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Liposomal Curcuma Resveratrol is composed of resveratrol which reduces cardiovascular risk due to its anticholesterol and fluidizing action. It helps protect cells against oxidative stress.
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Curcuma Longa is a plant in the Zingiberaceae family which is cultivated in India, China and other tropical countries. The dried, powdered root is used as a spice and gives curry its characteristic yellow colour. Since time immemorial this plant has been viewed as protective, anti-inflammatory, stimulant or aphrodisiac. Standardised extract of Curcuminoides (often incorrectly called Curcumin) is obtained from turmeric powder according to a sophisticated process. The proportion of Curcuminoid extract that is obtained is between 3% and 7%. Integrating turmeric in everyday cooking is therefore an excellent idea, but to have a real therapeutic effect it is preferable to use a well-formulated nutritional supplement in an adequate dose. Briefly, it takes about 80 grams of turmeric to extract 2.5 grams of curcumin, the active molecule that is needed.
In viticulture, resveratrol is a natural antifungal. Grape vines synthesise it in huge quantities, in response to infection with Botrytis cinerea. Resveratrol acts as an antibiotic against this organism and strengthens the vine’s natural defences. This polyphenol is located in the skin of the grape, forming one of its natural defences. It is difficult to estimate the quantity of resveratrol in wines, since it depends on all the conditions under which grapes are grown and wine is made. There is less and less resveratrol in red wine due to the widespread use of chemical products.
Per 6568.14 mg: Purified water – Vitis Vinifera 300 mg (25% resveratrol) – Curcuma Longa 210.53 mg (95% curcuminoids) – Deoiled soya lecithin 192 mg (Glycine Max Extract) – Oleic acid – Orange flavour (natural origin) - Potassium sorbate.
Bottle containing 180 ml (liquid product)
6 ml of liposomal curcuma-resveratrol with 200 mg of curcuminoids (curcumin) and 75 mg of resveratrol.
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