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October 9, 20170

In our last blog posts, we discussed recipe ideas for cooking with turmeric. But some of them may have seemed a little sophisticated. In this blog post, we take it back to basics and give you some good ways to introduce turmeric into your diet with yummy recipes you won’t even realize contain a magic mineral. Read below for exciting ways to spice up your daily vitamin intake!

 

Moroccan Chicken

Chicken is a crowd-pleaser for almost all people and all cultures. A good way to introduce your friends and family to the wonders of turmeric is by utilizing something as widely loved as chicken to be the vessel that carries the magic mineral into your loved one’s mouths. Read on to discover steps for an amazing recipe that implements our favorite spice in a palatable manner.

Heat olive oil in a Dutch oven set over medium heat. Add onions, season with salt and pepper, and cook, stirring occasionally, until softened and browned, 6 to 8 minutes. Add garlic, paprika, cinnamon, ginger, turmeric, and cayenne and cook, stirring, until fragrant, about 1 minute. Add chicken broth and bring the mixture to a boil. Meanwhile, sprinkle chicken pieces with pepper, then add to the pot along with preserved lemon. (It’s okay if not all the chicken pieces are fully submerged in the broth.) Cover, turn the heat to medium-low, and simmer, stirring occasionally, until the chicken is tender and almost falling off the bone, 50 to 60 minutes. Use a pair of tongs to transfer the chicken to a platter.

Add olives and lemon juice to the pot. Raise the heat to high, bring to a boil, and cook, uncovered, stirring occasionally, until slightly thickened, 5 to 10 minutes. Season with salt and pepper, and spoon the sauce over the chicken. Sprinkle with parsley. Serve hot.

 

Persian Frittata

Frittatas have become popular in recent years, due to their simplicity and ability to be dressed up in various ways. This persian frittata is a spin on the classic breakfast dish and it showcases the miraculous turmeric. Read on to find out how you can add a little middle eastern flavor to your daily routine.

Preheat oven to 400°F. Whisk together eggs, garlic, flour, turmeric, salt, and a few cracks of black pepper. Whisk in herbs, walnuts (if using), and dried fruit (if using). Heat butter or oil in a 10-12″ skillet over moderate heat. Pour the egg mixture into the skillet and use the back of a spoon to spread it out evenly. Cook until the eggs start to set around the edges of the skillet, about 2 minutes. Place the skillet in the oven and bake until the eggs are completely set, about 5 minutes. To test, cut a small slit in the center.

Serve hot or cold, cut into wedges. This dish is especially delicious with a dollop of yogurt.

 

Superfood Baked Potato

This delightful, new-age spin on the classic baked potato features a slew of superfoods: kale, quinoa, salmon and our favorite, turmeric. It’s a little complicated, but follow the directions below to have your body feeling super!

Preheat the oven to 425°F. Rub potatoes lightly with olive oil and sprinkle with salt and pepper. Place in a foil-lined baking pan and roast for 50 to 60 minutes or until the potato can be easily pierced. Next, direct your attention to the salmon component of the baked potato. Pat the salmon dry and remove any visible pin bones. Steep tea leaves in hot water for 5 minutes, then strain them out and stir soy sauce and rice vinegar into the green tea. Pour the mixture into a deep dish, and place the salmon in it, skin up.

In the last 20 minutes of baking the potatoes, remove the salmon from the marinade and pat dry. Sprinkle lightly with salt and pepper, and roast, skin-down, in the upper third of the oven for 12 minutes or until it can easily be flaked with a fork. Then, shred the cooked salmon for serving. Now you’ll want to focus on kale- wash chopped kale thoroughly then pat dry. Over medium heat, heat the coconut oil in a deep sauté pan. Add minced garlic and ginger and cook, stirring constantly, for 1 minute or until fragrant. Pour in lemon juice and water, cover the pan, and cook for 10 minutes or until the kale is cooked and tender but still toothsome.

Now our favorite part- turmeric yogurt. To make, whisk the turmeric into boiling water, then whisk in maple syrup. Whisk into yogurt, making sure the turmeric is completely stirred in. Lastly, to make popped quinoa, heat a deep pan over medium heat. Add 2 tablespoons quinoa and cook undisturbed for 1 minute or until you hear a tiny pop. Watch for all the seeds to pop lightly and turn a darker golden color. Remove and cool.

