Curcumin

Curcumin is a bright yellow chemical produced by Curcuma longa plants. It is the principal curcuminoid of turmeric (Curcuma longa), a member of the ginger family, Zingiberaceae. It is sold as an herbal supplement, cosmetics ingredient, food flavoring, and food coloring.

Chemically, curcumin is a diarylheptanoid, belonging to the group of curcuminoids, which are natural phenols responsible for turmeric's yellow color. It is a tautomeric compound existing in enolic form in organic solvents and in keto form in water.

Laboratory and clinical research have not confirmed any medical use for curcumin. It is difficult to study because it is both unstable and poorly bioavailable. It is unlikely to produce useful leads for drug development.

The most common applications are as an ingredient in dietary supplement, in cosmetics, and as flavoring for foods, such as turmeric-flavored beverages in South and Southeast Asia. As a food additive for orange-yellow coloring in prepared foods, its E number is E 100 in the European Union.