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food Marketing & Technology 5/2021

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Ingredients Free Curcumin Goes to the Brain and Beyond in a New Study Highly bioavailable BCM-95 ® curcumin extract addresses Alzheimer’s disease beyond the brain. A new study reveals Arjuna Natural Pvt, Ltd.’s CURCUGREEN ® (BCM-95 ® ) turmeric extract could potentially help lessen damage from Alzheimer’s disease on organs other than the brain. With the global population of seniors poised to double by 2050, concern about Alzheimer’s is something of high importance to a third of the world’s population, making its prevention and relief from its symptoms critical issues. Alzheimer’s disease is the cause of around two-thirds of dementia cases, worldwide. It is marked by progressive deficit in memory and cognitive ability, leading to deterioration of mood, motivation, language, immunity, and behavior. The majority of the focus on Alzheimer’s disease is on what it does to the brain. But the progress of the disease is not confined to the central nervous system. Alzheimer’s disease also involves damage to the peripheral organs, including the spleen, liver, lungs, kidneys, and brain stem. These co-pathologies are what make Alzheimer’s ultimately fatal. The new study, published in the June, 2021 issue of the science journal Antioxidants, built on ample previous studies demonstrating the powerful antioxidant, anti-inflammatory, and anti-amyloid properties of curcumin, the most concentrated source being from the turmeric rhizome (Curcuma longa). The study was conducted on male and female transgenic mice by Jayeeta Manna, PhD, Gary Dunbar, PhD, and Panchanan Maiti, PhD, at the Field Neurosciences Institute, Central Michigan University, US, and investigated how the highly bioavailable curcuminoid formulation, CURCUGREEN (BCM-95), can help prevent abnormalities in peripheral organs of sufferers of Alzheimer’s disease. In the study, the subject mice orally received the equivalent of 100 mg/kg of CURCUGREEN (BCM-95) for two months. Cellular changes in the spleen, liver, kidney, and lungs were investigated for cell death, amyloid deposition, pTau levels (nerve fiber markers of Alzheimer’s), pro-inflammatory and anti-inflammatory markers, and overall cell death/survival markers. Results showed that CURCUGREEN (BCM-95) reduced enlargement and degeneration of the spleen, inflammation in the kidney, lung damage, and damage to the liver, including enlargement of liver cells and inflammation of the central hepatic vein. The results also showed a reduction in cell death in all these areas. In the brain, CURCUGREEN (BCM-95) also decreased amyloid deposition, pTau, cell loss, and reductions in inflammatory markers. “We are encouraged by this suggestion that curcumin could help protect against secondary organ stress and cellular damage, and help against overall damage wrought by this undiscriminating disease,” says Benny Antony, PhD, Joint Managing Director for Arjuna and inventor of CURCUGREEN (BCM-95). One of the primary advantages of CURCUGREEN’s (BCM-95) curcuminoid compounds is the unusually high bioavailability. Curcuminoid compounds typically have poor solubility in most body fluids, limiting their bioavailability. However, free curcumin levels achieved with the bioavailable formulation of curcuminoids and essential oil of turmeric in CURCUGREEN (BCM-95) proved to be about 200 to 300 times more prevalent in the blood, brain, liver and kidney than levels reported for natural curcumin in other studies, demonstrating unprecedented bioavailability. “Cognitive health is emerging as one of the more serious health issues facing an aging population,” adds Antony. “But in the case of Alzheimer’s disease, the co-morbid damage to the rest of the body’s critical structures raises the stakes of prevention and mitigation quite literally to life or death status. At Arjuna, we believe that maintaining physical brain and body health naturally through safe and effective plant-based ingredients is a game-changer. Our highly bioavailable turmeric extract can be an important weapon in the campaign against this devastating, yet widely prevalent, disease.” fmt 20 food Marketing & Technology • October 2021

Ingredients IFT FIRST: Ingredient Suppliers Look to the Future By Donna Berry There are many uncertainties moving forward in a post-pandemic world, but the one thing we know for sure is that we must eat. We must also improve the food and beverage supply chain, while tending to the planet and ensuring that future generations are properly nourished. Ingredient suppliers at this year’s virtual conference from the Institute of Food Technologists, aptly named IFT FIRST (Food Improved by Research, Science and Technology, appeared to have a good idea of where current product development efforts need to focus. Many of the 101 companies that participated in the Supplier Suites portion of IFT FIRST on July 19 to 21 highlighted their ingredient technology through videos of hands-on demonstrations. Further, many have used this past year to build their in-house customer labs and used IFT FIRST to showcase capabilities and to invite customers to innovate at them. Priorities grow While health and wellness remain priorities, what healthy means to one person may be different than it does for another. This presents a great deal of opportunity for food and beverage formulators to define healthy as it relates to their product. “People are looking for a lot of different things,” said Joan Driggs, vice-president of content and thought leadership, IRI. Lynn Dornblaser, director of innovation and insight, Mintel, during a fireside chat, said, “Consumers are relaxing their vigilance, just a little bit. Not every single thing needs to be a healthy choice, but more and more products still need to be a convenient choice. (Consumers) are focusing a little bit more on the basics and it feels like a real opportunity for food formulators to really focus on the natural wholesomeness of foods and ingredients.” Most consumers have more than six personal health and wellness goals, according to Driggs. This includes everything from getting better sleep to improving mental acuity to destressing, and, of course, managing weight. The pandemic made them more mindful of these goals. It also made consumers more aware of the role of food and beverage in attaining these goals. Ingredient suppliers are responding, according to Nicholas Fereday, executive director for Rabobank, who participated in a market research panel at the virtual event. Formulating for the future requires a new mindset in terms of what is healthy for humans, for the planet and for businesses, he said. This is why ingredient suppliers are including sustainability and supply chain resilience into their Photo: Gelita innovation efforts, with nutrition and clean label almost always part of the equation. Not surprisingly, plant-based innovation dominated the virtual expo. Ingredion Inc., used IFT FIRST to debut a new structured vegetable protein derived from peas that is said to outperform competing pea protein ingredients in multiple areas, including hydration and particle integrity, resulting in products that more closely resemble the look, taste and texture of traditional meat without ingredients considered major allergens. Applications Natural Solutions for Effective Powder Processing Visit our booth 30F120 at Fi & Hi Europe Omya Consumer Goods omya.com Key No. 100293 food Marketing & Technology • October 2021 21

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