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Curcumin is a bright yellow colored component of the Indian spice turmeric, a key ingredient in curry. Curcumin has poor bioavailability. It can be significantly improved by: | Curcumin is a bright yellow colored component of the Indian spice turmeric, a key ingredient in curry. Curcumin has poor bioavailability. It can be significantly improved by: | ||
| − | * concomitant administration of piperine [6] | + | * concomitant administration of piperine [6]. |
* Another method to increase bioavailability is to dissolve it in fat or oil before consumption. Cooking food with turmeric as spice, using fat or oil and pepper supposedly increase curcumin utilization. | * Another method to increase bioavailability is to dissolve it in fat or oil before consumption. Cooking food with turmeric as spice, using fat or oil and pepper supposedly increase curcumin utilization. | ||
* [http://www.lifeextension.com/ Life Extension Foundation] [http://www.lifeextension.com/Magazine/2007/10/report_curcumin/Page-01 claims] that 0.4 g of their optimized curcumin product called BCM-95 (said to contain some other components from turmeric in addition to curcumin) produces the same amount of bioavailable curcumin as 2.5 g of plain curcumin. | * [http://www.lifeextension.com/ Life Extension Foundation] [http://www.lifeextension.com/Magazine/2007/10/report_curcumin/Page-01 claims] that 0.4 g of their optimized curcumin product called BCM-95 (said to contain some other components from turmeric in addition to curcumin) produces the same amount of bioavailable curcumin as 2.5 g of plain curcumin. | ||
