Purified curcumin instead of artificial additives can be used to preserve and enhance probiotic yogurt
Researchers have succeeded for the first time in adding a highly purified form of curcumin to yogurt in a way that ensures it remains dissolved in the dairy product and preserves it, while tasting good.
Their discovery, which is published today (Monday) in Frontiers in Nutrition, makes it possible to create a probiotic yogurt that contains no artificial preservatives but that still has a long shelf life and properties that may enhance good health.
Curcumin is a naturally-occurring chemical that provides the yellow colour in turmeric. Studies have shown that it has anti-inflammatory and anti-oxidative properties, that it can inhibit the growth ...









