期刊
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
卷 20, 期 -, 页码 S2668-S2687出版社
TAYLOR & FRANCIS INC
DOI: 10.1080/10942912.2017.1387556
关键词
Curcuma; Ethnobotanical uses; Nutritional composition; Phytoconstituents; Biological properties; Essential oils
Plants belonging to the genus Curcuma are gaining importance globally as one of the significant ingredients in food and traditional medicines. Apart from being considered as nutritionally rich food products, interest in medicinal properties of Curcuma species has increased due to the discovery of novel bioactive compounds possessing wide bioactivities such as antioxidant, antiviral, antimicrobial, and anti-inflammation activities. This article summarizes the literature pertaining to the nutritional values, bioactive compounds, as well as the biological activities of 16 edible Curcuma species. Additionally, the bioavailability, cytotoxicity, and allied health benefits of these species are also discussed and highlighted. The brief information provided in this review will open future perspectives for investigations related to their possible use as functional foods and in pharmaceutical applications.
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