BIOAVAILABILITY
We are often asked how KIN UKON should be taken in order to achieve optimal absorption of its ingredient curcumin - whether with fat, pepper/piperine or just as it is?
Turmeric has received increasing positive attention for several years. The reason is the best-known complex of ingredient in turmeric - curcumin. But it is also known that curcumin has a limited bioavailability.
The bioavailability indicates the amount of a particular substance that the body can absorb and process.
In the following, we will therefore provide information about the bioavailability and different ways to improve the intake of curcumin.
TURMERIC WITH PEPPER/PIPERINE
There is scientific evidence that piperine, the main active ingredient in black pepper, can increase the bioavailability of turmeric by 20 times. As a result of this evidence, the market is overwhelmed with a various number of turmeric-piperine combination products.
The effect and tolerability of piperine are dose-dependent and vary from person to person depending on sensitivity.
Turmeric in micellar form
The production of micellar curcumin is still relatively new. With the so-called micellar technology, the fat-soluble curcumin is “packed” into small bubbles (micelles) with the help of an emulsifier, so that the curcumin can be more easily absorbed into the aqueous environment of the cells.
Det siges at biotilgængeligheden for micellar curcumin er 185 gange højere, end for naturlig curcumin. The bioavailability of micellar curcumin is said to be around 185 times higher than that of natural curcumin. The emulsifier used for the production is of synthetic origin (polysorbate 80).
Both options above aim to maximize curcumin absorption, a well-known Western view and approach. In Asia, where turmeric is native, its qualities have been valued for thousands of years. The absorption of its active ingredients is promoted in a natural way, where it's not about maximization, but about optimization:
Ingestion with fat
Turmeric enriches the diet as a delicious spice and at the same time it contributes to maintaining normal liver health. Regularly in small quantities and processed in fatty dishes – this way, the fat-soluble curcumin can better be obtained by the body.
Fermentation
Fermentation is an age-old way of preserving and refining food. During the fermentation process, vitamins, minerals, trace elements, amino and fatty acids, secondary plant substances and enzymes are broken down very finely by microorganisms which enables the absorption much more easily. At the same time, the microorganisms ensure an increase in active substances.
Japan in particular is known for its elaborate traditional fermentation techniques that produce highly active vital substance concentrates with optimal bioavailability.
THE NATURAL WAY
KIN UKON consists of a unique mixture of three different varieties of turmeric which, according to traditional Japanese natural science, has an synergistic effect. This means that the varieties reinforce and complement each other optimally in terms of bioavailability.
During the manufacturing process the mixture is fermented. Among other benefits, this results in an increase of the active ingredient curcumin and optimizes the absorption ability in the intestine.
In addition, the turmeric root naturally contains some fat (the final KIN UKON product contains 26g fat per 100g). Nature has therefore taken precautions, which is why KIN UKON do not necessarily have to be taken with "additional" fat. But to promote the absorption further, KIN UKON can be taken with a fatty meal.
In KIN UKON, there are therefore three ways in which the bioavailability is optimized, within the extent of nature - and thus not only in relation to bioavailability, but also in relation to digestibility.
So the maximum is not always the right thing to do. It is crucial that curcumin is absorbed by the intestine in an amount that is the right one for the body. This amount can vary from person to person. For a general guideline, we quote the US pharmacologist Dr. Jennifer Jamison: “Curcumin should only be administered in a coordinated dosage. 100 milligrams per day are considered to be well tolerated¹"- which corresponds to the intake of approx. 15 KIN UKON caplets per day².
Turmeric does not only contain curcumin, but also many other substances which mutually reinforce each other positive. Nowadays there are numerous indications that, in some cases, the consumption of turmeric makes more sense than the consumption of pure curcumin. From a holistic point of view, it is therefore advisable to focus on turmeric as a whole rather than on curcumin
KIN UKON was developed on the basis of traditional Japanese natural science in long-term collaboration with Professor Fujiya Hongo, from the Faculty of Agriculture at the Ryukyu University - Okinawa. Professor Fujiya Hongo, who is also an authority on food fermentation technology. Kin Ukon is produced under the strictest quality conditions so that we can deliver a 100% pure premium turmeric product.
100% natural turmeric, because nature knows what it is doing.
¹ Source Biological Pharmacology.
² The daily intake should not exceed 30 pcs Kin Ukon Turmeric caplets.
CUSTOMERS FEEDBACK
„A friend gave me the wonderful turmeric caplets and I am very enthusiastic. A great product.. I take 15 every day ;)“
I love Kin Ukon and I think that my friends, for whom I now order, will be just as excited!
I'm back with an order. I don't know...never EVER have I been holding on to anything, as I have with your turmeric (and my husband ;))
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