curcumin in stock extract

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curcumin in stock extract

Curcumin, also known as curcumin and acid yellow, is a natural phenolic antioxidant extracted from the roots of ginger plants such as turmeric, gin, mustard, curry, tulips, etc., the main chain is unsaturated lipids and aromatic groups, is a rare color with dionone in the plant community The genus dicoxone compound, is a commonly used seasoning and food coloring, non-toxic, with the bile, anti-infection, so that the son-in-baby produces bursts of contraction, lower blood cholesterol, antiviral, antibacterial, antioxidant (stronger than α-tocopherol), anticoagulant, A variety of pharmacological effects such as blood lipid reduction and anti-atherosclerosis. In 1985, The anti-cancer effect of curcumin was first proposed by The Indian scholar Kuttan, and in recent years, curcumin has been found to inhibit the production, proliferation and metastasis of various tumor cells. The U.S. National Cancer Institute lists it as a third-generation cancer treatment. With the use of fissilemycin C, the dose of sepsismycin C is reduced, and the renal toxicity and bone marrow inhibition produced by the single use of streptomycin C can be reduced, which can improve the effectiveness of streptomycin C in the treatment of breast cancer. Curcumin in vivo and outside the various toxic substances such as carbon tetrachloride, aflatoxin B1, acetaminophen, cyclophosphamide induced liver damage have a protective effect, significantly reducing alcoholic liver damage (ALI) animals alkaline phosphatase, r-glutamine transpeptide enzyme (r-GT) activity, to prevent the occurrence of experimental fatty liver.