Curcumin is a yellow pigment obtained from the roots and stems of curcuma, a zingiberaceae plant.Is an acidic polyphenolic substance, and the main chain is unsaturated aliphatic and aromatic groups.It is usually used as colorant and acid-base indicator for meat, and has anti-inflammatory, antioxidant and other pharmacological effects.
1.Mainly used as flavor additive to pigments and foods,
2.It also has a good performances such as anticancer, anti,inflammatory antioxidation, antimutagenics, Lipoidemia reducing and etc.
3.Now it is used as a food coloring since it normally gives food (slightly yellow color) is used to protect food products from sunlight.
4.The curcumin/polysorbate solution or curcumin powder dissolved in alcohol is used for water-containing products. Over-coloring, such as in pickles, relishes, and mustard, is sometimes used to compensate for fading.
4.Preventing the body from the damages of free radicals.
5.Preventing swelling of the joint, arthritis, cardiovascular disease and cancer.
6.Having anticoagulant, lipid-lowering, anti-atherosclerotic, anti-aging,and inhibiting growth of tumor
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