4.7 Review

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

Journal

FRONTIERS IN PHARMACOLOGY
Volume 11, Issue -, Pages -

Publisher

FRONTIERS MEDIA SA
DOI: 10.3389/fphar.2020.01021

Keywords

Curcuma longaL; curcuma; turmeric; spice; curcuminoids; pharmacological effects; biotechnological applications

Funding

  1. CONICYT PIA/APOYO CCTE [AFB170007]
  2. Portuguese Foundation for Science and Technology (FCT-Portugal) [UID/BIM/04293/2013]
  3. NORTE2020 - Northern Regional Operational Program [NORTE-01-0145-FEDER-000012]

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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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