Curry is turmeric as the main material, plus a variety of spices prepared from the compound seasoning. It is a common seasoning in Chinese and western food, mainly used for cooking beef and mutton, chicken, soup and so on. Turmeric, the main ingredient in curry, contains curcumin, a natural food colour that has been shown to protect against a variety of diseases.
1.Anti-inflammatory effect: Modern medical research has found that the occurrence of many human diseases is related to the formation of free radicals and the involvement of inflammatory reactions, so anti-inflammatory drugs are needed to prevent them. Studies have found that curcumin has anti-inflammatory effects, and its anti-inflammatory activity is comparable to steroid drugs and non-steroid drugs, and is safe in most cases.
2. Improve your memory.In a paper published in the American Journal of Geriatric Psychiatry, the researchers report that curcumin has anti-inflammatory properties and can improve memory and mental health by significantly reducing the accumulation of proteins in brain regions associated with memory and mood.
3. Anti-cancer effect. curcumin is the most important active ingredient of turmeric for its pharmacological effect. In recent years, the research not only proved that the traditional role of turmeric, but also reveals some new pharmacological effects, such as human immunodeficiency virus resistance, protection of liver and kidney, anti fibrosis and cancer anticancer effect, and possible nuclear factor kappa B predominate and activated protein - 1 and the activation of transcription factors and expression, and no obvious side effects.
Curcumin not only exists in curry, but also is used in food industry as a kind of food coloring, which can be used in the dyeing of cakes, desserts, drinks, cans, intestinal products and sauces.
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