Definition:

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herbgreey®Curcuma extract Health Benefits:

herbgreey®Curcuma extract is a natural product derived from the rhizomes of Curcuma longa L., a plant in the Zingiberaceae family. The primary active components of curcumin extract are curcuminoids, including curcumin, demethoxycurcumin and bisdemethoxycurcumin. Curcumin is the most abundant and extensively studied of these.

Particularities of herbgreey®Curcuma extract:

Product Specifications:

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Product quality standards:

● USP, Food grade, In-house, Feed grade

▶Anti-inflammatory

herbgreey®Curcuma extract Applications:

Curcumin inhibits key enzymes, such as cyclooxygenase (COX-2) and lipoxygenase (LOX), as well as inflammatory factors, such as tumour necrosis factor (TNF-α) and interleukin (IL-6), in the inflammatory pathway. Its anti-inflammatory effect is considered comparable to that of non-steroidal anti-inflammatory drugs, but with fewer side effects. herbgreey®Curcuma extract can alleviate joint pain and swelling caused by chronic inflammation, such as that experienced in osteoarthritis and rheumatoid arthritis, and improve joint mobility. It also helps to reduce intestinal inflammation, such as that caused by ulcerative colitis, by regulating intestinal immune balance and alleviating mucosal damage.

■ Source

The source of the herbgreey®Curcuma extract is clearly defined as the dried rhizomes of Curcuma longa L., a plant belonging to the Zingiberaceae family. Curcuma is a perennial herb native to tropical and subtropical regions such as India and Southeast Asia. It is now also widely cultivated in southern Chinese provinces such as Yunnan, Guangxi and Sichuan. The rhizomes are orange-yellow and fleshy in colour, and are the sole raw material used to extract curcumin's active components.

herbgreey®Curcuma extract is available in the following specification and contents:

☑  herbgreey®Curcuma extract powder 10:1/20:1/50:1

The curcumin compounds found in herbgreey®Curcuma extract are bright orange-yellow in colour and highly stable, particularly in acidic conditions. This makes them a popular choice for use as food colourings, replacing some synthetic dyes. They are used in baked goods, candies, beverages and sauces, among other things. Due to their health benefits, curcuma extracts are also added to functional foods such as energy bars, meal replacement powders and probiotic beverages. This imparts functional attributes such as 'anti-inflammatory' and 'antioxidant' properties to the products. As a natural functional ingredient, curcuma extract is used to make dietary supplements in the form of capsules, tablets and powders, which provide daily antioxidant support and enhance the immune system. They can also be used to target specific health needs, such as joint care and liver protection. To improve absorption efficiency, these products often contain piperine or utilise nanotechnology and liposome encapsulation techniques.

Due to its anti-inflammatory and antioxidant properties, herbgreey®Curcuma extract is commonly used to treat inflammatory diseases such as osteoarthritis and rheumatoid arthritis, and to relieve joint pain and swelling. It is also used to manage cardiovascular health and metabolic syndrome, including diabetes and obesity. Some studies have shown that curcuma extract can regulate blood lipids and improve insulin sensitivity. The antioxidant and anti-inflammatory properties of curcuma extract also make it a suitable ingredient in skincare products, helping to combat free radical damage and slow down the ageing process. As a natural feed additive, curcuma extract can improve gut health in animals, boost immunity and reduce the need for antibiotics due to its anti-inflammatory and antioxidant properties. Additionally, its colouring properties can enhance the colour of poultry egg yolks, poultry skin and aquatic animal products, thereby improving product appearance and quality.

