Absorption and metabolism of Curcumin

2015-02-01 classification: efficacy and action 0 people's comments in recent years, curcumin, the main bioactive substance contained in curcumin, has been shown to have significant preventive effect on skin cancer by animal experiments, causing people to recognize it again As a food additive, curcumin is dried from the rhizome of Curcuma and then made into powder It is extracted with ethanol or propylene glycol and dried after desolvent, concentration, crystallization and purification Curcuma is mainly used in edible oil, margarine, seasoning and soup In recent years, the most important research shows that Curcuma longa and its derivatives have very superior antioxidant properties, and its antioxidant properties are even higher than the common α - tocopherol Moreover, it has significant antitumor or antitumor activities, which provide a broader prospect for the application of curcumin Curcumin and curcumin have been used by people since ancient times, and they are also used in food processing as food pigments, but little is known about their metabolic pathways and new physiological functions in vivo In recent years, the metabolism and antioxidant mechanism of curcumin have been discussed and some achievements have been made Osawa et al (1995) showed that curcumin was absorbed by mouth and converted to tetrahydrocurcumin on the epithelial cells of the intestinal tract Tetrahydrocurcumin is colorless, odorless and has stronger antioxidant activity than curcumin Sugiyama et al (1996) confirmed by molecular level research that Curcuma tetrahydroforum can degrade itself into compounds such as 2-methoxy-o-hydroxyphenylpropionic acid after capturing free radicals The compound is also a strong antioxidant Therefore, tetrahydrocurcumin has a dual antioxidant defense mechanism.