fast joint care+ with fermented turmeric works quickly to relieve two pathways of pain and inflammation.
fast joint care+ with fermented turmeric provides amplified anti-inflammatory support to reduce pain due to inflammation.
Made with the synergistic combination of whole food ingredients – Biovaflex® natural eggshell membrane and fermented organic turmeric – fast joint care+ with fermented turmeric naturally reduces inflammation and pain.
Turmeric is a proven ingredient for taming inflammation and joint pain, providing improvements like less pain, less joint stiffness and better physical functioning.
The only problem is that the active ingredients in turmeric can be hard to absorb – and relief takes high doses over a long period of time. That’s why we ferment turmeric – to make it more bioavailable and to amplify its antioxidants and anti-inflammatory effects! One study found that fermenting turmeric doubles the bioavailability of the bioactive curcumin 2x, amplifies antioxidant activity by 27x, enhances its anti-inflammatory activity, and boosts total phenolic content (meaning active ingredients) by 5x! (1,2)
We combine fermented turmeric with the most effective and fast acting natural eggshell membrane on the market: Biovaflex®! Biovaflex® is the fastest, most effective way to improve mobility and range of motion due to joint pain and joint stiffness. In fact, those taking Biovaflex® are 5x more likely to experience a 50% reduction in pain versus glucosamine, 3 x more likely to experience a 50% reduction in pain versus a leading Rx drug for joint pain.
Biovaflex® is a registered trademark of Biova, LLC, Johnston, IA 50131.
Mohamed SA, et al. Influence of solid state fermentation by Trichoderma spp. on solubility, phenolic content, antioxidant, and antimicrobial activities of commercial turmeric. Biosci Biotechnol Biochem. 2016 May;80(5):920-8
Pianpumepong P, et al. Study on enhanced absorption of phenolic compounds of Lactobacillus-fermented turmeric
(Curcuma longa Linn.) beverages in rats. Int J Food Sci Technol 2012;47:2380–2387.