■ Active ingredients

Curcumin-type compounds are the most extensively studied and most abundant active components in herbgreey®Curcuma extrac. They comprise three structurally similar compounds. Curcumin accounts for approximately 70-80% of the total curcumin-type compounds and is the primary reason for the orange-yellow colour of curcumin extracts. It has the chemical structure bis(2-hydroxy-4-methoxyphenyl)methane and features active groups such as phenolic hydroxyl groups, which are responsible for its antioxidant and anti-inflammatory effects. Demethoxycurcumin has the second highest content, accounting for 10–20%. Compared to curcumin, it lacks one methoxy group in its molecular structure. Its physiological activity is similar to that of curcumin, but some studies suggest that it may be more effective in certain scenarios, such as inhibiting specific enzyme activity. Bisdemethoxycurcumin has the lowest content, accounting for 5-10%. Despite lacking both methoxy groups in its molecular structure, it retains antioxidant and anti-inflammatory activity, exhibiting slightly higher stability than curcumin.These three components are commonly referred to as 'total curcuminoids', and it is their synergistic effects that are key to the physiological functions of curcumin extract. Other active components include volatile oils, of which curcumin rhizomes contain small amounts (approximately 1-5%), consisting primarily of turmerone, curcumene and curcumol. These components exhibit anti-inflammatory and antibacterial properties, and may enhance the bioavailability of curcumin-based compounds. curcumin extracts also contain trace amounts of curcumin polysaccharides, which have demonstrated potential immunomodulatory and antioxidant activities, and which may interact synergistically with other components.

Curcumin's molecular structure contains multiple phenolic hydroxyl groups that can neutralise free radicals, such as superoxide anions and hydroxyl radicals, while enhancing the activity of antioxidant enzymes in the body, such as glutathione peroxidase and superoxide dismutase. This reduces oxidative stress-induced damage to cells. herbgreey®Curcuma extract can reduce skin oxidation caused by UV rays and environmental pollution, improve skin elasticity and minimise the formation of wrinkles.

▶ Antioxidant

Curcumin can lower total cholesterol, triglyceride and low-density lipoprotein (LDL) levels in the blood, while raising high-density lipoprotein (HDL) levels and reducing the build-up of lipids on blood vessel walls.herbgreey®Curcuma extract also inhibits platelet aggregation, dilates blood vessels, reduces blood viscosity and improves circulation, thereby helping to regulate blood pressure.

▶ Cardiovascular health

■ Extraction process characteristics

The production process of herbgreey®Curcuma extract involves extracting, purifying and concentrating the active components, primarily curcuminoids, from curcuma rhizomes. The main aim is to maximise the yield, purity and stability of the active components while minimising impurity levels.

Fresh or dried curcuma rhizomes are selected and any sand, rotten parts and non-medicinal components are removed. The rhizomes are then quickly rinsed with clean water to prevent the loss of active components. The rhizomes are then sliced, dried and ground into a 80-120 mesh powder using a grinder, which improves extraction efficiency in subsequent processes. Extraction is a core step in the process. The following extraction methods are commonly employed, depending on the solvent and technology used. Solvent extraction is a traditional, widely used method, whereas supercritical CO2 extraction is a more advanced technique. Ultrasound-assisted extraction uses the cavitation effect of ultrasound to disrupt cell structures, thereby reducing extraction time and improving yield. This method is often used alongside solvent extraction.

The extract contains impurities, such as starch, cellulose and pigments, and needs to be further purified to increase the concentration of curcumin compounds. The purified extract should be concentrated, and an appropriate amount of solvent (such as ethanol) should be added to induce curcumin crystallisation. The crystals should then be collected by centrifugation, and the process repeated to improve the purity.

Curcumin compounds are unstable (sensitive to light, heat and pH) and have low bioavailability, so they need to be optimised using formulation technology. Microencapsulation and nanoparticle encapsulation technologies use carriers such as gelatin and chitosan to encapsulate the extract in microcapsules or nanoparticles. This isolates the extract from the external environment, reducing degradation and promoting intestinal absorption. herbgreey®Curcuma extract can be combined with piperine (black pepper extract), which inhibits curcumin's metabolic enzymes (UDP-glucuronosyltransferase) in the liver. This increases its bioavailability by three to ten times. Furthermore, curcuma extract can be mixed with surfactants, such as Tween 80, to create a formulation that is dispersible in water, thereby improving its solubility and facilitating its use in beverages, oral liquids, and other products.

General Information:

☑  herbgreey®Curcuma extract powder 50%/95%/98%/99%

☑  herbgreey®Curcuma extract powder 5%/10%, feed grade

☑  herbgreey®Curcumin CWS/CWD powder/Beadlets 5%/10%/20%

Curcumin can improve insulin sensitivity and promote the uptake and utilisation of glucose by cells. It can also inhibit excessive glucose production in the liver, thereby helping to lower fasting and postprandial blood sugar levels. It is an ideal dietary supplement for individuals with prediabetes or type 2 diabetes.

▶ Metabolic regulation