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

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          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.

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          Most cited references294

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          Curcumin: A Review of Its’ Effects on Human Health

          Turmeric, a spice that has long been recognized for its medicinal properties, has received interest from both the medical/scientific world and from culinary enthusiasts, as it is the major source of the polyphenol curcumin. It aids in the management of oxidative and inflammatory conditions, metabolic syndrome, arthritis, anxiety, and hyperlipidemia. It may also help in the management of exercise-induced inflammation and muscle soreness, thus enhancing recovery and performance in active people. In addition, a relatively low dose of the complex can provide health benefits for people that do not have diagnosed health conditions. Most of these benefits can be attributed to its antioxidant and anti-inflammatory effects. Ingesting curcumin by itself does not lead to the associated health benefits due to its poor bioavailability, which appears to be primarily due to poor absorption, rapid metabolism, and rapid elimination. There are several components that can increase bioavailability. For example, piperine is the major active component of black pepper and, when combined in a complex with curcumin, has been shown to increase bioavailability by 2000%. Curcumin combined with enhancing agents provides multiple health benefits. The purpose of this review is to provide a brief overview of the plethora of research regarding the health benefits of curcumin.
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            Curcumin, an active component of turmeric (Curcuma longa), and its effects on health.

            Turmeric (Curcuma longa) is a type of herb belonging to ginger family, which is widely grown in southern and south western tropical Asia region. Turmeric, which has an importance place in the cuisines of Iran, Malesia, India, China, Polynesia, and Thailand, is often used as spice and has an effect on the nature, color, and taste of foods. Turmeric is also known to have been used for centuries in India and China for the medical treatments of illnesses such as dermatologic diseases, infection, stress, and depression. Turmeric's effects on health are generally centered upon an orange-yellow colored, lipophilic polyphenol substance called "curcumin," which is acquired from the rhizomes of the herb. Curcumin is known recently to have antioxidant, anti-inflammatory, anticancer effects and, thanks to these effects, to have an important role in prevention and treatment of various illnesses ranging notably from cancer to autoimmune, neurological, cardiovascular diseases, and diabetic. Furthermore, it is aimed to increase the biological activity and physiological effects of the curcumin on the body by synthesizing curcumin analogues. This article reviews the history, chemical and physical features, analogues, metabolites, mechanisms of its physiological activities, and effects on health of curcumin.
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              A Historical Overview of Natural Products in Drug Discovery

              Historically, natural products have been used since ancient times and in folklore for the treatment of many diseases and illnesses. Classical natural product chemistry methodologies enabled a vast array of bioactive secondary metabolites from terrestrial and marine sources to be discovered. Many of these natural products have gone on to become current drug candidates. This brief review aims to highlight historically significant bioactive marine and terrestrial natural products, their use in folklore and dereplication techniques to rapidly facilitate their discovery. Furthermore a discussion of how natural product chemistry has resulted in the identification of many drug candidates; the application of advanced hyphenated spectroscopic techniques to aid in their discovery, the future of natural product chemistry and finally adopting metabolomic profiling and dereplication approaches for the comprehensive study of natural product extracts will be discussed.
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                Author and article information

                Contributors
                Journal
                Front Nutr
                Front Nutr
                Front. Nutr.
                Frontiers in Nutrition
                Frontiers Media S.A.
                2296-861X
                10 January 2023
                2022
                : 9
                : 1040259
                Affiliations
                [1] 1Department of Agricultural Microbiology, Faculty of Agriculture, Zagazig University , Zagazig, Egypt
                [2] 2Key Laboratory of Tropical Translational Medicine of Ministry of Education, School of Pharmacy, Hainan Medical University , Haikou, China
                [3] 3Department of Food Science, Faculty of Agriculture, Zagazig University , Zagazig, Egypt
                [4] 4Department of Biochemistry, Faculty of Agriculture, Zagazig University , Zagazig, Egypt
                [5] 5Department of Soils and Water, Faculty of Agriculture, Fayoum University , Fayoum, Egypt
                [6] 6Department of Clinical Laboratory Sciences, College of Applied Medical Sciences, Jouf University , Sakaka, Saudi Arabia
                [7] 7Department of Hematology/Oncology, Yousef Abdulatif Jameel Scientific Chair of Prophetic Medicine Application, Faculty of Medicine, King Abdulaziz University , Jeddah, Saudi Arabia
                [8] 8Department of Poultry Diseases, Faculty of Veterinary Medicine, Cairo University , Giza, Egypt
                [9] 9Department of Veterinary Sciences, Faculty of Health Sciences, Higher Colleges of Technology , Al Ain, United Arab Emirates
                [10] 10Department of Medicine and Infectious Diseases, Faculty of Veterinary Medicine, Cairo University , Giza, Egypt
                [11] 11Department of Entomology, Faculty of Science, Ain Shams University , Cairo, Egypt
                [12] 12Plant Production Department (Horticulture-Pomology), Faculty of Agriculture Saba Basha, Alexandria University , Alexandria, Egypt
                [13] 13Department of Agricultural Microbiology, Faculty of Agriculture, Benha University , Benha, Egypt
                [14] 14Department of Clinical Microbiology, Infection and Immunology, Umeå University , Umeå, Sweden
                [15] 15Department of Radiation Sciences, Oncology, Umeå University , Umeå, Sweden
                [16] 16Department of Poultry Diseases, Faculty of Agriculture, Zagazig University , Zagazig, Egypt
                [17] 17Department of Biology, College of Science, United Arab Emirates University , Al Ain, United Arab Emirates
                [18] 18Khalifa Center for Genetic Engineering and Biotechnology, United Arab Emirates University , Al Ain, United Arab Emirates
                [19] 19Harry Butler Institute, Murdoch University , Murdoch, WA, Australia
                Author notes

                Edited by: Domenico Sergi, University of Ferrara, Italy

                Reviewed by: Roberta Masella, National Institutes of Health (ISS), Italy; Mariana Buranelo Egea, Goiano Federal Institute (IFGOIANO), Brazil

                *Correspondence: Tao Yang, taoyang@ 123456hainmc.edu.cn
                Khaled A. El-Tarabily, ktarabily@ 123456uaeu.ac.ae

                These authors have contributed equally to this work and share first authorship

                This article was submitted to Nutrition and Metabolism, a section of the journal Frontiers in Nutrition

                Article
                10.3389/fnut.2022.1040259
                9881416
                36712505
                12d3aa1f-0d18-4139-9136-2cbcbc58d9a6
                Copyright © 2023 El-Saadony, Yang, Korma, Sitohy, Abd El-Mageed, Selim, Al Jaouni, Salem, Mahmmod, Soliman, Mo’men, Mosa, El-Wafai, Abou-Aly, Sitohy, Abd El-Hack, El-Tarabily and Saad.

                This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

                History
                : 09 September 2022
                : 09 November 2022
                Page count
                Figures: 8, Tables: 4, Equations: 0, References: 294, Pages: 34, Words: 26302
                Categories
                Nutrition
                Review

                bioavailability,cancer,curcumin,dietary additives,herbal treatment,polyphenolic pigment,metabolism

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