Impacts of turmeric and its principal bioactive curcumin on human health: Pharmaceutical, medicinal, and food applications: A comprehensive review

The yellow polyphenolic pigment known as curcumin, originating from the rhizome of the turmeric plant 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 studi...

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Published inFrontiers in nutrition (Lausanne) Vol. 9; p. 1040259
Main Authors El-Saadony, Mohamed T, Yang, Tao, Korma, Sameh A, Sitohy, Mahmoud, Abd El-Mageed, Taia A, Selim, Samy, Al Jaouni, Soad K, Salem, Heba M, Mahmmod, Yasser, Soliman, Soliman M, Mo'men, Shaimaa A A, Mosa, Walid F A, El-Wafai, Nahed A, Abou-Aly, Hamed E, Sitohy, Basel, Abd El-Hack, Mohamed E, El-Tarabily, Khaled A, Saad, Ahmed M
Format Journal Article
LanguageEnglish
Published Switzerland Frontiers Media S.A 10.01.2023
Subjects
bioavailability
cancer
curcumin
dietary additives
herbal treatment
metabolism
Nutrition
polyphenolic pigment
dietary additives
herbal treatment
bioavailability
polyphenolic pigment
cancer
metabolism
curcumin
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Summary:The yellow polyphenolic pigment known as curcumin, originating from the rhizome of the turmeric plant 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.
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This article was submitted to Nutrition and Metabolism, a section of the journal Frontiers in Nutrition
Reviewed by: Roberta Masella, National Institutes of Health (ISS), Italy; Mariana Buranelo Egea, Goiano Federal Institute (IFGOIANO), Brazil
These authors have contributed equally to this work and share first authorship
Edited by: Domenico Sergi, University of Ferrara, Italy
ISSN:2296-861X
2296-861X
DOI:10.3389/fnut.2022.1040259