Czech Journal of Food Sciences (Aug 2017)

Curcumin and its allied analogues: epigenetic and health perspectives - a review

  • Muhammad Imran,
  • Muhammad Nadeem,
  • Muhammad Asif Khan,
  • Sheraz Ahmed,
  • Ali Imran,
  • Rai Muhammad Amir,
  • Muhammad Umair Arshad,
  • Syed Amir Gilani,
  • Farhan Saeed,
  • Abdur Rauf,
  • Zaffar Mehmood,
  • Shaista Khan,
  • Hafiz Ansar Rasul Suleria

DOI
https://doi.org/10.17221/584/2015-CJFS
Journal volume & issue
Vol. 35, no. 4
pp. 285 – 310

Abstract

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Curcumin (diferuoyl methane) is a yellow active ingredient present in turmeric. It is a homodimer of feruloylmethane that comprises a hydroxyl and methoxy group (heptadiene with two Michael acceptors), and α-, β-diketone. It contains various metabolites, i.e. hexahydrocurcumin (HHC), tetrahydrocurcumin (THC), octahydrocurcumin (OHC), dihydrocurcumin (DHC), curcumin sulphate, and curcumin glucuronide. Curcumin has been proven the most effective histone deacetylase (HDAC) inhibitor in HeLa nuclear extracts. It has the ability to affect the Akt, growth factors, NF-kB, and metastatic and angiogenic pathways. Curcumin has a strong therapeutic or preventive potential against several major human ailments, i.e. suppression of inflammation, cardiovascular, diabetes, tumorigenesis, chronic fatigue, antidepressant and neurological activities, depression, loss of muscle and bone, and neuropathic pain. In future, higher utilisation of curcumin as an active agent in food based products is required to curtail the human health disorders.

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