Bioavailability Breakthrough: How Lakadong Turmeric Absorbs Better

Gold colour, pungent aroma, aroma that lingers—but much of turmeric’s benefit depends on how well your body can absorb it. Lakadong turmeric, when properly processed and used, seems to give you better bioavailability than many ordinary turmeric powders.

Why is bioavailability such a big deal? Curcumin is notoriously poorly absorbed on its own. It’s fat-soluble, unstable in the presence of light/air, and rapidly metabolized. Unless you pair it with fats, black pepper (piperine), or protect it from degradation, much of it passes through your gut unused.

Though specific human trials on bioavailability using Lakadong turmeric are scarce, there is promising lab and animal data. We know that freeze-drying, controlled drying, minimal oxidative damage, and intact volatile oils improve curcumin stability and absorption, per general turmeric research. For example, freeze-dried turmeric retains more phenolics/flavonoids and antioxidants. A study optimizing drying methods confirmed that lower-heat processed turmeric had better antioxidant action.

Putting that together with Lakadong’s chemical profile (higher curcumin + better oils + low impurities), the inference is strong: Lakadong turmeric, when processed and stored carefully, offers better real absorbable curcumin per gram. Some studies measuring Lakadong’s antioxidant activity alongside its curcumin content show higher radical scavenging and enzyme modulation, which are biomarkers often used as proxies for bioavailability.

But methods matter. Bioavailability is boosted when:

• turmeric is consumed with fat or oil (e.g. in cooking, golden milk)
• piperine (black pepper) is added, which inhibits metabolic breakdown
• the turmeric is fresh, processed with minimal heat, poor exposure to light/air avoided
• packaging is airtight, multi-layer, light protective (triple-layer zip-lock etc.), as mentioned earlier

Critically, studies show that products with lower curcumin content or heavy degradation yield much less systemic effect, even if dosage seems high. So, authentic Lakadong + good processing + intelligent cooking = better absorption.