Why do we call KUGI, “Science in a Bottle”? That is because we have chosen our ingredients, quantities and fermentation process with precision to create a fresh alcoholic beverage with the least amount of calories, and the most amount of healthy ingredients. This is why we like to call our drink: the Good, the Bad, the KUGI…
Turmeric, Curcuma Longa
Turmeric is a plant which is used all across India and other South Asian cuisines. Specifically, the substance Curcumin is a major active component of turmeric. This is one of the well-studied phytochemicals for its anti-inflammatory, anti-oxidant and anti-cancer properties (Toden, S., & Goel, A., 2017).
Ginger, Zingiber officinale
A relative of turmeric, ginger has also been used for thousands of years to treat a vast amount of medical conditions. The active components in ginger include gingerols, paradols and shogaols. Amongst others, ginger acts as a potent antioxidant, as well as an antiemetic: compounds which relieve nausea and vomiting (Bode, A. M., & Dong, Z., 2011).
Lime, Citrus aurantifolia
Lime and other citrus fruits are widely known for their many health benefits. Citrus fruits are most known for containing high amounts of vitamin C, also known as ascorbic acid. They are widely used because of their antibacterial, anticancer, antidiabetic, antifungal, anti-hypertensive, anti-inflammation, anti-lipidemia, and antioxidant properties (Narang, N., & Jiraungkoorskul, W., 2016.
Chili, Capsicum annuum
Chili peppers are part of traditional medicine against gastric ulcers, rheumatism, alopecia, toothache and diabetes. They are also a good source of vitamins C and E, provitamin A, carotenoids and various phenolics and flavonoids. These substances have antioxidant properties, and can therefore reduce harmful oxidation reactions in the human body (Loizzo, M. R., et al., 2008).
Black Pepper, Piper nigrum
Piperine, the major active component in black pepper, has many health benefits, particularly in enhancing digestive tract function, the nervous system and may influence body energy usage (Singletary, K., 2010). Even though it has been shown for its therapeutic and healing effects in-vitro, curcumin will pass through the body without being absorbed. It has been shown that piperine can increase bioavailability of curcumin by 2000% (Hewlings, S. J., & Kalman, D. S., 2017).