Curcumin was first isolated from Curcuma longa L. in 1870 as a low molecular weight polyphenol compound, which has anti-inflammatory, anti-oxidant, lipid-regulating, anti-viral, anti-infective, anti-tumor, anti-coagulation, Anti-hepatic fibrosis, anti-atherosclerosis and other broad pharmacological activities, and low toxicity, small adverse reactions. Curcumin is currently one of the world's largest-selling natural food colorings. It is a food additive approved by the World Health Organization, the US Food and Drug Administration, and many countries.
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