100% Organic Natural Turmeric Root Extract 95% Curcumin
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Price:
Negotiable
- minimum:
- Total supply:
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Delivery term:
The date of payment from buyers deliver within days
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seat:
Hunan
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Validity to:
Long-term effective
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Last update:
2017-11-08 05:00
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Browse the number:
304
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Kingherbs Limited
- Contactaixin:
Ms. Winnie Lee(Mr.)
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Email:
telephone:
phone:
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Arrea:
Hunan
Address:27fl, Blding a, Cimen, Wanjiali Rd, Changsha, Hunan, China 410014
- Website:
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Turmeric Extract
CAS#: 458-37-7
Other names: Curcuma Extract
Botanical Source: Curcumin Longa
Specifications: Curcumins 30%, 50%, 95% by HPLC, Curcumins 95% by UV, 10: 1
Functions:
Treating Alzheimer's Disease
Curing Atherosclerosis
Treatment of Digestive Disorders
Effecting Osteoporosis
Good for Rheumatoid Arthritis
Turmeric (Curcuma longa) is a rhizomatous herbaceous perennial plant of the ginger family,Zingiberaceae. It is native to southwest India, requiring temperatures between 20 and 30 °C (68 and 86 °F) and a considerable amount of annual rainfall to thrive. Plants are gathered annually for their rhizomes and propagated from some of those rhizomes in the following season.
When not used fresh, the rhizomes are boiled for about 30-45 minutes and then dried in hot ovens, after which they are ground into a deep-orange-yellow powder commonly used as a spice in Bangladeshi cuisine, Indian cuisine, Pakistani cuisine and curries, for dyeing, and to impart color to mustard condiments. One active ingredient is curcumin, which has a distinctly earthy, slightly bitter, slightly hot pepperyflavor and a mustardy smell.
CAS#: 458-37-7
Other names: Curcuma Extract
Botanical Source: Curcumin Longa
Specifications: Curcumins 30%, 50%, 95% by HPLC, Curcumins 95% by UV, 10: 1
Functions:
Treating Alzheimer's Disease
Curing Atherosclerosis
Treatment of Digestive Disorders
Effecting Osteoporosis
Good for Rheumatoid Arthritis
Turmeric (Curcuma longa) is a rhizomatous herbaceous perennial plant of the ginger family,Zingiberaceae. It is native to southwest India, requiring temperatures between 20 and 30 °C (68 and 86 °F) and a considerable amount of annual rainfall to thrive. Plants are gathered annually for their rhizomes and propagated from some of those rhizomes in the following season.
When not used fresh, the rhizomes are boiled for about 30-45 minutes and then dried in hot ovens, after which they are ground into a deep-orange-yellow powder commonly used as a spice in Bangladeshi cuisine, Indian cuisine, Pakistani cuisine and curries, for dyeing, and to impart color to mustard condiments. One active ingredient is curcumin, which has a distinctly earthy, slightly bitter, slightly hot pepperyflavor and a mustardy smell.
