Impacts of turmeric and its principal bioactive curcumin on human health: Pharmaceutical, medicinal, and food applications: A comprehensive review
Mohamed T. El‐Saadony, Tao Yang, Sameh A. Korma, Mahmoud Sitohy, Taia A. Abd El–Mageed, Samy Selim, Soad K. Al Jaouni, Heba M. Salem, Yasser Mahmmod, Soliman M. Soliman, Shaimaa Momen, Walid F. A. Mosa, Nahed A. El-Wafai, Hamed E. Abou-Aly, Basel Sitohy, Mohamed E. Abd El‐Hack, Khaled A. El‐Tarabily, Ahmed M. Saad
Abstract
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.