The Turmeric Paradox: Why Your Latte Isn't a Silver Bullet
A new water-soluble curcumin, made with stevia, may finally unlock turmeric's anti-inflammatory and gut health benefits, outperforming standard curcumin in new
By Foodie Pundit Newsroom - Published - Updated - Section: Coffee Cafes
Key points
- Curcumin, the active compound in turmeric, has low bioavailability because it is not water-soluble, limiting its health benefits in popular products like turmeric lattes.
- Scientists have created a new water-soluble curcumin, nicknamed TSP, by chemically bonding it with a compound from the stevia plant.
- In a recent study, TSP was significantly more effective than native curcumin at reducing gut inflammation and repairing the intestinal barrier in mice.
- TSP was also found to positively modulate the gut microbiome, increasing the abundance of beneficial bacteria like Akkermansia that produce short-chain fatty acids.
- This breakthrough could lead to a new generation of functional foods and beverages that can deliver on the long-held anti-inflammatory promise of turmeric.
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Sources and methodology
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