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Turmeric Extract1. bright yellow/orange color
2. 95% Curcumin
3. competitive price
4. Professional Manufacturer
Turmeric Extract
Product Name: Curcuma Extract, Turmeric Root Extract
Latin Name: Curcuma longa L.
Plant part used: Roots
Active Ingredient: Curcumin, Curcuminoids
Specification: 95% Curcumin
Test Method: HPLC
Cas No.: 458-37-7 (Curcumin)
Main Function: Antiviral, antimicrobial and antiparasitic activities
Turmeric Extract is a bright yellow/orange polyphenol having the form of a dry powder that is oil-soluble. The concentrate has neither flavor nor aroma. It colors food readily if there is oil present. The medicinal properties and health benefits of turmeric extract are attributed partly to its strong anti-oxidant and anti-inflammatory characteristics.
Turmeric extract is derived from the root of the turmeric plant first by drying and then by separation using a solvent. There are 18 times more curcuminoids in the concentrate than in the natural spice which is simply a powdered form of the dried root. The concentrate is also known as Curcumin.
Turmeric extract has attracted the attention of researchers in the fields of Alzheimer's Disease, Memory Deficits, Arthritis, Cancer, including Breast Cancer and Diabetes.
Benefits of Turmeric Extract:
- anti-oxidant effects.
- anti-inflammatory effects, yet it does not irritate the stomach as do many Cox-2 inhibitors.
- anti-dyspepsia effects;
- breaks up Alzheimer's amyloid-beta oligomers and aggregates in laboratory studies. We await clinical trials in humans.
- anti-platelet effects;
- causes apoptosis (death) of various malignant cell types including skin, colon, forestomach, duodenum and ovary in laboratory studies. We await clinical trials in humans.
- anti-viral effects;
- anti-fungal effects;
- anti-bacterial effects (inhibits Helicobacter Pylori);
- inhibits NFkappaB, 5-lipoxygenase, glutathione S-transferase and cytochrome P-450 isoenzyme 1A1.
- health benefits of the spice Turmeric: a study of the elderly in Singapore demonstrated a positive connection between turmeric/curry consumption and cognitive function. Those who ate curry often (more than once a month) or ate it occasionally (once or more in 6 months) performed significantly better at the Mini-Mental State Examination than did those who ate curry less than once a month. (American Journal of Epidemiology 11/2006.)
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