Nutraceuticals

Now

Available by subscription only

Winter 2014

Combating Alzheimers disease

Probiotics are a womans
best friends
Does healthy have to
mean different?

LATEST TECHNOLOGY LATEST TECHNOLOGY LATEST TECHNOLOGY LATEST

 introduction

Health ingredients Europe 2014 and Natural

ingredients returns to Amsterdam!

. . . the right ingredient for innovation and sourcing

Health products driving the upward trend

The food and beverage industry is going through a period

of substantial growth. Sales in products with specific health
benefits and those renowned for their health properties are
driving the upward trend in health and wellness. Todays
consumers are seeking beneficial and functional foods that
will provide solutions to their nutritional challenges and to their
overall health and wellness. With an expected real term growth
of 7% by 2017, the global health and wellness industry is on its
way to hitting a record high of $1 trillion dollars. The Netherlands,
home to this years Hi Europe, is showing significant
development and opportunity, with an 18% increase in health
and wellness sales between 2008 and 2013. In addition, sales in
the Benelux region reached 10 billion in 2013 and are expected
to reach 11 billion by 2018.
To capture these market trends, Hi Europe and Ni will provide
a global meeting place and environment for buyers and sellers
in the worldwide health and wellness ingredients industry. The
show will take place on 2-4 December 2014, in Amsterdam
RAI, The Netherlands. It will highlight ingredients and solutions
for food and drink formulation and reformulation, dietary
supplements, nutraceuticals, organics, and packaging and
processing.
Hi Europe 2014 and Ni promises over 500 world-class health
and wellness suppliers in one location, all offering solutions for
innovative food and beverage applications over 3 days. The
show attracts a global audience of over 8,000 attendees from the
health and natural ingredients industries. As it only occurs once
every two years, it simply cant be missed!

Hi Europe Conference

The three-day onsite conference is divided into 16 modules

plus three industry leaders debates. It will address the most
important issues faced by the health and wellness ingredients
industry today. Each module will feature a line-up of expert
speakers from leading food and beverage manufacturers,
ingredients suppliers and research organisations. There will also
be a major exclusive presentation and Q&A with EFSA.
Exhibitor/Buyer Meet Up (NEW!)
This new feature provides a great matchmaking opportunity for

visitors looking for new suppliers or a particular product. Visitors

can submit their buying requests which will then be published
on the show screens for potential suppliers to get in touch with
their offerings. The service is free and guarantees efficiency and
a focussed way of meeting the right supplier.

Holland Food Valley R&D tour (NEW!)

International visitors can make the most of their trip to Hi

Europe and learn about innovations and research in the Dutch
market, by taking part in this focussed tour. For a small fee of
55, visitors will be brought to 3 key institutions in Holland for
meetings, presentations and Q&As, with a networking lunch.

The venue

This year, Hi Europe & Ni will take place in Amsterdam RAI,

a world-class financial and service centre at the heart of The
Netherlands.

How to sign up?

You can pre-register on line at www.hieurope.com which will

save you 110 onsite fees! Visit the website for regular updates
or follow @Fi_Global on Twitter or Fi Global on Facebook.

About the organiser

UBM Live connects people, and creates opportunities for

companies across five continents to develop new business,
meet customers, launch new products, promote their brands
and expand their markets. Through premiere brands such
as Fi, MD&M, CPhI, IFSEC, TFM&A, Cruise Shipping Miami,
the Concrete Show and many others. UBM Live exhibitions,
conferences, awards programs, publications, websites, training
and certification programs are an integral part of the marketing
plans of companies across more than 20 industry sectors. UBM
Live is a division of United Business Media, a leading global B2B
media provider with 6,500 staff in 40 countries. Incorporated in
1918 as United Newspapers Limited, we live by the motto: We
explore, we exceed, you excel.
For more information about UBM Live, please visit: www.ubm.
com.
nutraceuticals now

03

contents
03
Health ingredients Europe 2014 and Natural

ingredients returns to Amsterdam
08
Get a taste of the future at Food Matters Live
09 Foreword
10-11 Combating Alzheimers disease
12-14 Probiotics are a womans best friends
16-17 Probiotics - functional foods next big
ingredient
17
Dr SK Dash receives Distinguished Alumni

Award from South Dakota State University
18-19 Does healthy have to mean different?
20-21 Oxxynea - Mediterranian health
concentrate
24-25 Bioimetic encapsulation
natures power for ingredients
28
Protein Hyrdolysates - the new player of

glycaemic management
30
Method development and valuation of
nutraceuticals
32-33 Bioavailable curcumin and what it brings to

the shelf

advertisers
02 AkerBioMarine
05 LycoRed
07 Beneo
08
Hi Europe
15 Biomega/Cornelius
17 Sulzer
22 Fytexia/Bionap
23 Sabsina
26
Food Matters Live
27
Barry Callebaut
29 Vitafoods
31 RSSL
34 OmniActive/Kaneka
35 Fibrex/Gelita
36 Neptune
04

nutraceuticals now

Editor:
Charles Faulkner
Operations Manager: Dan Peacock
Accounts:
Steve Clark
Designer:
Al Knight
Published by:
Johnson-Johnsen Publishing

6 Victoria Terrace,

Inverness, IV2 3QA, Scotland.
Tel:
+44(0) 1463 718993
Fax:
+44(0) 1463 229976
Email: info@nutraceuticalsnow.com
Website: www.nutraceuticalsnow.com
Printed by: Harrisons
Cover pictures supplied by Beneo
Available by subscription only

Nutraceuticals Now is a technical review providing the latest

information on functional products and ingredients which
are defined as having a disease preventing and/or health
promoting benefit in addition to their nutritional value.
It is targeted at manufacturers of food and drink, who are
producing finished products aimed at the ever increasingly
health conscious consumer.
Any views and/or opinions expressed in the articles in this
magazine are entirely those of the individual authors and do
not necessarily express the views of the editorial staff.
ISSN -1478-6605

nutraceuticals now

05

 introduction

Get a taste of the

future
. . . at Food Matters Live

whose Bittersweet Study found that the taste of food could be

adjusted by changing a background soundtrack.
They will be joined by leading figures from organisations such as
the Soil Association, Neurosense Group, Sustainable Food Trust
and the Wellcome Trust, as well as some of the UKs most influential
politicians including food minister George Eustace, shadow public
health minister Luciana Berger and former home secretary Alan
Johnson.
Adding colour, clarity and a dash of controversy will be a number
of popular media figures. The Observers Jay Rayner will offer a
humorous and provocative challenge to the way we have come
to shop, cook and eat, while a live demonstration from the BBCs
Stefan Gates will reveal the strange, wonderful and explosive
science behind our food.
The conference will be hosted by well-known journalists including
Today presenter Justin Webb and the Food Programmes Sheila
Dillon.

80 essential seminars

Ever wondered what the future will taste like? This is just one of the
questions that food scientists and technologists can explore at a
new free-to-attend event in London this November.
Food Matters Live is a unique cross-sector forum bringing
together approximately 10,000 visitors from the worlds of food retail,
manufacturing, research, health, nutrition and public policy. Taking
place at Londons ExCeL from Tuesday 18 Thursday 20 November,
it will address one of the most important issues of our time: the
relationship between food, health and nutrition.
The three-day event offers visitors a host of opportunities to
network and collaborate with professionals from across the food
and health sectors, and gain a deeper understanding of the vital
contribution that developments in food science can make to the
nations health. In addition to a carefully curated exhibition featuring
200 leading organisations, Food Matters Live offers an unrivalled
education programme delivered by more than 450 speakers.
Conference sessions include talks from world-leading experts in
nutrition, health and food trends, as well as government ministers,
writers and broadcasters, while a wide range of seminars cover
essential topics such as the rise of pharma foods and the role of
nutrition in promoting cognitive health.
Meanwhile, a series of engaging live attractions will bring these
issues vividly to life, offering visitors a closer look at the latest
reformulations and salt and sugar replacers, as well as the chance to
taste future food sources for themselves.
Food Matters Live is free to attend just register at www.
foodmatterslive.com

20 lively debates

The Food Matters Live Conference addresses the complex

relationship between food, nutrition and the nations health over a
rich and varied programme of more than 20 debates. High-profile
speakers from across government, industry, science, health and the
media will explore a range of compelling topics, from the innovations
in food science and technology that will shape 21st-century diets
to fields such as taste psychology, sensory science and the other
factors that guide our food-related behaviour.
Among the world-renowned academics sharing their visions of
the food of the future will be the University of Maastrichts Professor
Mark Post, who developed the first lab-grown burger; Professor
Colin Dennis CBE, President-Elect, Institute of Food Science and
Technologists and immediate Past President of The Institute of Food
Science and Technology (IFST); Professor Tim Benton, Champion
for the UKs Global Food Security (GFS) programme, and Professor
Charles Spence, an experimental psychologist at Oxford University

06

nutraceuticals now

The Food Matters Live seminar programme offers visitors an

unparalleled opportunity to gain practical advice from more than 300
expert speakers. Based on case studies and real-life experience,
sessions will cover a broad range of professional interests from the
standards governing nutrition labelling to the risks and potential
benefits of nano-foods and nutrigenomics.
The programme includes 80 seminars, based around eight key
themes. Of particular interest to food scientists and technologists will
be the strand Future nutrition: Advances in science, technology and
business models, which will explore the relationship between diet
and gene expression, the rise of nanotechnology and the impact of
recent collaborations between pharmaceutical and food companies.
Speakers include key figures from the Food Standards Agency, the
Food Ethics Council and the Medical Research Council, as well as
innovative and market-leading companies such as Microbion Sri,
Phytoquest, TNO Healthy Living and Eurogenetica.
Nutrition for health and wellbeing seminars discuss the latest
scientific advances enabling innovation in key nutrition areas such
as nutrition for an aging population, nutrition for immune health and
nutrition for cognitive health and performance. Seminars feature
esteemed scientists including Will McCormack, Physiology & Sports
Scientist, Food for Health Ireland; Dr Prescilla Jeurink, Senior
Scientist, Immunology, Danone Nutricia Research and Dr Bernard
Gesch, Senior Research Scientist, Department of Physiology,
Anatomy and Genetics, University of Oxford.
Another major theme is Salt, sugar and fat: Strategies to
reduce consumption, which will discuss innovative approaches to
product reformulation. Among the speakers will be representatives
from major retailers and manufacturers such as the Coca-Cola
Company, Wm Morrison and Marks & Spencer, and leading research
organisations Campden BRI and Leatherhead Food Research.

200 exhibitors

At the Food Matters Live exhibition, visitors can explore how these
issues are already driving product development in food and drink
manufacturing for improved nutrition and better health outcomes.
The event features over 200 exhibitors, from global corporations to
some of the sectors most exciting new ventures, alongside food
science pioneers and retailing experts.
Some of the most fascinating innovations will found in the
dedicated Research Pavilion, sponsored by Tesco, which will bring
together organisations involved in research and development in
food science, nutrition and health. Here, among many other exhibits,
visitors can inspect the Heracles II Electronic Nose, developed
by sensory analysis specialist iBiosys, and see how specialist
particle and emulsion manufacturer Micropore Technologies creates
products that mask or control the release of taste.
The exhibition also hosts a number of live attractions that illustrate
the events key themes in entertaining and surprising ways. Evidence
Base brings to life the nutritional science behind reformulations,
and brand new healthy food concepts, through a series of
demonstrations and tastings.
Food Matters Live takes place at ExCeL, London from Tuesday
18 November Thursday 20 November. For further information
and to register for your free ticket, visit www.foodmatterslive.
com

www.beneo.com

Matching todays expectations.

