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

Abstract : Curcumin, a yellow polyphenolic pigment from theCurcuma longaL. (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.
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https://hal.inrae.fr/hal-03161966
Contributor : Christopher Lallemant <>
Submitted on : Monday, March 8, 2021 - 11:03:04 AM
Last modification on : Tuesday, June 15, 2021 - 2:57:32 PM

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Javad Sharifi-Rad, Youssef El Rayess, Alain Abi Rizk, Carmen Sadaka, Raviella Zgheib, et al.. Turmeric and Its Major Compound Curcumin on Health: Bioactive Effects and Safety Profiles for Food, Pharmaceutical, Biotechnological and Medicinal Applications. Frontiers in Pharmacology, Frontiers, In press, ⟨10.3389/fphar.2020.01021⟩. ⟨hal-03161966⟩

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