To serve this delicious, healthy treat, split a baked potato down the center and top with the turmeric yogurt, kale, salmon, popped quinoa, flax seeds, and pomegranate arils.


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September 26, 20170

In Nutent Therapeutics’ last blog post, we offered an introduction to the exciting world of cooking with turmeric. Here, Nutent Therapeutics delves into even more delicious recipes using the wonder spice, turmeric.

 

Carrot, Ginger and Turmeric Smoothie

A pinch of salt makes everything taste better, including this savory smoothie. Using smoothie or ice crush setting, purée orange, carrot, mango, coconut water, hemp seeds, ginger, turmeric, cayenne, salt and ½ cup ice in a blender until smooth. Voila, you have a trendy, healthy and delicious smoothie in a matter of minutes!

 

Tandoori Carrots With Spice And Yogurt

To make these spicy carrots, use a bit of Vadouvan, a French-Indian formula that includes onion, shallots, and garlic added to a currylike mix and follow these simple steps below.

Preheat oven to 425°. Mix vadouvan, half of garlic, ¼ cup yogurt, and 3 Tbsp. oil in a large bowl until smooth; season with salt and pepper. Add carrots and toss to coat. Roast on a rimmed baking sheet in a single layer, turning occasionally, until tender and lightly charred in spots, 25–30 minutes. Meanwhile, heat turmeric and remaining 2 Tbsp. oil in a small skillet over medium-low, swirling skillet, until fragrant, about 2 minutes. Remove from heat. Whisk lemon juice, remaining garlic, and remaining ¼ cup yogurt in a small bowl; season with salt and pepper.

Place carrots (along with crunchy bits on baking sheet) on a platter. Drizzle with yogurt mixture and turmeric oil and top with cilantro. Serve with lemon wedges.

 

Marinated Lamb Chops With Spicy Yogurt

These lamb chops will have you and your family feeling weekday fabulous. To make them, follow the simple recipe below.

Combine yogurt, lemon juice, and garlic in a medium bowl; season with salt and pepper. Transfer ½ cup yogurt mixture to a small bowl and set aside for serving. Stir cumin, coriander, turmeric, and allspice into remaining yogurt mixture. Season lamb chops with salt and pepper. Using your hands, evenly coat all sides of chops with spiced yogurt mixture (avoiding the bone if they are frenched). Let chops sit at room temperature 30 minutes, or cover and chill up to 12 hours.

Heat 1 Tbsp. oil in a large skillet over medium-high. Wipe off excess marinade from lamb chops and cook half until nicely browned, about 3 minutes per side (the yogurt in the marinade will help them take on color quickly). Remove chops from skillet and pour off fat (no need to wipe it out). Repeat with remaining 1 Tbsp. oil and remaining chops. Serve lamb chops with reserved yogurt mixture alongside.

 

Turmeric-Ginger Chicken Soup

If you want a variation on plain old chicken soup, look no further than the recipe below, which incorporates turmeric and ginger. Follow the simple directions below for a sumptuous treat.

Place chicken, onions, garlic, ginger, bay leaves, turmeric, peppercorns, coriander seeds, and several pinches of salt in a large pot. Pour in cold water to cover and bring to a boil over medium heat. Reduce heat and gently simmer until an instant-read thermometer inserted into the thickest part of breast registers 155°, 30–35 minutes. Transfer chicken to a plate and let cool slightly; keep stock simmering. Remove skin from chicken; discard. Pull meat from bones and shred into bite-size pieces; set aside. Return bones and carcass to stock. Increase heat and bring stock to a boil; cook until reduced by about one-third, 15–20 minutes. Season with more salt if needed.

Strain stock into a large saucepan; discard solids. Add carrots, bring to a simmer, and cook until carrots are tender, about 5 minutes. Meanwhile, cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente; drain and rinse under cold water to stop cooking. Divide noodles among bowls. Add shredded chicken meat to stock and cook just until heated through; season stock with more salt if needed. Ladle over noodles. Top soup with scallions and drizzle with chili oil.

 

Spiced Pomegranate Rice

The pomegranate seeds bring a crunch and juiciness to the rice in this delightful dish. To make your tastebuds happy, follow the simple steps below.

