Curcumin is a yellow pigment extracted from the tuberous root of Curcuma Aromatica Salisb., rhizome of C. longa L., rhizome of C. zedoaria (Berg.) Rosc. or rhizome of the araceae plant Acorus Calamus L. It is acidic polyphenols and its main chain is unsaturated fat group and aromatic group. It is usually used as colorant and acid-base indicator for meat products, such as making intestine products, canned products, sauce and brine products, etc. At the same time, modern studies have found curcumin can inhibits inflammatory reaction, antioxidant, anti - rheumatoid. As reported by The Us VITY Journal, Curcumin's main pharmacological effects include antioxidant, anti-inflammatory, anticoagulant, lipid-lowering, anti-atherosclerosis, anti-aging, free radical elimination and tumor growth inhibition. In November 2006, an article in the American journal arthritis and Rheumatism pointed out that curcumin can prevent joint enlargement, arthritis, cardiovascular disease, cancer.