Fermeric™ Fermented Turmeric (Curcuma longa) Rhizome Powder

Fermeric™  is fermented turmeric, preserving the full turmeric matrix (not just isolated curcuminoids like curcumin). Turmeric is the yellow-orange rhizome of Curcuma longa (a plant from the ginger family) that is widely used in Indian and Asian cuisine, as well as traditional Ayurvedic and Chinese medicine. The turmeric is fermented for 1-2 weeks using Lactobacillus plantarum. After fermentation, the live probiotic organisms used for fermenting the turmeric are inactivated. This makes Fermeric™ a postbiotic, containing inactive cells of Lactobacillus plantarum, as well as compounds and metabolites produced during fermentation. The fermentation process enhances the antioxidant content of the turmeric and transforms health-promoting curcuminoids into forms that can be more easily assimilated by the body.* Lactobacillus plantarum is a lactic acid bacterium found in many foods, including meat, fish, dairy, and vegetable fermented products such as sauerkraut, sourdoughs, and pickled vegetables. Lactobacillus plantarum is also part of the human gut microbiota. Lactobacillus plantarum used in controlled fermentations is generally associated with the health benefits of many fermented foods.* 

TOP BENEFITS OF FERMERIC™

Supports gut-brain health*

Supports a healthy gut microbiota*

NEUROHACKER’S Fermeric™ SOURCING

Fermeric™  contains 20 billion inactivated cells of Lactobacillus plantarum per gram (in this inactivated form the L. plantarum is considered to be a postbiotic, sometimes called a paraprobiotic).

Fermeric™  supplies the full matrix of turmeric and is standardized to contain not less than 2.3% curcuminoids, 1.4% curcumin.

Fermeric™  is a non-GMO, gluten-free, vegan, and certified Halal ingredient.

Fermeric™  is a trademark of Fermedics BV.

Fermeric™ FORMULATION PRINCIPLES AND RATIONALE

Fermeric™ is included because turmeric (and compounds it includes) has been found to support gut health [1,2] and brain health [3,4]. But there’s another reason that makes Fermeric™ a great choice for a gut-brain support formula. There are three distinct categories of “biotics” that can be used to positively modulate the health of the gut microbiota—prebiotics, probiotics, and postbiotics [5].* Based on the current expert consensus definition [6], Fermeric™ fits into the postbiotic category. It contains inactivated cells from the lactic acid bacteria used to ferment it, as well as compounds and metabolites produced during fermentation. We choose our suggested amount to supply one billion cells of inactivated Lactobacillus plantarum. This amount was selected to complement the other prebiotic, probiotic, and postbiotic ingredients in our synbiotic formula.  

Fermeric™ KEY MECHANISMS 

Turmeric 

Supports healthy brain function*

Supports normal neuroprotective functions* [7,8]

Supports healthy cerebral blood flow and oxygenation* [9]

Supports positive mood states* [10]

Supports mental wellness* [11]

Supports gut health *

Supports a healthy gut microbiota* [12] 

Supports healthy digestion* [13,14]

Supports gastrointestinal health* [15,16]

Supports general health and well-being*

Supports healthy immune signaling* [10,11,17]

Supports antioxidant capacity* [18]

Supports healthy metabolism* [10,19]

Lactobacillus plantarum (heat-killed)

Supports general health and wellbeing*

Supports healthy stress responses* [20–22]

Supports optimal cognitive function* [21,22]

Supports healthy immune function* [23–26] 

Supports healthy immune signaling* [25–29]

Supports healthy gut microbiota composition* [30,31]

Supports normal intestinal barrier function* [32,33]

Supports healthy vascular function* [29]

Supports a healthy skin microbiota* [34]

*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]B. Scazzocchio, L. Minghetti, M. D’Archivio, Nutrients 12 (2020).

