Sabinsa Blog

Sometimes a name tells a story. Here’s one that came from Sabinsa’s R&D scientists’ obsession with turmeric extracts:

Curcuminoids are yellow-colored active principles present in turmeric (Curcuma longa) and have proven health benefits. However, recent studies reveal that curcumin undergoes metabolic conversion by the intestinal microbiota, specifically curcumin in the human intestine is converted into tetrahydrocurcumin (Reductive metabolite) by E. coli. The process is found to be the same with other curcuminoids. Studies observed that, after oral ingestion of curcuminoids, various tetrahydrocurcuminoids are detected in the blood serum, supporting the role of curcuminoid metabolites in the health benefits of curcuminoids.

Because of Sabinsa’s three decades of experience in curcumin research and product development, we know it inside and out. Our understanding the importance of tetrahydrocurcuminoids led to the development of a process to convert the yellow curcuminoids into white tetrahydrocurcuminoids. Sabinsa being Sabinsa, we wanted to share it with the world, which is how the product Curcumin C3 Reduct® was born. “Reduct” in the brand name comes from “reductase,” which is an enzyme that catalyzes a reduction reaction. This reduced reaction is everything required to harness the full health benefits of in turmeric. This name definitely tells the story.

Last modified on Tuesday, 29 September 2020 10:47

(Published in Stanford website https://news.stanford.edu/2019/09/24/lead-found-turmeric)

Researchers from Stanford University, International Centre for Diarrhoeal Disease Research, Bangladesh and Johns Hopkins University were investigating the causes of high levels of lead (Pb) in bloodstream of the Bangladeshi population, a source of serious health concerns. They analyzed various possible source of Pb intake such as food containers, food components (turmeric) and other material viz., clay soil or ash.

By measuring the Pb radioisotope level in the blood samples and possible source for lead contamination they come to conclusion that turmeric is the source of lead, which is leading to increased Pb levels in the bloodstream of majority of the Bangladeshi population. They identified the source of high levels of Pb in turmeric as being from a colorant, Lead chromate (PbCrO4). Lead chromate is a yellow colored pigment which some suppliers use to enhance the color of turmeric.

Also the researchers publicized the study to warn consumers and regulatory agencies around the globe to be alert for lead toxicity from turmeric products.

 

During 1980s, due to the massive flood, turmeric crops are becomes wet and dull in colour. Demand for yellow coloured Turmeric let the processors adulterated with synthetic yellow pigment (Lead chromate) to acheive desirable color.

  • The researchers analyzed several potential sources from which the lead contamination is possible
  • The selected sample size of the study is relatively small, making it difficult to generalize the measured source Pb concentrations and the reported consumption behaviors to population
  • The study says the adulteration is happening in the samples distributed in Bangladesh but not in product exported from Bangladesh
  • The samples collected were produced in local small scale manufacturers (unbranded) and sold by the local vendors.
  • No commercial curcumin extract has been found to contain Pb contamination. The researchers are alerting consumers to be careful in choosing turmeric products but are not suggesting that every turmeric product is contaminated or that turmeric itself contain high levels of lead

Link for the original article https://pubs.acs.org/doi/pdf/10.1021/acs.est.9b00744

Sabinsa’s Curcumin C3 Complex® is standardized to contain a minimum of 95% curcuminoids obtained from the dried rhizomes of Curcuma longa, cultivated in controlled-contract farmlands with good agricultural practices. It is manufactured in FDA inspected facilities. The product is stringently tested to be free from pesticides, over one hundred of them. Every batch shall is analyzed to confirm its natural, non-synthetic origin through radiocarbon testing. Its quality and performance have been confirmed by over three decades in the marketplace, with hundreds of millions of doses sold.

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The pharmacopoeial standards of endorsed by the US Pharmacopoeia was developed by Sabinsa’s scientists. The trend analysis for lead content in Curcumin C3 Complex® showed not more than 2 ppm in all lots manufactured by Sabinsa. Curcumin C3 Complex is an international award-winning ingredient and the most clinically studied Curcumin brand available today.

Last modified on Tuesday, 29 September 2020 10:55

Ginger has been used through the ages for both its enjoyable culinary properties and its health benefits. The world’s oldest healthcare systems, including Ayurveda, emphasize strong digestive function, and ginger has been one of the primary herbs used for that purpose for thousands of years. Today, modern science has not only confirmed those benefits, but expanded upon what ancient doctors taught.

Ginger’s wonderful flavor serves a purpose - its stimulation of the taste buds influences the release of digestive enzymes to break down the food to extract nourishment. Throughout history, ginger has been used to improve gut-related conditions such as dyspepsia, flatulence, bloating, nausea, intestinal cramping, vomiting, and other stomach complaints we’d rather not experience.1,2,3

It's not just an old wives’ tale recommending ginger for morning sickness; research confirms that ginger calms nausea and vomiting during pregnancy and is useful in counteracting the same side effect of chemotherapy.4

Ginger also supports healthy liver function. Research shows benefits in managing non-alcoholic fatty liver disease, a rapidly growing health concern, among other benefits.5

One of ginger’s properties is that it is warming, which is why it is incorporated into so many dishes traditionally served in the cold weather months. A cup of ginger tea is almost miraculous in its ability to counteract the chills brought on by winter weather.

Today, ginger is not only used for food seasoning by many consumers, it’s also taken in dietary supplements, so they get its benefits every day.

References
  1. Nikkhah BM, Maleki I, Hekmatdoost A. Ginger in gastrointestinal disorders: A systematic review of clinical trials. Food Sci Nutr. 2018;7(1):96-108
  2. Lazzini S et al., The effect of ginger (Zingiber officinalis) and artichoke (Cynara cardunculus) extract supplementation on gastric motility: a pilot randomized study in healthy volunteers. Eur Rev Med Pharmacol Sci. 2016;20(1):146-149
  3. Hu ML et al., Rayner CK, Wu KL, Chuah SK, Tai WC, Chou YP et al. Effect of ginger on gastric motility and symptoms of functional dyspepsia. World J Gastroenterol. 2011;17(1):105-110
  4. Lete I, Allué J. Integr Med Insights. The Effectiveness of Ginger in The Prevention of Nausea and Vomiting During Pregnancy and Chemotherapy Integrative Medicine Insights 2016;11:11–7
  5. Rahimlou M, Yari Z, Hekmatdoost A, Alavian SM, Keshavarz SA. Ginger supplementation in nonalcoholic fatty liver disease: A randomized, double-blind, placebo-controlled pilot study. Hepat Mon. 2016;16(1):e34897
Last modified on Tuesday, 29 September 2020 10:55

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