Curcumin

Curcumin is a bright yellow chemical produced by some 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.

Chemical properties

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 as a keto form in water.

Medical research

Laboratory and clinical research have not confirmed any medical usage 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.

Pharmacokinetics

Curcumin incorporates several functional groups whose structure was first identified in 1910. The aromatic ring systems, which are phenols, are connected by two α,β-unsaturated carbonyl groups. The diketones form stable enols and are readily deprotonated to form enolates; the α,β-unsaturated carbonyl group is a good Michael acceptor and undergoes nucleophilic addition.

Safety

As a component of turmeric, curcumin is generally considered safe by the FDA.

See also

• Turmeric
• Curcuma longa
• Zingiberaceae
• Phenols
• Diketones
• Enols
• Enolates
• Michael acceptor
• Nucleophilic addition

Curcumin Resources
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