CURCUMIN-LOGES arthro plus UC-II capsules

Dosage form:Capsules

curcumin-Loges ^® arthro plus UC-II ^®
The unique joint-cartilage combination for mobility and agility*

The clever formula with curcumin, UC-II ^® collagen and vitamin C
This composition makes the difference: curcumin-Loges ^® arthro plus UC-II ^® combines three important ingredients

• Curcumin with 185 times the bioavailability compared to conventional extracts thanks to patented micellar technology1
• UC-II ^® , the patented, native (non-denatured) collagen type II
• Vitamin C as a contribution to the healthy function of bones and cartilage*
• Only 2 capsules daily

Highly bioavailable curcumin
The valuable ingredients of the turmeric root in a form that is particularly easy for the human organism to use. Following nature's example, the curcumin was "packaged" in so-called micelles using the latest technology and thus has 185 times better bioavailability than native extracts1.

Patented, non-denatured UC-II ^®
Collagen type II is a natural structural substance and helps to inhibit arthritic degradation processes in the cartilage of hip, shoulder or knee joints, for example, and to promote regeneration2, 3. Unlike conventional collagens, the patented UC-II ^® contains a high proportion of native (non-denatured) collagen type II, which is preserved in its natural structure. Due to this special formulation, the necessary daily intake amounts are significantly reduced.

Vitamin C
Vitamin C is important for the formation of collagen fibers, which form the stable support structure of the cartilage matrix, and thus makes an important contribution to healthy cartilage function*.

Food supplements are not a substitute for a balanced and varied diet and a healthy lifestyle.



Sources:
*Vitamin C contributes to normal collagen formation for the healthy function of bones and cartilage.
1 Schiborr C et al.: Molecular Nutrition & Food Research 2014; 58 (3): 516 – 527.
2 Lugo JP et al.: Nutrition Journal 2016; 15: 14.
3 Lugo JP et al.: Journal of the International Society of Sports Nutrition 2013; 10: 48.