Journal article

Turmeric and Its Major Compound Curcumin on Health: Bioactive Effects and Safety Profiles for Food, Pharmaceutical, Biotechnological and Medicinal Applications.

Javad Sharifi-Rad, Youssef El Rayess, Alain Abi Rizk, Carmen Sadaka, Raviella Zgheib, Wissam Zam, Simona Sestito, Simona Rapposelli, Katarzyna Neffe-Skocińska, Dorota Zielińska, Bahare Salehi, William N Setzer, Noura S Dosoky, Yasaman Taheri, Marc El Beyrouthy, Miquel Martorell, Elise Adrian Ostrander, Hafiz Ansar Rasul Suleria, William C Cho, Alfred Maroyi Show all

Frontiers in Pharmacology | Frontiers Media | Published : 2020

Abstract

Curcumin, a yellow polyphenolic pigment from the Curcuma longa L. (turmeric) rhizome, has been used for centuries for culinary and food coloring purposes, and as an ingredient for various medicinal preparations, widely used in Ayurveda and Chinese medicine. In recent decades, their biological activities have been extensively studied. Thus, this review aims to offer an in-depth discussion of curcumin applications for food and biotechnological industries, and on health promotion and disease prevention, with particular emphasis on its antioxidant, anti-inflammatory, neuroprotective, anticancer, hepatoprotective, and cardioprotective effects. Bioavailability, bioefficacy and safety features, sid..

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University of Melbourne Researchers