Functional fibres for digestive health.
Most of todays consumers struggle to eat enough fibre. Yet we all know
that by closing this fibre gap, our digestive system would be more in balance.
Beneo prebiotic fibres are naturally derived from chicory root and add to the
healthy profile of food and beverages. They promote the growth of beneficial
bifidobacteria, cater for a more balanced digestive system and increase
calcium absorption. Beyond that, they even help people to eat less and
support a low glycaemic diet. Add the healthy fibre effect to your products.

 foreword

Nutraceuticals:

opportunities and challenges for 2015

The market for nutraceuticals is becoming increasingly global, though with
varying regulations from country to country (US, Japan, EU countries and
Brazil differ for example). The Deloitte 2012 survey of global food and drink
businesses indicated that 79% of senior executives consider health and
nutrition the most important driver for the food and drink industry. Looking for
higher margin products in nutraceuticals fulfils that niche. In this trend Indena
S.p.A., with their grape seed extracts and plant APIs, has been working for many
years to offer products that can be used by all consumers in all markets. In this
framework kosher certification remains a key factor for the acceptance of our
products globally advises Christian Artaria, Marketing Director.
Labelling of products is an issue to watch but also an
opportunity and there are lessons to be learnt from consumers
confusion over claims on regular food products. A Chartered
Institute of Marketing report earlier this year observed that 83%
of industry respondents claim to see competitors use language
or images giving the impression the product is more efficacious
than it is.
More than half of UK consumers consider nutritional
information on food and drink packaging difficult for the average
shopper to comprehend, and a similar proportion claim they
would have a better understanding of the ingredients if they
were better displayed. Some solutions to these issues, including
strategies for health and wellbeing brands, will be covered at the
Food Matters Live conference (http://www.foodmatterslive.com/)
in London during November.
With increasing demand for GMO labelling, companies like
Carotech who actively acquired non-GMO product verification
for ingredients and products, will be a step ahead of others in
gaining favourable recognition in the nutraceuticals industry and
differentiating themselves from their competitors.
What ingredients to watch for in 2015? Karin E Nielsen of
Nutrition Business Strategies advises that the market will
embrace the trends of natural (not chemically modified) and
free-from (non gluten, egg, GM). Particular ingredients that will
continue to feature include polyphenols, vegetable proteins,
African originated ingredients (for example baobab, kanna, and
buchu) and Indian Ayurvedic (for example ashawagandha, amla,
and tulsi)
HI Europe (http://www.figlobal.com/hieurope/) taking place
this December in the Netherlands has just launched a report
- Indulging in Health: The Growth of Nutraceuticals. With the
increasing number of nutraceutical products in the market
consumers are becoming more discerning about the advantages
of different ingredients. Certainly some purchasers taking an
active interest in their health are reading more and becoming
better informed. As baby boomers age there is increased
demand for nutraceuticals to address the ageing process from
this demographic. Two very important trends that are gaining
traction in the market at the moment are brain health (neuro
protection and cognitive support) and heart health.
Another market trend cited in the report is the increasing
interest of parents in child nutrition. Of course if you win a
child as a consumer hopefully you can take them through to
adulthood. The UK nutraceuticals firm Vitabiotics has been very
successful in launching a range of products for all generations

with a range which includes wellKiD, wellTeen, wellman and

wellwoman. Within Europe London has the highest birth rate:
maybe this region is the place to trial new products to target the
infant nutrition sector.
The US remains the largest market for nutraceuticals. When
combined with Europe and Japan it is responsible for 85% of
world consumption. Kosher certification of ingredients and
products is crucial especially to sell in the US markets. Mr WH
Leong, Vice President of Carotech Inc contends that from a
global perspective, kosher ingredients and products are viewed
as safer and hence nutraceutical companies with kosher certified
products will be more sustainable in terms of market penetration.
As with all new product development it is better to design in
kosher compliance from the outset rather than retro engineer the
product delaying market acceptance. It is particularly important
for the proving ground of the North American market. Kosher
accreditation is seen as a standalone international quality
standard. In the long term, nutraceuticals with a strong research
backing and safety profile will command the market.
A conference is running concurrently with HI Europe. My
selected highlights would be a session on optimising scaleup of encapsulation process for human nutrition by Dr Sinad
B. Bleie, founder of Anabio Technologies and another entitled
Reformulating Products for Ageing Consumers - Innovations in
Sensory and Technological Applications to be given by Innova.
It was 10 years ago when I was last in Amsterdam at HI
Europe. How the market has developed in the intervening years
is remarkable. I am looking forward to checking out the New
Product Zone seeing Vivinal from Friesland Campina, and
products promoted by SIPPO, amongst others.
KLBD Kosher Accreditation will be exhibiting at HI Europe on
2nd 4th December stand number E25
(http://www.klbdkosher.org/)

Russell J Brown
Commercial Consultant,
KLBD Kosher Certification

The views expressed here are solely those of the author in his private capacity and do not in any way represent the views of KLBD
nutraceuticals now

09

Combating
Alzheimers
Disease

Alzheimers type dementia is an age-related neurological disease,

which currently affects 35 million people worldwide2. As we shift to an
aging population, the number of people suffering from neurological
degenerative diseases is expected to quadruple by 2050 due to
the ever-increasing gap between health and life expectancy3. In the
Western world, elderly people can expect their health to deteriorate
to a level where they need care 8-11 years prior to the end of their
life4. There will be an increasing strain on government institutions that
provide social and health care for the elderly with, for instance, care
costs for Alzheimers patients in the United States (US) alone forecast to
reach $1 trillion by 20505.
It is important to be realistic. A cure for Alzheimers disease might
well be a long way off and therapy is currently primarily targeted
towards palliative treatment of symptoms, rather than prevention of
disease progression. Neurobiology is vastly complex, and even modern
treatments have been described as being akin to using a sledgehammer
to put up a picture hook. However, it is not all bad news. We already
have the scientific knowledge and formulation expertise to make
tangible improvements to quality of life for the aging global population,
through the use of targeted nutrition. High nutrient food or targeted
nutritional supplements are essential to maintain a healthy brain
throughout developmental and adult years. Healthcare professionals,
governments and other key stakeholders must take note of the strong
science in support of an alternative, nutritional approach to protecting
against the onset of Alzheimers disease pathology as the brain ages.

The search for a cure

. . . micronutrients
for the aging brain
In our aging society, Alzheimers type
dementia is a major concern. The disease
can have a devastating impact on quality of
life, with patients relying on caregivers for
standard daily living activities and there is
often a sense of anxiousness and loss for
the families involved. Whether it is memory
impairment, deterioration, confusion or anger
suffered by patients, this highly disruptive
neurological disease demands attention.
To date, no pharmacological interventions
have changed the progression of Alzheimers
disease. DSM has recently published a new
paper1 which argues that, to delay the onset
of Alzheimers, neuronal health must be
maintained for as long as possible. Here,
Professor Manfred Eggersdorfer, Professor of
Healthy Ageing at the University of Groningen
and Senior Vice-President, Nutrition Science
& Advocacy at DSM and Dr. M. Hasan
Mohajeri, R&D Human Nutrition and Health
at DSM explain why the optimal supply of
micronutrients plays a vital metabolic role
in supporting the normal functioning of the
brain.
10

nutraceuticals now

Significant resources have already been devoted to the treatment of

Alzheimers disease across the world. Unfortunately, as with many agerelated diseases such as cancer and arthritis, the myriad of contributing
factors in the development of Alzheimers type dementia makes it
difficult for scientists to find ways to delay the progression of the
disease. It is a condition with no given aetiology, with both genetic and
environmental factors indicated in causing the characteristic signs and
progression of neurological symptoms.
The pharmacological approaches for prevention have so far
targeted neurotransmission, amyloid plaque formation, tau proteins,
neurotrophins or modulate synaptic plasticity and nerve growth.
Moreover, hormone replacement therapy, non-steroidal antiinflammatory drugs, cholinesterase inhibitors and immunization therapy
have all been examined in randomized control trials (RCTs). However,
so far all have failed to causally affect the onset or progression of
Alzheimers pathophysiology.
Biopsies of cognitively normal brains have often been found to
exhibit the characteristic markers of Alzheimers disease even though
the associated clinical symptoms have not been present. Neuropathological changes associated with Alzheimers, such as elevated
amyloid plaque burden, are also observed in clinically normal older
adults. This likely represents early stages in the pathology and indicates
risk of development of the disease. Clinical research has also shown
that the ability to recall events in time and place declines with age from
20 years onwards and this means that it is important to consider the
requirements of the brain at every life stage.

Healthy diet to healthy brain

But why is the brain so likely to be impacted by the onset of aging? The
brain is an organ which is consisted primarily of terminally differentiated,
very specialized cells with extremely high metabolic activity and uses
a large proportion of the bodys total nutrient and energy intake. This
high demand for energy and nutrients makes the brain susceptible
to any metabolic insufficiency caused by a shortage of nutrients. In
addition, antioxidants are less active in the brain than in other organs
and this means that the brain is not in as good a position to combat
oxidative damage. This could, for example, be caused by insufficiencies
in co-factors vitamin B family members and C, which are essential for
hydrocarbon energy release through glycolysis, the citric acid cycle and
respiratory chain.
The idea that insufficient vitamin and nutrient supply could have a
consequence on the aging brain is not new. The concept of marginal
vitamin deficiencies was first proposed by Professor Klaus Pietrzik
almost three decades ago6 and this was followed by the introduction
of the triage theory7, which states that borderline micronutrient

deficiencies can lead to accelerated aging, cancer and neural

decay. In parallel, there is research to suggest that the aging
brain has altered requirements for essential nutrients including
vitamins and polyunsaturated fatty acids (PUFAs). This need is
increasingly pronounced in people that suffer from dementia or
depression.
Dementia syndromes may not be caused by a deficiency of
vitamins and other essential nutrients in the brain. However,
there is strong science to demonstrate that micronutrients
play a vital role in the metabolism of various factors needed
for proper neurological function, including the production
of adenosine triposphate (ATP) and antioxidant properties.
For example, vitamin C is essential for the synthesis of the
neurotransmitters dopamine and noradrenalin, which play
central roles in signal transduction and homeostasis of various
systems. Vitamin E is also vital for proper neural function, with
deficiency leading to neurological dysfunction that causes
problems with co-ordination, balance and speech. It also
has an antioxidant function in the brain as a free radical
scavenger and constituent of neural membranes, vitamin E
prevents the oxidation of lipids and PUFAs.
Another pathway linking micronutrients to cognitive function
is the metabolism of homocysteine (Hcy). Hcy is an amino acid
converted from the intermediate methionine. Although Hcy is
essential for normal cellular function, high concentrations can
cause problems and severe cognitive impairment is associated
with increased concentrations of the amino acid in tissue
plasma. Vitamins B6, B12 and folate are necessary co-factors
in the reverse reaction converting Hcy back to methionine and
are therefore vital to the proper homeostasis of Hcy levels. This
means that inadequate intakes in these micronutrients are likely
to contribute to neuropathology.

A global problem

Of course, the need for targeted nutrition as the population

ages would not be such a pertinent issue if there were not a
variety of social, economic and health related factors that are
negatively impacting the supply of micronutrients to elderly
people. Influencers that reduce adequate food intake in elderly
people include lack of mobility and social contacts; the use of
certain types of medications; malabsorption; gastrointestinal
infection; chronic alcoholism; less frequent meals; weakened
taste and smell; decreasing secretion of saliva; depression and
loss of appetite.
It has recently been estimated that low nutrient, high energy
food accounts for over 25 percent of total consumption in the
US8. Similarly, up to 70 percent of the residents in German
nursing homes have been found to have an unhealthy level
of energy intake9. Levels of vitamins A, C, D, E, K and folate
are low in a significant proportion of people in the US and
insufficient intake of vitamins C, D, E and folate has also been
observed in the elderly population in Germany. Therefore, even
though there is cultural divergence in the type of food that is
consumed globally, it is highly likely that there are nutritional
deficiencies in older generations across the Western world.

Looking to the future

There are positive signs, however. Although often a crude

snapshot of an individuals nutritional status, epidemiological
studies show that higher multivitamin and mineral intakes
are associated with a lower risk of developing cognitive
disease. In addition, several lines of research show that
higher micronutrient serum levels are linked to lower risk of
developing Alzheimers disease with age.
In addition, there are recent studies to suggest that a
nutritionally rich diet can have marked improvements on
cognitive health in elderly people. For example, a study of
500 older women showed that the highest consumption of
vitamin D was associated with a 4.35 fold decrease in the risk
of developing Alzheimers type dementia10. Likewise, various
research collectively monitoring more than 3,000 old age
people (both healthy and suffering from Alzheimers disease)

over a six to nine year period suggested that high vitamin E,

B6, and folate intake can be linked individually with a decrease
in the onset of Alzheimers type dementia.
It is also promising to note that separate trials to examine
the chronic effects of nutritional supplementation have had
positive outcomes. Folate, for instance, was shown to result in
improved performance in memory and information processing
tests, to achieve a similar level of brain function to that
expected of a person two to five years younger. Moreover,
trials to investigate the benefits of vitamin E against symptoms
associated with Alzheimers disease showed that vitamin E
treated patients exhibited a slower functional decline, when
compared to subjects that received the placebo11.

Summary

Age-related neuropathologies such as Alzheimers disease

are affected by a wide variety of factors, not just genetics
or bad luck. With the number of people being affected by
Alzheimers type dementia likely to grow significantly over
the next three decades, there is clear evidence of the links
between insufficient micronutrient intake and the progression
of pathological events that lead to the disease. It is estimated
that degenerative neurological conditions will have an equally
devastating impact on the global economy and it is important
to look at ways to delay the time of the onset or slow the
progression of the disease through more diverse strategies
than purely pharmacological. Targeted bespoke nutrition for
the elderly has the potential to have real, tangible implications
on the improvement of cognitive health as the population ages.
The factors that can typically impact on the nutritional intake
of elderly people must be addressed if aging brains are to be
protected against the onset of Alzheimers disease. DSM has
an ongoing commitment to advance research into nutrition and
is leading an initiative - Vitamins in Motion - to highlight the
critical role vitamins play in overall nutrition and health.

