Abstract:Curcumin，a polyphenol extract from Zingiberaceae turmeric，is widely used as a food additive，such as natural pigment，flavoring agent，spices and preservatives.For a long time，scientific have conducted extensive researches on the biological activity and mechanism of curcumin and the toxic effects of curcumin in vitro and in vivo.The physicochemical properties，functional properties，mechanism and potential toxicity of curcumin，aiming to provide a reference for further development and utilization were reviewed.