Impacts of turmeric and its principal bioactive curcumin on human health: pharmaceutical, medicinal, and food applications: a comprehensive reviewDepartment of Soils and Water, Faculty of Agriculture, Fayoum University, Fayoum, Egypt.
Department of Clinical Laboratory Sciences, College of Applied Medical Sciences, Jouf University, Sakaka, Saudi Arabia.
Department of Hematology/Oncology, Yousef Abdulatif Jameel Scientific Chair of Prophetic Medicine Application, Faculty of Medicine, King Abdulaziz University, Jeddah, Saudi Arabia.
Department of Poultry Diseases, Faculty of Veterinary Medicine, Cairo University, Giza, Egypt.
Department of Veterinary Sciences, Faculty of Health Sciences, Higher Colleges of Technology, Al Ain, United Arab Emirates.
Department of Medicine and Infectious Diseases, Faculty of Veterinary Medicine, Cairo University, Giza, Egypt.
Department of Entomology, Faculty of Science, Ain Shams University, Cairo, Egypt.
Plant Production Department (Horticulture-Pomology), Faculty of Agriculture Saba Basha, Alexandria University, Alexandria, Egypt.
Department of Agricultural Microbiology, Faculty of Agriculture, Zagazig University, Zagazig, Egypt.
Department of Agricultural Microbiology, Faculty of Agriculture, Benha University, Benha, Egypt.
Department of Poultry Diseases, Faculty of Agriculture, Zagazig University, Zagazig, Egypt.
Department of Biology, College of Science, United Arab Emirates University, Al Ain, United Arab Emirates; Khalifa Center for Genetic Engineering and Biotechnology, United Arab Emirates University, Al Ain, United Arab Emirates; Harry Butler Institute, Murdoch University, WA, Murdoch, Australia.
Department of Biochemistry, Faculty of Agriculture, Zagazig University, Zagazig, Egypt.
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2023 (English)In: Frontiers in Nutrition, E-ISSN 2296-861X, Vol. 9, article id 1040259Article, review/survey (Refereed) Published
Abstract [en]
The yellow polyphenolic pigment known as curcumin, originating from the rhizome of the turmeric plant Curcuma longa L., has been utilized for ages in ancient medicine, as well as in cooking and food coloring. Recently, the biological activities of turmeric and curcumin have been thoroughly investigated. The studies mainly focused on their antioxidant, antitumor, anti-inflammatory, neuroprotective, hepatoprotective, and cardioprotective impacts. This review seeks to provide an in-depth, detailed discussion of curcumin usage within the food processing industries and its effect on health support and disease prevention. Curcumin’s bioavailability, bio-efficacy, and bio-safety characteristics, as well as its side effects and quality standards, are also discussed. Finally, curcumin’s multifaceted uses, food appeal enhancement, agro-industrial techniques counteracting its instability and low bioavailability, nanotechnology and focused drug delivery systems to increase its bioavailability, and prospective clinical use tactics are all discussed.
Place, publisher, year, edition, pages
Frontiers Media S.A., 2023. Vol. 9, article id 1040259
Keywords [en]
bioavailability, cancer, curcumin, dietary additives, herbal treatment, metabolism, polyphenolic pigment
National Category
Pharmacology and Toxicology
Identifiers
URN: urn:nbn:se:umu:diva-204672DOI: 10.3389/fnut.2022.1040259ISI: 000920918600001PubMedID: 36712505Scopus ID: 2-s2.0-85147150012OAI: oai:DiVA.org:umu-204672DiVA, id: diva2:1735983
2023-02-102023-02-102023-09-05Bibliographically approved