Plantavis Curcuma plus frankincense, 60 ST

The two natural substances, turmeric and frankincense, have been used as healthy food ingredients for more than 3,500 years. Nothing has changed in this respect to this day, apart from the fact that both substances are now enjoying growing popularity in the Western world as well.

If the cells are healthy, the person is healthy

The human body consists of around 100 trillion cells; with an average size of about 0.02 millimetres, if laid end to end they would stretch for around 2.5 million kilometres: accordingly, many well-known diseases have their origins in the malfunctioning of the body’s cells. Such disorders can arise in a variety of ways. To put it simply, one could say: as long as the cells are healthy, so is the person.

Ensuring cells are properly supplied with micronutrients – their ‘cellular nourishment’, so to speak – plays a vital role in maintaining cellular health. Another key aspect is protecting cells from free radicals. These interfere massively with cellular metabolism and can damage body tissues and organs. The number of free radicals attacking our cells varies from person to person and depends on each individual’s state of health and lifestyle. One thing is certain: to a certain extent, our bodies can cope with free radicals, but if they persistently gain the upper hand, the situation can become critical. Antioxidants provide effective protection against free radicals.

The combined power of frankincense, turmeric and PlantaVis’s exclusive, patent-pending cell protection complex

Frankincense was used in ancient Egypt as far back as 3,500 years ago. The use of turmeric has even been documented for 4,000 years. The combination of these two natural substances with PlantaVis’s exclusive cell protection complex creates the wide range of applications offered by ‘Turmeric plus Frankincense’.

Turmeric (curcuma, yellow ginger, saffron root, yellow root) belongs to the ginger family and thrives in the tropical regions of Asia. The part that grows underground, which resembles ginger, is used as the natural ingredient. When ground, turmeric is an integral part of Asian cuisine and, in particular, Ayurvedic cuisine. It contains essential oils, resins, proteins and sugar compounds, as well as around 5 per cent curcumin and other curcuminoids, which are responsible for its intense yellow colour and are considered to be the biologically active constituents.

Frankincense is the air-dried gum resin extracted from the frankincense tree. The essential oil, which gives the smoke its characteristic aromatic scent, is of great interest primarily for incense burning and in the perfume industry. The boswellic acids contained in frankincense powder are the most important constituents of frankincense and are regarded as the active ingredients that determine the efficacy of products made from dry frankincense extracts.