Turmeric is a plant belonging to the genus Zingiberaceae, and also an important herbal medicine in the Ayurvedic system of India. With a history of more than 5000 years, it can be used to treat a variety of common diseases, such as skin, lung, gastrointestinal system diseases, pain, wound, liver damage, joint pain and inflammation. Curcuma has a variety of health effects mainly due to the plant compound curcumin contained therein, which has super antioxidant properties and anti-inflammatory properties.
Studies have shown that curcumin is a powerful immune regulator that can regulate the activity of T cells, which are mainly responsible for cell-mediated immunity. In fact, curcumin has a wide range of immunomodulatory activities that affect T cell macrophages, neutrophils, natural killer cells, and dendritic cells. In addition to these activities of curcumin, the anti-inflammatory activity of curcumin can also affect and down regulate some pro-inflammatory molecules, such as NFkB, tumor bad factor, interleukin and other chemokines.
In January 2020, the identity of turmeric as a food raw material was officially approved and became a drug food homologous substance. Although it is only used as spices and condiments in food, more product application forms need to be developed.
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