Conversion of curcuminoids to their bioactive tetrahydrocurcuminoids
Increase in phenolic compounds and related antioxidant capacity
Much lower daily dose needed
What is Fermeric™?
Fermeric™ is fermented turmeric, the tuberous yellow-orange rhizome of Curcuma longa that is commonly used in Indian and Asian cuisine. Since ancient times, turmeric was used in traditional Ayurvedic and Chinese medicine for the treatment of inflammation, pain and digestive disorders, to name a few.
This “golden spice” has been made even more powerful than it already is through a patented and innovative Biotransforming Fermentation Technology!
The rhizome of Curcuma longa contains many active compounds of which the following are the most important:
- curcuminoïds such as curcumine, demethoxycurcumin, bisdemethoxycurcumin, cyclocurcumin, calebin A, …
- essential oil with turmerones, furanodiene, … and sesquiterpenes such as bisabolanes, germacrone and β-elemene, …
- turmerines (antioxidant peptides)
- alkaloids, tannins, saponins, sterols, flavonoids
Why fermenting turmeric?
Turmeric rhizome is the only recognized dietary source of curcuminoïds, which are extraordinary herbal constituents with well-established anti-inflammatory properties. Unfortunately, curcuminoids (75-80% curcumin) are poorly absorbed and rapidly metabolized for excretion from the body. Therefore, the focus is mainly on enhancing curcumin bioavailability but also on conversion of the original curcuminoids to the more active and more stable tetrahydrocurcuminoid forms through our proprietary lactic acid fermentation.
Enhanced curcumin bioavailability by fermentation – proven with the gold standard for intestinal absorption!
Curcumin from FermericTM (fermented turmeric powder) is much more bioavailable than curcumin from turmeric powder (unfermented) when subjected to the in vitro MDCK gold standard for intestinal absorption.
When MDCK cells (canine kidney epithelial cells) are cultured on semiporous filters they form confluent monolayers that model the intestinal barrier.
Apparent permeability (P app) through MDCK monolayers is widely considered to be an in vitro gold standard for assessing the uptake efficiency of substances into the body, and hereby predicting in vivo absorption.
Beneath graphs show permeability efficiencies for both fermented (FermericTM) and unfermented turmeric. The indicated apparent permeability coefficients (P app) are representing the appearance rate of curcumin in the receiver compartment of the test set-up, after transport across the MDCK cells − after 24 and 48 hours.
Much more curcumin from FermericTM or fermented turmeric powder than from unfermented turmeric powder is transported across the MDCK cell monolayer (a representative of the intestinal barrier):
- 17,2 times more at 24 hours
- 6,3 times more at 48 hours
Curcuminoids are transformed into tetrahydrocurcumoids by fermentation
A specific probiotic strain in the fermentation process is able to convert turmeric’s curcuminoids (yellow pigments) into their tetrahydrocurcuminoid metabolites (colourless THCs). THCs have higher stability, higher bioavailability and higher antioxidant potency than the parent curcuminoids. They are often considered the ultimate bioactive metabolites inside the body after oral turmeric consumption.
Enrichment in phenolic compounds by fermentation
During fermentation of turmeric powder our specific probiotic strain largely increases the level of phenolic compounds, which coincides with an enhanced antioxidant activity. The increased antioxidant potential was illustrated both in vitro and in vivo. Moreover, the phenolic antioxidant compounds were very well absorbed.
When fermentation is complete, our specific probiotic strain is inactivated. This increases shelf life of fermented turmeric powder, since there is no need for maintaining the cold chain to preserve viability.
Current evidence shows that the non-viable form of our specific probiotic strain maintains health-promoting effects such as immune-modulation and fortification of intestinal barrier integrity, because of key structures in its cell wall and secreted metabolites amongst other things. This is called the paraprobiotic effect.
Much lower daily dose needed
The combined effect of fermentation and natural turmeric matrix preservation leads to enhanced curcumin bioavailability, enrichment in stable and easily absorbable THCs and a more powerful antioxidative strength. Therefore, a daily dose of 300 – 500 mg is a logical choice under normal circumstances.
Many studies show the therapeutic properties of turmeric. Curcumin is one of the most extensively studied herbal constituents. It is therefore scientifically very well founded. However, it is important that the curcuminoids are available in their stable and easily absorbable form, because this is a prerequisite for the therapeutic power of this promising plant!
- Very strong anti-inflammatory and powerful antioxidant
- Hepatoprotection, prevention of oxidative stress-induced liver injuries
- Memory preservation, especially at older age since oxidative stress-induced deterioration of brain function and brain cell destruction are counteracted
- Supporting immune function through JNK signalling pathways promoting white blood cell survival
- May help in the prevention of influenza and other viral infections
- May help relieve acute inflammation and pain (osteoarthritis, rheumatoid arthritis, inflammatory bowel diseases, …)
- May help in low-grade inflammation (in the case of atherosclerosis, diabetes, depression, …)
- May help athletes recovering from exercise-induce muscle damage
Turmeric is authorized in EU for use in food supplements.
Turmeric is a plant that appears on the list of permitted plants in Belgium. It is listed in The Royal Decree of 29 August 1997 on the manufacture and trade of foodstuffs composed or containing plants or plant preparations.
Turmeric is on the Belfrit list and is allowed in Belgium, France and Italy.