Heat oil in a medium saucepan over medium-high heat. Add onion and garlic and cook, stirring often, until softened and golden brown. Add rice and turmeric and stir to coat. Add broth and bring to boil. Reduce heat to low and cook, partially covered, until liquid is absorbed, 15–18 minutes. Remove from heat; cover and let stand 5 minutes, then fluff rice with a fork. Fold in pomegranate seeds, scallions, and Aleppo pepper; season with salt and black pepper.


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September 12, 20170

In previous blog posts, we have discussed turmeric supplements and powders. But another (and sometimes more fun) way to get the same minerals and magic nutrients curcumin offers is to use its mother spice, turmeric in a number of interesting, exotic and delicious recipes. Here, Nutent Therapeutics explores different recipes that incorporate our signature, turmeric.

 

Iced Turmeric Latte

For this refreshing beverage, whisk milk, turmeric, palm sugar, ginger, lemon juice, cardamom and salt in a small bowl until sugar and salt have dissolved; let sit 5 minutes to let flavors meld. Strain through a fine-mesh sieve into a measuring cup, pressing on solids to extract juices; discard solids. Fill a glass with ice. Pour latte over, serve with lemon wedge and enjoy!

 

Salmon With Cucumber–Yogurt Sauce and Carrot Salad

This recipe may sound somewhat involved, but its delicious taste makes it totally worth the effort and different steps. To make the yogurt sauce, simply combine yogurt, garlic, lemon zest and lemon juice in a medium bowl. Fold in cucumber and season with fine sea salt and pepper. For the carrot salad, toast cumin seeds in a small dry skillet over medium heat, about 1 minute. Add turmeric for the last 15–20 seconds and toast until fragrant. Combine toasted spices, carrot, cilantro, oil and 1 Tbsp. lemon juice in a medium bowl. Toss and season with fine sea salt, pepper and lemon juice. After this is accomplished, season salmon with fine sea salt and pepper. Heat 1 Tbsp. neutral oil in a large ovenproof skillet over medium-high. Then, cook the salmon, skin side down, undisturbed, until salmon skin is crisped and browned, 3–4 minutes. Gently turn fillets and cook until salmon is just opaque at the center, 1–2 minutes for medium rare. Divide fillets among plates, skin side up and serve with cucumber-yogurt sauce and carrot salad. Drizzle with oil and sprinkle with flaky sea salt. Voila, you have a healthy, delightful meal!

 

Red Curry and Noodles

Curry is a classic vessel for our favorite spice, turmeric. To start this rendition, pulse shallot, garlic and ginger in a food processor to finely chop. Heat oil in a large saucepan over medium. Add shallot mixture and cook, stirring often, until golden brown, about 4 minutes. Add curry paste and turmeric; cook, stirring, until paste is darkened in color and mixture starts to stick to pan, about 3 minutes. Add tomatoes, breaking up with your hands, then juices. Cook, stirring often and scraping up browned bits, until tomatoes start to break down and stick to pot, about 5 minutes. Then, stir in coconut milk and season with salt. Simmer, stirring occasionally to prevent sticking, until mixture is slightly thickened and flavors meld, 8–10 minutes. Add vegetables and pour in enough water to cover. Bring to a simmer and cook, stirring occasionally, until vegetables are crisp-tender, 8–10 minutes. Next, season fish all over with salt and nestle into curry (add a little more water if it’s thick). Return to a simmer and cook just until fish is cooked through, about 5 minutes. Lastly, spoon curry over rice noodles and top with cilantro and a squeeze of lime.


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August 29, 20170

In past blog posts, we have talked about the far-reaching benefits of turmeric and its magical active ingredient, curcumin. We have discussed ways to add turmeric to your food, but what if you want to ingest it on a more frequent basis? That’s where turmeric supplements, or turmeric powder, come into play.  You can try a sprinkle of the powder on veggies, eggs or even popcorn. Both the powder and the fresh root can also help spice up a cup of tea. If you’re not a fan of the flavor of the powder/root, you may consider taking supplements.

