OR WAIT null SECS
A new study demonstrates that HydroCurc with LipiSperse technology, a cold-water dispersible technology, improves the bioavailability of curcumin.
A study published in the European Journal of Nutrition1 demonstrates that HydroCurc with LipiSperse technology, an ingredient produced by Pharmako Biotechnologies (New South Wales, Australia) and distributed by Gencor (Irvine, CA), improves the bioavailability of curcumin. While very popular as a dietary supplement, curcumin is known for its poor oral bioavailability due to its hydrophobic properties. LipiSperse is a food grade, cold-water dispersible technology (CWD) designed to counteract this property.
“CWD powders with LipiSperse establish an equilibrium on the powder surface and in the solution allowing for repulsive forces between the particles to prevent agglomeration, thus creating proper particle dispersion,” explains Eric Meppem, director at Pharmako Biotechnologies, in a press release. “HydroCurc, which utilizes the LipiSperse technology, is able to deliver a higher active load of curcuminoids, allowing the body to reap the numerous health benefits of curcumin better.”
In the study, 18 healthy male and female subjects were randomized to receive either curcumin extract with or without LipiSperse. Participants had blood samples drawn at baseline, prior to supplementation, and that at intervals of 1, 1.5, 2, 2.5, 3, 3.5, 4, 4.5, 5, 5.5, 6, and 24 hours post supplementation. Seven subjects participated in an optional crossover phase after a two-week wash-out period. Results showed that while both groups showed a significant increase in plasma concentration of curcuminoids compared to baseline, the group that took curcumin with LipiSperse in both the initial parallel phase and crossover phase showed significantly higher levels of plasma curcuminoids-threefold compared to the curcumin extract alone, researchers write.
1. Briskey D et al. “Increased bioavailability of curcumin using a novel dispersion technology system (LipiSperse®).” European Journal of Nutrition. Published online ahead of print July 4, 2018.