References

1Mohajeri MH, Troesch B, Weber P. Inadequate supply of

vitamins and DHA in the elderly: implications for brain aging
and Alzheimers type dementia. Nutrition Published online
ahead of print, doi: 10.1016/j.nut.2014.06.016
2Hebert LE, Scherr PA, Bienias JL, Bennett DA, Evans DA.
Alzheimer disease in the US population: prevalence estimates
using the 2000 census. Arch Neurol 2003;60:1119-1122
3Ibid
4Lunenfeld B. An aging world demographics and challenges.
Gynecological Endocrinology 2008;24:1-3
5www.alz.org
6Pietrzik K. Concept of borderline vitamin deficiencies. Int J
Vitam Nutr Res Suppl 1985;27:61-73
7Ames BN. Low micronutrient intake may accelerate the
degenerative diseases of aging through allocation of
scarce micronutrients by triage. Proc Natl Acad Sci USA
2006;103:17589-17594
8Kant AK. Consumption of energy-dense, nutrient-poor foods
by adult Americans: nutritional and health implications. The
third National Health and Nutrition Examination Survey, 19881994. The American Journal of Clinical Nutrition 2000;72:929936.
9Deutsche Gesellschaft fr Ernhrung e. V. Ernhrung lterer
Menschen in stationren Einrichtungen (ErnSTES-Studies).
In Ernhrungsbericht 2008. Bonn: Deutsche Gesellschaft fr
Ernhrung e. V.; 2008;157-204
10Annweiler C, Rolland Y, Schott AM, Blain H, Vellas B,
Herrmann FR, Beauchet O. Higher vitamin D dietary intake
is associated with lower risk of Alzheimers disease: a 7-year
follow-up. J Gerontol A Biol Sci Med Sci 2012;67:1205-1211
11Dysken MW, Sano M, Asthana S, Vertrees JE, Pallaki M,
Llorente M, Love S, Schellenberg GD, McCarten JR, Malphurs
J, et al. Effect of vitamin E and memantine on functional
decline in Alzheimer disease: the TEAM-AD VA cooperative
randomized trial. JAMA 2014;311:33-44.

nutraceuticals now

11

brevis HA-112 show a strong adhesion capability to vaginal

epithelial cells, and L. helveticus Rosell-52 shows concentrationdependent adhesion to cervical epithelial cells [6]. Certain strains
have the ability to produce antimicrobial compounds, such as
H2O2. In vitro, L. helveticus Rosell-52 has the ability to inhibit
uropathogenic E. coli. In addition, the proven immunostimulating
activity of certain Lactobacilli strains can help further combat
infections. L. helveticus LAFTI L10 has shown the ability to
specifically inhibit the growth of C. albicans in vivo [7].

Probiotics
. . .are a womans best friends
Whether we are convinced or not that Women are from Venus and men are from
Mars, we have to admit that we are different, at least on a biological level! Women
express specific well-being and health concerns at each stage of their lifecycle, mainly
linked to hormonal changes. The benefits of probiotics to support womens health are
increasingly recognised. This is mainly based on probiotics ability to maintain and restore
endogenous microfloras balance: the vaginal microflora, with positive consequences on
feminine health; as well as the digestive microflora, benefiting digestive health, stress
or immunity. Based on a rich strain bank and in-depth knowledge of probiotics modes
of actions and clinical research, Lallemand Health Solutions is offering a unique range
of probiotic strains to be formulated into adapted formats to address specific issues of
womens health within three major areas: 1) Feminine health 2) Everyday Health 3) Agespecific health.
Probiotics to target feminine health

The woman vaginal microflora is a rich and complex ecosystem.

It is essentially composed of Lactobacilli (historically defined as
the Dderlein microflora), whose role is to protect the vaginal
environment against the development of potential pathogens.
The vagina microbial ecosystem varies in time, according to
the menstrual cycle and stage of life, mainly linked to hormonal
or physiological changes. Its balance is fragile and many
internal or external factors can affect this balance, leading to
the overgrowth of potential harmful pathogens, e.g. Candica
albicans, E. coli, Gardenerella vaginalis or Atopobium vaginae.
In fact, the three major urogenital infections that affect women
over the world appear to be linked to a disequilibrium of the
vaginal microflora:
Bacterial vaginosis (BV), the most common infection in
women, is mainly characterized by a decrease in concentration
of endogenous Lactobacilli and an increase in concentration of
anaerobic bacteria such as Gardnerella vaginalis, Salmonella
typhimurium, Atopobium vaginae, E. coli [1]. Although not
considered as a severe health condition, bacterial vaginosis
affects womens quality of life and has been linked to
complications such as premature labour and increased risk
of sexually transmitted diseases. Moreover, high recurrence
rates represent significant health costs and raise the issue of
antibioresistance.
The second most prevalent vaginal infection is vulvovaginal
candidiasis. It is mainly caused by an overgrowth of Candida
albicans yeast. It is estimated that 70 to 75% of women will
have at least one episode of vaginal yeast infection in their life
time, and 40% to 45% of women will have multiple infections
[2].

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Finally, it has been estimated that nearly one in three women

will have at least one episode of urinary tract infections (UTI)
requiring antimicrobial therapy by the age of 24 years [3].
Urinary tract infection is defined by the adherence of Gram
negative bacteria present in the gut, such as E. coli, to the
epithelial cells of the urinary tract. UTI are often treated with
broad-spectrum antibiotics and their high occurrence rate has
lead to the emergence of antibiotic resistant strains. Moreover,
antibiotics are known to deplete normal microflora in the gut, as
well as in the vagina, leading the way to further infections.
Mounting clinical and in vitro evidences advocate the use of
certain Lactobacilli probiotics to positively influence the vaginal
microflora and help prevent these infections, certainly through
the passage of the probiotic live bacteria from the digestive tract
to the vaginal environment [4]. In the particular case of UTI, it
is hypothesized that the origin of the urogenital pathogens is
the fecal microflora, hence showing that digestive microflora
passes from the gut to the urogenital area: on the other hand,
beneficial bacteria could also benefit from this migration,
illustrating the potential of oral probiotic to positively influence
the urogenital environment [5].
Figure 1 gives an overview of Lactobacilli modes of action
to help rebalance the vaginal microflora and reduce infections.
Lactobacilli probiotics, which have a positive effect on
endogenous microflora could thus help rebalance the vaginal
microflora and protect against pathogens.
Based on the understanding of Lallemand Health Solutions
probiotic strains properties and modes of action, we have been
able to select specific candidates which could be used alone
or in combination to help restore a normal vaginal microflora.
For example, the strains Lactobacillus casei HA-108 and L.

documentation. Various strains of our portfolio recommended

for womens health have proven immune-modulating effects,
backed by clinical trials (L. helveticus Rosell-52, B. bifidum
Rosell-71, L. helveticus LAFTI L10) [12,13].
Mood disorder: Anxiety and depression are more common
in women than in men. Hormonal fluctuations during the
menstrual cycle have been advanced as possible contributors
to gender difference in anxiety disorders. The World Health
Organization has reported in 2007 that women are more likely to
be diagnosed with depressive or anxiety disorders than men.
Today, mood equilibrium represents an emerging and
promising area of application for probiotics, and the
science behind their effects is mounting [14], based on the
understanding of the relationship between the gut-brain axis
and the digestive microbiota. To describe the benefits of certain
probiotics in this area, Cryan and colleagues have recently
coined the term psychobiotics. For example, two human
studies and several animal behaviour studies have shown the
benefits of the association of L. helveticus Rosell-52 and B.
longum Rosell-175, in alleviating the physiological (pain and
nausea) [15] and psychological [16] symptoms of stress and
anxiety, without the side effects and habituation issues of
classical anxiolytic.

Age-specific women health

Figure 1: The positive roles of Lactobacilli for feminine health.
The potential of specific oral probiotics to help balance the
vaginal microflora is shown in human studies too. Three human
studies using a probiotic combination containing L. rhamnosus
Rosell-11 involving in total 170 women, show its ability to help
prevent bacterial vaginosis recurrence 2-4 months after
treatment in conjunction with conventional treatment (vaginal
capsules) [8,9,10].
Probiotics represent an effective, natural, safe and costeffective approach to maintain and protect feminine health.
They can be used alone or in association with traditional
antimicrobial therapy to prevent recurrence of infections.
Contrary to antimicrobial, probiotics have no side effects, dont
eliminate other beneficial bacteria, and do not favour antibiotic
resistance.

Addressing everyday womens health

Throughout her life, a woman will experience numerous

factors which may affect her overall health and well-being. The
fluctuating level of sexual hormones during the menstrual cycle
is well recognized as one of the parameters impacting womens
general health and wellness. To this we must add external or
lifestyle factors such as stress, fatigue, poor eating and sleeping
habits, sedentary work
The consequences are important on health and overall wellbeing, in particular on:
Gut health: gastrointestinal symptoms and digestive
discomfort are more frequent in women than in men. Women
specific anatomy and fluctuations of hormones levels can lead
to irregular bowel movements. For example, high progesterone
level before menstruation has been linked to slower gut motility
and constipation is a common pre-menstrual symptom, while,
during menstruations, diarrhea can occur.
Gut health is the primary area of probiotic application. Many
studies have shown the benefits of specific probiotic strains
and associations on digestive comfort, in particular on Irritable
Bowel Syndrome symptoms (for example the association
of L. rhamnosus Rosell-11 and L. helveticus Rosell-52 [11]).
Probiotics could also help regulate digestive transit for women
with pre-menstrual constipation.
Immunity: Women are more vulnerable to infections than
men. Sex hormones as well as genetic differences may play
roles in modulating sex differences in immune responses to
infection. Researchers have long known that immunological
cells express receptors for sex hormones, and that autoimmune
diseases strike women more frequently than men.
Concerning probiotics potential, the modulation of the immune
response is today a growing area of probiotic application and

As seen earlier, the various stages of a woman lifecycle can

affect her urogenital microfloras on a short or long term.
Moreover, physiological and hormonal changes linked to
pregnancy and menopause can also be linked to exacerbations
of certain digestive, immune or mood issues.
Pregnancy is a very special time in a womans life, both
emotionally and biologically, and a time when most women
become more health conscious as another life is at stake.
Digestion, mood and immunity can undergo a real rollercoaster
while little pharmacological solutions can be proposed to
pregnant women. One issue in particular that pregnant women
have to face is the higher risk of urogenital infections, due
to hormonal changes concomitant with a depressed immune
system. If urogenital infections are a concern for all women, it
is even more serious during pregnancy, as they represent risk
factors for the foetus. Bacterial vaginosis, in particular, has
been consistently associated with a significantly increased risk
of preterm births. Other serious risks include intra-amniotic
infection due to bacteria responsible for vaginosis, which has
been linked to 20% to 40% of cases of early neonatal sepsis
and pneumonia.
Beyond the mother and foetus health and well-being,
pregnancy can also influence the future health of the child
(development of allergies or impaired immune system, obesity
risks linked to gestational diabetes...). In particular, caesarean
section delivery, which is alarmingly rising in most countries, has
an impact on the newborn digestive microflora establishment,
with repercussions on its future health. It is proven that babies
born via caesarean section have a different intestinal microbiota
and that this disturbance is long-lasting. Studies have shown
that, later in life, children born by caesarean are significantly
more likely to suffer from celiac disease, be hospitalized for
gastroenteritis, or suffer from food allergies, respiratory allergies
or atopic diseases, as compared to babies born vaginally.
Thus, probiotics which can specifically help balance the
vaginal microflora, regulate digestive transit, boost the immune
defences or alleviate mood disorders, represent interesting
solutions for health conscious mothers-to-be.
In particular, two studies have shown that the combination of
L. rhamnosus Rosell-11 and L. helveticus Rosell-52 in women
undergoing C-section delivery prevented vagina microflora
imbalance and reduced opportunistic pathogens for mother
and child [17, 18]. One clinical trial involving 103 pregnant
women undergoing caesarean section, showed that the oral
use of probiotics L. rhamnosus Rosell-11 in combination
with L. helveticus Rosell-52 for 6 days before and 10 days
following surgery, on top of preventive antibiotic therapy, was
able to reduce opportunistic microflora (Candida albicans,
Staphylococcus aureus and E. coli) and decrease colonization
of amniotic fluid and gastro-intestinal tract of new born, as

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Hall 1, Stand K49

Fig 2: Effects of probiotic treatment on potential pathogens contamination of the mother, the child stomach and the amniotic fluid of
women undergoing C-section (Chayka et al., 2006).
compared to antibiotic alone (Fig. 2).
Menopause is also linked to important changes in a womans
life. During this transition period, hormonal changes can cause
specific troubles: bloating, constipation, depression, increased
osteoporosis risks. As part of a menopause support strategy,
probiotics can help alleviate certain symptoms. Then, after the
transition phase, post-menopausal women will face different
issues, in particular increase UTI risks, lower immune system...
Clinical studies in post-menopausal women have been
conducted and confirm the benefits of probiotics to restore
the vaginal microflora in these women. Moreover, it is worth
noticing that osteoporosis prevention could also be addressed
by probiotics. Several mechanistic data and promising human
studies have shown that, thanks to different mechanisms, certain
probiotics (in particular Lactobacilli and Bifidobacteria), can
help increasing minerals bioavailability and thus improving bone
metabolism. A specific formula for menopausal women could
be formulated including probiotics known to help improve bone
metabolism associated with vitamin D and calcium for example.

be designed to address these particular populations and needs.

The proposed strains can be formulated into specific solutions,
associated to certain vitamins and minerals for example, in
formats adapted to each target population: capsules (oral or
vaginal), convenient orodispersible sticks for active women,
sachets to dissolve in drinks or food...

Conclusions

Womens health is a vast topic that covers a wide range of issues

and specific populations (active, pregnant, mature women).
Probiotics, thanks to their various beneficial effects and modes of
action, can help address many of these issues and, based on the
documentation of certain probiotic strains, targeted formula can

Summary of potential applications for probiotics in the three

main areas of womens health and some examples of strains from
Lallemand Health Solutions portfolio.

