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Research on the positive effects of phytochemicals on the immune system  link
Rheinmaintv / IHK Darmstadt: Television coverage about AQUANOVA AG (german)  link
Hessen Trade & Invest: Technologie „Made in Hessen“ für russische Lebensmittel   link
Hessen-Nanotech: Technologie „Made in Hessen“ für russische Lebensmittel   link
Opening ceremony AQUANOVA RUS Oct. 23rd, 2015  link
Article about Curcumin research at University of Hohenheim with the title: "Spice with healing power" in German  link
Interview with Prof. Jan Frank from University of Hohenheim about his Curcumin research in German  link
Research NovaSOL® Curcumin rated #1 by Wiley  link
New Publication: Curcumin micelles improve mitochondrial function in a mouse model of alzheimer's disease
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New Publication: Photodynamic decontamination of foodstuff from Staphylococcus aureus based on novel formulations of curcumin
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NovaSOL® Curcumin presented in "The Curcumin Battleground"
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August 12th, 2014: AQUANOVA receives Technology Leadership Award 2014  link
"Novel strategies for the enhancement of the potency of nutraceuticals" (Curcumin): AQUANOVA participates in research sponsored by the German Federal Ministry of Education and Research.  link
 
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PRODUCTNEWS

NovaSOL® Curcumin

In many cases nature is the best source for health care. This obviously for one of the actives that everyone is familiar with, who has ever used traditional curry for cooking: Curcumin. It is an orange-yellow component of turmeric (Curcuma longa).
 
In recent years, considerable interest has been focused on curcumin due to its use to treat a wide variety of disorders without any side effects. It is one of the major curcuminoids of turmeric, which impart its characteristic yellow colour.
 
Curcumin was used in ancient times on the Indian subcontinent to treat various illnesses such as rheumatism, body ache, skin diseases, intestinal worms, diarrhoea, intermittent fevers, hepatic disorders, biliousness, urinary discharges, dyspepsia, inflammations, constipation, leukoderma, amenorrhea, and colic. Therefore it is said to have positive effects with respect to a variety of diseases including cancer, diabetes, cardiovascular diseases, arthritis, Alzheimer's disease, psoriasis, etc, through modulation of numerous molecular targets.

NovaSOL® takes the key hurdle of curcumin: bioavailability
 
Despite health benefits connected with curcumin, one big hurdle has to be taken, to unfold these benefits and make them accessible by affordable supplements and functional foods: The poor curcumin bioavailability.
In order to make curcumin an effective health ingredient, it has to be processed in way that allows delivery to blood plasma. Here NovaSOL® offer its strengths, converting curcuma into a fully water soluble and pH stable form, thus promoting optimum oral bioavailability.
 
But even, if bioavailability was not the top priority part of your product design, NovaSOL® Curcumin offers vital material and processing characteristics, which make it the first choice for your product design:


NovaSOL® Curcumin – bioavailability proven in major research project
 
AQUANOVA participated in a major study (“Novel strategies for the enhancement of the potency of nutraceuticals with low oral bioavailability and their application in novel functional foods for optimum protection of the aging brain”) within the research network sponsored by the German Federal Ministry of Education and Research.
 
The project, led by Prof. Dr. Jan Frank, was conducted with participation of four renowned universities (Hohenheim, Frankfurt, Jena, Kiel,). The results have been published in Molecular Nutrition & Food Research

Research NovaSOL® Curcumin rated #1 by Wiley.
 

Please have a look at our ongoing research projects (link)

and at the recent publications and additional resources below:
 

Article about Curcumin research at University of Hohenheim with the title: "Spice with healing power"  link (in German) (18.11.2014)
 



Interview with Prof. Jan Frank from University of Hohenheim about his Curcumin research  link (in German) (18.11.2014)
 


 

New Publication: Curcumin micelles improve mitochondrial function in a mouse model of alzheimer's disease (06.10.2014)

Preventive strategies for late-onset Alzheimer’s disease (AD) should start early at a prodromal stage. Mitochondrial dysfunction has been found to play an important role in the initiation of both aging and the pathogenesis of Alzheimer’s disease. Curcumin, a widely used spice and food-coloring agent, is a polyphenol derived from the rhizome of Curcuma longa. It is known to have anti-oxidant, anti-inflammatory, and anti-protein-aggregate activities which are usually considered beneficial for mitochondrial function. We assessed brain mitochondrial function and concentrations of soluble Aβ40 in a mouse model of AD (Thy1-APP751SL transgenic mice) after 3-week administration of curcumin micelles. Curcumin micelles are a newly developed formulation that account for increased curcumin bioavailability. Curcumin treatment had positive effects on mitochondrial membrane potential and respiratory control ratio. Additionally, it decreased levels of soluble Aβ40 in brains of Thy1-APPSL transgenic mice. Hence, curcumin micelles are a promising neutraceutical for the prevention of AD. S. Hagl, M. Heinrich, A. Kocher, C. Schiborr, J. Frank, G.P. Eckert; J Prev Alz Dis 2014;1(2):80-83; Link
 
 

New Publication: Photodynamic decontamination of foodstuff from Staphylococcus aureus based on novel formulations of curcumin (06.10.2014)

Increasing antibiotic resistance is one of the world's greatest health problems. The food chain is an important factor in the transfer of resistant germs from animals to humans. This study focuses on photodynamic inactivation (PDI), employing curcumin bound to polyvinylpyrrolidone (PVP-C) and NovaSol®-curcumin as photosensitizers, as potent tool for the decontamination of cucumber, pepper and chicken meat from Staphylococcus aureus (serving as the model for methicillin-resistant S. aureus, MRSA). Both curcumin and PVP have been approved as food additives, consequently exhibiting excellent biocompatibility. Vegetables and meat were contaminated with S. aureus and sprinkled with PVP-C and NovaSol®-curcumin at concentrations of 50 and 100 μM, respectively. Illumination was performed immediately using visible light (435 nm, 9.4 mW cm−2, 33.8 J cm−2). The PDI efficiency was determined by quantitative analyses of colony forming units 24 h post illumination. Additionally, the long-term effects of the photodynamic inactivation on cucumbers were investigated by quantitative analyses of the viable bacterial fraction after 24 and 48 h. Photodynamic inactivation of S. aureus revealed a mean reduction of 2.6 log10 (99.8%) for cucumbers, 2.5 log10 (99.7%) for pepper and 1.7 log10 (98%) for chicken meat relative to control samples. The bactericidal effect compared to controls seems to last for at least 48 h. Furthermore, no visible changes of the exterior appearance of foodstuff after photodynamic decontamination were observed. Photodynamic inactivation may therefore constitute a safe, economic and effective decontamination technique, which is harmless to health and not noticeable to consumers. Link
 
 

NovaSOL® Curcumin presented in "The Curcumin Battleground" (17.09.2014)

Curcumin is a hot topic in the consumer market; media outlets are talking about the anti-inflammatory properties and health benefits of this botanical. However, there is a battle underway at the supplier level as companies conduct comparative research, establish and enforce IP rights, and seek to gain the high ground as the curcumin ingredient of choice. Natural Products INSIDER take you to the front lines with The Curcumin Battleground. This digital summit will offer insights from four suppliers into their unique science and research, market position and point of differentiation to help you make an informed buying decision to bring an innovative product to market successfully. (http://www.naturalproductsinsider.com/digital-summits/2014/07/curcumin/sessions.aspx)
 


 
AQUANOVA AG - Curcumin Summit:
Video with Interviews of Frank Behnam and Prof. Dr. Jan Frank