[2]E. Jafarzadeh, S. Shoeibi, Y. Bahramvand, E. Nasrollahi, A.S. Maghsoudi, F. Yazdi, S. KarkonShayan, S. Hassani, Iran. J. Public Health 51 (2022) 1223–1231.

[3]T. Benameur, R. Soleti, M.A. Panaro, M.E. La Torre, V. Monda, G. Messina, C. Porro, Molecules 26 (2021).

[4]A. Berry, B. Collacchi, R. Masella, R. Varì, F. Cirulli, Nutrients 13 (2021).

[5]J. Żółkiewicz, A. Marzec, M. Ruszczyński, W. Feleszko, Nutrients 12 (2020).

[6]S. Salminen, M.C. Collado, A. Endo, C. Hill, S. Lebeer, E.M.M. Quigley, M.E. Sanders, R. Shamir, J.R. Swann, H. Szajewska, G. Vinderola, Nat. Rev. Gastroenterol. Hepatol. 18 (2021) 649–667.

[7]B. Vidal, R.A. Vázquez-Roque, D. Gnecco, R.G. Enríquez, B. Floran, A. Díaz, G. Flores, Synapse 71 (2017).

[8]M.-S. Lee, M.L. Wahlqvist, Y.-C. Chou, W.-H. Fang, J.-T. Lee, J.-C. Kuan, H.-Y. Liu, T.-M. Lu, L. Xiu, C.-C. Hsu, Z.B. Andrews, W.-H. Pan, Asia Pac. J. Clin. Nutr. 23 (2014) 581–591.

[9]C. Rezende, G.V. de Oliveira, M. Volino-Souza, P. Castro, J.M. Murias, T.S. Alvares, Int. J. Food Sci. Nutr. 73 (2022) 274–283.

[10]R. Uchio, K. Muroyama, C. Okuda-Hanafusa, K. Kawasaki, Y. Yamamoto, S. Murosaki, Nutrients 11 (2019).

[11]R. Uchio, K. Kawasaki, C. Okuda-Hanafusa, R. Saji, K. Muroyama, S. Murosaki, Y. Yamamoto, Y. Hirose, Nutr. J. 20 (2021) 91.

[12]C.T. Peterson, A.R. Vaughn, V. Sharma, D. Chopra, P.J. Mills, S.N. Peterson, R.K. Sivamani, J Evid Based Integr Med 23 (2018) 2515690X18790725.

[13]K. Yongwatana, K. Harinwan, S. Chirapongsathorn, K. Opuchar, T. Sanpajit, W. Piyanirun, C. Puttapitakpong, J. Gastroenterol. Hepatol. 37 (2022) 335–341.

[14]N. Sawangroj, J. Budkaew, B. Chumworathayi, F1000Res. 8 (2019) 1827.

[15]R. Bundy, A.F. Walker, R.W. Middleton, J. Booth, J. Altern. Complement. Med. 10 (2004) 1015–1018.

[16]C. Prucksunand, B. Indrasukhsri, M. Leethochawalit, K. Hungspreugs, Southeast Asian J. Trop. Med. Public Health 32 (2001) 208–215.

[17]M. Saberi-Karimian, M. Keshvari, M. Ghayour-Mobarhan, L. Salehizadeh, S. Rahmani, B. Behnam, T. Jamialahmadi, S. Asgary, A. Sahebkar, Complement. Ther. Med. 49 (2020) 102322.

[18]T.L.N. Gomes, R.S.S. Zenha, A.H. Antunes, F.R. Faria, K.R. Rezende, E.L. de Souza, J.F. Mota, Biomed Res. Int. 2021 (2021) 3532864.

[19]R. Uchio, C. Okuda-Hanafusa, R. Saji, K. Kawasaki, K. Muroyama, S. Murosaki, Y. Yamamoto, Y. Hirose, Nutrients 14 (2022).

[20]T. Watanabe, K. Hayashi, T. Takara, T. Teratani, J. Kitayama, T. Kawahara, Int. J. Environ. Res. Public Health 19 (2022).