References

1. Srinivasan S. et al. (2008) The human vaginal bacteria biota and bacterial vaginosis. Interdiscip Perspect Infect Dis; 2008:750479.
2. Working Group of the British Society for Medical Mycology. Management of genital candidiasis. Br Med J. 1995; 310: 12411244
3. Foxman B. Epidemiology of Urinary Tract Infections: incidence, morbidity, and economic costs. Am J Med. 2002; 113(1A):5S-13S.
4. G Reid, A W Bruce. Urogenital infections in women: can probiotics help? Postgrad Med J 2003;79:428432
5. Marelli G. et al. Lactobacilli for prevention of urogenital infections: a review. 2004. Eur Rev Med Pharmacol Sc: 8: 87-95
6. Atassi F. et al. (2006). In vitro antibacterial activity of Lactobacillus helveticus strain against diarrhoeagenic, uropathogenic and vaginosis-
associated bacteria. Journal of Applied Microbiology. 101 647654
7. Elahi et al.2005- Enhanced clearance of Candida albicans from the oral cavities of mice following oral administration of Lactobacillus acidophilus
2005 British Society for Immunology, Clinical and Experimental Immunology, 141:2936
8. Doucha J., Citterbart K. Fermalac vaginal in the treatment of vaginal inflammation. Gynekolog, 1997, 6(6): 257-258.
9. Hatala M, Pokorny P. Clinical evaluation of Fermalac vaginal in prevention and therapy of bacterial vaginosis. Gynekolog, 1999, 8 (1): 46-
48.190:1004.
10. Hatala M, Pokorny P. Fermalac vaginal in treatment and prevention of bacterial vaginosis. Gynekolog, 2000, 9 (3): 138-140.
11. Foster L.M., Tompkins T.A. and Dahl W.J. A comprehensive post-market review of studies on a probiotic product containing Lactobacillus
helveticus R0052 and Lactobacillus rhamnosus R0011 Beneficial Microbes, December 2011; 2(4): 319-334
12. Cazzola M. et al. Efficacy of a synbiotic supplementation in the prevention of common winter diseases in children: a randomized, double-blind,
placebo-controlled pilot study Ther Adv Respir Dis, October 2010; vol. 4, 5: pp. 271-278
13. Clancy et al.2005- Reversal in fatigued athletes of a defect in interferon secretion after administration of Lactobacillus acidophilus - Br J Sports
Med 2006;40:351354
14. Dinan TG, Stanton C, Cryan JF. Psychobiotics: a novel class of psychotropic. Biol Psychiatry. 2013 Nov 15;74(10):720-6.
15. Diop, L., Guillou, S. and Durand, H., 2008. Probiotic food supplement reduces stress-induced gastrointestinal symptoms in volunteers: a double-
blind, placebo-controlled, randomized trial. Nutrition Research 28: 1-5.
16. Messaoudi M, Violle N, Bisson JF, Desor D, Javelot H, Rougeot C. Beneficial psychological effects of a probiotic formulation (Lactobacillus
helveticus R0052 and Bifidobacterium longum R0175) in healthy human volunteers. Gut Microbes. 2011 Jul-Aug;2(4):256-61.
17. Chayka, V., Dolgoshapko, O., Babich, T. and Govorukha I., 2006. Prevention of disbacteriosis in pregnant and women recently confined with
surgical delivery. News of Medicine and Pharmacy 19: 14-15.
18. Liskovich, V., Naumov, I., Ganchar, E. and Dembrovskaya S., 2010. Efficiency of Lacidofil-WM for prevention of vaginal dysbiosis and antibiotics-
associated diarrhoea in puerperas after caesarean operation. [Health] 1: 63-66.

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Probiotics

are acted on by other bacteria that may produce excess acid and
gas as metabolic byproducts.

Immune Benefits

. . . functional foods next big ingredient

Todays consumer is focusing more on prevention than ever before. We are seeing more people not just
taking time to exercise and watch their weight, but also eat healthier. Yes, consumers finally understand
that the foods they consume affect their health. The result? The demand for functional foods is at an alltime high. These boosted food offerings give consumers more opportunities to obtain healthy ingredients in
foods rather than pills--a win for most consumers.
One functional food ingredient topping the list of consumer demand is probiotics-- live microorganisms
which, when administered in adequate amounts, confer health benefits to the host, according to the
World Health Organization (WHO). As the scientific evidence supporting probiotics many health benefits
continues to grow, so does consumer awareness and demand.
Fortunately advances in probiotic technology mean that these friendly bacteria are no longer relegated to
refrigerated dairy products. Here we look at this evolving market and one probiotic strain leading the pack.

Probiotics

Today a whopping 86 percent of consumers know the term

probiotics and associate it with good health. Consumers buy
supplements, foods and drinks boosted with these friendly bacteria
to the tune of more than $20 billion each year.
For years, probiotics were associated with one thing: digestion.
But as science expands the guts function beyond digestion, the
role of probiotics is expanding alongside. Research demonstrates
that in addition to a well-oiled digestive system, probiotics
may benefit protein absorption, immune system modulation,
inflammation, and may even play a pivotal role in the health of the
aging population.
As awareness of probiotics increases, consumer demand
is swelling. Fortunately for manufacturers, innovations in
temperature-stable strains allow probiotics to exist in a wider
variety of products than ever before.

Whats In A Strain?

Many traditional probiotic strains like Lactobacilli and

Bifidobacteria, are sensitive to the rigors of manufacture and nonrefrigerated storage leading to a loss of viable cells. To remedy this
hardier strains are being created, novel encapsulation methods
developed, and preservation methods such as freeze-drying are
used. This is allowing for some of these bacteria to be used in
novel foods, but still in the dairy case. The exception is sporeforming probiotic bacteria.
Spore-forming bacteria (such as Bacillus coagulans) are found
in two forms, the vegetative form which is a regular bacterial
cell like other probiotic bacteria and the spore form, a naturally
dormant form which can withstand many conditions such as heat,
pressure, and extreme acid or alkaline conditions, any of which will
kill vegetative bacterial cells. The spores can be incorporated into
many foods that do not require refrigerated storage and that may
require high temperatures during manufacture, yet the spores still
become active vegetative probiotic bacteria by germination in the
gut after ingestion.
Leading this pack of resilient probiotics is Ganeden Biotechs
GanedenBC30 (Bacillus coagulans GBI-30, 6086). The
composition of GBI-30 differentiates itself from other probiotics by
its ability to survive manufacturing processes, shelf life, stomach
acids and intestinal bile. This allows GBI-30 to be incorporated into
a variety of foods ranging from frozen yogurt and baked goods to
hot cereals and confections and even coffee and tea.
The utility of GBI-30 can be linked to its naturally occurring layer
of organic material that protects the genetic core of the bacteria.
Other probiotics, such as Lactobacillus and Bifidobacterium, are
unable to form this protective layer, making them more vulnerable
to manufacturing conditions.

Considering spores

While there are many genus, species and strains of spore forming
bacteria, there are other factors that need to be considered beyond
the simple spore forming nature of the organism:
1. Safety - is there published data on the specific strain indicating
that there are no safety issues at the intended and efficacious
serving level?
2. Efficacy - is there published data on the specific strain

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demonstrating that when consumed at the intended serving level,

there is a benefit to the consumer?
Many probiotic strains on the market have not adequately
demonstrated safety and efficacy levels of their exact strain,
putting food manufactures at risk using these strains.
Bacillus coagulans, GBI-30, 6086 is very well documented spore
forming probiotic strain that has been incorporated into over 100
products internationally.

The Science

As with any food ingredient, solid research proving its safety and
efficacy is vital. 19 peer-reviewed studies on Bacillus coagulans
GBI-30, makes it a spore forming probiotic bacteria that has well
documented safety and efficacy, and thus an ideal ingredient to be
used in the food production.

The Benefits of Probiotics

Many benefits from daily consumption of a probiotic are known,

particularly on immune and digestive health. Although direct effect
on digestion is more easily understood, the benefits to the immune
system are less direct even though it is known that 70 percent of
the immune system resides in the gastrointestinal tract.

Digestive Tract Benefits

Remarkably there are ten times as many microbial cells in your

intestine as human cells and their effects on health are myriad. To
be sure, some of these effects are related to symptoms, and even
causes, of disease. A balance among the competing groups of
bacteria in the gut can be crucial to helping control pathogenic
microbes that would cause a disease or hold potential pathogens
under control. Dysbiosis occurs when the balance is disturbed and
the concentrations of some commensal bacteria increase while
others decrease.
GBI-30 has been shown to positively benefit the metabolism
of proteins and lactose (Maathius 2010), as well as inhibitgut
pathogens (Honda 2011b). Clostridium difficile is a typical cause of
diarrheal disease seen in hospitals and nursing facilities associated
with significant morbidity and, too often, mortality. An animal model
of this disease induced by antibiotic use typical of health care
settings was limited by administration of GBI-30. Stool indices
were improved and histologic markers of colonic inflammation
showed a statistically significant reduction. (Fitzpatrick 2011) In a
second study, GBI-30 limited the recurrence of C. difficile induced
colitis and diarrhea (Fitzpatrick et al., 2012) in an animal model.
Of course, for a probiotic to be effective, it must survive the
transit through the gastric environment to reach the intestines,
where it confers a benefit. Using a validated gut model, it was
demonstrated that GBI-30 survives to populate and germinate in
the intestines (Honda 2011a). When consumed daily, GBI-30 has
been shown in multiple studies to have a supportive effect on the
digestive system. GBI-30 has been shown to decrease abdominal
pain and bloating (Hun 2009), reduce the number of daily bowel
movements (Dolin 2009) as well as decrease postprandial gas and
bloating (Kalman 2009).
The mechanism of action GBI-30 and other probiotics are still
relatively unknown; therefore, many of the investigations are done
in model systems. Results may partially depend on the probiotic
bacteria efficiently metabolizing lactose and fructose before they

Research on GBI-30 has shown that it supports immune system

health in a variety of ways. One study found that it positively
affected the growth of immune cells that engulf and destroy
invading microbes while also producing a cascade of cytokines,
which are chemical messengers that enhance microbial killing
and coordinate the immune response,when blood was drawn
from volunteers after they had taken a daily dose of GBI-30 for
30 consecutive days. Through challenging of the immune cells
by adenovirus or influenza there was a significant increase above
baseline in cytokine TNF-alpha production (Baron, 2009). Similarly
a 28-day intake of GBI-30 increased innate immune response to
challenge by a different adenovirus and influenza A virus (Kimmel et
al., 2010). Increases in IL-6, IL-8, interferon gamma, and TNF-alpha
as well as increases in CD3+CD69+ cells were seen.
In additional studies GBI-30 has been shown to have an
immunomodulation effect on immune tissues (Jensen et al., 2010.
Benson et al., 2012. Nyangale et al., 2014a). Besides a direct effect
on the immune components of the intestine it has been recently
demonstrated that this probiotic encourages the growth and
maintenance of normal commensal bacteria known to be antiinflammatory and whose presence is often drastically decreased in
Crohns disease and other forms of IBD (Nyangale et al., 2014 b.
Sokol et al., 2008).

Safety

Certainly the most important research for a food ingredient is that

which demonstrates its safety. GBI-30 has undergone extensive
published safety testing and has even been proven safe when
consumed at levels that far exceed standard food product levels
(Endres 2009, Endres 2011). GBI-30 has a GRAS (Generally
Regarded as Safe) level of 93.6 billion CFU per day, and has
received US FDA GRAS status.

Applications

GBI-30 has been incorporated into more than 100 foods

internationally. Due to the stability of the spore, it can be
incorporated into products with manufacturing processes and/or
shelf stable products that non spore-forming organisms cannot.
Examples of products containing GBI-30 (not limited to):
Baked goods, Teas and coffees, Protein powders, Cereals,
Nutritional Bars, Milk, Ice cream/Frozen Desserts, Health Snacks,
Sweeteners/Flavorings, Companion animal products, High Pressure
Processing (HPP) packed products.
GBI-30 can be added to most food processes without having to
change or adjust the manufacturing process, and has no effect
on the taste or texture profile, and can easily be cleaned from the
manufacturing plant. Ganeden Biotech has a state of the art testing
facility at its Cleveland headquarters and works with manufacturers
throughout the R&D process.

The trend of healthier foods only continues to expand. Consumers

will continue to want healthy options and varieties of their favorite
and preferred foods. GBI-30 is proven as a safe and effective food
ingredient that puts probiotics into a wide variety of foods giving
manufacturers an easy solution for creating healthy foods.

References

Baron, M. (2009) Postgraduate Medicine, 121: 114-118.

