Journal
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Volume 44, Issue 2, Pages 97-111Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/10408690490424702
Keywords
curcuminoid; spice; nutraceutical; food additive; inflammation; cancer
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Curcuminoids, a group of pheuolic compounds isolated from the roots of Curcuma longa (Zingiberaceae), exhibit a variety of beneficial effects on health and on events that help in preventing certain diseases. A vast majority of these studies were carried out with curcumin (diferuloyl methane), which is a major curcumiuoid. The most detailed studies using curcumin include anti-inflammatory, antioxidant, anticarcinogenic, antiviral, and antiinfectious activities. In addition, the wound healing and detoxifying properties of curcumin have also received considerable attention. As a result of extensive research on the therapeutic properties of curcumin, some understanding on the cellular; molecular, and biochemical mechanism of action of curcumin is emerging. These findings are summarized in this review.
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