ABSTRACT
Curcumin is a diferuloylmethane present in turmeric (Curcuma longa). This nonnutritive phytochemical is pharmacologically safe, considering that it has been consumed as a dietary spice, at doses up to 100 mg/day, for centuries (1). Recent Phase I clinical trials indicate that people tolerate a dose as high as 8 g/ day (2, 3). In the United States, curcumin is used as a coloring agent in cheese, spices, mustard, cereals, pickles, potato flakes, soups, ice creams, and yogurts (https://www.kalsec.com/). Curcumin is not watersoluble but is soluble in ethanol or in dimethylsulfoxide. Numerous studies indicate that this polyphenol has antioxidant and anti-inflammatory properties.
