Bio-Design’s CurAsta combines the powerful inflammation inhibition of Curcumin Extract, the potent antioxidant benefits of Astaxanthin, and the newly researched synergistic effects of enhanced absorption and benefits found when turmeric turmerones are combined with curcumin extract.
Phytosome delivery is utilized by complexing the ingredients with Sunflower Lecithin phospholipids (including phosphatidyl choline), for optimized absorption, and additionally, transport across the blood brain barrier.
The synergism created by CurAsta’s unique formulation is a new standard of support for muscle recovery, skin, brain and cardiovascular function, that will help take you to a new level of health and vitality.
Suggested Use: As a dietary supplement, take 3 capsule daily, with meals, or as directed by your healthcare practitioner.
Other Ingredients: Coconut oil, silica, vegetable calcium stearate, cellulose .
Precautions: If pregnant or breastfeeding, or have a medical condition, ask a health professional before use. Consult a physician for use in children under 12 years of age. Keep out of reach of children. Do not use if tamper evident seal is broken or missing. Store in a cool dry place.
To optimize absorption, CurAsta is complexed with Sunflower Lecithin phospholipids, instead of piperine (as with many curcumin products). This phospholipid system is termed Phytosome delivery. Piperine is added to many curcumin products to increase absorption by mildly inflaming in the mucosal lining. Sadly, that is very thing we want to avoid. CurAsta phytosome (phospholipid) delivery resolves that issue, and is also designed to cross the blood brain barrier.
Curcumin (curcuminoids) is an isolated extract from turmeric root with well-documented beneficial properties. However, when it is extracted and isolated, the beneficial turmerones found in turmeric root are left behind. Turmerones, when combined with curcumin, have been shown to strengthen the absorption and benefits of curcumin, as well as having beneficial properties of their own.
J Med Food. 2012 Mar; 15(3): 242–252