What is Curcumin? Curcumin is a natural compound extracted from the rhizomes of Zingiberaceae plants. The most extracted source is curcumin. Curcumin contains 3% - 6% of curcumin. Among the pigments with diketone structure, curcumin is a very rare pigment with good anti-inflammatory and anti-cancer properties. Curcumin is an orange crystal powder in appearance. It tastes a little bitter and is insoluble in water. It is often used in food. It is mainly used as a colorant for intestinal products, cans, sauce and brine products. Curcumin was first isolated from curcumalonga L. as a low molecular weight polyphenol compound. Later, with the in-depth study of curcumin, it was found that it has a wide range of pharmacological activities, such as anti-inflammatory, anti-oxidation, lipid regulation, anti-virus, anti infection, anti-tumor, anticoagulant, anti liver fibrosis, anti atherosclerosis and so on, with low toxicity and small adverse reactions. Curcumin is currently one of the largest sales of natural edible pigments in the world. It is a food additive approved by the World Health Organization, the U.S. Food and Drug Administration and many countries.