Views: 3 Author: Site Editor Publish Time: 2022-04-04 Origin: Site
The continuous warming of the plant extract market is closely related to the continuous recurrence of the epidemic. Under the threat of illness, people pay more and more attention to personal health, which greatly improves the attention to natural and healthy ingredients.
In this booming plant extract market, curcumin is undoubtedly a very bright presence. It is not only a food additive approved by many countries, but also a research object related to many efficacy studies. In addition, the derivative of curcumin (tetrahydro curcumin) has also been approved by the EU as a new resource food for sale as a raw material for dietary supplements.
According to the top ten plant supplement raw materials in Amazon's sales in 2021, turmeric ranks first (curcumin is the main active ingredient in turmeric). It can be seen that its market popularity is high.
01 Domestic standards and regulations
GB 1886.76-2015 national food safety standard food additive curcumin
GB 2760-2014 national food safety standard for use of food additives
T / CCCMHPIE 1.48-2019 plant extract curcumin
Scope of application: this standard is applicable to the extract made from the dried rhizome of Curcuma longa L., a ginger plant, through extraction, concentration, purification, drying and other processes
02 Current situation of foreign laws and regulations
• Codex Alimentarius Commission (CAC)
In the general standard for food additives (gsfa), the functional type of curcumin is coloring. The specific applications are as follows:
(1) GRN no.822: curcumin can be used as raw materials for various food categories, excluding infant formula and foods under the jurisdiction of the United States Department of agriculture. The content range is 0.5-100 mg / 100g.
(2) GRN NO.686: Curcumin in Curcuma longa L. can be used as a nutritional supplement in yogurt, nutrition bars, smoothies and medical foods, providing up to 60 mg of curcumin per serving.
(3) GRN No.460: Curcumin compounds purified from Curcuma longa L. can be used as flavoring agents, flavor enhancers, or ingredients in baked foods, soups, snack foods, imitation dairy products and condiments, with a content of up to 20 mg per serving.
The panel agreed with JECFA that curcumin did not cause cancer and dispelled concerns about its genotoxicity. The current database supports ADI values of 3 mg / kg bw / day based on reproductive toxicity studies.
Curcumin is a food additive. It is a yellow to dark reddish brown liquid, block, powder or paste with slight characteristic smell. It is mainly used as a colorant. Diluent, stabilizer or solvent can be added to adjust the color value and maintain the quality.
It cannot be applied to the following foods: 1) natural foods (meat, fish, shellfish, fruits, vegetables, algae, beans, vegetables, beans and their simple processed foods (peeling, cutting, etc.); 2) Tea; 3) Coffee; 4) Chili powder, shredded chili; 5) Kimchi products; 6) Chili sauce, seasoned chili sauce; 7) Vinegar.
Curcumin is an existing food additive (existing additive), which is mainly used for coloring.
(1) Antioxidant activity. The study on the chemical structure of curcumin shows that the electron donor group of curcumin, especially its phenolic hydroxyl group, is the key to its antioxidant activity. Research shows that curcumin can directly remove excessive free radicals and prevent the production of reactive oxygen species. In addition, it can also increase the activity of antioxidant enzymes;
(2) Immune regulation. A large number of studies have shown that curcumin is beneficial to the immune system. It interacts with immune cells to improve the immune system by regulating various immune cells, such as various T lymphocyte subsets, macrophages, dendritic cells, B lymphocytes and so on. In addition, it can induce immune response by regulating immune molecules;
(3) Protect the liver. A large number of studies have shown that curcumin has a certain protective effect on acute and chronic liver injury, nonalcoholic fatty liver and liver fibrosis caused by pollutants, drugs and alcohol. For alcoholic liver injury, metabonomic pathway analysis showed that curcumin alleviated ethanol induced liver injury by inhibiting the biosynthesis of unsaturated fatty acids and the mutual transformation of pentose and glucuronic acid.