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Biological properties of curcumin-cellular and molecular mechanisms of action.

Joe, B and Vijaykumar, M. and Lokesh, B. R. (2004) Biological properties of curcumin-cellular and molecular mechanisms of action. Critical Reviews in Food Science and Nutrition, 44 (2). pp. 97-111.

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Curcuminoids, a group of phenolic compounds isolated from the roots of Curcuma longa (Zingiberaceae), exhibit a variety of beneficial effects on health and on events that help in preventing certain diseases. A vast majority of these studies were carried out with curcumin (diferuloyl methane), which is a major curcuminoid. The most detailed studies using curcumin include anti-inflammatory, antioxidant, anticarcinogenic, antiviral, and antiinfectious activities. In addition, the wound healing and detoxifying properties of curcumin have also received considerable attention. As a result of extensive research on the therapeutic properties of curcumin, some understanding on the cellular, molecular, and biochemical mechanism of action of curcumin is emerging. These findings are summarized in this review.

Item Type: Article
Uncontrolled Keywords: Curcuminoid; Spice; Nutraceutical; Food additive; Inflammation; Cancer
Subjects: 600 Technology > 08 Food technology > 31 Food Additives
600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions: Lipid Science and Traditional Foods
Depositing User: Users 197 not found.
Date Deposited: 03 Jun 2011 10:31
Last Modified: 01 Oct 2018 09:27
URI: http://ir.cftri.com/id/eprint/3187

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