TY - JOUR
T1 - Impacts of turmeric and its principal bioactive curcumin on human health
T2 - Pharmaceutical, medicinal, and food applications: A comprehensive review
AU - El-Saadony, Mohamed T.
AU - Yang, Tao
AU - Korma, Sameh A.
AU - Sitohy, Mahmoud
AU - Abd El-Mageed, Taia A.
AU - Selim, Samy
AU - Al Jaouni, Soad K.
AU - Salem, Heba M.
AU - Mahmmod, Yasser
AU - Soliman, Soliman M.
AU - Mo’men, Shaimaa A.A.
AU - Mosa, Walid F.A.
AU - El-Wafai, Nahed A.
AU - Abou-Aly, Hamed E.
AU - Sitohy, Basel
AU - Abd El-Hack, Mohamed E.
AU - El-Tarabily, Khaled A.
AU - Saad, Ahmed M.
N1 - Publisher Copyright:
Copyright © 2023 El-Saadony, Yang, Korma, Sitohy, Abd El-Mageed, Selim, Al Jaouni, Salem, Mahmmod, Soliman, Mo’men, Mosa, El-Wafai, Abou-Aly, Sitohy, Abd El-Hack, El-Tarabily and Saad.
PY - 2023/1/10
Y1 - 2023/1/10
N2 - The yellow polyphenolic pigment known as curcumin, originating from the rhizome of the turmeric plant Curcuma longa L., has been utilized for ages in ancient medicine, as well as in cooking and food coloring. Recently, the biological activities of turmeric and curcumin have been thoroughly investigated. The studies mainly focused on their antioxidant, antitumor, anti-inflammatory, neuroprotective, hepatoprotective, and cardioprotective impacts. This review seeks to provide an in-depth, detailed discussion of curcumin usage within the food processing industries and its effect on health support and disease prevention. Curcumin’s bioavailability, bio-efficacy, and bio-safety characteristics, as well as its side effects and quality standards, are also discussed. Finally, curcumin’s multifaceted uses, food appeal enhancement, agro-industrial techniques counteracting its instability and low bioavailability, nanotechnology and focused drug delivery systems to increase its bioavailability, and prospective clinical use tactics are all discussed.
AB - The yellow polyphenolic pigment known as curcumin, originating from the rhizome of the turmeric plant Curcuma longa L., has been utilized for ages in ancient medicine, as well as in cooking and food coloring. Recently, the biological activities of turmeric and curcumin have been thoroughly investigated. The studies mainly focused on their antioxidant, antitumor, anti-inflammatory, neuroprotective, hepatoprotective, and cardioprotective impacts. This review seeks to provide an in-depth, detailed discussion of curcumin usage within the food processing industries and its effect on health support and disease prevention. Curcumin’s bioavailability, bio-efficacy, and bio-safety characteristics, as well as its side effects and quality standards, are also discussed. Finally, curcumin’s multifaceted uses, food appeal enhancement, agro-industrial techniques counteracting its instability and low bioavailability, nanotechnology and focused drug delivery systems to increase its bioavailability, and prospective clinical use tactics are all discussed.
KW - bioavailability
KW - cancer
KW - curcumin
KW - dietary additives
KW - herbal treatment
KW - metabolism
KW - polyphenolic pigment
UR - http://www.scopus.com/inward/record.url?scp=85147150012&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85147150012&partnerID=8YFLogxK
U2 - 10.3389/fnut.2022.1040259
DO - 10.3389/fnut.2022.1040259
M3 - Review article
AN - SCOPUS:85147150012
SN - 2296-861X
VL - 9
JO - Frontiers in Nutrition
JF - Frontiers in Nutrition
M1 - 1040259
ER -