Benson, K et al. (2012) World Journal of Gastroenterology, 18: 18751883.
Dolin, B.J. (2009) Methods and Findings in Experimental and Clinical
Pharmacology, 31: 655-659.
Endres, J.R. et al. (2009) Food Chem Toxicol., 47: 1231-1238.
Fitzpatrick, L.R. et al. (2012) Gut Pathogens, 4: 13-21.
Honda, H. et al. (2011) International Journal of Probiotics and
Prebiotics, 6:65-72.
Honda, H. et al. (2011) Anaerobe, 17: 36-42.
Hun, L. (2009) Postgraduate Medicine, 121: 119-124.
Jensen, G.S. et al. (2010) BMC Immunology, 11: 15-28.
Kalman, D.S. et al. (2009) BMC Gastroenterology, 9: 85-91.
Keller, D. et al. (2010) Food Science and Technology Bulletin:
Functional Foods, 7: 103-109.Kimmel M. et al. (2010) Methods and
Findings in Experimental and Clinical Pharmacology, 32: 129-132.
Maathuis, A.J.H. et al. (2010) Beneficial Microbes, 1: 31-36.
Mandel D.R. et al. (2010) BMC Complementary and Alternative
Medicine, 10: 1-7.
Nyangale, E.P. et al. (in press A.)
Nyangale, E.P. et al. (in press B.)
Sokol, H. et al. (2008) PNAS, 105: 16731-16736.
Articles author Dr. Howard Cash joined
Ganeden Biotech in 2011 and is the Senior
R&D Scientist. His University of Texas college
system training emphasized Microbiology
and Biochemistry. After completion of PostDoctoral training at Case Western Reserve
University, he worked for several corporations
with projects ranging from collection and
study of hyperthermophilic Archeabacteria
in Alaskan oil fields to methods for decontamination of military
aircraft and sterilization of the Mars Rovers at the Jet Propulsion
Lab. Research and development projects related to Food Science
involved microbiological safety of food wrap materials, developing
safe and effective sanitation products used in food production
plants and food service facilities as well as in animal husbandry
areas. Current projects at Ganeden Biotech include microencapsulation techniques, facilitating BC30 use in novel food and
beverage applications, developing probiotic derived products for
topical application, and supervision of customer technical services.

Dr. S.K. Dash receives Distinguished Alumni Award from

South Dakota State University on October 24, 2014
Dr. S.K. Dash of Edina, Minnesota, has received the highest honor Distinguished Alumni of South
Dakota State University on October 24, 2014 at a banquet having more than one thousand dignitaries
from all over the country. Dr. Dash received this award for his many contributions to Probiotic research,
development and expanding the awareness of Probiotics. He was also honored at 2014 Hobo Day
Parade and Football Game on October 25 in Brookings, SD.
Dr. Dash is credited for his Probiotic innovation which has grown from merely $10 million 10 years
ago to about $31 billion today. The awareness has grown from 5% 10 years ago to more than 85%
today.
Dr. Dash has received his PhD from South Dakota State University in 1973 and worked as a director at South Dakota State. Later he
established his Probiotic Company in Minneapolis in 1979. The pioneering Probiotic products developed by Dr. Dash are now distributed in
55 countries worldwide. Currently, UAS Laboratories, LLC is under new management.
Dr. Dash is actively involved in social and philanthropic activities in USA and abroad. He has helped build Kalinga Hospital, a world-class
hospital in India, and Hindu Mandir, the largest temple in USA. Dr. Dash has established Probiotic Innovation Centers and Endowed Chairs at
Indian Institute of Technology, Bhubaneswar, India and South Dakota State University, Brookings, South Dakota.
Dr. Dash has served and/or is serving as director and/or president of Orissa Society of America, Hindu Society of Minnesota, India
Association of Minnesota, Kalinga Hospital, Hospital Corporation of Orissa, International Probiotic Association and others.
Dr. Dash has been assisting many students for higher education, assisted more than 300 students for higher studies, and provides
grants to students in USA and India. He has sponsored high schools, colleges and orphanages in India. Dr. Dash has received honors and
recognition from Minnesota State, Orissa Society of America, Orissa State, Minnesota India Association and many others for his Probiotic
innovation and philanthropy. Dr. Dash and his wife, Kalpana, live in Edina, Minnesota. They have two sons, Raj and Dave. They both are
married and live in Minneapolis and San Jose, California, respectively.
For information, contact Rebecca Sang at rebeccasang.uaslabs@gmail.com.

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Specialist texture solutions

Does healthy have to mean different?

The pursuit of overall physical, mental and emotional health as a lifestyle trend is
forecasted to dominate the food and beverage agenda over the next few years.
Conditions such as heart health and record rates of obesity have transformed
peoples attitudes towards food, as they become increasingly aware of the long term
effects of a poor diet.
Now seen as a way of life for many, the trend for healthy eating
means consumers are now demanding products with a specific
functional and nutritional claims, such as natural, low fat,
low sugar or organic. The food and beverage industry has
responded well and in recent years new product launches aimed
at healthier options have appeared on the shelves of mainstream
supermarkets. In fact, 47 per cent of new product launches in
2013 featured a healthy positioning1 and a recent study by
Euromonitor International2 found general wellbeing to be the most
popular positioning platform on product packaging.
Although the health and wellness trend is nothing new, never
before has it been so mainstream or dominant amongst the
masses. A common lifestyle choice for those looking to improve
their eating habits is to follow a diet free from dairy, wheat, gluten
or soya. Despite the lack of scientific evidence, such diets are
perceived by many to carry additional health benefits.
In particular, a growing proportion of the population perceive a
gluten-free diet to be a healthier lifestyle choice. Termed glutenavoiders, this growing consumer base are opting to reduce
or eliminate their intake as part of a balanced diet to improve
health and wellbeing. The benefits include reduced bloating
and inflammation, weight management, improved energy and
immunity.
In fact the overall gluten-free consumer base is expanding with
the number of people diagnosed with Coeliac disease also on
the rise now reaching approximately 2.5 million people in Europe
alone3.
No matter what the reason is for removing gluten from their diet,
this highly influential group is fuelling the demand and expanding
the selection of gluten-free foods. In a highly competitive market,
where shelf space and position is at a premium, how can the
industry balance the need to deliver premium gluten-free products
that dont compromise on taste or texture, and yet remain
profitable?

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nutraceuticals now

Gluten-free is rising

The rapidly growing European market for gluten-free foods is now

worth over 1bn and sales are forecasted to grow 40 per cent by
20184. New product launches for the category increased 42 per
cent between 2012 and 2013 alone. Understanding these trends,
and their regional and global fluctuations, is paramount for food
and drink manufacturers looking to capitalise on growing market
demand.
Gluten-free foods are those defined as being free from cereals
containing gluten i.e.wheat, rye, barley, oats, spelt and kamut.
For the labelling of gluten-free claims, International & European
regulations have set a limit of no more than 20ppm gluten in foods
sold to the final consumer.
Despite a growing market, formulating indulgent gluten-free
baked goods is a challenge for manufacturers. Selecting the
right combination of ingredients is key to ensuring the quality of
the end product. To get the right formulation, you need scientific
understanding of each flours unique attributes and the overall
affect it will have on the complete recipe. Some of the critical
attributes to consider are their pasting and retrogradation
profiles, their impact on texture and its stability, and of course the
organoleptical aspect, specifically taste and smoothness.
The industry also has to take into account parameters such as
availability, reliability of supply and product consistency. Texture
is an integral part of the overall eating experience, impacting
all the senses and affecting how much consumers enjoy food
and beverage products. It is the change in texture which has
historically dominated product development in the glutenfree baked goods category as manufacturers look to improve
the eating experience for consumers. Undesirable traits like
sandiness and grittiness occurring in biscuits, lack of volume
and crumbliness in cakes and muffins, and lack of softness
and resilience in breads, can now be addressed through a
combination of improved ingredient functionality and formulation
knowledge

This is where suppliers such as Ingredion can step in, providing the
ingredients and the insights needed to succeed in a challenging sector.
Ingredion uses the Dial-in Texture Technology to address specific
texture gaps and help customers formulate efficient solutions for
gluten-free baking.
The technology is based on proprietary, data-driven modelling
approach to texture understanding and formulation. It is derived from
the unique integration of core capabilities in consumer insights, material
science, sensory evaluation, application and processing knowledge. It
enables producers to optimise the texture system in a food application
by selecting or dialling in the appropriate level and intensity of the
individual textural attributes desired.
One of the fundamental capabilities of the DIAL-IN approach is
Ingredions TEXICON -a food texture language that translates the
consumer experience of texture into precise, measurable, scientific
terms that allow producers to quickly target and achieve the targeted
food texture.
From the combination of texture system development expertise and
flours functionalisation proprietary technologies, naturally gluten-free
functional flours were introduced to meet the demands of both bakery
manufacturers and consumers. For example, the HOMECRAFT Create
GF 20 flour, which is derived from tapioca and rice, enables product
development teams to deliver softer, smoother, tastier gluten-free
baked goods while keeping a flour labelling.
Native functional flours like the HOMECRAFT Create GF 20,
combine easy dispersion, improved dough rheology and enhanced
hydration for a softer product over shelf life. Versatile and neutral in
taste, it can be used in a host of popular applications, from bread,
cakes and muffins to, tortillas and pizza, to deliver consumer-winning
textures in a range of innovative products.

The future of the delicious balance

By combining reformulation expertise with a diverse range of

functional ingredients, product developers can focus on the cost
versus quality conundrum, and achieve a positive outcome. The focus
has now shifted to the overall nutritional make up of products which
manufacturers need to address, as low fat, low sugar and high fibre
continue to dominate consumer preferences.
Gluten-free products in particular typically have a deficient nutritional
profile compared to wheat flour, which contains protein, nutrients
and fibres. Often, manufacturers use higher levels of sugar and fat to
mask the textural and flavour challenges encountered in gluten-free
applications, which further diminishes the products nutritional value. In
the age of the health conscious consumer, this creates further labelling
and positioning problems for manufacturers.
The manufacturing and formulation challenge of tomorrow is to
improve the overall positioning on the product label simplifying the
ingredient list and rebalancing the nutrient profile to give consumers
the health benefit they seek. 51% of Europeans say that they would
consider switching brand for a lower fat/sugar alternative.6Simplifying
the recipe will not only support the needs of the end user, it will also
ease manufacturing processes and create greater consistency, batchto-batch. By having fewer raw materials, manufacturers can balance
the trade-off between a premium product and complex manufacturing
processes.
For manufacturers with specific formulation challenges, Ingredions
team of food loving experts will be at Food Matters Live to advise on
recipe reformulations, new product development or scaling up for mass
production. Visitors to this years show will also be able to sample a
range of restaurant quality desserts that have been developed using
speciality starches and flours. Join Ingredions CULINOLOGY lead,
Chris Lightfoot who will be accompanied by Head Pastry Chef, Denis
Drame MCA on their quest for the delicious balance for premium
quality, tasty and healthy desserts including a gluten-free lemon loaf,
choux bun with added fibre and fat reduced cheesecake.
Bakery expert Juliette Maliska will also be presenting the latest
developments for improved gluten- and wheat-free baking with
functional flour and starches at 14.20 on Tuesday 18th November
during the Free-from, allergy and intolerance seminar track.

References

Ingredion, The Clean Label Guide to Europe 2014

Nutraceuticals Now, Autumn issue: Euromonitor International Health
and Wellness data
3
http://www.etseq.urv.es/cdmedics/pdfs/Prevent-CD.pdf.
4
Euromonitor International, Gluten Free Retail Value Europe 2014
1
2

Oxxynea

. . . Mediterranean Health Concentrate Proven Antioxidant Benefits

n The health benefits of the Mediterranean diet
The evidence for a protective effect of fruit & vegetables on
CVDs has been shown in several meta-analyses and this
protective effect has been strengthened by recent results from
a large-scale study using data from the European Prospective
Investigation into Cancer and nutrition cohort launched
between 1992 and 1999. Authors found that consumption
of fruit & vegetables was inversely associated with all-cause
mortality with a hazard ratio of 0.90 and a confidence interval
of 0.86 to 0.94 for the highest quartile of consumption. The
PREDIMED survey launched in 2003 confirmed health benefits
of the Mediterranean diet in a long-term nutritional intervention
study as a primary prevention of CVDs and on all other causes
of mortality and incidence of heart failure, diabetes, cancer,
dementia & other neurodegenerative diseases. In particular,
this study demonstrated a remarkable decrease of abdominal
circumference, as well as an increase in high density lipoprotein
(HDL-cholesterol), a decrease in triglycerides, a lowering of
blood pressure and a decrease in blood glucose concentration.
This was mainly due to the plentiful use of fruits, olive oil,
bread, pasta, vegetables, herbs, garlic, red onions, and other
foods of vegetable origin, all fruit & vegetables rich in phenolic
compounds.
n The 5-a-day model
Although traditional recipes vary within the 19 countries
bordering the Mediterranean Sea, a common dietary pattern
is characteristic from that area. The discovery of the health
benefits of the Mediterranean Diet is attributed to the American
scientist Ancel Keys who pointed out the correlation between
cardiovascular diseases (CVDs) and diet for the first time in
1975. Starting from Keyss studies, many other researchers
have analyzed the association between dietary habits and noncommunicable chronic diseases (NCDs). It is now possible to
say that there is a consensus around the beneficial qualities of
the Mediterranean way of eating, which in 1990 led the World
Health Organization (WHO) to issue recommendations for a
minimum daily intake of 400 g of fruit and vegetables based on
evidence that higher consumption was protective against CVDs
and various NCDs. This was the beginning of the 5-a-day fruit
& vegetables campaign.
n The role of polyphenols in antioxidant homeostasis
Fruit & vegetables are the largest contributors (beverages not
included) to total dietary antioxidant capacity (TDAC), which
is considered a dietary quality indicator. Several bioactive
components of the Mediterranean diet may explain the benefits
of fruit & vegetables such as olive oil, red wine polyphenols
(antioxidants), or whole-grain phenolic acids, flavonoids,
tannins, lignans, and other active compounds. Although the
antioxidant capacity of food is derived from the accumulative
and synergistic antioxidant power of vitamins, polyphenols,
carotenoids and other minor constituents, polyphenols are
the main antioxidants present in fruit & vegetables (> 90% of
TDAC). To elucidate the significance of polyphenols in human
health, it is essential to know the amount of polyphenols
consumed in the diet and their bioavailability. Polyphenols
constitute a very heterogeneous group of compounds, with
over 5,000 different molecules that have different properties
and levels of bioavailability. This diversity should be considered
when studying the health effects of these compounds and
hampers the estimation of their content in foods.
n Proprietary composition of Oxxynea
OXXYNEA is a Mediterranean diet-based innovative ingredient
which when taken daily fulfills the 5-a-day recommendation
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additional antioxidant benefits as demonstrated on atherogenic

Golden Syrian Hamsters with an action on both the expression
and the activity of the pro-oxidant endogenous enzyme, the
NADPH oxidase.

in terms of antioxidant potency. Oxxynea is developed from

a selection of 22 natural extracts and concentrates from
fruit & vegetables, providing an amount of total polyphenols
higher than 75 % with an ORAC 5.0 value higher than
45,000 mol trolox equivalent (TEQ)/day and bringing a
representative fingerprint of bioactive polyphenols (Figure 1)
acting synergistically to offer the best health benefits from the
traditional Mediterranean diet.

of 800 mg for Humans) during 12 weeks by atherogenic-fed

hamsters demonstrates a significant decrease -45.5% (p <
0.05) of ROS production in the heart as assessed with O2release from cardiac tissue (Figure 6). O2- has been widely
described to participate to the first steps of the initiation of
atherosclerosis in Humans [17].

