Properties and Biological Effects of Curcumin in Food Product Development

作者：Wing‐Fu Lai, Dahong Zhang, Sreekanth Reddy Obireddy, Wing‐Tak Wong · 发表于：Food Reviews International · 年份：2023 · DOI：10.1080/87559129.2023.2221342 · 被引用次数：9 · 研究领域：Curcumin's Biomedical Applications、Phytochemicals and Antioxidant Activities、Biochemical effects in animals

Turmeric (Curcuma longa L.), a spice and food coloring agent in food preparation, contains a carotenoid pigment called curcumin. Curcumin has attracted extensive research interest owing to its health benefits, ranging from neuroprotection to chemoprevention and antioxidation. It also exhibits anti-cancer effects due to its capacity to inhibit cancer cell proliferation and stimulate apoptosis. However, the health-promoting effects of curcumin are limited by its poor aqueous solubility and low oral bioavailability. This article presents an overview of the latest understanding of the biological effects of curcumin and its use as a food additive in the development of functional food products.