208/s12248-012-9432-8

Gupta, S. C., Kismali, G., & Aggarwal, B. B. (2013). Curcumin, a component of turmeric: from farm to pharmacy. BioFactors (Oxford, England), 39(1), 2–13. DOI: 10.1002/biof.1079

Jurenka J. S. (2009). Anti-inflammatory properties of curcumin, a major constituent of Curcuma longa: a review of preclinical and clinical research. Alternative medicine review : a journal of clinical therapeutic, 14(2), 141–153. PMID: 19594223

Goel, A., Kunnumakkara, A. B., & Aggarwal, B. B. (2008). Curcumin as "Curecumin": from kitchen to clinic. Biochemical pharmacology, 75(4), 787–809. DOI: 10.1016/j.bcp.2007.08.016

Ginger

Mashhadi NS, Ghiasvand R, Askari G, Hariri M, Darvishi L, Mofid MR. Anti-oxidative and anti-inflammatory effects of ginger in health and physical activity: review of current evidence. Int J Prev Med. 2013;4(Suppl 1):S36–S42. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3665023/

Khandouzi N, Shidfar F, Rajab A, Rahideh T, Hosseini P, Mir Taheri M. The effects of ginger on fasting blood sugar, hemoglobin a1c, apolipoprotein B, apolipoprotein a-I and malondialdehyde in type 2 diabetic patients. Iran J Pharm Res. 2015;14(1):131–140.

Hwang YH, Kim T, Kim R, Ha H. The Natural Product 6-Gingerol Inhibits Inflammation-Associated Osteoclast Differentiation via Reduction of Prostaglandin E₂ Levels. Int J Mol Sci. 2018;19(7):2068. Published 2018 Jul 16. doi: 10.3390/ijms19072068

Mao QQ, Xu XY, Cao SY, et al. Bioactive Compounds and Bioactivities of Ginger (Zingiber officinale Roscoe). Foods. 2019;8(6):185. Published 2019 May 30. doi: 10.3390/foods8060185

Grzanna, R., Lindmark, L., & Frondoza, C. G. (2005). Ginger--an herbal medicinal product with broad anti-inflammatory actions. Journal of medicinal food, 8(2), 125–132. DOI: 10.1089/jmf.2005.8.125

Mao, Q. Q., Xu, X. Y., Cao, S. Y., Gan, R. Y., Corke, H., Beta, T., & Li, H. B. (2019). Bioactive Compounds and Bioactivities of Ginger (Zingiber officinale Roscoe). Foods (Basel, Switzerland), 8(6), 185. DOI: 10.3390/foods8060185

Bordia, A., Verma, S. K., & Srivastava, K. C. (1997). Effect of ginger (Zingiber officinale Rosc.) and fenugreek (Trigonella foenumgraecum L.) on blood lipids, blood sugar and platelet aggregation in patients with coronary artery disease. Prostaglandins, leukotrienes, and essential fatty acids, 56(5), 379–384. DOI: 10.1016/s0952-3278(97)90587-1

Ashwagandha

Sikandan, A., Shinomiya, T., & Nagahara, Y. (2018). Ashwagandha root extract exerts anti‑inflammatory effects in HaCaT cells by inhibiting the MAPK/NF‑κB pathways and by regulating cytokines. International journal of molecular medicine, 42(1), 425–434. DOI: 10.3892/ijmm.2018.3608

Wankhede S, Langade D, Joshi K, Sinha SR, Bhattacharyya S. Examining the effect of Withania somnifera supplementation on muscle strength and recovery: a randomized controlled trial. J Int Soc Sports Nutr. 2015;12:43. Published 2015 Nov 25. doi: 10.1186/s12970-015-0104-9

Ziegenfuss, T. N., Kedia, A. W., Sandrock, J. E., Raub, B. J., Kerksick, C. M., & Lopez, H. L. (2018). Effects of an Aqueous Extract of Withania somnifera on Strength Training Adaptations and Recovery: The STAR Trial. Nutrients, 10(11), 1807. DOI: 10.3390/nu10111807

Kumar, G., Srivastava, A., Sharma, S. K., Rao, T. D., & Gupta, Y. K. (2015). Efficacy & safety evaluation of Ayurvedic treatment (Ashwagandha powder & Sidh Makardhwaj) in rheumatoid arthritis patients: a pilot prospective study. The Indian journal of medical research, 141(1), 100–106. DOI: 10.4103/0971-5916.154510

Black pepper

Mair, Christina & Liu, Rongxia & Atanasov, Atanas & Schmidtke, Michaela & Dirsch, VM & Rollinger, Judith. (2016). Antiviral and anti-proliferative in vitro activities of piperamides from black pepper. Planta Medica. 81. S1-S381. DOI: 10.1055/s-0036-1596830

Butt, M. S., Pasha, I., Sultan, M. T., Randhawa, M. A., Saeed, F., & Ahmed, W. (2013). Black pepper and health claims: a comprehensive treatise. Critical reviews in food science and nutrition, 53(9), 875–886. DOI: 10.1080/10408398.2011.571799

Meghwal, M., & Goswami, T. K. (2013). Piper nigrum and piperine: an update. Phytotherapy research : PTR, 27(8), 1121–1130. DOI: 10.1002/ptr.4972

Srinivasan K. (2007). Black pepper and its pungent principle-piperine: a review of diverse physiological effects. Critical reviews in food science and nutrition, 47(8), 735–748. DOI: 10.1080/10408390601062054

Tiwari, Anshuly & Mahadik, Kakasaheb & Gabhe, Satish. (2020). PIPERINE: A COMPREHENSIVE REVIEW OF METHODS OF ISOLATION, PURIFICATION AND BIOLOGICAL PROPERTIES. Medicine in Drug Discovery. 100027. DOI: 10.1016/j.medidd.2020.100027

Gülçin I. (2005). The antioxidant and radical scavenging activities of black pepper (Piper nigrum) seeds. International journal of food sciences and nutrition, 56(7), 491–499. DOI: 10.1080/09637480500450248

Additional

Kotha RR, Luthria DL. Curcumin: Biological, Pharmaceutical, Nutraceutical, and Analytical Aspects. Molecules. 2019 Aug 13;24(16):2930.

 Curcuminoids, a key class of active componds in turmeric are poorly soluble in water.  Studies in which turmeric/curcumin extracts are delivered in liposomal/lipid containing matrices demonstrate improved absorption of curcuminoids. See Page 6 Section 2.3, Section 3.0 and Table 1.

Turmeric provides antioxidant support

Kocaadam B, Şanlier N. Curcumin, an active component of turmeric (Curcuma longa), and its effects on health. Crit Rev Food Sci Nutr. 2017 Sep 2;57(13):2889-2895.

See page 2891 Anti-inflammatory and Anti-oxidant Activity. Turmeric and its curcuminoid constituents are known to have antioxidant activity in vivo.