Curcumin, the active substance of turmeric: its effects on health and ways to improve its bioavailability

• Published in: Journal of the science of food and agriculture Vol. 101; no. 14; pp. 5747 - 5762
• Main Authors: Abd El‐Hack, Mohamed E, El‐Saadony, Mohamed T, Swelum, Ayman A, Arif, Muhammad, Abo Ghanima, Mahmoud M, Shukry, Mustafa, Noreldin, Ahmed, Taha, Ayman E, El‐Tarabily, Khaled A
• Format: Journal Article
• Language: English
• Published: Chichester, UK John Wiley & Sons, Ltd 01.11.2021; John Wiley and Sons, Limited
• Subjects: active ingredients; agriculture; Anorexia; Antioxidants; Bioavailability; biological activity; Biological materials; Biological properties; Chemical properties; China; Coacervation; Cough; Curcuma longa; Curcumin; Diabetes mellitus; Eating disorders; electrospraying; Encapsulation; food preservatives; Fungicides; gelation; health promotion; Immunomodulation; India; Inflammatory diseases; liver; Liver diseases; medicine; nanocomplexation; Preservatives; rheumatoid arthritis; Rhizomes; Saffron; Sinusitis; South East Asia; Tumors; turmeric; South East Asia; China; India
• ISSN: 0022-5142; 1097-0010; 1097-0010
• DOI: 10.1002/jsfa.11372

Turmeric (Curcuma longa L.) is a spice utilized widely in India, China, and Southeast Asia as an aromatic stimulant, a food preservative, and coloring material. The commonly used names of turmeric are castor saffron, turmeric, and saffron root. Turmeric is a yellow–orange polyphenolic natural substa...