Figure 6: Cardiac superoxide anion production

is reduced with Oxxynea
This beneficial result is supported by an increase in total
plasma antioxidant capacity (TPAC) in animals taking
Oxxynea: +10% (p < 0.05) compared to placebo, which
demonstrates the bioavailability (absorption + efficacy) of
polyphenols from the product.
Figure 3: Antioxidant mechanism of action of Oxxynea

Figure 1: The Oxxynea HPLC fingerprint at 280 nm

An analysis of total polyphenols following the Folin Ciocalteu
methodology showed that a daily intake of Oxxynea delivers
the same quantity of antioxidants as the consumption of 5
typical servings of fruit & vegetables selected among the
most consumed in France (Figure 2). However, the synergistic
formulation of 22 natural extracts and concentrates of fruits
& vegetables* demonstrates better antioxidant benefits from
Oxxynea than from 5 F&V (Figures 4 and 5).
Measured by Folin-Ciocalteu (mg Gallic Acid Equivalent)

n Ex vivo and in vitro antioxidant benefits

KRL ex vivo assay
During the submission of a blood sample to a radical
aggression in a controlled and standardized assay, all biological
enzymatic systems and bioactive compounds mobilize to
protect the integrity of the cells from lysis. Measuring the
decrease in absorbance is used to monitor the progressive
destruction of the cells. The resistance of the blood to radical
attack is expressed by the time required for lysis of 50% of
blood cells (hemolysis half time). In the KRL assay, Oxxynea
protects blood cells at 214% of the level of antioxidant
protection obtained with 5 F&V (Figure 4).
Measured by KRL Testing (mg Gallic Acid Equivalent)

Figure 4: Oxxynea and 5 F&V blood cell protection

against oxidative stress

Figure 2: Total polyphenol amount in both Oxxynea and 5 F&V

n Mechanism of action of Oxxynea
High levels of reactive oxygen species (ROS) have
been associated with the initiation and progression of
atherosclerosis, the underlying cause of CVDs. Well-established
CVDs risk factors such as smoking and aging are associated
with increased ROS production, as are obesity, hypertension,
diabetes, and excessive alcohol consumption. The core action
of all polyphenols is their capacity to eliminate ROS with their
aptitude to directly and indirectly cleanse oxidant species
such as superoxide anion (O2-), hydrogen peroxide (H2O2),
hydroxyl radical (OH) and various peroxyradical (ROO), and
subsequently to prevent organs & tissues from oxidative
damages (Figure 3).
In the organism, polyphenol benefits from Oxxynea might
be able to boost scavenging antioxidant defenses as
demonstrated by their particularly high ORAC 5.0 value, and
to balance endogenous oxidative stress as demonstrated by
the KRL ex vivo assay of blood protection against induced
oxidation. Besides, Oxxynea is able to indirectly provide

n ORAC 5.0 in vitro assay

ORAC 5.0 consists of five types of assays that evaluate
the antioxidant capacity against five primary different ROS
occurring in human metabolism. The assay is based on the
capacity of a sample to protect a probe from damages by
those ROS. The degree of probe preservation indicates the
antioxidant capacity based on the equivalence of a water
soluble form of vitamin E, the Trolox.
In the ORAC 5.0 assay, Oxxynea demonstrates an
antioxidant protection equivalent to 182% of the protection
obtained with 5 F&V (Figure 5).
Measured by ORAC 5.0 assay (mol Trolox Equivalent)

Figure 5: Oxxynea and 5 F&V ORAC 5.0

antioxidant capacity
n Preclinical investigation: Oxxynea benefits on
atherogenic-fed Hamsters [16]
The regular consumption of Oxxynea (equivalent daily dose

Figure 7: TPAC increase demonstrates polyphenols

bioavailability from Oxxynea
The regular consumption of polyphenols from Oxxynea
during 12 weeks is able to significantly limit the atherosclerotic
process as demonstrated with the highly significant reduction
-77% (p < 0.05) of average fatty streak formation in aortic arch
of atherogenic-fed hamsters (Figure 8) which corresponds to
the first step of the atheroma development in Humans.

Figure 8: Polyphenols from Oxxynea deeply limit fatty

streak formation in aortic arch
n The Mediterranean diet health benefits from Oxxynea
Polyphenols from Oxxynea have been demonstrated to
play a key role in scavenging and reducing various ROS as
demonstrated in vivo, in vitro and ex vivo, to such an extent
that despite a similar level of polyphenols as in 5 typical
servings of fruit & vegetables, Oxxynea brings higher
antioxidant protection thanks to its synergistic formulation from
22 natural extracts and concentrates of fruits & vegetables*.
In preclinical application the antioxidant benefits of Oxxynea
validate the capacity of polyphenols acting in cooperation to
mitigate the early atherosclerotic process. Because modern
lifestyles and eating habits increasingly tend to aggravate
health condition, the resulting risen stress is liable to weaken
antioxidant defenses, leading at turn to an increased risk
of suffering from unbalanced ROS levels and free radicalsmediated long term NCDs such as diabetes, cancers and
CVDs. It is now well accepted that the cornerstone of the
benefits of a regular consumption of fruit and vegetables within
the Mediterranean diet is the wide and complementary source
of antioxidant activities from polyphenols which main action is
to scavenge ROS and other free radicals. Oxxynea has been
specifically designed to fulfill this function.
For further information, contact Fytexia: contact@fytexia.com
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Stand No. F18

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Biomimetic encapsulation
. . .natures power for ingredients
By Frank Behnam, General Manager AQUANOVA AG

In the last decade industry has

faced a significantly higher
consumer demand for natural
ingredients and clean label
accompanied by challenging
requirements from regulatory
bodies with respect to health
claims (such as from EFSA) as
well as safety (e.g. strict limits
and warning on labels for azo
dyes). These developments result
in a limitation of ingredients,
which can be used as functional
food or technical food additives.
The need to guarantee
sustainable supply and to obey
to the cost in use restrictions
makes these developments even
more challenging. Thus intelligent
and innovative processing and
use of ingredients becomes more
and more important.
One of the keys to a successful use of ingredients,
which match with the outlined requirements, is
encapsulation, which can create a variety of advantages
in general such as:
Increased stability / longevity
Controlled release
Conversion of liquids to powder formats and vice
versa
Enhanced dissolution
Lower interaction of processed substances
Increased efficacy (lower ingredient amounts)
Higher bioavailability (increased absorption)
Enhanced manufacturing properties (e.g. for mixing
and/or homogenous distribution)
Favorable appearance (such as textures or
transparency)
Improved safety of hazardous ingredients
With regard to EFSA s list of permitted health claims
(Commission regulation (EU) No 432/2012, May
2012), industry should be aware, that besides these,
bioavailability created by an innovative formula such
as NovaSOL not only is a scientific field of interest,
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nutraceuticals now

but instead should be regarded as a substantial

legal criterion to distinguish product quality and
according claims. In fact guideline 2002/46/EG (for
food supplements); consideration no. 11 outlines
The chemical materials, which are used during the
production of food supplements i.e. vitamins and
minerals, must be not only safe, but also available for
the body. Within the European food law, the Claim
Directive 1924/2006 (art. 5 exp. 1, letter C) similarly
defines So far applicably, the nutrient or the other
substance, to which the claim refers must be available
for the body.
Following the principle of optimized bioavailability,
AQUANOVA creates liquid colloids characterized by a
natural encapsulation structure (micelles) for a broad
spectrum of active ingredients. These colloids both
greatly enhance potency (such as boosted absorption
for poorly bioavailable plant extracts such as turmeric /
curcuminoids) as well as the application scope (such as
fat solubility for vitamin C enabling unmodified ascorbic
acid to unfold its oxidant protection in oils and fats,
replacing modified or artificial antioxidants such as
ascorbyl palmitate or BHT).

Figure 1: Empowering natural ingredients

As both structure (micelle) as well as the active
ingredients are natural, the solubilisates can be
characterized as an enabling system, which unfolds
nature s power without introducing artificial or modified
materials. Instead the micelle structure as well as their
nanoscaled size are essential part of food products
such as casein micelles in milk or HDL/LDL micelles
in hen eggs and thus this type of encapsulation
mimics nature (biomimetic) in the best possible way.

Figure 2: From raw materials to application solutions

Equally more important the human body relies on
micellation of lipophilic actives in order to enable their
absorption. This process however is rather inefficient
and allows only low absorption levels. Age, illness and
food composition can furthermore negatively impact
absorption.
The micelle structure within AQUANOVA s biomimetic
solubilisates (NovaSOL) results in an ultrafine
and stable distribution of the actives, which is even
below the wavelength of light. This structure makes
it possible to create fully transparent and stable
dissolutions, which have proven in placebo controlled
and scientifically published human trials to have a
significantly higher bioavailability than the native
ingredient and traditional encapsulation formats of such
ingredients.
NovaSOL solubilisates are both water and fat soluble
(ambiphilic) and go far beyond the scope of standard
powders or other standard formulations. They can be
used in a broad variety of applications and products
such as beverages or dietary supplements, especially
soft gel capsules. Furthermore the solubilisates
are proven to be very stable and ready to use for
production. Thus AQUANOVA opens up a new space
for your creation of innovative products in the food,
health, cosmetics and pharmaceutical sectors.
Thus the biomimetic micelle structure creates efficacy
and innovation, which can be used and claimed in
modern products and applications in the area of food,
healthcare, cosmetics and pharma.
Biomimetic encapsulation as created by NovaSOL
is a key to product and manufacturing innovation. Raw
materials with a micelle structure have a significantly
enhanced efficacy and application scope beyond the
limitations of traditional microemulsions or liposomes.

Thus this type of encapsulation on the one hand helps

to design new food, beverage or supplement products.
On the other hand it can optimize product s shelf life
or manufacturing processing, whenever limits of raw
materials / ingredients due to dissolution problems,
pH restrictions or distribution hurdles are encountered.
NovaSOL has proven its superior benefits in human
clinical trials as well as in reliable industry and
laboratory studies.
Analysts from Frost & Sullivan, an international
consulting and research corporation, have awarded
AQUANOVA AG with the 2014 European Leadership
Award based on a scorecard system, which evaluates
and compares selected companies and their technology
of a certain market segment. The Germany based
company was positioned superior to its competitors
and achieved excellent scores in all categories:
Commitment to innovation, commitment to creativity,
stage gate efficiency, commercialization success and
application diversity.
One of AQUANOVA s latest product developments is
a curcumin solubilisate, which empowers this natural
plant extract (turmeric/curcumin since decades is
known as a part of traditional medicine and being the
shiny yellow color in curry spices) by greatly enhancing
its absorption by a factor of 185 in the human body
(results were created as part of a major independent
research project funded by the German Federal Ministry
of Education and Research in a human clinical trial and
have been published in Molecular Nutrition and Food
Research beginning 2014). Thus micelle structures as
created by NovaSOL underline the great meaning
of biomimetic encapsulation, which enable a natural
extract to become a potent ingredient for foodstuffs and
healthcare.
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Protein Hyrdolysates
. . .the new player in glycaemic management
By Dr W. McCormack, Physiology and Sports Scientist, Carbery

In 2013, approximately 347 million people worldwide had been diagnosed with diabetes, of which
90% were type 2 diabetics1. With an expected increase in the prevalence of diabetes, the World
Health Organisation predicts that diabetes will become the seventh leading cause of death by
20302. As a result, type 2 diabetes is now recognised as a serious public health concern around the
world.
Ongoing research suggests that increasing levels of obesity, an increase in sedentary behaviour,
and the dramatic shift in population demographics are contributing factors to the current
global spread of the condition. While diabetes most commonly appears in middle-aged or older
individuals, increasing numbers of younger overweight people are being diagnosed3. Obesity
is thought to be the most potent risk factor, accounting for 80 85 per cent of the overall risk
of developing the disease4. Lifestyle and diet are proposed as key modifiable factors for type 2
diabetes, with research continuing to explore their role and interaction.
may modify insulin sensitivity at the tissue level. Carbery is at
Role of nutrition
Type 2 diabetes occurs due to abnormally high levels of
blood sugar (hyperglycaemia), which is usually caused by a
combination of insulin resistance at the tissue level (muscle
and adipose) and impaired insulin secretion. Insulin sensitivity
defines how sensitive the body is to insulin in managing blood
glucose. Regaining insulin sensitivity is key for a healthier life
and for reducing the risk of developing diabetes. Research is
exploring possible interventions and approaches, which may
positively impact glycaemic management.
In the past couple of decades, extensive research has
supported the importance of whole foods, individual nutrients,
and their consumption in dietary patterns in the prevention
and management of type 2 diabetes5. The majority of this
research has focused on the role of carbohydrates and their
effect on insulin secretion, with carbohydrate-restricted diets
proving to have a positive impact on glycaemic control in type
2 diabetes. However, one area receiving increasing attention
is the potential impact of protein on glycaemic management,
specifically dairy proteins.

