“…Curcumin, (1E,6E)-1,7-bis(4-hydroxy-3methoxyphenyl)hepta-1,6-diene-3,5-dionealso known as diferuloylmethane Figure 1, is a phenolic compound 1 present in many kinds of medicinal plants, especially in Curcuma longa (turmeric) 2 , and was first discovered and isolated in 1815 by Harvard College laboratory scientists Vogel and Pelletier 3 . The first article referring to the use of Curcumin in human diseases was published in 1937 4 .Curcumin possesses many pharmacological activities including antioxidant, anti-infection, anti-inflammation, anti-Alzheimer and anticancer [5][6][7][8][9][10][11][12][13][14][15][16][17][18] . Curcumin is a special spice which is the functional ingredient in curry powder 19 , and a potential natural food coloring 20 ; it impairs an attractive yellowish-orange color to food, authorized as a food additive by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) in 1974, it's E number is E 100 21 .…”