review · Journal of the Science of Food and Agriculture
This review article focuses on curcumin, the primary active component of turmeric (Curcuma longa L.), a spice traditionally used in India, China, and Southeast Asia. Curcumin is a yellow-orange polyphenolic substance known for its extensive biological properties, including anti-inflammatory, antioxidant, anticarcinogenic, antidiabetic, and antimicrobial effects. Studies indicate that curcumin is well-tolerated even at high doses, suggesting its potential as a therapeutic agent in modern medicine. The article also explores various methods to improve curcumin's bioavailability, such as nanocomplexing, gelation, and electrospraying. Understanding its chemical and biological characteristics is crucial for developing functional products with health-promoting properties.
This research highlights the potential of curcumin, a natural compound from turmeric, as a therapeutic agent. Its wide range of beneficial properties and good tolerability could lead to new treatments for various diseases. Improving its absorption in the body is key to unlocking its full health benefits for a broader population.
This review identifies curcumin as a highly active biological material with potential for modern medicine and functional food development. Techniques to improve its bioavailability, such as encapsulation, are discussed. This early-stage research could inform the creation of new health supplements, pharmaceutical formulations, or functional food products, targeting consumers interested in natural health solutions and improved therapeutic efficacy.
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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 substance derived from C. longa rhizomes. It has been used to treat common inflammatory diseases, tumors, biliary diseases, anorexia, cough, topical wounds, diabetic injuries, liver disorders, rheumatism, and sinusitis. Extensive studies on the biological properties and pharmacological consequences of turmeric extracts have been conducted in recent years. Curcumin, the primary yellow biocomponent of turmeric, has anti-inflammatory, antioxidant, anticarcinogenic, antidiabetic, antibacterial, antiprotozoal, antiviral, antifibrotic, immunomodulatory, and antifungal properties. Defense assessment tests showed that curcumin is tolerated well at high doses, without adverse effects. Thus, curcumin is a highly active biological material with the potential to treat different diseases in modern medicine. This review article focuses on curcumin's biological characteristics. The most popular methods for curcumin encapsulation are also discussed. Several effective techniques and approaches have been proposed for curcuminoid capsulation, including nanocomplexing, gelation, complex coacervation, electrospraying, and solvent-free pH-driven encapsulation. This review also highlights curcumin's chemical properties, allowing the readers to expand their perspectives on its use in the development of functional products with health-promoting properties. © 2021 Society of Chemical Industry.
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DOI: 10.1002/jsfa.11372
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