Author:
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.
Abstract
The yellow polyphenolic pigment known as curcumin, originating from the rhizome of the turmeric plant Curcuma longa 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.
Subject
Nutrition and Dietetics,Endocrinology, Diabetes and Metabolism,Food Science