TURMERIC (GEN. CURCUMA) – A SPICE WITH BENEFICIAL EFFECTS FOR FOOD AND HEALTH

Georgiana FOSTOC, Andruța Elena MUREȘAN, Vlad MUREȘAN, Romina MARC, Georgiana MARȚIȘ, Ioana Elena MURESAN (VIMAN), Bianca Vasilica BELDEAN (TĂTAR), Maria Evelina BORDEAN, Mădalina Alexandra MATEESCU, Sevastița MUSTE

Abstract


This review summarizes recent research on the potential of turmeric extracts for the food industry and the biological aspects of curcumin. This spice has attracted great interest in recent decades due to its biological activity. Turmeric is a non-toxic, highly promising natural antioxidant compound with a wide range of biological functions that has been used in Ayurvedic medicine and Chinese medicine since ancient times. Nowadays, turmeric is broadly used as food additives due to its properties (flavouring, preservation and colouring). More than that, turmeric and its derivatives have varied biological actions, including antioxidant, antimicrobial, anticancer, neuroprotective and cardioprotective effect.

Keywords


turmeric, additives, preservative, natural antioxidant, bioactive curcuminoids, curcumin, antimicrobial, anticancer

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