1. Turmeric and Its Major Compound Curcumin on Health: Bioactive Effects and Safety Profiles for Food, Pharmaceutical, Biotechnological and Medicinal Applications
- Author
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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, Natália Martins, Instituto de Investigação e Inovação em Saúde, Zabol Medicinal Plants Research Center, Zabol University of Medical Sciences, Department of Agriculture and Food Engineering, School of Engineering, Holy-Spirit University of Kaslik [Jounieh]-Holy-Spirit University of Kaslik [Jounieh], Faculty of Medicine, American University of Beirut [Beyrouth] (AUB), Institut Jean-Pierre Bourgin (IJPB), AgroParisTech-Université Paris-Saclay-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Department of Analytical and Food Chemistry, Faculty of Pharmacy, Al-Andalus University for Medical Sciences-Al-Andalus University for Medical Sciences, Department of Pharmacy, University of Pisa - Università di Pisa, Interdepartmental Research Centre for Biology and Pathology of Aging, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (SGGW), Noncommunicable Diseases Research Center, Bam University of Medical Sciences, Student Research Committee, School of Medicine, Bam University of Medical Sciences-Bam University of Medical Sciences, Aromatic Plant Research Center, Department of Chemistry, University of Alabama in Huntsville (UAH), Phytochemistry Research Center, Shahid Beheshti University of Medical Sciences [Tehran, Iran], Department of Pharmacology and Toxicology, School of Pharmacy, Shahid Beheshti University of Medical Sciences [Tehran, Iran]-Shahid Beheshti University of Medical Sciences [Tehran, Iran], Department of Nutrition and Dietetics, Universidad de Concepción - University of Concepcion [Chile]-Universidad de Concepción - University of Concepcion [Chile], Unidad de Desarrollo Tecnológico, Universidad de Concepción [Chile], Medical Illustration, Kendall College of Art and Design, Ferris State University-Ferris State University, Department of Agriculture and Food Systems, University of Melbourne, Department of Clinical Oncology, Queen Elizabeth Hospital [Hong Kong] (QEH), Department of Botany, University of Fort Hare, Universidade do Porto, Institute for Research and Innovation in Health (i3S), and CONICYT PIA/APOYO CCTE AFB170007Portuguese Foundation for Science and TechnologyUID/BIM/04293/2013NORTE2020 - Northern Regional Operational Program NORTE-01-0145-FEDER-000012
- Subjects
0301 basic medicine ,curcuminoids ,pharmacological effects ,Review ,Traditional Chinese medicine ,Curcuma longa L ,03 medical and health sciences ,Ingredient ,chemistry.chemical_compound ,Curcuma ,Pharmacological effects ,spice ,0302 clinical medicine ,Curcuminoids ,Medicine ,Pharmacology (medical) ,Tissue distribution ,biotechnological applications ,Biotechnological applications ,2. Zero hunger ,Pharmacology ,biology ,Traditional medicine ,business.industry ,turmeric ,lcsh:RM1-950 ,curcuma ,Curcuma longaL ,Turmeric ,[SDV.SP]Life Sciences [q-bio]/Pharmaceutical sciences ,biology.organism_classification ,3. Good health ,Bioavailability ,Spice ,Food coloring ,lcsh:Therapeutics. Pharmacology ,030104 developmental biology ,chemistry ,030220 oncology & carcinogenesis ,Curcumin ,Disease prevention ,business - 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, side effects, and quality parameters of curcumin are also addressed. Finally, curcumin’s multidimensional applications, food attractiveness optimization, agro-industrial procedures to offset its instability and low bioavailability, health concerns, and upcoming strategies for clinical application are also covered. This work was supported by CONICYT PIA/APOYO CCTE AFB170007. N. Martins would like to thank the Portuguese Foundation for Science and Technology (FCT-Portugal) for the Strategic project ref. UID/BIM/04293/2013 and "NORTE2020 - Northern Regional Operational Program" (NORTE-01-0145-FEDER-000012).
- Published
- 2020
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