The powerful duo from traditional Ayurveda Combination of valuable natural substances from turmeric and frankincense (Boswellia serrata) Superior bioavailability through patented micelle technology* Diverse applications**Asias yellow gold: The turmeric root Turmeric, also known as yellowroot, is a perennial plant native to the tropical climate of India. From its yellow, highly branched rhizomes grow very large, elongated, pointed leaves and large, whitish-green to purple flowers. Turmeric powder is the dried, grated root of the plant, which is one of the most important spices in India and Southeast Asia. Turmeric has also been used in Indian Ayurveda for thousands of years. In the West, turmeric is primarily known as the coloring ingredient in curry powder. Turmeric is valued primarily for its curcuminoids, especially curcumin, which are contained in the roots. The scent of heaven: Indian frankincense Besides turmeric root, frankincense has also proven effective. Frankincense played a significant role thousands of years ago, particularly in oriental countries. The Egyptians, for example, used it for embalming, as incense, and for disinfection. For them, frankincense was the fragrance of heaven, reserved only for the gods. The frankincense tree grows primarily in dry, mountainous areas such as semi-deserts, and the resin is obtained by making incisions in the trunk between October and March. Micelle technology enables optimal absorption into the body. Due to their poor water solubility, curcumin and boswellic acids in their native form can only be absorbed to a limited extent by the body. To fully utilize the potential of both extracts, very high quantities would have to be ingested. curcumin-Loges® plus Boswellia contains the valuable ingredients of turmeric root and frankincense resin in a form that is particularly well absorbed by the human body. Following natures example, curcumin and boswellic acids have been packaged in so-called micelles. The human body also produces similar micelles, for example, to absorb and utilize the fat-soluble vitamins from milk. This ensures that both curcumin and boswellic acids are absorbed particularly well. Studies have shown that the bioavailability of curcumin is 185 times higher than that of a conventional extract, and that of boswellic acids is up to 56 times higher.***,***** Sources : *European Patent EP3651804. **Kizhakkedath R: Mol Med Rep 2013; 8: 1542-1548. Gerhardt H et al.: Z Gastroenterol 2001; 39:11-17. Gupta I et al.: Planta Med 2001; 67:391-395. Gupta I et al.: Eur J Med Res 1998; 3:511-514. Stürner KH et al.: J Neurol Neurosurg Psychiatry 2018; 89(4):330-338. ***Schiborr C et al.: Mol Nutr & Food Res 2014; 58 (3): 516-527. ****Compared to native extracts. *****Meins J et al.: NFS Journal 2018; 11:12-16.