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Turmeric, the key ingredient in golden milk, contains a bioactive compound called curcumin. Curcumin exhibits antioxidant and anti-inflammatory effects, but not much of it passes into the bloodstream when we eat it. Scientists used a pH-driven approach to encapsulate curcumin inside the tiny fat droplets in soymilk, making it more bioavailable.
Read an ACS press release about this research: Researchers develop an instant version of trendy, golden turmeric milk
“Utilizing a green pH-driven approach for developing curcumin-infused soymilk”Presented at ACS Fall 2024 on Aug. 18, 2024Presenter: Anthony Suryamiharja Principal investigator: Hualu Zhou, Ph.D.
Video credits:Written by Anne HyldenProduced by Kerri Jansen and Anne HyldenEdited by Darren WeaverNarrated by Emily SchneiderExecutive produced by Matthew RadcliffEmily Schneider contributed research for this video.
Research videos by Anthony Suryamiharja
Additional videos: Anne HyldenAnimations: Darren WeaverMusic: “Time to Strut” by Alexandra Woodward from Epidemic Sound
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