Additionally, turmeric has a poor oral bioavailability (a low percentage of what you consume is absorbed into your body and entered into your circulation) and thus should be taken with other agents such as black pepper extract. Supplements also help to pair turmeric and its subsequent curcumin with chemicals that help increase its bioavailability. Increased bioavailability is desirable unless you want the active ingredient curcumin in your colon (it is a colon anti-inflammatory and can aid with digestion), in which case you wouldn’t pair it with an enhancement.

So how much should you take? Doses that include up to eight grams of curcuminoids (in humans) have been shown to not be associated with many adverse effects at all and in vitro tests suggest curcumin has quite a large safety threshold. The acceptable daily curcumin dosage is three mg/kg body weight (three mg for every kg of bodyweight), according to the European Food Safety Authority Panel. Research studies have used between 0.5 grams and 7.5 grams curcumin per day, divided into three or four even doses. It is important to follow these dosage guidelines, because turmeric supplements are comprised of a much larger curcumin concentration than natural turmeric is. Organic turmeric only contains between two and seven percent curcumin. Curcumin and turmeric supplements, however, are manufactured to contain a higher dosage and concentration of curcuminoids. Some of these supplements are standardized to contain a concentration of curcuminoids as high as 95 percent, so make sure you are cognizant about the dosage and not taking too much (or too little for that case, you still want it to be effective).

Keep in mind that there are several ways to supplement your diet with turmeric. These include: fresh turmeric root, turmeric dried root powder, supplements with various percentages of curcumin present, a fluid curcumin extract or a homemade tincture. All of these contain different concentrations of curcumin and thus should be consumed in varying manners. For cut turmeric root it is appropriate to consume 1.5 to three grams per day and one to three grams a day for dried, powdered root. For standardized curcumin powder, 400 to 600 mg three times per day is advised. When taking a fluid extract, 20 to 90 drops a day are advisable and for a tincture 15 to 30 drops four times per day is recommended.


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August 15, 20170

Great strides were recently made in Indian academia regarding realization of the many curative properties of turmeric and curcumin.

Started at KIIT (Kalinga Institute of Industrial Technology),  the Technology Business Incubator (KIIT-TBI), is an initiative supported by Dr. Achyuta Samanta, KIIT and KISS (Kalinga Institute of Social Sciences) to provide a vibrant environment for promoting innovations and entrepreneurship development. It was started in 2009 and supported by the National Science & Technology Entrepreneurship Development Board (NSTEDB) and the Indian government’s Department of Science and Technology (DST).

Lead researcher Professor Santosh Kumar Kar of KIIT University said that though the medicine he and his colleagues created (of which the active ingredient was turmeric) has not yet been tried on humans, the impressive effects it displayed on animals suggested enormous homosapien potential.

“Turmeric has been traditionally used in our food for centuries not only because it spices up our curries but because curcumin, the bioactive polyphenolic compound  provides some therapeutic benefits. Researches show that curcumin is not only non-toxic, it can give us relief from pain and help in wound healing, reduce inflammation and tissue damage,” Kar says.

Modern studies have shown that curcumin is not only an antioxidant, but it can give us relief from pain and help in wound healing, reduce inflammation and tissue damage. But Curcumin does not dissolve easily in water and therefore very little of the turmeric (and subsequent curcumin) we eat in our food goes into blood and shows very little effect. These facts led Kar to hypothesize that if natural curcumin can be converted into a bioavailable form it can be taken orally and will be more effective. Working on this line of thinking, Kar and his colleagues created a nanotised form of pure curcumin. Since nano curcumin showed about five times better bioavailability than the natural curcumin its therapeutic efficacy was tested in mice for several human illnesses like Malaria, Cancer and Tuberculosis. The results were astounding: after all the mice were infected with a rodent malaria parasite, half the mice were fed the nano curcumin and half were untreated. The untreated mice died in a few days and those that received the curcumin were able to control the infection and survive.

Feeling optimistic about these results, the team proceeded with research to explore how curcmunin could treat other widespread diseases. Soon thereafter, the nano curcumin was tested in a mouse model of breast cancer and was found to modulate T regulatory cell responses and was effective in controlling tumor growth in the mice. Next, the researchers tested the efficacy of curcumin against tuberculosis. It was shown that use of nano curcumin along with traditional antibiotics used to treat TB not only reduced the time for cure by 50 percent, but the liver at the end of treatment remained intact, the mycobacteria did not show much latency and the immune system of the mice remained intact (all common problems in TB treatment). Other studies conducted by the same researchers showed nano curcumin being effective in healing wounds and treating oral mucocytis, a precursor to oral cancer.


