Yogurt has incredible anti-inflammatory and antioxidant action, free of preservatives.

Yogurt is a food widely recognized for its health benefits and its inclusion in healthy diets. However, researchers have recently developed a new type of yogurt that offers additional benefits. Curious to find out what they are?

This new yogurt has been fortified with curcumin, a polyphenolic compound found in turmeric, also known as turmeric. The curcumin used in this formulation underwent a high purification process, resulting in a probiotic yogurt without the presence of artificial preservatives.

The advantages of this yogurt are remarkable. Curcumin has potent anti-inflammatory properties, which means it can help fight inflammatory processes in the body. In addition, curcumin is a powerful antioxidant, helping to neutralize free radicals and protect cells against oxidative damage.

Another highlight of this yogurt is the presence of probiotics, which are beneficial bacteria for the intestine. These bacteria aid in digestion, strengthen the immune system and help balance the intestinal microbiota.

It is important to point out that this yogurt is free of artificial preservatives, which makes it even healthier. Artificial preservatives can have negative effects on health when consumed in excess, and the absence of them in this yogurt reinforces its proposal to be a natural and healthy option.

In summary, this new yogurt offers a unique combination of curcumin, probiotics and the absence of artificial preservatives, providing a delicious and health-boosting option.

Why curcumin?

As explained by Dr. Magdalena Buniowska-Olejnik, one of the study's authors and a researcher at the Institute of Food Technology and Nutrition at the University of Rzeszow, curcumin has antimicrobial, anti-inflammatory, and immune-stimulating properties.

However, curcumin is known for its low water solubility, which makes it difficult for the body to absorb and limits its biological effect. With the aim of creating a consumer-friendly, bioavailable curcumin dairy product, the scientists added a water-soluble form of curcumin called NOMICU L-100 to yogurt.

Compared to a yogurt containing only a standard turmeric extract, NOMICU L-100 has been shown to be more effective in inhibiting the growth of bacteria, fungi and yeast. Additionally, yogurt with NOMICU L-100 maintained recommended levels of beneficial lactic acid bacteria found in live fermented yogurts.

Although yogurt with standard turmeric extract maintained a more homogeneous shape without forming an aqueous layer on the surface, it tasted bitter and deteriorated after the first week in the refrigerator, in addition to acquiring a greenish color. On the other hand, yogurt with NOMICU L-100 maintained an attractive reddish color, sweet taste and remained stable for up to 28 days in the refrigerator.

According to the professor of cardiology at the Medical University of Lodz, Maciej Banach, who also participated in the study, a yogurt enriched with an effective and safe nutraceutical, such as curcumin NOMICU L-100, has the potential to improve the health of the population.

The research team's next steps involve investigating the effects of curcumin NOMICU L-100 on other dairy products, especially those where the antimicrobial properties of the substance could extend the shelf life of the product or significantly reduce the risk of uncontrolled yeast and mold growth. The information is from Larazon and European Biotechnology.