Frontiers in Pharmacology (Sep 2020)
Turmeric and Its Major Compound Curcumin on Health: Bioactive Effects and Safety Profiles for Food, Pharmaceutical, Biotechnological and Medicinal Applications
- Javad Sharifi-Rad,
- Youssef El Rayess,
- Alain Abi Rizk,
- Carmen Sadaka,
- Raviella Zgheib,
- Wissam Zam,
- Simona Sestito,
- Simona Rapposelli,
- Simona Rapposelli,
- Katarzyna Neffe-Skocińska,
- Dorota Zielińska,
- Bahare Salehi,
- Bahare Salehi,
- William N. Setzer,
- William N. Setzer,
- Noura S. Dosoky,
- Yasaman Taheri,
- Yasaman Taheri,
- Marc El Beyrouthy,
- Miquel Martorell,
- Miquel Martorell,
- Elise Adrian Ostrander,
- Hafiz Ansar Rasul Suleria,
- William C. Cho,
- Alfred Maroyi,
- Natália Martins,
- Natália Martins
Affiliations
- Javad Sharifi-Rad
- Zabol Medicinal Plants Research Center, Zabol University of Medical Sciences, Zabol, Iran
- Youssef El Rayess
- Department of Agriculture and Food Engineering, School of Engineering, Holy Spirit University of Kasli, Jounieh, Lebanon
- Alain Abi Rizk
- Department of Agriculture and Food Engineering, School of Engineering, Holy Spirit University of Kasli, Jounieh, Lebanon
- Carmen Sadaka
- Faculty of Medicine, American University of Beirut, Beirut, Lebanon
- Raviella Zgheib
- Institut Jean-Pierre Bourgin, AgroParisTech, INRA, Université Paris-Saclay, Versailles, France
- Wissam Zam
- Department of Analytical and Food Chemistry, Faculty of Pharmacy, Al-Andalus University for Medical Sciences, Tartous, Syria
- Simona Sestito
- Department of Pharmacy, University of Pisa, Pisa, Italy
- Simona Rapposelli
- Department of Pharmacy, University of Pisa, Pisa, Italy
- Simona Rapposelli
- Interdepartmental Research Centre for Biology and Pathology of Aging, University of Pisa, Pisa, Italy
- Katarzyna Neffe-Skocińska
- Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Warszawa, Poland
- Dorota Zielińska
- Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Warszawa, Poland
- Bahare Salehi
- Noncommunicable Diseases Research Center, Bam University of Medical Sciences, Bam, Iran
- Bahare Salehi
- 0Student Research Committee, School of Medicine, Bam University of Medical Sciences, Bam, Iran
- William N. Setzer
- 1Aromatic Plant Research Center, Lehi, UT, United States
- William N. Setzer
- 2Department of Chemistry, University of Alabama in Huntsville, Huntsville, AL, United States
- Noura S. Dosoky
- 1Aromatic Plant Research Center, Lehi, UT, United States
- Yasaman Taheri
- 3Phytochemistry Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran
- Yasaman Taheri
- 4Department of Pharmacology and Toxicology, School of Pharmacy, Shahid Beheshti University of Medical Sciences, Tehran, Iran
- Marc El Beyrouthy
- Department of Agriculture and Food Engineering, School of Engineering, Holy Spirit University of Kasli, Jounieh, Lebanon
- Miquel Martorell
- 5Department of Nutrition and Dietetics, Faculty of Pharmacy, University of Concepcion, Concepcion, Chile
- Miquel Martorell
- 6Unidad de Desarrollo Tecnológico, UDT, Universidad de Concepción, Concepción, Chile
- Elise Adrian Ostrander
- 7Medical Illustration, Kendall College of Art and Design, Ferris State University, Grand Rapids, MI, United States
- Hafiz Ansar Rasul Suleria
- 8Department of Agriculture and Food Systems, The University of Melbourne, Melbourne, VIC, Australia
- William C. Cho
- 9Department of Clinical Oncology, Queen Elizabeth Hospital, Kowloon, Hong Kong
- Alfred Maroyi
- 0Department of Botany, University of Fort Hare, Alice, South Africa
- Natália Martins
- 1Faculty of Medicine, University of Porto, Porto, Portugal
- Natália Martins
- 2Institute for Research and Innovation in Health (i3S), University of Porto, Porto, Portugal
- DOI
- https://doi.org/10.3389/fphar.2020.01021
- Journal volume & issue
-
Vol. 11
Abstract
Curcumin, a yellow polyphenolic pigment from the Curcuma longa L. (turmeric) rhizome, has been used for centuries for culinary and food coloring purposes, and as an ingredient for various medicinal preparations, widely used in Ayurveda and Chinese medicine. In recent decades, their biological activities have been extensively studied. Thus, this review aims to offer an in-depth discussion of curcumin applications for food and biotechnological industries, and on health promotion and disease prevention, with particular emphasis on its antioxidant, anti-inflammatory, neuroprotective, anticancer, hepatoprotective, and cardioprotective effects. Bioavailability, bioefficacy and safety features, side effects, and quality parameters of curcumin are also addressed. Finally, curcumin’s multidimensional applications, food attractiveness optimization, agro-industrial procedures to offset its instability and low bioavailability, health concerns, and upcoming strategies for clinical application are also covered.
Keywords
