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Curcumin is a water-soluble bright yellow (orange-yellow) chemical produced by Curcuma longa plants. It is the principal curcuminoid of turmeric (Curcuma longa), a member of the ginger family, Zingiberaceae. The other curcuminoids are demethoxycurcumin and bisdemethoxycurcumin. While turmeric contains only 2 – 9% curcuminoids, 75% of these active curcuminoids are curcumin, which is why curcumin is the “star” of turmeric.
USES:
It is sold as an herbal supplement, cosmetics ingredient, food flavoring, and food coloring. Curcumin is used many foods as coloring, including mustard, margarine, processed cheese, cakes, curry powder, soft drinks and sweets.
It is also used for hay fever, depression, high cholesterol, a type of liver disease, and itching.
PROPERTIES:
Curcumin has antioxidant, antiviral and antifungal actions. Studies have shown that curcumin is not toxic to humans.
Curcumin has anti-inflammatory properties, making it a potential treatment for a number of health conditions, including reduced pain and increased ease of movement in people with osteoarthritis.
Curcumin can bind with heavy metals such as cadmium and lead, thereby reducing the toxicity of these heavy metals. This property of curcumin explains its protective action to the brain.
Curcumin inhibits the growth of Helicobacter pylori, which causes gastric ulcers and has been linked with gastric cancers.
Turmeric is effective in reducing post-surgical inflammation. Turmeric helps to prevent atherosclerosis by reducing the formation of bloods clumps.
Curcumin acts as an inhibitor for cyclooxygenase, 5-lipoxygenase and glutathione S-transferase.
COLOR/NATURE
Yellow crystalline solid. Color may vary a little with the root source.