Curcumin 95%

Curcumin, also known as curcumin, acid yellow, is a natural phenolic antioxidant extracted from the rhizomes of turmeric, curcuma longa, mustard, curry, tulip and other rhizomes of the ginger family, the main chain of unsaturated aliphatic and aromatic groups, belongs to the class of diketone compounds, commonly used in seasoning and food coloring, non-toxic, with a chemical formula of C21H20O6.

Curcumin is a natural compound with good anti-inflammatory and anticancer properties. Among them, turmeric contains about 3% to 6% curcumin, which is a very rare pigment with diketone structure in the plant world. Curcumin is an orange-yellow crystalline powder with a slightly bitter taste, insoluble in water, and is mainly used in food production for the coloring of intestinal products, canned food, sauce and marinated products. Curcumin has the effect of lowering blood lipids, anti-tumor, anti-inflammatory, choleretic, antioxidant, etc. In addition, some scientists have found that curcumin is helpful in the treatment of drug-resistant tuberculosis.