Fermented turmeric is obtained by fermentation, a procedure traditionally used in food production, and does not fall under Regulation (EU) no. 2015/2283 on novel foods.
Fermedics offers you on request all technical data of this ingredient, such as Certificate of Analysis (COA) and price quotation.
Due to the hygroscopic nature, please store at dry conditions in an airtight container. Shelf life is minimum two years at 25oC and below 70% RH in original sealed package.
MOQ (minimum order quantity) 20 kg
|Powder||Nutritional supplements and functional food||300 - 500 mg/day||curcuminoids > 2,3% curcumin > 1,4% paraprobiotic > 20 billion CFU/g|
- Hay E, Lucariello A, Contieri M, Esposito T, De Luca A, Guerra G, Perna A. Therapeutic effects of turmeric in several diseases: An overview. Chem Biol Interact 2019; 310:108729.
- Soleimani V, Sahebkar A, Hosseinzadeh H. Turmeric (Curcuma longa) and its major constituent (curcumin) as nontoxic and safe substances: Review. Phytother Res 2018; 32(6):985-995.
- Stanić Z. Curcumin, a Compound from Natural Sources, a True Scientific Challenge – A Review. Plant Foods Hum Nutr 2017; 72(1):1-12.
- Basnet P, Skalko-Basnet N. Curcumin: An Anti-Inflammatory Molecule from a Curry Spice on the Path to Cancer Treatment. Molecules 2011; 16(6): 4567–4598.
- Kunnumakkaraa AB, Harshaa C, Banika K, Vikkurthia R, Sailoa BL, Bordoloia D, Guptab SC, Aggarwalc BB. Is curcumin bioavailability a problem in humans: lessons from clinical trials? Expert Opin Drug Metab Toxicol 2019; 15(9):705-733.
- Aggarwal B, Yuan W, Li S, Gupta SC. Curcumin-free turmeric exhibits anti-inflammatory and anticancer activities: Identification of novel components of turmeric. Mol Nutr Food Res 2013 Sep; 57(9):1529-42.
- Ikpeama, Ahamefula, Onwuka GI, Nwankwo, Chibuzo. Nutritional Composition of Tumeric (Curcuma longa) and its Antimicrobial Properties. Int J Eng Res 2014; 5(10):1085-9.
- Imoru A, Onibi GE, Osho IB. Nutritional and Biochemical Compositions of Turmeric (Curcuma longa Linn) Rhizome powder – A Promising Animal Feed Additive. Int J Eng Res 2018, 9(1):424-9.
- Martini N. Turmeric. J Prim Health Care 2019; 11(2):187-188.
- Lombardi N, Crescioli G, Maggini V, Ilaria Ippoliti I, Menniti-Ippolito F, Gallo E, Brilli V, Lanzi C, Mannaioni G, Firenzuoli F, Vannacci A. Acute liver injury following turmeric use in Tuscany: An analysis of the Italian Phytovigilance database and systematic review of case reports. Br J Clin Pharmacol 2020; 1–13.
- Hussain A, Bose S, Wang JH, Yadav MK, Mahajan GB, Kima H. Fermentation, a feasible strategy for enhancing bioactivity of herbal medicines. Food Res Int 2016; 81:1-16.
- Pianpumepong P, Anal AK, Doungchawee G, Noomhorm A. Study on enhanced absorption of phenolic compounds of Lactobacillus-fermented turmeric (Curcuma longa Linn.) beverages in rats.
- Hur SJ, Lee SY, Kim Y-C, Choi I, Geun-Bae Kim G-B. Effect of fermentation on the antioxidant activity in plant-based foods. Food Chem 2014; 160:346-56.
- Bresciani L, Favari C, Calani L, Francinelli V, Riva A, Petrangolini G, Allegrini P, Mena P, Del Rio D. The Effect of Formulation of Curcuminoids on Their Metabolism by Human Colonic Microbiota. Molecules 2020; 25(4): 940.
- Aggarwal BB, Deb L, Prasad S. Curcumin differs from tetrahydrocurcumin for molecular targets, signaling pathways and cellular responses. Molecules 2014; 20(1):185-205.
- Michlmayr H, Kneifel W. β-Glucosidase activities of lactic acid bacteria: mechanisms, impact on fermented food and human health. FEMS Microb Lett 2014; 352(1):1–10.
- Piqué N, Berlanga M, Miñana-Galbis D. Health Benefits of Heat-Killed (Tyndallized) Probiotics: An Overview. Int J Mol Sci 2019; 20(10): 2534.
- Eun C-S, Lim J-S, Lee J, Lee S-P, Yang S-A. The protective effect of fermented Curcuma longa L. on memory dysfunction in oxidative stress-induced C6 gliomal cells, proinflammatory-activated BV2 microglial cells, and scopolamine-induced amnesia model in mice. BMC Complement Altern Med 2017; 17(1):367.
- Kim Y, You Y, Yoon H-G, Lee Y-H, Kim K, Lee J, Kim MS, Kim J-C, Jun W. Hepatoprotective effects of fermented Curcuma longa L. on carbon tetrachloride-induced oxidative stress in rats. Food Chem 2014; 151:148-53.
- Yong CC, Yoon Y, Yoo HS, Oh S. Effect of Lactobacillus Fermentation on the Anti-Inflammatory Potential of Turmeric. J Microbiol Biotechnol 2019; 29(10):1561-1569