Curcumin (turmeric) 95% CAS:458-37-7 Manufacturer Supplier

Curcumin is the major yellow pigment in turmeric and curry and has antioxidant, anti-inflammatory, and antitumor activities. It inhibits nitric oxide (NO) production (IC50 = 6 μM) and reduces inducible nitric oxide synthase (iNOS) activity in LPS-stimulated RAW 264.7 cells. Curcumin inhibits release of histamine and the inflammatory cytokines TNF-α, IL-1β, IL-6, and IL-8 from HMC-1 mast cells. In vivo, curcumin decreases serum levels of histamine and TNF-α, inhibits histopathological changes of nasal mucosa, and decreases the number of sneezes and nasal rubbing in a mouse model of ovalbumin-induced rhinitis.

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Application and Effect

Curcumin is the principal curcuminoid of the popular Indian spice turmeric, which is a member of the ginger family (Zingiberaceae). The curcuminoids are polyphenols and are responsible for the yellow color of turmeric. Curcumin has been widely used in the food industry as a common natural pigment for a long time. It is mainly used for the dyeing of canned food, sausage products and soy sauce products. The amount of curcumin used is determined by normal production needs. The product form of functional food with curcumin as the main component can be general food or some non-food forms, such as capsules, pills or tablets. For general food form, some yellow pigmented foods can be considered, such as cakes, sweets, beverages, etc.