Curcumin is a diketone compound extracted from the rhizomes of some plants in the Zingiberaceae and Araceae family. Among them, curcumin contains about 3% to 6% of curcumin, which is a rare diketone structure in the plant kingdom pigment. In food production, it is mainly used for coloring products such as sausage products, canned food, and soy sauce products. Curcumin has the effects of lowering blood lipids, anti-tumor, anti-inflammatory, choleretic, and antioxidant. In addition, some scientists have found that curcumin can help treat drug-resistant tuberculosis.
Introduction
Curcumin was first isolated from Turmeric Curcumalonga L. in 1870 as a low molecular weight polyphenol compound. In 1910, the chemical structure of its bisferuloylmethane was elucidated, followed by research on its physiological and pharmacological effects. Significant progress has been made. With the deepening of research on curcumin, it has been found that it has a wide range of pharmacological activities such as anti-inflammatory, anti-oxidation, lipid-regulating, anti-viral, anti-infection, anti-tumor, anti-coagulation, anti-liver fibrosis, anti-atherosclerosis, etc. , And low toxicity, small adverse reactions. Curcumin is currently one of the world's largest-selling natural food colorings. It is a food additive approved by the World Health Organization, the US Food and Drug Administration and many countries. What attracts researchers is not only curcumin as a non-steroidal anti-inflammatory drug, but because of its chemopreventive properties, curcumin has a wide range of preventive properties against diseases. In view of the fact that modern medical research has found that the occurrence of many diseases in the human body is related to the formation of free radicals and the participation of inflammatory reactions, curcumin's antioxidant activity and anti-inflammatory effects have attracted widespread attention from scholars at home and abroad.
Food additives
Curcumin has been widely used in the food industry as a common natural pigment for a long time. It is mainly used for the dyeing of canned food, sausage products, and soy sauce products. The amount of use depends on the needs of normal production. The product form of the functional food with curcumin as the main component can be general food or some non-food forms, such as capsules, pills, or tablets. For general food forms, some yellow pigmented foods can be considered, such as cakes, sweets, drinks, etc.
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