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August 14, 20170

In past blog posts, we have discussed the many curative properties of turmeric and its active ingredient, curcumin. One of the best effects from curcumin is its pain relief properties. Curcumin reduces inflammation by lowering histamine levels and stimulating the adrenal glands to produce more cortisone, the body’s natural painkiller. It works to alleviate pain from a number of issues- we address several of them below.

 

Rheumatoid Arthritis and Osteoarthritis

Two conditions caused by autoimmune dysfunction, rheumatoid arthritis and osteoarthritis are two problems whose pain can be curbed by turmeric. A 2010 clinical trial found that a turmeric supplement (standardized to 75 percent curcumin) provided long-term improvement in pain and function in 100 patients with knee osteoarthritis. Additionally, in a small 2012 pilot study, a curcumin product reduced joint pain and swelling in patients with active rheumatoid arthritis better than a traditional anti-inflammatory drug commonly used for pain relief.  

Ulcers

An inexpensive, but surprisingly effective fix, turmeric helps heal ulcers and their subsequent pain by working against Helicobactor pylori which causes gastric ulcers. Turmeric also provides treatment for a type of inflammatory bowel disease called ulcerative colitis. Some early research suggests that taking curcumin, a chemical found in turmeric, daily for up to six months can reduce symptoms and the recurrence of ulcerative colitis when used in combination with conventional treatments. Other research shows that taking turmeric extract as an enema might help people with this condition.

Stomach Problems

Turmeric has also been found to be useful in treating several common stomach issues, including dyspepsia and irritable bowel syndrome (IBS). Some research shows that taking turmeric by mouth four times daily for seven days might help improve an upset stomach (known in the medical world as dyspepsia). Additionally, early research suggests that taking a turmeric extract daily for eight weeks reduces the occurrence of IBS in people with IBS who are otherwise healthy.

Fibromyalgia and Joint Pain

Research shows that taking a specific combination product containing turmeric and other ingredients three times daily for eight weeks reduces the severity of joint pain. Turmeric has also been known to help with the symptoms of fibromyalgia, a disorder characterized by widespread musculoskeletal and joint pain accompanied by fatigue, sleep, memory and mood issues. Modern-day science and studies show that curcumin may help fight inflammation related to fibromyalgia, as the mineral acts like a pain reliever.

Headaches and Backaches

Inflammation in the brain is a known migraine trigger and since curcumin is lauded for its anti-inflammatory properties, it is a great natural remedy for a headache. Regularly taking a turmeric/curcumin supplement has been anecdotally proven to help migraine reduction. Since back pain, especially low back pain, is also caused by inflammation, turmeric is a no-brainer in seeking resolution for the pain. Try a supplement or turmeric tea to get your back feeling mighty fine in no time.


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August 14, 20170

In previous blog posts, we have discussed the importance of turmeric and circumin supplements. But other than pill form, what’s a good way to ingest this magic vitamin? Food! Turmeric has long been a staple in Indian curries as well as in foods like mustard (it provides the golden yellow color), but there are lots of other ways to eat and drink this spice. Nutent Therapeutics explores some of those very ways below:

Tea

Brewing turmeric tea is a healthy, delicious way to consume the vitamins and minerals your body needs.  Just bring 1 cup of water to a boil and then stir in ¼ teaspoon of ground turmeric or fresh grated turmeric. Allow it to simmer for 10 minutes and strain before drinking. You can stir in honey or lemon juice for added flavor.

Spice up Veggies

Toss some fresh vegetables (like diced potatoes, cauliflower, or brussel sprouts) with a dash of olive oil and turmeric, along with any other seasonings you like. Throw them in the oven to roast, and voila, you have a tasty meal!

Golden Milk

This ancient Ayurvedic recipe can be made a number of ways. It is a turmeric paste mixed with warm milk and oil or ghee. You can use any kind of milk for this recipe. To make the paste, simply bring ½ cup filtered water to a low simmer and then mix in ¼ cup of ground turmeric, stirring constantly until it makes a thick paste, adding more water as needed. To make the golden milk, mix 1/2 teaspoon of paste with 1 cup of milk in a saucepan and cook over medium-low heat for about 5 minutes.

