Pure Curcumin Powder CAS 458-37-7

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Pure curcumin powder is a natural compound with good anti-inflammatory and anticancer effects. Curcumin is a diketone compound extracted from the roots and stems of some plants in the ginger family and the Araceae family, with a chemical formula of C21H20O6 and a CAS of 458-37-7. The content of curcumin is about 3% to 6%, and it is a natural phenolic antioxidant extracted from the roots and stems of ginger plants such as turmeric, turmeric, mustard, curry, and turmeric. Its main chain consists of unsaturated aliphatic and aromatic groups, and it belongs to the diketone compound. It is a commonly used seasoning and food pigment. It is an orange yellow crystalline powder with a slightly bitter taste and is non-toxic. Insoluble in water and ether, soluble in ethanol and propylene glycol, easily soluble in glacial acetic acid and alkaline solutions. It appears reddish brown in alkaline conditions and yellow in neutral and acidic conditions. It has strong stability and coloring ability towards reducing agents, and is not easily faded once colored. However, it is sensitive to light, heat, and iron ions, and has poor resistance to light, heat, and iron ions. Due to the presence of two hydroxyl groups at both ends of curcumin molecules, the conjugation effect of electron cloud deviation occurs under alkaline conditions. Therefore, when the pH is greater than 8, curcumin will turn from yellow to red. Modern chemistry utilizes this property as an acid-base indicator. It is mainly used for coloring products such as intestinal products, canned food, soy sauce products, etc. in food production. Curcumin has effects such as lowering blood lipids, anti-tumor, anti-inflammatory, choleretic, and antioxidant. In addition, some scientists found that curcumin is helpful in the treatment of drug-resistant tuberculosis.

Food additives:

1. 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 cans, intestinal products, soy sauce products. The amount of curcumin used depends on the needs of normal production. 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, we can consider some yellow food, such as cakes, desserts, beverages, etc.

Curcumin is a food additive approved by Codex Alimentarius Commission of FAO (FAO/WHO - 1995). It is one of the nine natural pigments allowed to be used in food, which was first issued in China's Hygienic Standards for the Use of Food Additives. The newly issued Standard for the Use of Food Additives (GB2760-2011) stipulates that frozen drinks, cocoa products, chocolate and chocolate products as well as candies, gum based candies, decorative candies, toppings and sweet juices, batter, wrapping powder and frying powder, instant rice and flour products, flavoring syrup, and compound condiments, The maximum use amount of curcumin in carbonated drinks and jelly is 0.15, 0.01, 0.7, 0.5, 0.3, 0.5, 0.5, 0.1, 0.01, 0.01 g/kg, respectively. Margarine and its similar products, cooked nuts and seeds, food product fillings and puffed food can be used appropriately according to production needs.

2. Curcumin also has antiseptic effect. At present, curcumin is widely used in food industry as condiment and pigment at home and abroad. Turmeric can replace the precious spice saffron in medieval Europe. It is also an indispensable traditional curry food for Indians, a common barbecue roll in the Middle East, a common condiment for Persian and Thai dishes, and a common pigment in mustard sauce.

Turmeric pigments used for food coloring are mainly divided into four categories: water dispersible turmeric oil, water dispersible purified turmeric, oil soluble purified curcumin and purified turmeric powder. China began to research and apply curcumin in the middle and late 1980s, and reached the peak in the early 1990s. However, due to product quality, the degree of marketization is not high.

At present, China has developed water-soluble and oil-soluble curcumin products comparable to those of foreign countries. Through compounding, curcumin in a variety of colors can be produced. It has been widely used in pasta, beverages, fruit wine, candy, cakes, cans, fruit juices and cooking dishes. As a composite condiment, it has been used in chicken essence composite condiments, puffed condiments, instant noodles and noodle puffed products, convenient food condiments, hot pot condiments, paste essence spices Spiced pickles, dried beef products, etc. China is one of the main producing areas of turmeric in the world, with rich resources. At present, the annual output has reached tens of thousands of tons, which has a good market advantage.

