Thank-you friends for adding more content to this thread. I searched the term
Curcumin on WIKI and found this listing.
Curcumin (/ˈkərkjuːmən/) is a diarylheptanoid. It is the principal curcuminoid of turmeric, which is a member of the ginger family (Zingiberaceae). Turmeric's other two curcuminoids are desmethoxycurcumin and bis-desmethoxycurcumin. The curcuminoids are natural phenols that are responsible for the yellow color of turmeric. Curcumin can exist in several tautomeric forms, including a 1,3-diketo form and two equivalent enol forms. The enol form is more energetically stable in the solid phase and in solution.[1]
Curcumin can be used for boron quantification in the curcumin method. It reacts with boric acid to form a red-color compound, rosocyanine.
Curcumin is a bright-yellow color and may be used as a food coloring. As a food additive, its E number is E100.[2]
Adverse effects
Clinical studies in humans with high doses (2–12 grams) of curcumin have shown few side-effects,[3] with some subjects reporting mild nausea or diarrhea.[4] More recently, curcumin was found to alter iron metabolism by chelating iron and suppressing the protein hepcidin, potentially causing iron deficiency in susceptible patients.[5]
It sounds like, since
Curcumin is responsible for the yellow color of Turmeric, and it appears to be an anti inflammatory, and it reacts with boric acid to form a red-color compound, rosocyanine, then it might very well be an
anthocyanin.
I happen to like
curry powder, and have added it to many of the dishes I have cooked for more than 4 decades. Since
curry powder typically contains turmeric, then I will just add it to my diet from now on.
Curry powder is a spice mix of widely varying composition based on South Asian cuisine. Curry powder and the contemporary English use of the word "curry" are Western inventions and do not reflect any specific South Asian food, though a similar mixture of spices used in north South Asia is called garam masala. Curry powder is actually closer to the Tamil sambar powder,[citation needed] and the word "curry" is derived from the Tamil word kari meaning "sauce, relish for rice".[1][2] However, use of curry was prevalent in South Asia much before the advent of Europeans in India. In fact, almost 4000 years prior to the advent of Europeans, curry with key ingredients of ginger, garlic, and turmeric was used in the Indus Valley Civilization.[3]
Ingredients
Most curry powder recipes include coriander, turmeric, cumin, fenugreek, and chili peppers in their blends. Depending on the recipe, additional ingredients such as ginger, garlic, asafoetida, fennel seed, caraway, cinnamon, clove, mustard seed, green cardamom, black cardamom, nutmeg, long pepper, and black pepper may also be included. Quality curry powder will contain curry leaf.[4][citation needed] However, the Portuguese importation of the chilli pepper from Brazil and their mixing of other Asian spices enabled the development of 'curi'.[clarification needed][5]