Smoothie

Turmeric root is especially great in juices and smoothies and a pinch of ground spice is good too. The slightly pungent flavor is well masked in smoothies but it may change the color of your smoothie, since it’s got such a strong pigment. Dissolving the turmeric in a bit of warm coconut oil before blending it in, or blending in ½ an avocado for some fat is a good way to increase the bioavailability of it. Bioavailability is the proportion of a drug or other substance that enters your circulation when introduced into your body and is able to have an active effect.

Curry

Curry is the most traditional way to eat turmeric and there are several reasons for this, both scientific and cultural. When you’re cooking with turmeric, it’s smart to mix it with some black pepper or oil as this has been shown to increase the bioavailability of curcumin so that your body can use it. That’s why one of the best ways to eat turmeric is in dishes with some fat, black pepper and curry powder.

 


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August 4, 20170

Turmeric is a well-known culinary spice, but it also has profound medicinal properties that are just now being utilized in the western world. In India, however, people have been using turmeric for centuries in helping treat laryngitis, bronchitis and diabetes. Turmeric, which is derived from the plant Curcuma longa, includes the active ingredient, curcumin. Curcumin accounts for approximately two to six percent of the spice and has powerful antioxidant and anti-inflammatory properties.

Curcumin as an Anti-Inflammatory

These anti-inflammatory properties are especially beneficial, as chronic inflammation plays a role in almost every major western disease, including: heart disease, cancer, metabolic syndrome, Alzheimer’s and other degenerative diseases. Although acute inflammation is a normal physiological process that can even be helpful in repairing bodily damage, it can become a major problem when it is chronic and inappropriately used against the body’s tissues.

Curcumin fights this problem by targeting multiple steps in the inflammation pathway. Curcumin blocks NF-kB, a molecule that is responsible for the inflammation of many cells and subsequently, plays a role in many chronic diseases.

Curcumin as an Antioxidant

In addition to anti-inflammatory properties, curcumin also increases the antioxidant capacity in your body. Antioxidants fight free radicals, reactive molecules with unpaired electrons that are behind the aging process and many diseases as well. Due to the chemical structure of curcumin, it can help to neutralize free radicals and boost the activity of the body’s inherent antioxidant enzymes. This is how curcumin is such a powerful tool against free radicals: it neutralizes and blocks them while also boosting natural antioxidants.

How Curcumin Boosts BDNF

Another important function of curcumin is boosting brain-derived neurotrophic factor (BDNF). Released by nerve cells, BDNF initiates an increased production of proteins responsible for nerve cell survival and ability. The higher your BDNF, the more connections your neurons can make and the more they can multiply and increase in number as well. A low BDNF is associated with a lot of neurological diseases, including Alzheimer’s and depression. The introduction of curcumin in the hippocampus has elevated BDNF in several rodent studies and is projected to have similar effects on humans.

Curcumin as a Phytoestrogen

Laboratory studies have also suggested that curcumin acts as a phytoestrogen and subsequently can help with menopause as well as protect from certain cancers. By attaching to estrogen receptors, phytoestrogens have shown in studies to reduce risk for (as well as in some cases, provide treatment for) cancers such as breast, colon, prostate, liver and leukemia. According to some animal studies, phytoestrogens can protect against cancer by inhibiting tumor growth, reducing angiogenesis and metastasis and contributing to the death of cancer cells.

Curcumin and Heart Disease

Lastly, curcumin helps reverse heart disease and its ensuing degenerative processes. It does this by strengthening the endothelium, which is the lining of the blood vessels. Endothelium dysfunction is a huge driver behind heart disease and exacerbates blood clots and irregular blood pressure. As heart disease is the biggest killer in the world, the fact that curcumin helps to prevent it only serves to reiterate the importance and magical properties of the mineral.

If you are plagued by any of the aforementioned ailments, consider a turmeric-curcumin supplement to provide you with relief and hope. 




Nutent Therapeutics will commercialize pharmaceutical-grade products that will be differentiated through successful clinical trials across multiple therapeutic areas.

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