For thousands of years, turmeric has not only been a staple spice in Indian and Chinese diets, but also a natural remedy in traditional Indian and Chinese medicine.

Curcumin, an active compound found in turmeric, is also a natural food coloring that gives turmeric its yellow color.

Curcumin constitutes about 3% to 5% of turmeric.

Natural curcumin is also a food additive approved by the World Health Organization and the Food and Agriculture Organization of the United Nations.

Clinical studies have proven that curcumin is a bioactive phytochemical with strong antioxidant and anti-inflammatory properties.

The anti-inflammatory effect of curcumin is comparable to that of most anti-inflammatory medicines, particularly in extract form, but curcumin has no side effects.

Natural curcumin also has strong antioxidant capacity, which can remove harmful free radicals in the body, protect cells, and delay the aging process of cells.

Many chronic diseases associated with inflammation can be avoided or reduced by taking curcumin daily, Such as heart disease, diabetes, Alzheimer's, metabolic syndrome, cancer and various degenerative diseases, etc.

WHO recommends that the daily intake is 0 to 3 mg per kilogram of body weight, such as 60 kg adults, the daily intake should not exceed 180 mg.