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A Mini-Review: Comparison between curcumin and tetrahydrocurcumin based on their activities

Authors :
Sameera A. Rege
Megha A. Varshneya
Shamim A. Momin
Source :
Croatian Journal of Food Science and Technology, Vol 13, Iss 1, Pp 128-132 (2021)
Publication Year :
2021
Publisher :
Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2021.

Abstract

Curcumin, a natural ingredient present in turmeric rhizome is known for its various therapeutic activities such as antioxidant, anti-inflammatory, anticancer, antidiabetic, NF-kB activation suppresser. The hydrogenated derivative of curcumin, i.e., tetrahydrocurcumin, is also found to reveal the same activities. Moreover, the pro-oxidant effect of curcumin is reported, whereas tetrahydrocurcumin does not show any pro-oxidant effects. This contrasting behaviour of the two is attributed to their structures, because conjugation is involved only in curcumin, not in the tetrahydrocurcumin. It can be evidently concluded that double bonds affect the keto-enol ratio of the molecules and are therefore responsible for the degradation of curcumin, whereas tetrahydrocurcumin remains stable. Nevertheless, these double bonds are liable to affect the kinetics of beneficial activities of curcumin and tetrahydrocurcumin.

Details

Language :
English
ISSN :
18473466 and 18489923
Volume :
13
Issue :
1
Database :
Directory of Open Access Journals
Journal :
Croatian Journal of Food Science and Technology
Publication Type :
Academic Journal
Accession number :
edsdoj.4029243a527146f6b7396559e17dbdc0
Document Type :
article
Full Text :
https://doi.org/10.17508/CJFST.2021.13.1.16