Delivers Superior Curcumin Bioavailability for Antioxidant & Cellular Health Support*

Integrative Therapeutics Curalieve provides advanced absorption curcumin due to its amorphous structure and excipient profile, which contributes to enhanced dispersibility and bioavailability. Curcumin has been studied and evaluated for its role in supporting antioxidant pathways and its effects on the body.*^1,2 Curalieve's key ingredient is curcuRouge®, an amorphous solid dispersion of curcumin.

How It Works

In humans, curcumin is very poorly absorbed. Curalieve is formulated with curcuRouge®, an amorphous solid dispersion containing curcumin extract. Native curcumin has a propensity to form a crystalline structure that repels water. This crystalline structure is why consumption of native curcumin, even in gram amounts, yields little change in blood curcumin levels.³

The technology used to develop curcuRouge® overcomes these challenges by first melting curcumin to reduce the crystalline structure, then rapidly dispersing the curcumin with food-based polymers. curcuRouge® has a smaller particle size and improved dispersibility compared to native curcumin. The amorphous nature of curcuRouge® contributes to its enhanced dispersibility and higher bioavailability as shown in both animal and human research.⁴

In a single-dose, double-blind, two-way crossover study, curcuRouge® exhibited higher bioavailability compared to submicron-particle colloidal dispersion:⁵

• Over 3 times more bioavailable than submicron-particle colloidal dispersion
• Maximal blood concentration (Cmax) over 5 times greater
• Absorbed significantly faster

Important Information

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

References

1. Li H et al. Biotechnol Adv. 2020;38:107343.
2. Gautam SC et al. Adv Exp Med Biol. 2007;595:321-341.
3. Lao CD et al. BMC Complement Altern Med. 2006;6:10.
4. Wegiel LA et al. Pharm Dev Technol. 2014;18(8):976-986.
5. Sunagawa Y et al. J Funct Foods. 2021;81:104443.