The powerful duo from traditional Ayurveda
Combination of valuable natural substances from turmeric and frankincense (Boswellia serrata)
Superior bioavailability thanks to patented micellar technology*
Diverse application possibilities**
The yellow gold of Asia: the turmeric root
The turmeric root, also known as turmeric, is a perennial plant that is native to the tropical climate of India. Very large, elongated, pointed leaves and large, white-greenish to purple flowers grow on stalks from the yellow, heavily branched rootstocks.

Turmeric powder is the dried, grated root of the plant, which is one of the most important spices in India and Southeast Asia. Turmeric has also been used in Indian Ayurveda for thousands of years. In our country, turmeric is mainly known as the coloring ingredient in curry powder.

Turmeric is valued primarily for the curcuminoids contained in the roots, especially curcumin.
The scent of heaven: Indian frankincense
In addition to the turmeric root, frankincense has also proven itself.
Frankincense played a major role thousands of years ago, especially in oriental countries. The Egyptians, for example, used it for embalming, as incense and for disinfection. For them, frankincense was the scent of heaven, reserved only for the gods.
The frankincense tree grows primarily in dry, mountainous areas such as semi-deserts, and the resin is extracted by notching the trunk between October and March.
Micellar technology enables optimal absorption into the body
Due to their poor water solubility, curcumin and boswellic acids can only be absorbed to a small extent by the body in their native form. In order to exploit the potential of both extracts, very large quantities would have to be ingested. curcumin-Loges plus Boswellia contains the valuable ingredients of the turmeric root and frankincense resin in a form that is particularly easy for the human organism to use. Following nature's example, curcumin and boswellic acids were "packaged" in so-called micelles. The human body also produces similar micelles, for example, in order to be able to absorb and use the fat-soluble vitamins from milk. This means that both curcumin and boswellic acids are particularly well absorbed. Studies have shown that the bioavailability of curcumin is 185 times higher than that of a conventional extract and that of boswellic acids is up to 56 times higher***,*****.
Sources
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*European patent EP3651804.
**Kizhakkedath R: Mol Med Rep 2013, 8: 1542-1548. Gerhardt H et al.: Z Gastroenterol 2001, 39: 11-17. Gupta I et al.: Planta Med 2001, 67: 391-395. Gupta I et al.: Eur J Med Res 1998, 3: 511-514. Strner KH et al.: J Neurol Neurosurg Psychiatry 2018, 89(4):330-338.
***Schiborr C et al.: Mol Nutr &, Food Res 2014, 58 (3): 516-527.
****Compared to native extracts.
*****Meins J et al.: NFS Journal 2018, 11:12-16.