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FERMENTURA Turmeric plus capsules, 30 pcs

Name: FERMENTURA Turmeric plus capsules, 30 pcs
Brand: Pharmatura GmbH & Co. KG
SKU: 18017389
Price: 23.03 USD
Availability: OutOfStock

FERMENTURA Curcuma plus Kapseln

Manufacturers: Pharmatura GmbH & Co. KG

PZN: 18017389

Dosage: Kapseln

Content: 30 St

Reward Points: 202

Availability: Out of stock

~~23.97€~~

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Instructions for use for FERMENTURA Turmeric plus capsules, 30 pcs

FERMENTURA Turmeric plus capsules

Dietary supplements with plant extracts

The special thing about Fermentura CURCUMA+ is that it doesn't use ordinary turmeric, but fermented turmeric. Using a 3-stage fermentation process (cascade fermentation), the valuable ingredients go through microbial and enzymatic conversion processes.

Fermentation (lat. "fermentum" (=sourdough)) was practiced more than 5000 years ago in ancient Babylon to preserve food of all kinds. Fermentation is the chemical conversion of organic substances by bacteria or fungi, for example, in the absence of air. Gases, alcohols and acids are formed, which ultimately provide the preservative effect and make the addition of harmful sugar or alcohol unnecessary. The famous chemist and expert microbiologist, Louis Pasteur, after whom pasteurization was named, was the first to recognize these facts. He came up with the phrase "fermentation, c'est lavie sans l'air" (= "fermentation, that's life without air"). Fermentation was forgotten for a long time, it was only known from sauerkraut production.

3-Step cascade fermentation

1. The turmeric root is washed and crushed. Then it comes together with special lactic acid bacteria in a traditional clay jug (so-called fermenter). The first fermentation starts after about two days. Right-handed lactic acid is formed. This is also a natural intermediate product of human metabolism and, in contrast to the left-handed form, can be used by humans.
2. Two to three months later, the second intermediate fermentation step is initiated. The pre-fermented turmeric is re-started with fresh lactic acid cultures. This process is repeated several times. With each additional new batch, the active ingredients are broken down more and more finely.
3. Finally, there is a final fermentation with all partial batches. Then the centrifugation takes place. Although this procedure is extremely time-consuming, it is justified by the fact that the ingredients are particularly gentle and the resulting elimination of chemical and alcoholic additives or added sugar is justified.

The best natural recipes are the result of a long tradition and modern research

Fermented Turmeric
• Turmeric (or turmeric) is an intensely orange-yellow tuber that looks very similar to ginger and is therefore often traded as "yellow ginger". From a botanical point of view, it is actually a ginger plant.
• Curcuma was probably brought to Europe by the Italian navigator Marco Polo in the 13th or 14th century.
• There are around 80 different ginger plants worldwide.
• The turmeric rhizome is only a few centimeters tall but has one of the best nutrient profiles found in nature. Among other things, it contains: essential oils, curcuminoids, ferulic acid, caffeic acid, protein and carbohydrates.
• So far 84 curcuminoids have been identified.
• One of the curcuminoids is curcumin, the characteristic yellowish pigment. This is used by the turmeric plant as a natural defense against fungal infestation and bacteria (= secondary plant substance) are used.

Responsible according to Art. 8 Para. 1 of VO (EU) 1169/2011: NUTROPURE LIMITED, Lordou Vyronos, 61-63, 6023 Larnaca, Cyprus

Dietary supplements are not a substitute for a balanced and varied diet and a healthy lifestyle.