The yellow polyphenolic pigment known as curcumin, originating from the
rhizome of the turmeric plant Curcuma longa 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, bioefficacy,
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. |
