1 tablet 1-2 times daily, or as directed.
Nutrients & Ingredients
Each Serving Size (1 Tablet) contains: Fenugreek seed 5.5:1 extract 133 mg (from Trigonella foenum-graecum seed 731.5 mg), Turmeric rhizome 55:1 extract 117 mg (from Curcuma longa rhizome 6.44 g, Containing curcuminoids 101.3 mg, Containing curcumin 82.5 mg). Other Ingredients: Microcrystalline cellulose, croscarmellose sodium, sodium starch glycolate, magnesium stearate, silicon dioxide, hypromellose and dibasic calcium phosphate dihydrate.
For other contraindications and cautions, please refer to the Potential Herb-Drug Interactions Chart. The chart can be found here: Potential Herb-Drug Interactions Chart
Please consult the actual product label for the most accurate product information.
*These claims/statements have not been evaluated by the Food and Drug Administration (FDA). This product is not intended to diagnose, treat, cure, or prevent any disease.
About Turmeric Forte
Turmeric Forte contains a bioavailable form of Turmeric rhizome and Fenugreek seed to support a healthy inflammatory response.*
These herbs and their constituents:
- Support a healthy inflammatory response
- Maintain and support healthy joints
- Support healthy liver function and healthy digestion
- Provide antioxidant activity*
Turmeric Forte is a formulation of Turmeric rhizome and Fenugreek seed extracts to enhance absorption and improve bioavailability*† of curcuminoids, the active constituents of Turmeric. In a clinical study, the curcumin-fenugreek fiber extracted formulation had 24.8 times the bioavailability of an equivalent amount of unformulated curcuminoids. † 1 Turmeric rhizome provides turmeric curcuminoids, including curcumin, demethoxycurcumin and bisdemthoxycurcumin. This product is standardized to total curcuminoids and to curcumin, to ensure optimal strength and quality.
+Contains dietary ingredient (formulation of curcumin with fenugreek dietary fiber), found to have enhanced bioavailability of curcuminoids than unformulated curcumin.1
1. Kumar D, Jacob D, Subhash PS et al. J Funct Foods 2016; 22, 578-587