Role of protein

The nutritional value of dairy proteins is widely recognised,

many providing a matrix of nutrients and bioactives. A number
of studies have investigated the relationship between dairy
proteins and glycaemic management, with overall results
indicating that dairy and specific dairy components positively
influence glycaemic control.
Milk is widely recognized as a complete nutritional food.
Containing two primary sources of protein; casein (80%) and
whey (20%), it is an excellent source of amino acids. When
whey and casein protein are digested, bioactive peptides
(protein chains up to 50 amino acids long) are formed these
bioactive peptides are known to have a beneficial impact
on certain physiological functions or conditions, and may
potentially have a positive influence on health6.
Whey protein in particular has been shown to stimulate
insulin secretion and lower blood glucose levels in humans
post ingestion of a meal7. Due to its physiochemical
characteristics, whey protein is quickly absorbed by the
body, leading to an increase in circulating amino acids, and
thus boosting insulin levels. Pre-digested whey protein
hydrolysate has been suggested to augment the beneficial
effects of whey protein due to its ability to increase plasma
amino acid levels faster, and elicit a greater peak insulin
concentration than normal whey8.
New research conducted by Carbery and its external
research partners is investigating the complex mechanisms by
which bioactive peptides found in whey protein hydrolysates
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nutraceuticals now

the forefront of an exciting area of research into the interaction

between these bioactive peptides and the incretin gut
hormones GLP-1 and GIP9. These hormones act to enhance
the insulin response to a meal and assist in the clearance of
blood glucose from the circulation.
In addition to whey proteins ability to elicit an increase in
plasma insulin concentration, it also stimulates muscle protein
synthesis, the process of building muscle. The maintenance
or augmentation of muscle mass is key in type 2 diabetics
as muscle is the major site of insulin mediated glucose
disposal. Whey protein hydrolysates, in combination with
exercise, facilitate the building of muscle to provide a site to
clear glucose from the circulation and thereby improve the
sensitivity of muscle to the actions of insulin.

Conclusion

Based on the existing science supporting the concept

that whey peptides can help regulate blood glucose, there
is evidence to suggest that food and beverages can be
supplemented with such peptides to create functional foods
and nutraceuticals that help control glucose levels and
promote insulin sensitivity in those suffering from type 2
diabetes.
Continued investment in research is required to fully
understand their role but evidence to date is certainly
revealing interesting and encouraging findings that dairyderived bioactives have the ability to improve blood sugar
control and lower the risk of diabetes and its complications.

References
1World

Health Organisation, Diabetes, reviewed October 2013.

2ibid.
3Diabetes

UK, Diabetes: Facts and Stats, revised March 2014.

H (2010), Obesity and diabetes, in Holt RIG, Cockram
CS, Flyvbjerg A et al (ed.) Textbook of diabetes, 4th edition.
Oxford: Wiley-Blackwell.
5Ley S H, Hamdy O, Mohan V, Hu F B (2014), Prevention
and management of type 2 diabetes: dietry components and
nutritional strategies, www.thelancet.com Vol 383.
6Jakubowicz D & Froy O. Biochemical and metabolic
mechanisms by which dietary whey protein may combat
obesity and type 2 diabetes. J Nutr.
Biochem. 2013; 24: 1-5
7Petersen BL et al. A whey protein supplement decreases
post-prandial glycemia. Nutr J. 2009; 8: 47.
8Power et al., Amino Acids 2008.
9Power et al., Amino Acids 2008.
4Hauner

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Method Development
. . .and validation for nutraceuticals
By David Neville and Maud Silvent, Functional Ingredients, RSSL

For any nutraceutical manufacturer to claim that its product contains a specific active component, there
is a commercial, regulatory and ethical requirement to be able to substantiate that claim. The active
components of nutraceuticals comprise a huge diversity of compounds that are chemically and structurally
very different, such as proteins, lipids, flavonoids and iso-flavonoids, polyphenols and tannins. Additionally,
vitamins and minerals, and some sugar molecules, such as glucosamine and chondroitin, can be
considered as nutraceuticals. Therefore, there is no single approach to nutraceutical analysis; often, there
is no recognised method, and consequentially there is no easy answer to claim substantiation.
Moreover, it is important to recognise that the natural matrix
might contain contaminants/impurities/adulterants that are
harmful to human health, or whose amounts are regulated
by legislation (heavy metals, allergens, toxins), or that might
interfere with the analytical process. These considerations require
incorporation into a testing regime, both to ensure the validity of
a test result, and the safety of the product. Hence, developing
and validating methods represents a considerable challenge. Any
laboratory performing nutraceutical analysis will need expertise in
a wide range of extraction conditions and a diversity of detection
techniques.

Controls

Extraction

The extraction of the nutraceutical can be undertaken in a

number of ways from simple liquid extraction into water or
organic solvent, to more complex multi-step procedures. This
extraction is prior to final analytical procedures that may be
HPLC- or GC-based with fluorescent, UV, mass spectrometric,
refractive index or other detection techniques employed.
Additionally, ELISA, enzyme-based kits and chemical assays can
be used.

Development of Assay

At the outset of method development and validation, it is

important to understand the requirements of the assay, how
the data will be used, who will perform the assay and where
the assay will be employed. Factors such as in-line or nearline testing (quick and easy), experience of operator, QC/
QA laboratory (robust), regulatory submission, equipment
capabilities, and method transfer will need to be considered.
These help in determining the best approach to ensure that the
method fulfils the business need.
A comprehensive literature search to discover what is currently
available (approved methods from AOAC, Pharmacopoeias,
AACC and ISO, or published peer-reviewed articles) and the
availability of appropriate standards should be investigated.
Approved methods can form the basis of any new method, and
are excellent starting points for development studies. Many
analytical methods used currently involve HPLC separation prior
to detection of the nutraceutical of interest, and this article will
focus on this type of analysis. However, the same principles
still apply to other types of analytical methods, such as wet
chemistry.
Following the initial scoping phase, development becomes
a matter of experimentation to find the optimal analytical
parameters, such as pH, extraction solution, mobile phase, type
of liquid chromatography column, for the method. Parameter
optimisation will require careful attention to detail to achieve the
maximum recovery of nutraceutical and accurate quantitation of
the analyte of interest.
Adequate time must be taken for each phase as these
conditions will be used to determine the final, optimised and
streamlined procedure in the next stage, i.e. method validation.
Additionally, the optimisation of each stage (see Figure 1) ensures
the progress through method validation is as easy as possible.
It is important to ensure that the source and quality of reagents,
the supplier and model of the HPLC system, and instrument
settings are specified. This will ensure that other operators and
laboratories can reproduce the method.

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nutraceuticals now

an analytical method to produce consistent results on different

days with different operators, new sample preparation, new
columns and different HPLC equipment
Limit-of-detection (LoD) and limit-of-quantitation (LoQ) lowest concentration of compound that can be detected versus
lowest concentration of compound that can be accurately and
precisely quantified
Solution stability - stability of extracted nutraceutical under
different times and temperatures prior to measurement
Robustness - ability to obtain consistent results when small
variations in the analytical parameters are applied
Ultimately, validation comes down to proving, through
evidence, that the method is fit-for-purpose, that it answers the
questions being asked, regardless of where or when the method
is performed, and which equipment is being used. Only a properly
validated method can quantify a particular nutraceutical in any
given product, and results from non-validated methods are
essentially, meaningless.

Figure 1: HPLC Method Development Considerations

From a commercial perspective, it is worth noting that method
development and validation can be undertaken to analyse single
or multiple components within a single or multiple matrices.
Therefore, as a nutraceutical may be incorporated into different
product matrices, a decision must be made whether the
development and validation is for one or multiple component(s)
and/or matrices. It is often better to develop and validate for
multiple matrices rather than go through an extension-of-scope
exercise.

Once the method has been validated, it is useful to carry out

continuous quality controls to ensure that it is performing within
specifications. Control charts are useful for large volume or
continuous work. They require starting with at least 2030 values
to calculate a mean and a standard deviation (SD), which form the
basis for control values equivalent to the mean 2 * SD (warning
limits) and the mean 3 * SD (rejection limits). At the very least,
replicate test portions of a stable in-house reference material are
run with every batch of test samples and the mean and standard
deviations (or range of replicates) of the controls calculated.
The mean and standard deviations obtained are continuously
assessed to form the basis for ongoing determination of warning
and rejection limits.
The analytical process is in control if not more than 5% of
the values fall in the warning zone. Any value falling above the
rejection limit or two consecutive values in the warning region
requires investigation and corrective action. Additionally, trends in
the values obtained can indicate that further investigation of the
analytical method may be required.

Challenges

A major challenge for nutraceutical analysis in both method

development and validation is the availability of standard or
certified reference materials. In the case of a compound where
no previous method exists, it can be difficult to obtain a reference
material, or considerable cost can be incurred in synthesising
reference material. Additionally, because the compounds of
interest may be endogenous to a matrix (such as a plant extract),
the level of analyte often varies. Therefore, developing and
optimising methods for endogenous compounds usually requires
considerable experimentation for the extraction and isolation
phase of the method. Ensuring that all of the analytes of interest
have been extracted from the matrix is critical for the analysis
of complex matrices, such as processed foods. There is less
difficulty where the compound of interest is embedded within
clean matrices, e.g. tablets, with known excipients.
Although considerable expense can be incurred when
developing and validating new methods, it will be warranted
where it can be foreseen that the method will be used for multiple
samples over an extended time period. That said, it is also worth
noting that as instrumental technology and detection methods
evolve, new methods may have to be developed to meet the
demands of speed and efficiency. Additionally, regulatory
requirements may force the adaptation of new methods that are
more sensitive, both in terms of compound determination and
identification of impurities/adulterants within the sample matrices.

Conclusion

Method development and validation is necessary to ensure that

the analytical procedures for a nutraceutical are fit-for-purpose,
and can accurately quantify the compound-of-interest. Whilst
potentially expensive and time-consuming, method development
and validation can be achieved more readily by scientists with
experience in the field, who are both expert in dealing with
nutraceutical products and experienced in the planning and
documentation required to ensure that due process is followed.
This will at least ensure that method development progresses in
a way that facilitates validation, and ultimately delivers a method
that can be relied upon to substantiate legitimate claims that the
manufacturer may wish to make on behalf of its products.

Validation of Assay

Validation is defined by the International Organization for

Standardization (ISO) as verification, where the specified
requirements are adequate for an intended use. Additionally, the
term verification is defined as the confirmation by examination
and the provision of objective evidence that the particular
requirements for a specific intended use are fulfilled (ISO/IEC
17025:2005 cl. 5.4.5.1).
Method validation starts only when the method parameters
have been finalised during method development. In a majority
of cases, a validation protocol will be written, and agreed upon
by the relevant company authorities, following the ICH or ISO
guidelines.
The validation process is hugely important, but too detailed to
go into here. More detail on the validation process is available
in our white paper. Suffice to say, its purpose is to confirm that
the method works and the typical parameters that must be
satisfied in order for a method to be considered as validated, are
as follows:
Specificity - no interference from matrix
Linearity range - the concentration range over which the
method can accurately determine the compound concentration
Accuracy - capability of an analytical method to determine
the correct measurement, or exactness between a measured
value and a theoretical value
Method precision (incorporating method repeatability,
intermediate precision and method reproducibility) - the ability of

nutraceuticals now

31

Bioavailable curcumin
. . . and what it brings to the shelf
By Vijaya Juturu, PhD, FACN, OmniActive Health Technologies and Lynda Doyle, MBA, MS Human Nutrition, OmniActive Health Technologies

Curcumin is a polyphenolic compound isolated from the rhizomes of Curcuma longa L., commonly known
as turmeric. It belongs to the Zingiberaceae family, and has a long history of use as a spice. The plant
is distributed throughout tropical and subtropical regions of the world and is being broadly cultivated in
Southeast Asian countries. Turmeric is widely used in Indian curry and South Asian cuisines, adding flavor
and yellow color. In the US, turmeric is used as a coloring agent in cheese, spices, mustard and other food
products. The bright yellow color of turmeric comes mainly from fat-soluble, polyphenolic pigments known
as curcuminoids. Total curcuminoids include curcumin, demethoxycurcumin and bisdemethoxycurcumin [1].
Natural curcumin is a mixture of three curcuminoids: curcumin (ca. 75%), demethoxycurcumin (ca. 15%), and
bisdemethoxycurcumin (ca. 5%).

