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| Health Food & Drinks
Curcumin is a bright yellow chemical produced by some plants. It is the principal curcuminoid of turmeric (Curcuma longa), a member of the ginger family (Zingiberaceae). It is sold as an herbal supplement, cosmetics ingredient, food flavoring, and food coloring. As a food additive, its E number is E100.
It was isolated in 1815 when Vogel and Pelletier reported the isolation of a "yellow coloring-matter" from the rhizomes of turmeric and named it curcumin. Although curcumin has been used historically since thousands of years in Indian Ayurvedic medicine.
BENEFITS OF CURCUMIN
Curcumin, which shows positive results in most drug discovery assays. In vitro, curcumin has been shown to inhibit certain epigenetic enzymes (the histone deacetylases: HDAC1, HDAC3, HDAC8), transcriptional co-activator proteins (the p300 histone acetyltransferase), and the arachidonate 5-lipoxygenase enzyme.
In Phase I clinical trials, curcumin was shown to exhibit poor bioavailability, exhibited by rapid metabolism, low levels in plasma and tissues, and extensive rapid excretion, factors that make its in vivo activity poorly understood. Potential factors that limit the bioavailability of curcumin include insolubility in water (more soluble in alkaline solutions) and non-absorption.
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