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Turmeric Curcumin Powder 95% for Antioxidant Details
Active Ingredient: Curcuminoids / Curcumin
Botanical Source: Root of Curcuma Longa L
Specification: 95%, 98%
CAS : 501-36-0
Molecular formal: C21H20O6
Molecular weight: 368.38
Turmeric Curcumin Powder 95% for Antioxidant Oil Introduction
Turmeric (Curcuma longa), a rhizomatous herbaceous perennial plant of the ginger family.
Turmeric is a herbaceous plant, supported by both modern and traditional medicine, is efficacy with a complete, totally no side effects, and edible.
Curcumin is an orange-yellow crystalline powder with a slightly bitter taste and insoluble in water. It is mainly used for coloring products such as sausage products, canned foods, and sauces in food production. Medical research shows that curcumin has the effects of lowering blood fat, anti-tumor, anti-inflammatory, choleretic and anti-oxidation. Scientists have recently discovered that curcumin can help treat drug-resistant tuberculosis.
Curcumin is the active ingredient of turmeric and has been used scientifically for the treatment of many types of cancer. Curcumin has been shown to have a chemopreventive effect of cancer that can reverse, inhibit or prevent the development of cancer.
Curcumin, the main component of turmeric, has a wide range of pharmacological effects, and the research on the anti-tumor effect of curcumin has long been focused on the chemoprevention of tumors.
Specification of Turmeric Curcumin Powder 95% for Antioxidant
95%, 98%, Micronized Powder
Ethanol & water
Loss on Drying
Total Heavy Metals
Total Plate Count
Total Yeast & Mold
1. The turmeric extract can be used as a natural food coloring agent with strong coloring power, good heat resistance and good light resistance.
2. Curcumin can be used to lower blood lipids and anti-hypertension.
3. Curcumin has detoxification and choleretic effects.
4. It has antibacterial and anti-inflammatory effects.
5. It has the ability to terminate pregnancy.
Curcumin can be used as a food additive, chemical indicator and medical field.
Curcumin has been widely used in the food industry as a commonly used natural pigment for a long time, and is mainly used for dyeing canned foods, sausage products, and sauces, and its use amount is determined according to normal production needs. The product form of the functional food containing curcumin as a main component may be a general food or a non-food form such as a capsule, a pill or a tablet. For general food forms, some yellow foods such as pastries, sweets, and drinks can be considered.
Curcumin also has an antiseptic effect. Currently, curcumin is widely used in the food industry as a seasoning and pigment at home and abroad. In medieval Europe, turmeric can replace precious saffron, a traditional curry food that is indispensable in Indian life, a common roulade in the Middle East, a common condiment of Persian and Thai dishes, and a commonly used pigment in mustard sauce. The curcumin used for food coloring is mainly divided into four categories: water-dispersible turmeric oil, water-dispersible turmeric, oil-soluble purified curcumin and purified turmeric powder.
Turmeric is a commonly used drug, and its main biologically active ingredients are curcumin and volatile oil. The former has the effects of lowering blood fat, anticoagulation, anti-oxidation, choleretic, anti-cancer, etc.; while the latter mainly plays an anti-inflammatory, anti-bacterial and anti-cough effect. Curcumin exerts its anticancer effect by inducing differentiation of malignant tumor cells, inducing apoptosis of tumor cells and inhibiting tumor growth in various stages, and is widely used clinically.