Active Bioactive Compounds in Curcuma + Amla (50/50 Blend)
Curcuminoids (curcumin, demethoxycurcumin) – Antioxidant polyphenols found in turmeric.
Tannins (Amla) – Polyphenolic compounds with antioxidant properties.
Vitamin C (Amla) – Natural antioxidant vitamin.
Flavonoids & phenolic acids – Plant compounds that support cellular protection.
Essential oils (Curcuma) – Aromatic bioactive compounds.
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Typical Nutrient Composition of 100 g Curcuma + Amla (50/50 Blend)
• Curcuminoids: ~2–5 g
• Vitamin C: ~300–600 mg
• Dietary fiber: ~20–30 g
• Carbohydrates: ~55–65 g
• Fats: ~2–4 g
• Sugars: low
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Curcuma / Curcumin — In vitro antibacterial activity:

Gram-positive bacteria: Staphylococcus aureus (including some MRSA strains), Bacillus subtilis, Listeria monocytogenes.
Gram-negative bacteria: Escherichia coli, Salmonella typhi / Salmonella enterica, Pseudomonas aeruginosa (weaker activity)

Notes:
-Curcumin disrupts bacterial cell membranes and interferes with quorum sensing.
-Activity is dose-dependent and usually requires high concentrations in lab settings.

Amla (Phyllanthus emblica) — In vitro antibacterial activity:

-Gram-positive bacteria: Staphylococcus aureus, Streptococcus mutans (oral bacteria).
-Gram-negative bacteria: Escherichia coli, Salmonella species, Klebsiella pneumoniae

Notes:
-The antibacterial effects are primarily due to high vitamin C content, polyphenols, and tannins.
-Most studies show inhibition in agar or broth cultures, not clinical infection trials.

Important caution:
-In vitro ≠ in vivo: Lab results do not prove effectiveness in humans.
-These compounds cannot legally be marketed as antibiotics.
-Effects are mostly supportive / synergistic in the body (e.g., reducing microbial overgrowth or inflammation).