Product Description
Curcumin, C21H20O6, is a diketone compound extracted from the rhizomes of some plants in the family Zingaceae and Araceae. Among them, curcumin in turmeric contains about 3% ~ 6%, which is a rare pigment with diketone structure in the plant kingdom. Curcumin is orange yellow crystalline powder with slightly bitter taste and insoluble in water. It is mainly used in colouring intestinal products, canned products, sauce and brine products and other products in food production. Curcumin has the effect of lowering blood fat, anti-tumor, anti-inflammatory, cholelithiasis and anti-oxidation, etc. In addition, some scientists have found that curcumin helps to treat drug-resistant tuberculosis.
1. Anticancer
Curcumin is a kind of plant polyphenol extracted from curcumin. It is also the most important active ingredient of curcumin in its pharmacological action. In recent years, the research not only proved that the traditional role of turmeric, but also reveals some new pharmacological effects, such as anti-inflammatory, antioxidant, removal of oxygen free radical, resistance of human immunodeficiency virus, protect the liver and kidney, anti fibrosis and cancer anticancer effect, and possible nuclear factor kappa B predominate and activated protein - 1 and the activation of transcription factors and expression, and no obvious side effects.
2. Dementia
Animal experiments at Duke University in the US showed that curcumin in curries not only broke down amyloid protein in the brains of laboratory mice, but also prevented its production. The researchers suggest that regular consumption of curry may have a similar effect in people, helping to ward off Dementia.
3. Anti-inflammatory
The benzene ring in curcumin molecule contains 3, 5-donor electron group, 4-hydroxyl group and unsaturated ketone, which can inhibit inflammatory mediators and transcription factors, thus playing an anti-inflammatory effect. It can be used in inflammatory treatment such as myocarditis and intestinal inflammation.
Other Applications
Curcumin has been widely used in the food industry as a common natural pigment for a long time. It is mainly used in the dyeing of canned products, intestinal products, sauce and brine products. The amount of curcumin is determined according to the normal production needs. Curcumin as the main component of functional food products can be in the form of general food, or some non-food forms, such as capsules, pills or tablets. To general food configuration, can consider the food of a few yellow element, wait like cake, sweet, beverage.
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