On the health effects of curcumin and its derivatives

IF 3.8 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Food Science & Nutrition Pub Date : 2024-09-24 DOI:10.1002/fsn3.4469
Hudda Ayub, Mahad Islam, Munnaza Saeed, Husnat Ahmad, Fahad Al-Asmari, Mohamed Fawzy Ramadan, Mohammed Alissa, Muhammad Adnan Arif, Muhammad Umair Jamil Rana, Muhammad Subtain, Muhammad Abdul Rahim, Eliasse Zongo, Nazir Ahmad
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Abstract

Turmeric (Curcuma longa) is an herbaceous plant that contains a phytochemical which is bright yellow and is known as curcumin. Turmeric, a member of Zingiberaceae family, has extensive application worldwide due to its beneficial medicinal attributes and is extensively used as a medicinal plant. Most people use turmeric as a spice, and it is a chief source of polyphenol curcumin. Curcuma longa has therapeutic properties, and since the initial extraction of curcumin from this plant, it has gained prodigious consideration from scientists in the medical field. The biological properties of curcumin, also known as 1,7-bis (4-hydroxy-3-methoxyphenyl)-1,6-heptadiene-3,5-dione, or diferuloylmethane, include anti-inflammatory, anti-oxidant, anti-cancer, anti-asthmatic, anti-arthritic, neuroprotective, anti-diabetic, anti-obesity, wound-healing, hepatoprotective, skin curative, reproductive role, etc. This work has reviewed many clinical trials and their findings about these activities. The focus of this review manuscript is concentrated on the presently existing clinical and animal studies, which exposed the possible anti-retroviral activities of curcumin and its by-products.

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姜黄素及其衍生物的保健作用
姜黄(Curcuma longa)是一种草本植物,含有一种被称为姜黄素的亮黄色植物化学物质。姜黄是姜科植物,因其有益的药用特性而在世界范围内得到广泛应用,是一种被广泛使用的药用植物。大多数人使用姜黄作为香料,它是多酚姜黄素的主要来源。姜黄具有治疗作用,自从从这种植物中提取姜黄素以来,它就得到了医学界科学家的极大关注。姜黄素,又称1,7-二(4-羟基-3-甲氧基苯基)-1,6-庚二烯-3,5-二酮,或二磺基甲烷,其生物学特性包括抗炎、抗氧化、抗癌、抗哮喘、抗关节炎、神经保护、抗糖尿病、抗肥胖、伤口愈合、肝保护、皮肤治疗、生殖作用等。本工作回顾了许多关于这些活动的临床试验及其发现。本文综述了姜黄素及其副产物可能的抗逆转录病毒活性的临床和动物研究。
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来源期刊
Food Science & Nutrition
Food Science & Nutrition Agricultural and Biological Sciences-Food Science
CiteScore
7.40
自引率
5.10%
发文量
434
审稿时长
24 weeks
期刊介绍: Food Science & Nutrition is the peer-reviewed journal for rapid dissemination of research in all areas of food science and nutrition. The Journal will consider submissions of quality papers describing the results of fundamental and applied research related to all aspects of human food and nutrition, as well as interdisciplinary research that spans these two fields.
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