|
| Section2 = | Section7 = | Section8 = }} Curcumin () is a diarylheptanoid. It is the principal curcuminoid of turmeric, which is a member of the ginger family (''Zingiberaceae''). It was first discovered about two centuries ago when Vogel and Pelletier reported the isolation of a “yellow coloring-matter” from the rhizomes of Curcuma longa (turmeric) and named it curcumin.〔H. Vogel, J. Pelletier, Curcumin-biological and medicinal properties, Journal de Pharmacie. 1815;I:289.〕 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 organic solvents, while in water the 1,3-diketo dominates. 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. ==Adverse effects== Clinical studies in humans with high doses (2–12 grams) of curcumin have shown few side-effects, with some subjects reporting mild nausea or diarrhea. More recently, curcumin was found to alter iron metabolism by chelating iron and suppressing the protein hepcidin, potentially causing iron deficiency in susceptible patients. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「curcumin」の詳細全文を読む スポンサード リンク
|