What does bioavailability mean and why is it important? The term bioavailability refers to the absorption of a substance into the body's bloodstream in relation to the total amount of the substance. Bioavailability is therefore a measure of the percentage of a substance the body has absorbed.
A 40-fold higher bioavailability of the curcumin extract CAVACURMIN means that up to 40 times the amount of curcumin can be absorbed compared to a standard curcuma extract. The low bioavailability of natural turmeric powder, e.g. turmeric spice powder and turmeric extracts, has long been known and the use of more bioavailable turmeric extracts and dietary supplements containing curcumin is not only sensible, but necessary so that the body can absorb these substances. A study investigating the bioavailability of various curcumin extracts at the University of Sydney came to the conclusion that the CAVACURMIN contained in ALP CURCUMIN had a 40-fold higher bioavailability1 than, for example, turmeric powder.
Mechanism of CAVACURMIN® absorption
The CAVACURMIN® in the ready-to-drink ALP CURCUMIN ampoules is transported via the stomach into the small intestine. From there, the curcumin molecules enter the blood via the epithelial cells of the small intestine and can be transported throughout the body via the blood vessels. The enzyme amylase then breaks down the oligosaccharide gamma-cyclodextrin, which serves as a matrix for curcumin absorption, into maltose and maltotriose and is then converted into glucose. With CAVACURMIN® the body can absorb up to 40 times the amount of curcumin compared to many other turmeric and curcumin sources.
In a scientific study on the bioavailability of CAVACURMIN®, carried out at the University of Sydney, Australia, the curcumin absorption of CAVACURMIN® was compared with pure turmeric powder and other nutritional supplements containing curcumin and provided extensive, analytical data demonstrating the exceptionally high levels of curcumin Capture by CAVACURMIN® was impressively demonstrated. The results of this study were published in an international nutrition journal (European Journal of Nutrition).1.
Curcuma comes from the root of the curcuma plant
Curcumin is an ingredient in the curcuma plant (Latin: Curcuma longa), which is also called turmeric or yellow ginger and comes from India and Southeast Asia. Curcuma plants belong to the ginger family, grow up to one meter high and are known in Europe as a spice plant, primarily due to their turmeric powder.
To be used as a spice, the root is dried and pulverized. Curcumin is considered the plant's most important ingredient and is responsible for its characteristic deep yellow-orange color.
It also contains various curcumin derivatives (curcuminoids), such as demethoxycurcumin, essential oils and cineole.
Plant cultivation for ALP PHYTO® in the Swiss Alps
ALP PHYTO® is a highly concentrated plant extract developed by ALP NUTRITION®, made from the seven Alpine herbs thyme, lemon balm, chamomile, mallow, nettle, edelweiss and pineapple sage.
The plants are cultivated in the Swiss Alps according to the strict guidelines of organically controlled plant cultivation and, after harvesting, are converted into a liquid plant extract rich in active ingredients using a gentle extraction process using volcanic carbon dioxide.
The plant species contained have a high content of secondary plant substances, such as bisabolol from chamomile, which are known for their numerous positive properties.
Footnotes:
1) Purpura et al. (European Journal of Nutrition 2017; DOI 10.1007/s00394-016-1376-9)