SOLGAR Full Spectrum Curcumin 30softgels

Full Spectrum Curcumin is an advanced formula of turmeric in a natural food supplement ideal for:

• improving the digestive process
• maintaining healthy joints
• supporting the normal function of the brain

Turmeric is a spice with an orange-yellow color, which provides significant benefits to the human body, thanks to its main ingredient, curcumin. Curcumin is known for its antioxidant action and the anti-inflammatory properties that it has, while at the same time, it contributes to the improvement of the process of the digestion of food and addresses dyspeptic symptoms like bloating, gas and slow digestion.
As recent research has shown **, curcumin in powder form or as a component of the turmeric as a spice, presents difficulty in absorption by the body, because its solubility in the bloodstream is limited.
This is the reason why Solgar in Full Spectrum Curcumin surrounds and encapsulates standardised curcumin extract with microscopic “water-loving” spheres called micelles. Micelles make the difference in absorption and are so microscopically small that they allow curcumin to be readily passed into the bloodstream. Now more active, better absorbed and faster absorbed than ever before.

That’s the difference with the new Full Spectrum Curcumin by Solgar:

• is more active and 185 times more absorbable *
• offers 6.8 times faster release of the ingredient *
• remains in the bloodstream for 24 hours*
• just one Solgar softgel equals 74x 100mg capsules of standard curcumin extract
• is free of gluten, wheat, dairy, soya and yeast

Full Spectrum Curcumin is taken as food supplements for adults, 
one (1) softgel daily, preferably with meals.

Each softgel contains:
800 mg Turmeric root extract (radix, Curcuma longa), which provides:
48mg total curcuminoids
40mg curcumin

* Compared to standard curcumin from turmeric (Curcuma longa)
**C. Schiborr, et al., The oral bioavailability of curcumin from micronized powder and liquid micelles is significantly increased in healthy humans and differs between sexes, Molecular Nutrition & Food Research 2014, in press.