Chemical indicator:

Used as acid base indicator, pH 7.8 (yellow) - 9.2 (red brown).

Medical Science:

Curcuma longa is a commonly used medicine, and its main bioactive components are curcumins and volatile oils. The former has the functions of lowering blood lipid, anticoagulation, antioxidation, cholagogic, anti-cancer, etc; The latter mainly has anti-inflammatory, antibacterial and antitussive effects. Curcumins play an anti-cancer role by inducing differentiation of malignant tumor cells, inducing apoptosis of tumor cells and inhibiting tumor growth at various stages, and are widely used in clinical. practice.

Curcumin was first isolated from Curcumalonga L. in 1870 as a low molecular weight polyphenol compound. In 1910, the chemical structure of its differoylmethane was clarified, and then the research on its physiological and pharmacological effects made significant progress. With the increasingly in-depth study of curcumin, it has been found that it has a wide range of pharmacological activities, such as anti-inflammatory, antioxidant, lipid regulation, anti-virus, anti infection, anti-tumor, anticoagulant, anti liver fibrosis, anti atherosclerosis, and low toxicity and adverse reactions. Curcumin is currently one of the largest selling natural food pigments in the world. It is a food additive approved by the World Health Organization, the United States Food and Drug Administration and many countries. What attracts researchers is not only curcumin as a non steroidal anti-inflammatory drug, but also because of its chemical preventive properties, curcumin has a wide range of disease prevention properties. In view of the fact that modern medical research has found that the occurrence of many human diseases is related to the formation of free radicals and the participation of inflammatory reaction, the antioxidant activity and anti-inflammatory effect of curcumin have attracted extensive attention of scholars at home and abroad.

The main ways to improve the bioavailability of Pure curcumin powder at present are:

Nano curcumin has the advantages of long circulation time, strong permeability, and anti body metabolism in the body, but there is a leakage problem. There are a lot of gaps between the hydrogel magnetic nanocomposites (HGMNC), and curcumin molecules can be connected to the surface of the nanoparticles, making the release capacity sustainable and efficient. By utilizing the sensitivity of HGMNC to external magnetic field stimulation, curcumin can be transported to target sites such as cancer cells, serving as a targeted therapy for diseases. Liposomes can fuse with cell membranes to deliver curcumin into the interior of cells, allowing the drug to be mainly distributed in tissues and organs such as the liver, spleen, lungs, and bone marrow. However, liposomes as carriers have problems such as poor stability and easy leakage. In addition, using NOSC to prepare curcumin micelles can increase drug solubility and improve bioavailability.

In practical applications, it has been found that curcumin still has certain shortcomings, such as low solubility, poor stability, low absorption rate, easy conversion into compounds such as glucuronic acid and sulfonic acid in the intestine, fast metabolism, and short half-life. These problems result in low bioavailability and limit its application in the food and pharmaceutical fields. As found in human experiments, it can only be detected when the oral dose reaches 10-12 g. When rats are intravenously injected with a dose of 10 mg/kg curcumin, the maximum concentration in serum is only 0.36 μ g/mL; After oral administration of 1.0 g/kg curcumin for 15 minutes, the concentration in rat plasma was only 0.13 μ g/mL, reaching a maximum concentration of 0.22 μ g/mL after 1 hour, and no longer detectable in plasma after 6 hours. Oral administration of curcumin to rats resulted in only trace amounts detected in the blood, liver, and kidneys, with 90% present in the stomach and small intestine. After 24 hours, only 1% remained. Intraperitoneal injection of 0.1 g/kg curcumin for 1 hour revealed significant differences in the distribution of curcumin in organs, with the highest concentration in the intestine (117 μ g/g), followed by the kidneys, blood, and liver, and very low concentration in the brain (0.4 μ g/g). Therefore, improving the bioavailability of curcumin will be an important direction worth studying in the future.

Pure curcumin powder, as a natural compound extracted from turmeric, although has multiple health benefits, excessive or improper use may also bring some side effects. Here is a summary of the possible side effects it may have:

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