Fermented Golden Curcuma Mix - Vitazan Professional

Fermented Golden Curcuma Mix

Elevate your favourite drink with this blend of organic medium-chain triglycerides, and traditional herbs and spices, including fermented turmeric and ginger for superior absorption and bioavailability.

Current Reported Clinical Research

Studies investigating fermented turmeric and ginger demonstrate greater antioxidant and anti-inflammatory function compared to the unfermented herbs.^[1][2]

Fermented Golden Curcuma Mix complements naturopathic plans ranging from weight loss to cognitive support.^[3][4][5][6]

Ingredients: Organic medium-chain triglycerides (from coconut), acacia gum, organic fermented turmeric, organic fermented ginger, cinnamon, and black pepper.

Fermented Golden Curcuma Mix

Fermented Golden Curcuma Mix

Fermented Golden Curcuma Mix blends easily to hot or cold drinks. This versatile powder will transform your everyday drinks!

SKU: 2563

Category: Energy, Mood and Rest, Inflammation, Medical foods

Tags: Dairy-Free, Egg-Free, Gluten-Free, Soy-Free, Vegan, Yeast-Free

References_{(shows when you logged)}

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Références_{(shows when you logged)}

Yong, C.C., et autres. « Effect of Lactobacillus Fermentation on the Anti-Inflammatory Potential of Turmeric. » Journal of Microbiology and Biotechnology, Vol. 29, N° 10 (2019): 1561–1569.
Saleh, R.M., et autres. « Solid-state fermentation by Trichoderma viride for enhancing phenolic content, antioxidant and antimicrobial activities in ginger. » Letters in Applied Microbiology, Vol. 67, N° 2 (2018): 161–167.
Huh, E., et autres. « Ginger fermented with Schizosaccharomyces pombe alleviates memory impairment via protecting hippocampal neuronal cells in amyloid beta1-42 plaque injected mice. » Food & Function, Vol. 9, N° 1 (2018): 171–178.
Eun, C.S., et autres. « The protective effect of fermented Curcuma longa L. on memory dysfunction in oxidative stress-induced C6 gliomal cells, proinflammatory-activated BV2 microglial cells, and scopolamine-induced amnesia model in mice. » BMC Complementary and Alternative Medicine, Vol. 17, N° 1 (2017): 367.
Abe, S., et autres. « Medium-Chain Triglycerides (8:0 and 10:0) Increase Mini-Mental State Examination (MMSE) Score in Frail Elderly Adults in a Randomized Controlled Trial. » The Journal of Nutrition, Vol. 150, N° 9 (2020): 2383–2390.
SSt-Onge, M.P., et A. Bosarge. « Weight-loss diet that includes consumption of medium-chain triacylglycerol oil leads to a greater rate of weight and fat mass loss than does olive oil. » The American Journal of Clinical Nutrition, Vol. 87, N° 3 (2008): 621–626.

See details”,”__woocommerceNamespace”:”woocommerce/product-query/product-summary”} /–>

Références_{(s’affiche lorsque vous vous êtes connecté)}

Yong, C.C., et autres. « Effect of Lactobacillus Fermentation on the Anti-Inflammatory Potential of Turmeric. » Journal of Microbiology and Biotechnology, Vol. 29, N° 10 (2019): 1561–1569.
Saleh, R.M., et autres. « Solid-state fermentation by Trichoderma viride for enhancing phenolic content, antioxidant and antimicrobial activities in ginger. » Letters in Applied Microbiology, Vol. 67, N° 2 (2018): 161–167.
Huh, E., et autres. « Ginger fermented with Schizosaccharomyces pombe alleviates memory impairment via protecting hippocampal neuronal cells in amyloid beta1-42 plaque injected mice. » Food & Function, Vol. 9, N° 1 (2018): 171–178.
Eun, C.S., et autres. « The protective effect of fermented Curcuma longa L. on memory dysfunction in oxidative stress-induced C6 gliomal cells, proinflammatory-activated BV2 microglial cells, and scopolamine-induced amnesia model in mice. » BMC Complementary and Alternative Medicine, Vol. 17, N° 1 (2017): 367.
Abe, S., et autres. « Medium-Chain Triglycerides (8:0 and 10:0) Increase Mini-Mental State Examination (MMSE) Score in Frail Elderly Adults in a Randomized Controlled Trial. » The Journal of Nutrition, Vol. 150, N° 9 (2020): 2383–2390.
SSt-Onge, M.P., et A. Bosarge. « Weight-loss diet that includes consumption of medium-chain triacylglycerol oil leads to a greater rate of weight and fat mass loss than does olive oil. » The American Journal of Clinical Nutrition, Vol. 87, N° 3 (2008): 621–626.

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