Curcumin recipes

Curcumin is the principal curcuminoid of the popular Indian spice turmeric, which is a member of the ginger family. Curcumin can be used for boron quantification in the curcumin method. It reacts with boric acid forming a red colored compound, known as rosocyanine. Curcumin incorporates several functional groups.
Curcumin is what gives the Curry its characteristic bright yellow color and strong taste. If curry is too spicy for your tummy, then you can still obtain the benefits of Curcumin by taking it as a nutritional supplement in convenient capsule form. In modern times, research has focused on Curcumin's antioxidant, anti-inflammatory, anticarcinogenic, and antimicrobial properties, and on its use in cardiovascular disease, gastrointestinal disorders, and as a treatment for the liver.
This is noteworthy because plant biosyntheses employing cinnamic acid as a starting point are rare compared to the more common use of p-coumaric acid. Turmeric has been used historically as a component of Indian Ayurvedic medicine since 1900 BC to treat a wide variety of ailments. The food we eat has a direct effect on our health, even if that food is something as seemingly insignificant as a spice.
In a study conducted by the United States National Cancer Institute, the researchers noted, "Of particular interest for cancer prevention is the role of turmeric (Curcumin as a food additives), an ingredient in common Indian curry spice. Turmeric is a member of the Curcuma botanical group, which is part of the ginger family of herbs, the Zingiberaceae. Curcumin is the main biologically active phytochemical compound of Turmeric. It is extracted, concentrated, standardized and researched.
Other food additives: Lycopene            Grape seed Extract