Many different disease-causing microbes or pathogens can contaminate foods, so there are many different types of foodborne illnesses. Most foodborne diseases are infections caused by a variety of bacteria, viruses, and parasites.
Curcumin, is an anti-inflammatory molecule in the turmeric root, a relative of ginger. Turmeric has been used for thousands of years as a medicinal preparation and a preservative and coloring agent in foods.Curcumin was isolated as the major yellow pigment in turmeric; chemically diferulomethane, and has a polyphenolic molecular structure similar to other plant pigments (eg.urmeric has been used for thousands of years as a medicinal preparation and a preservative and coloring agent in foods. Curcumin was isolated as the major yellow pigment in turmeric; chemically diferulomethane, and has a polyphenolic molecular structure similar to other plant pigments (eg.
Curcuma domestica is the latin term for turmeric, which contains an active component known as curcumin, credited with its wealth of benefits. For the study, participants were given tablets with 1,500 mg of turmeric extracts. As reference, turmeric powder typically contains 2-4% curcumin by weight.