AUTHOR=Sharifi-Rad Javad , Rayess Youssef El , Rizk Alain Abi , Sadaka Carmen , Zgheib Raviella , Zam Wissam , Sestito Simona , Rapposelli Simona , Neffe-Skocińska Katarzyna , Zielińska Dorota , Salehi Bahare , Setzer William N. , Dosoky Noura S. , Taheri Yasaman , El Beyrouthy Marc , Martorell Miquel , Ostrander Elise Adrian , Suleria Hafiz Ansar Rasul , Cho William C. , Maroyi Alfred , Martins Natália 

TITLE=Turmeric and Its Major Compound Curcumin on Health: Bioactive Effects and Safety Profiles for Food, Pharmaceutical, Biotechnological and Medicinal Applications

JOURNAL=Frontiers in Pharmacology

VOLUME=Volume 11 - 2020

YEAR=2020

URL=https://www.frontiersin.org/journals/pharmacology/articles/10.3389/fphar.2020.01021

DOI=10.3389/fphar.2020.01021

ISSN=1663-9812

ABSTRACT=Curcumin, a yellow polyphenolic pigment from the Curcuma longa L. (turmeric) rhizome, has been used for centuries for culinary and food coloring purposes, besides to be an ingredient for various medicinal preparations and widely used in Ayurveda or Chinese medicine. In the last decades, their biological activities have been extensively studied. Thus, the focus of this review is to offer an in-depth revision of curcumin applications for food and biotechnological industries, on health promotion and disease prevention, with emphasis on its antioxidant, anti-inflammatory, neuroprotective, anticancer, hepatoprotective, and cardioprotective effects. Bioavailability, bioefficacy, safety, side effects and quality parameters of curcumin are also focused. Finally, curcumin’ multidimensional applications, food attractiveness optimization, agroindustrial procedures to offset its instability and low-bioavailability, health concerns and upcoming strategies and clinical application were also covered.