production of riboflavin by fermentation_production of riboflavin by fermentation

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Date: 5-6 June, 2023
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BCM-95’s unique fusion of curcuminoids and turmerone-rich essential oil components overcomes curcumin’s characteristic bioavailability hurdles due to its inherent high lipophilic nature.

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“We are learning more about the mechanisms behind curcumin’s anti-inflammatory effect which we believe is a result of its ability to inhibit pro-inflammatory signals, such as prostaglandins, leukotrienes, and cyclooxygenase-2. In addition, curcumin has been demonstrated to suppress several pro-inflammatory cytokines and mediators of their release, such as tumor necrosis factor-α (TNF-α), IL-1, IL-8, and nitric oxide synthase,”said Antony.

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