There are many unanswered questions about spices and human health, but there are also clues that some, especially turmeric, ginger and chilli, have real benefits. And that eating more spice generally can help keep us well.
Read more about this here:
https://www.goodfood.com.au/good-health/spices-20180531-h10sj8
MARCH 2018 – Researchers at Central Michigan University have taken a closer look at Longvida® Optimized Curcumin. Previously, these researchers conducted amyloid binding work in vitro with promising results1-2. Recently published in the journal BMC Neuroscience, Maiti P et al compared standard, curcumin to solid lipid curcumin (Longvida).
A recent clinical publication in a peer-reviewed journal, JCI Insight, offers a practical, noninvasive approach to detect and monitor discrete retinal amyloid deposits in patients using solid-lipid curcumin and a modified scanning laser ophthalmoscope. The researchers conclude that the concept may lead to a practical and feasible approach for large-scale AD diagnosis and monitoring.2
Longvida, Science, Functional Food & Beverage, Dietary Supplements, Animal Health
JUNE 2017 – Researchers at Central Michigan University have taken a closer look at Longvida® Optimized Curcumin. Previously, these researchers conducted amyloid binding work in vitro with promising results1. Recently published, in the International Journal of Alzheimer’s Disease, Maiti P et al have compared standard, unformulated curcumin more closely to Longvida with SLCP™ Technology.
October 4, 2016 – Curcumin is the component of turmeric (Curcuma longa) that gives the spice its bright yellow colour. It is one of more than 5,000 flavonoids, a group of plant-based compounds thought to contribute to the health benefits of fruit and vegetables.
