Curcumin is a polyphenol extracted from the rhizomes of turmeric, Curcuma longa and Ulmus in the family of Curcuma longa. Curcumin has a great effect on the human body, and has not been found to have any harmful effects.

Curcumin can not only be added to food as a natural pigment to increase the color of food, but also has a variety of beneficial biological effects on the human body, such as antioxidant, anti-inflammatory, and reduce the risk of tumors. Curcumin is a non-toxic substance, and studies have shown that it has not been found to be harmful when consumed in excess. According to the World Health Organization and the United Nations Food and Agriculture Organization Expert Committee on Food Additives, the level of no visible harmful effects of curcumin is set at 250-320 mg of curcumin per kilogram of body weight, while the tolerable very high intake of curcumin in healthy adults is recommended to be 720 mg/day.

The key food sources of curcumin are ginger, mustard, and curry. Turmeric contains roughly 3,100 milligrams of curcumin per 100 grams of the following foods, and curry powder is 50 to 580 milligrams. Curcumin is commonly used as a condiment and coloring, are common seasonings used in the home, daily consumption of ordinary will not exceed the standard, so do not worry about excessive consumption.

But the body of the people who have diseases do not use.

The person who does not take curcumin should not take curcumin, large quantities of it are dangerous to the body, and it will also cause bad breath, and even on fire. Chronic gastric disease should not be taken. Curcumin also has inevitable defects, such as poor solubility, poor stability, low absorption rate, easy to convert to glucuronide aldehyde and sulfonic acid and other complexes in the intestinal tract, fast metabolism, short half-life, the existence of these problems has led to a low degree of bioexercise, limiting the use of its food and pharmaceutical platform.