[21]H.X. Chong, N.A.A. Yusoff, Y.-Y. Hor, L.-C. Lew, M.H. Jaafar, S.-B. Choi, M.S.B. Yusoff, N. Wahid, M.F.I.L. Abdullah, N. Zakaria, K.-L. Ong, Y.-H. Park, M.-T. Liong, Benef. Microbes 10 (2019) 355–373.

[22]L.-C. Lew, Y.-Y. Hor, N.A.A. Yusoff, S.-B. Choi, M.S.B. Yusoff, N.S. Roslan, A. Ahmad, J.A.M. Mohammad, M.F.I.L. Abdullah, N. Zakaria, N. Wahid, Z. Sun, L.-Y. Kwok, H. Zhang, M.-T. Liong, Clin. Nutr. 38 (2019) 2053–2064.

[23]Y. Hirose, S. Murosaki, Y. Yamamoto, Y. Yoshikai, T. Tsuru, J. Nutr. 136 (2006) 3069–3073.

[24]Y. Hirose, Y. Yamamoto, Y. Yoshikai, S. Murosaki, J. Nutr. Sci. 2 (2013) e39.

[25]N. Maeda, R. Nakamura, Y. Hirose, S. Murosaki, Y. Yamamoto, T. Kase, Y. Yoshikai, Int. Immunopharmacol. 9 (2009) 1122–1125.

[26]H.-X. Chong, N.A.A. Yusoff, Y.-Y. Hor, L.-C. Lew, M.H. Jaafar, S.-B. Choi, M.S.B. Yusoff, N. Wahid, M.F.I.L. Abdullah, N. Zakaria, K.-L. Ong, Y.-H. Park, M.-T. Liong, J. Dairy Sci. 102 (2019) 4783–4797.

[27]Y. Tanaka, Y. Hirose, Y. Yamamoto, Y. Yoshikai, S. Murosaki, Eur. J. Nutr. 59 (2020) 2641–2649.

[28]A. Uchinaka, N. Azuma, H. Mizumoto, S. Nakano, M. Minamiya, M. Yoneda, K. Aoyama, Y. Komatsu, Y. Yamada, T. Murohara, K. Nagata, Sci. Rep. 8 (2018) 8156.

[29]M. Malik, T.M. Suboc, S. Tyagi, N. Salzman, J. Wang, R. Ying, M.J. Tanner, M. Kakarla, J.E. Baker, M.E. Widlansky, Circ. Res. 123 (2018) 1091–1102.

[30]H. Nakai, S. Murosaki, Y. Yamamoto, M. Furutani, R. Matsuoka, Y. Hirose, J. Immunotoxicol. 18 (2021) 127–135.

[31]E.S. Rahayu, M. Mariyatun, N.E. Putri Manurung, P.N. Hasan, P. Therdtatha, R. Mishima, H. Komalasari, N.A. Mahfuzah, F.H. Pamungkaningtyas, W.K. Yoga, D.A. Nurfiana, S.Y. Liwan, M. Juffrie, A.E. Nugroho, T. Utami, World J. Gastroenterol. 27 (2021) 107–128.

[32]J. Karczewski, F.J. Troost, I. Konings, J. Dekker, M. Kleerebezem, R.-J.M. Brummer, J.M. Wells, Am. J. Physiol. Gastrointest. Liver Physiol. 298 (2010) G851–9.

[33]Z. Mujagic, P. de Vos, M.V. Boekschoten, C. Govers, H.-J.H.M. Pieters, N.J.W. de Wit, P.A. Bron, A.A.M. Masclee, F.J. Troost, Sci. Rep. 7 (2017) 40128.

[34]W.-H. Tsai, C.-H. Chou, Y.-J. Chiang, C.-G. Lin, C.-H. Lee, Int. J. Med. Sci. 18 (2021) 1114–1120.