Turmeric Extract
| Nome del prodotto | Turmeric Extract |
|---|---|
| Altri nomi | Curcuma longa extract, Turmeric root extract, Curcumin extract |
| Numero CAS | 84775-52-0 |
| Botanical Name | Curcuma longa L. |
| Aspetto | Orange-yellow to yellow-brown fine powder |
| Active Component | Curcuminoids (curcumin, demethoxycurcumin, bisdemethoxycurcumin) |
| Analisi | ≥95% curcuminoids (HPLC) |
| Perdita per essiccazione | ≤5.0% |
| Metalli pesanti | ≤10 ppm |
| Confezione | 25 kg fiber drum with double PE liner |
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Sinonimi: Turmeric Extract, Curcuma longa extract, Curcumin extract, Turmeric root extract, Curcuma extract, Indian saffron extract, Haridra extract
Turmeric Extract is a standardized concentrate obtained from the rhizome of Curcuma longa L., a perennial herb belonging to the Zingiberaceae family. Native to South Asia, turmeric has been used for centuries in Ayurvedic and Traditional Chinese Medicine for its anti-inflammatory and digestive properties. The extract is valued for its high concentration of curcuminoids, the primary bioactive compounds.
The main active constituents are curcumin, demethoxycurcumin, and bisdemethoxycurcumin, collectively known as curcuminoids. Curcumin, the most abundant and studied component, gives turmeric its characteristic yellow color and exhibits potent antioxidant and anti-inflammatory activities. Standardized extracts typically contain 95% curcuminoids, ensuring consistent potency for various applications.
Our Turmeric Extract is standardized to ≥95% curcuminoids (HPLC) and is available as a fine orange-yellow powder. It is widely used in dietary supplements, functional foods, and cosmetic formulations. The extract is also employed in research settings for its potential health benefits, including joint health, cardiovascular support, and neuroprotection.
| Parametro | Specifiche |
|---|---|
| Assay (Curcuminoids) | ≥95% (HPLC) |
| Identificazione | Complies by HPLC |
| Perdita per essiccazione | ≤5.0% |
| Residuo di combustione | ≤1.0% |
| Metalli pesanti | ≤10 ppm |
| Limiti microbiologici | Total plate count ≤10,000 cfu/g; Yeast & Mold ≤1,000 cfu/g; E. coli absent; Salmonella absent |
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