He yoghurt and the turmeric They are two foods that have an arsenal of healthy properties. The first has been part of the diet for hundreds of years. It is highly appreciated not only for its flavor, but also for its nutritional richness. Inside there are more than one hundred million live bacteria per gram, which are linked to multiple general health benefits. You could say it’s a kind of natural “medicine”. For its part, turmeric has been shown in several studies to have anti-inflammatory and antioxidant properties, inhibit the growth of bacteria and fungi, and stimulate the immune system.
Now, a group of researchers have successfully developed a highly purified form of curcumin to create a revolutionary probiotic yogurt. no artificial preservatives. The scientific team affirms that the product has a long shelf life and great properties for improve health. The results of the study have been published in the scientific journal Frontiers in Nutrition.
“It is well known that turmeric has antimicrobial, anti-inflammatory, and immune-boosting effects. However, it is insoluble in water, which is one of the main reasons why our body cannot absorb sufficient amounts for it to have a biological effect. We wanted to see if it was possible to create a dairy product that contained curcumin in a bioavailable form that would also be attractive to the consumer.says the study’s first author, Dr. Magdalena Buniowska-Olejnik, from the Institute of Food Technology and Nutrition at the University of Rzeszow, Poland.
The researchers added a form of curcumin called NOMICU L-100 water soluble, and therefore absorbable by the body. They compared it to a yogurt that only contained a standard turmeric extract to see its effectiveness in inhibiting the growth of bacteria and fungi.
According to the results, NOMICU L-100 was more effective at inhibiting the growth of yeast, fungus and bacteria than standard turmeric extract. Additionally, it maintained recommended levels of the beneficial lactic acid bacteria found in live fermented yogurts.
The yogurt containing the standard turmeric extract held slightly better in a homogeneous shape without a watery layer developing on top. However, it tasted bitter and deteriorated after the first week of storage in the refrigerator. Also, its color turned greenish, while the NOMICU yogurt changed the color to a more attractive reddish color. In addition, it maintained a sweet taste and was stable for up to 28 days after storage in the refrigerator.
Maciej Banach, Professor of Cardiology at the Medical University of Lodz, believes that “a yogurt enriched with a nutraceutical, which has been shown to be effective and safe, has the potential to improve the health of the population, especially if one takes into account the frequency consumption of yoghurts in the daily diet”.
In the future, the researchers plan to investigate the effects of NOMICU L-100 curcumin in other dairy products, especially those where its antimicrobial properties may extend the shelf life of products or significantly reduce the risk of uncontrolled yeast and mold growth. .