The New Golden Rule for Your Food
Scientists have unlocked a way to make curcumin, turmeric's powerhouse compound, over 42% more absorbable using a novel plant-based emulsion technology.
By Foodie Pundit Newsroom - Published - Updated - Section: Coffee Cafes
Key points
- A new method using soy protein and seaweed extract can make curcumin, the active compound in turmeric, 42.34% more bioavailable.
- This technology involves creating a "high internal phase Pickering emulsion," a gel-like structure that protects the nutrient and improves its absorption.
- The optimal formulation identified in the study used a 75% oil-to-water ratio to create the most stable and effective delivery system.
- This plant-based emulsion technology could be applied to other oil-soluble vitamins and nutrients, transforming the functional food landscape.
- Consumers can expect to see more effective, evidence-backed functional foods that deliver measurable nutritional benefits, not just added ingredients.
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Sources and methodology
Reported from primary records. Open any source to verify a claim.
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