The term curcumin comes from the Arabic word "kurkum", which means "deep yellow" and refers to the characteristic yellow color of the rhizome.
The newer term turmeric comes from "terra merita", which in Latin meant praiseworthy land, which also refers to the color of the ground rhizome, which resembles a mineral pigment. That's why in many languages as well as in Greek, turmeric is described as a "yellow root".

Turmeric's main active ingredients are curcumin, the most important of which is curcumin. This substance gives yellow color to foods and especially to spice curry, where it is found in large quantities.

An important problem with curcumin is the difficulty in absorbing the micronutrient from the digestive system.

To solve this problem, Lamberts made Curcumin Ultra:
Curcumin Ultra is a turmeric extract, specifically designed to achieve better digestive absorption.
Specifically, CurcuWIN, a type of turmeric extract made using Ultra SOLTM technology, was used for its preparation. This technology is a molecular compression (or molecular separation) technology used to increase the absorption and bioavailability of poorly absorbed fat soluble micronutrients (such as curcumin) by increasing their water solubility.
In particular, it separates the curcumin molecules by making them more water-soluble, thereby increasing their absorption.
In a published controlled clinical trial (Jager et al.Nutr.J2014. Jan 24; 13 (1): 11) in which CurcuWIN was compared with curcumin extracts, curcuWIN absorption of curcumin was compared to curcumin. extracts were 46 times larger. In the same clinical trial, CurcuWIN was compared with two other "increased absorption" curcuma extracts, and it appeared that CurcuWIN curcumin was much more bioavailable compared to these formulations.