Environmental factors such as pollution, sunlight and exercise, and the bodys internal metabolic processes can create oxidative
stress and damage, which may lead to major health issues. Curcumin is a powerful natural antioxidant and anti-inflammatory
ingredient that has been shown to help maintain healthy immune function and balance antioxidant properties.

Beneficial effects for human health and disease

For thousands of years, turmeric has been used in Ayurvedic,

Chinese and Siddha medicine (considered as the oldest medical
system known to mankind), as an anti-inflammatory to treat
digestive and liver problems, skin disease and wounds. Over
the past three decades curcumins unique health benefits have
created a strong interest in research, and the number of studies
on curcumin has exponentially increased, with over 7,000
curcumin studies currently listed in PubMed. As a polyphenolic
antioxidant, curcumin has been shown to have neuroprotective
[2] and anti-inflammatory properties [3]. Curcumin is involved in
modulating multiple molecular targets, cell signaling proteins, cell
cycle proteins, cytokines and chemokines, enzymes, receptors
and cell surface adhesion molecules [4,5].
Recent studies demonstrated curcumins various health
benefits [6-10]. Curcumin supplementation has been shown to
support cardiovascular health by improving vasodilation [6] and
reducing triglyceride levels [7], and curcumin has been shown to
improve brain health as a natural antioxidant with demonstrated
neuroprotection in Alzheimers disease [8]. Reduction of
inflammation by curcumin has been shown to support joint health
by improving mobility and reducing mild pain [9] and benefit
gut health [10]. In sports nutrition, curcumin has been shown
to increase vasodilation similar to exercise [6] and curcumin
ingestion with aerobic exercise training is more effective than
curcumin ingestion or aerobic exercise training alone [11].

Absorption and metabolism of curcumin

Despite its demonstrated effects, the potential health benefits of

curcumin are limited by its poor solubility (practically insoluble
in water at acidic [stomach] conditions), low absorption from
the gut, rapid metabolism and rapid systemic elimination [12].
While the major portion of ingested curcumin is excreted through
the feces unmetabolized, the small portion that is absorbed
is extensively converted to its water-soluble metabolites,
glucuronides and sulfates in the intestine and liver.

CurcuWIN a novel, water soluble curcumin

formulation
CurcuWIN is a novel water-soluble curcumin formulation
32
nutraceuticals now

containing turmeric extract, a hydrophilic carrier, cellulosic

derivatives and natural antioxidants. CurcuWIN is
manufactured utilizing proprietary UltraSOL technology, a
molecular dispersion process that enhances the bioavailability
of poorly absorbed nutrients and increases water-dispensability
of fat-soluble ingredients. The UltraSOL technology utilized in
the manufacturing of CurcuWIN increases the solubility and
bioavailability of curcuminoids by dispersing a highly purified
powder [with min 95% curcuminoids] in a water-soluble carrier
along with other encapsulating agents. Antioxidants are used
to prevent degradation of curcumin. CurcuWIN has been
specifically developed for better solubility and bioavailability and
therefore efficacy.
OmniActives sister company, Kancor Ingredients, was the first
to commercialize curcumin in the 1970s. CurcuWIN is backed
by a supply chain second to none to ensure traceability, quality
and reliability. CurcuWIN maintains cGMP and ISO standards
and follows strict standard quality programs.

Comparison of commercially available forms of

curcumin

Bioavailability is defined as the extent and rate at which the

active compound enters systemic circulation, thereby accessing
the site of action. Orally administered curcumin must pass
through the intestinal wall and then the portal circulation to
the liver; both are common sites of first-pass metabolism
(metabolism that occurs before reaching systemic circulation).
Many compounds may be metabolized before adequate plasma
concentrations are reached. The most reliable measures of
a nutrient bioavailability are Area Under the Curve (AUC) and
relative absorption. AUC is directly proportional to the total
amount of unchanged nutrient/investigational product that
reaches systemic circulation. Relative absorption is calculated
by dividing the value of test product by the value of reference
product multiplied by the dosage of the reference product
divided by dosage of the test product.
Recently, the bioavailability of several curcumin formulations
was studied. Jaeger et al., (2014) reported a double-blind,
placebo-controlled crossover design bioavailability study in

which four commercially available curcumin formulations

were compared in a head-to-head comparison: unformulated
standard curcumin (CS), phytosome curcumin (CP), formulation
with volatile oils of turmeric rhizome (CTR), formulation with a
combination of food excipients and natural antioxidants (CHC,
CurcuWIN) [13]. The study was conducted at the University
of Tampa, Florida and performed in a healthy U.S. population
including both male and female subjects. The different
curcumin formulations were administered under a fasting state
after a 7 day washout period. Blood plasma samples were
collected at different time points (0, 1, 2, 3, 4, 5, 6, 8, and
12 hours) and evaluated for curcumin, demethoxycurcumin,
bisdemethoxycurcumin and tetrahydrocurcumin.
The curcumin formulation with volatile oils (CTR) showed a
30% improvement over standard for total curcuminoids (CS),
whereas the phytosome curcumin formulation (CP) increased
total curcuminoids 7.9-fold over standard unformulated curcumin
(CS) and 6.0-fold improvement over the formulation with volatile
oils (CTR). However, CurcuWIN significantly outperformed
all three formulations. CurcuWIN increased curcuminoid
appearance in the blood in comparison to unformulated standard
curcumin CS (45.9-fold), to curcumin with volatile oils CTR
(34.9-fold) and phytosome curcumin CP (5.8-fold). In addition,
CurcuWIN showed a staggering 136.3-fold improved curcumin
appearance in the blood in comparison to unformulated standard
curcumin [13]. CurcuWIN also demonstrated very rapid and
more efficient cellular uptake including increased bioactivity
and efficacy in vivo over curcumin [14-16]. Overall, CurcuWIN
increased total curcuminoid appearance in the blood significantly
over commercial forms tested and demonstrated long lasting
action with superior absorption. In addition, no adverse events
were observed in the study.
Two different statistical analyses are generally performed for
bioavailability studies. The additive model is generally accepted
in the dietary supplement industry, and the multiplicative model
is generally recommended by the statistical guidance and
procedures developed by the Food and Drug Administration
(FDA) for pharmaceuticals. The more conservative and robust
multiplicative model analysis was used in Jaegers study [13].

The curcumin supplement boom

As the science for curcumin continues to grow and its health

benefits become clearer, consumers have taken notice,
propelling it into the U.S. mass market. Curcumin/turmeric are
included in the top 10 fastest growing supplements in the U.S.,
per Nutrition Business Journal, and market growth is expected
to continue in the double digits over the next several years.
However, poor bioavailability and the requirement of extremely
large doses have kept curcumin from meeting its full market
potential. This gap between consumer demand and availability
of a curcumin source with enhanced absorption has been the
catalyst for various companies to deploy different strategies to
create forms with enhanced bioavailabilty. But until the 2014
the Jaeger study on standard curcumin and the three enhanced
curcumin products, none have been clinically tested in a robust,
head-to-head bioavailability study with the results published in a
peer-reviewed journal. CurcuWIN offers consumers a clinicallyproven turmeric extract with highly bioavailable curcuminoids (in
a similar profile to that found in turmeric root).

Conclusion

Curcumin is widely accepted for its anti-inflammatory and

antioxidant properties [17, 18].Using patented UltraSOL
technology, CurcuWIN increased relative absorption of
total curcuminoids 46 times over standard curcumin and was
significantly more bioavailable than other enhanced forms [13].
As curcumin interests increases in the public realm, consumer
can now easily obtain the undeniable benefits of curcumin by
using products containing highly bioavailable CurcuWIN.
This product is safe and showed no adverse events in humans
and no toxicological effects in in vitro and in vivo models. The
cellular uptake and long lasting action of curcuminoids from
CurcuWIN demonstrated in the bioavailability study suggest
that CurcuWIN may be efficacious at lower doses for antiinflammatory and antioxidant properties.

References:

[1] Li S, Yuan W, Deng G, Wang P, Yang P, Aggarwal BB:

Chemical composition and product quality control of turmeric
(Curcuma longa L.). Pharmaceutical Crops 2011, 2:28-54.
[1a] U.S. Food and Drug Administration. Food Additive Status
List. 2005. Available at: http://www.cfsan.fda.gov/~dms/opaappa.html. Accessed January 13, 2009.
[2] Ataie A, Sabetkasaei M, Haghparast A, Moghaddam A,
Kazeminejad B: Neuroprotective effects of the polyphenolic
antioxidant agent, Curcumin, against homocysteine-induced
cognitive impairment and oxidative stress in the rat. Pharmacol
Biochem Behav 2010, 96:378-385.
[3] Naik S, Thakare V, Patil S: Protective effect of curcumin on
experimentally induced inflammation, hepatotoxicity and
cardiotoxicity in rats: evidence of its antioxidant property. Exp
Toxicol Pathol 2011, 63:419-431.
[4] Joe B, Vijaykumar M, Lokesh BR: Biological properties of
curcumin-cellular and molecular mechanisms of action. Crit Rev
Food Sci Nutr 2004, 44(2):97111.
[5 Shishodia S, Sethi G, Aggarwal BB: Curcumin: getting back to
the roots. Ann N Y Acad Sci 2005, 1056:206-217.
[6] Akazawa N, Choi Y, Miyaki A, Tanabe Y, Sugawara J, Ajisaka
R, Maeda S: Curcumin ingestion and exercise training improve
vascular endothelial function in postmenopausal women. Nutr
Res 2012, 32(10):795-799.
[7] DiSilvestro RA, Joseph E, Zhao S, Bomser J: Diverse effects
of a low dose supplement of lipidated curcumin in healthy middle
aged people. Nutr J 2012, 11:79.
[8] Ringman JM, Frautschy SA, Cole GM, Masterman DL,
Cummings JL: A potential role of the curry spice curcumin in
Alzheimers disease. Curr Alzheimer Res 2005, 2:131-136.
[9] Chandran B, Goel A: A randomized, pilot study to assess
the efficacy and safety of curcumin in patients with active
rheumatoid arthritis. Phytother Res 2012, 26(11):1719-1725.
[10] Ali T, Shakir F, Morton J: Curcumin and inflammatory
bowel disease: biological mechanisms and clinical implication.
Digestion 2012, 85(4):249-255.
[11] Sugawara J, Akazawa N, Miyaki A, Choi Y, Tanabe
Y, Imai T, Maeda S: Effect of endurance exercise training
and curcumiintake on central arterial hemodynamics in
postmenopausal women: pilot study. Am J Hypertens 2012,
25(6):651-656.
[12] Wahlstrm B, Blennow G: A study on the fate of curcumin in
the rat. Acta Pharmacol Toxicol (Copenh) 1978, 43:86-92.
[13] Jger R, Lowery RP, Calvanese AV, Joy JM, Purpura M,
Wilson JM: Comparative Absorption of Curcumin Formulations.
Nutr J 2014, 13:11.
[14] Mishra LS, Mertia PN, Nandedkar T, Godse CG, Amonkar
AJ, Deshpande J, Vaidya R, Vaidya ADB Comparative Study
of curcumin and Soluble Curcumin as Antioxidant, Anti
Inflammatory and Platelet Aggregation Inhibitors presented
at 4th World Ayurveda Congress & AROGYA EXPO 2010 ,
Bangalore.
[15] Shankaranarayanan J, Deshpande J., Bhanuprakash
Reddy G., Sreenivasa Reddy S., Juturu V.Soluble curcumin
(CURCUWINTM) in the prevention of diabetic retinopathy via
modulation of antioxidant activity and genetic pathways in vivo
model. American College of Nutrition 55th Annual Conference:
Translational Nutrition: Turning Research into Practice October
15-18, 2014 - San Antonio, TX
[16] Kulkarni S.K., Kiran Kumar Akula, Jayant Deshpande.
Evaluation of Antidepressant-Like Activity of Novel WaterSoluble Curcumin Formulations and St. Johns Wort in
Behavioral Paradigms of Despair. Pharmacology 2012; 89:8390
[17] Zhang Y, Zhao L, Wu J, Jiang X, Dong L, Xu F, Zou P, Dai Y,
Shan X, Yang S, Liang G: Synthesis and evaluation of a series
of novel asymmetrical curcumin analogs for the treatment of
inflammation. Molecules 2014, 19(6):7287-7307.
[18] Gota VS, Maru GB, Soni TG, Gandhi TR, Kochar N, Agarwal
MG: Safety and pharmacokinetics of a solid lipid curcumin
particle formulation in osteosarcoma patients and healthy
volunteers. J Agric Food Chem. 2010, 58(4):2095-2099.

nutraceuticals now

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nutraceuticals now

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