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Nutritional and health benefits of curcumin

Turmeric (Curcuma longa) belongs to the family Zingiberaceae and it has been traditionally used for centuries in Asian cuisine. India is the largest producer, consumer and exporter of turmeric. Its dried and ground tuber is used worldwide as a spice (the most famous spice which contains turmeric is curry) and as an additive for a variety of products that require medically acceptable intense yellow color. The most important part of the turmeric tuber is a group of bioflavonoids, i.e. curcumins (curcumin (77%), bisdemethoxycurcumin and demethoxycurcumin). The most common method for the isolation of curcumin is extraction with organic solvents, usually ethanol, by using Soxhlet, ultrasonic and microwave extraction, and more recently, due to increased use in the food industry (food supplements), triacylglycerol. Curcumin has significant anti- inflammatory, antioxidant, chemoprotective, anticancer, and gastroprotective properties. It affects the neurosystem and it is one of the most investigated bioflavonoids. The aim of this paper is to present the dietary and health benefits of turmeric and curcumin for both humans and animals.

turmeric ; spice ; food and health benefits

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