For millennia, humans have relied upon the innate wisdom of food to promote health and longevity. From supporting muscle development through a protein-rich diet to curbing the harmful effects of scurvy or rickets with citrus fruits and dairy products; we’ve learned to respect the power of nutrition. Even in today’s fast-paced society, full of grab-and-go meals, over-refined snack foods and produce grown in often less-than-ideal conditions[i], our need for these vital nutrients is arguably at an all-time high. For this reason, many people are choosing to augment their dietary needs through the use of natural supplements, like protein powders, vitamin C and vitamin D. But among the expansive array of nutritional supplements currently on the market, one compound in particular is still largely flying under the radar of the general public, despite both thousands of years of faithful use as well as thousands of clinical studies. That compound is curcumin.
Derived from the spice turmeric, and comprising roughly three percent of the plant[ii], curcumin’s long history of traditional use began in India, where it was, and continues to be, relied upon for addressing everything from joint pain and allergies to asthma support[iii]. Of course, when brought under the light of scientific scrutiny, many potentially helpful substances begin to fade, as they fail to live up to the hype. However, in the case of curcumin, the decades of research into this extract’s purported benefits seem to only heighten its potential use for many of today’s most common (and concerning) ailments. In addition to the previous claims of alleviating chronic inflammation and supporting immunity, curcumin has also proven to be a powerful antioxidant[iv], with ongoing research exploring potential roles in many health conditions.
If this all sounds too good to be true, well, for many curcumin supplements on the market, it may be. The “catch” in all of this is that despite its plethora of potential health benefits, curcumin has very poor bioavailability. This means that when ingesting a standard curcumin supplement, very little of the extract actually gets absorbed and reaches the blood stream to exert its effects. This is because curcumin is a fat-soluble compound, meaning that it has a hard time being efficiently digested and absorbed when in a largely water-based environment. To work around this, some supplement companies package their curcumin capsules with a small amount of black pepper. Just as adding a little pepper to your food helps you digest that steak dinner, so, too, does it enhance absorption of curcumin. To a degree. Sisu’s Full Spectrum Curcumin approaches the issue a little differently. With its exclusive Nova SOL® curcumin extract, the absorption barrier is addressed through the use of a patented process whereby 95% curcumin powder is encapsulated into tiny, water-soluble spheres called micelles[v]. This allows for enhanced bioavailability, consequently unlocking the antioxidant power of this incredible nutrient[vi].
Unlike many other highly-touted “natural remedies” on the market, curcumin truly does offer a unique combination of traditional use and scientific merit. However, like many other supplements, its usefulness appears largely dependent upon using a high-quality form. With Sisu’s Full Spectrum Curcumin, you can get the best of both worlds.
[i] Davis DR, Epp MD, Riordan HD. Changes in USDA food composition data for 43 garden crops, 1950 to 1999. J Am Coll Nutr. 2004;23(6):669-82.
[ii] Tayyem RF, Heath DD, Al-delaimy WK, Rock CL. Curcumin content of turmeric and curry powders. Nutr Cancer. 2006;55(2):126-31.
[iii] Ammon H.P., Wahl M.A. Pharmacology of Curcuma longa. Planta Med. 1991;57:1–7. doi: 10.1055/s-2006-960004.
[iv] Pulido-moran M, Moreno-fernandez J, Ramirez-tortosa C, Ramirez-tortosa M. Curcumin and Health. Molecules. 2016;21(3):264
[v] Purpura M, Lowery RP, Wilson JM, Mannan H, Münch G, Razmovski-naumovski V. Analysis of different innovative formulations of curcumin for improved relative oral bioavailability in human subjects. Eur J Nutr. 2018;57(3):929-938.
[vi] Dei cas M, Ghidoni R. Dietary Curcumin: Correlation between Bioavailability and Health Potential. Nutrients. 2019;11(9)