Curcuma - Spice or Herb?
Curcuma (Curcuma longa), the plant that grows in the tropical area of Asia, has spread all over the world as a spice of bright yellow color, an ingredient of the wildly popular curry. However, it is not only suitable to add flavor to our food but it also protects our health. It has been in use for millennia in Traditional Chinese Medicine in China and in India’s Ayurvedic system. In these countries, it is part of the home pharmacy, mainly as a herb with anti-inflammatory and digestion stimulating effects. Modern age has confirmed this and the various studies have shown its strong antioxidant effect.
The antioxidant quality of curcuma compares with that of Vitamins C and E. It relieves oxidative stress and it may also help neutralize free radicals.
Form is what counts
On the other hand, utilization studies showed that extremely low quantities of the traditional extracts are absorbed and even this low quantity is transformed relatively quickly to be excreted from the body so it is important to note what form we take curcuma in.
CaliVita® introduced its new product, CurcumaPro, where MicroActive® curcuma extract can be absorbed up to ten times more effectively than with traditional curcuma extracts.