Curcumin

Overview:

Curcumin is a chemical component extracted from the rhizomes of some plants in Zingiberaceae and Araceae; wherein, turmeric is about 3%-6% and is a kind of rare diketone pigment in plants; and it is classified as thiazolidinediones (TZDS).
In terms of chemical structure, curcumin is classified as diarylheptanoids and natural phenol. It is a tautomeric compound that exists as olefin in organic solvents and in the form of ketone groups in water.

Curcumin is currently one of the world's largest-selling natural food coloring and a food additive approved by the WHO and the US FDA and in many countries. What attracts researchers is not only the fact that curcumin can act as a non-steroidal anti-inflammatory drug, but also its chemoprophylaxis. Curcumin shows a wide range of prophylaxis properties against diseases. Modern medical research shows the occurrence of many diseases in the human body is related to the formation of free radicals and inflammatory reactions. The antioxidant activity and anti-inflammatory effects of curcumin have attracted wide attention from scholars at home and abroad.

Efficacy overview:

1. Curcumin has such effects as lowering blood lipids, anticoagulation, anti-oxidation, choleretic and anti-cancer effects, especially anti-inflammation, antibacterial action and cough suppression. Curcumin exerts its anti-cancer effect by inducing malignant tumor cell differentiation, inducing tumor cell apoptosis, and inhibiting tumor growth at various stages. It has a wide range of clinical applications.

2. Curcumin is also used as a dietary supplement, cosmetic additive, and food flavoring agent, such as turmeric-flavored beverages in South and Southeast Asia. As a food additive for preparing orange-yellow pigments in foods, its E code in the EU is E 100.

Packaging and shipping:

25 kg export-grade cardboard barrels as outer package; double-layer food-grade plastic bag as inner package

25 kg/barrel

Shipped by air, by sea and by express.