Turmeric and Its Major Compound Curcumin on Health: Bioactive Effects and Safety Profiles for Food, Pharmaceutical, Biotechnological and Medicinal Applications

• Main Authors: Javad Sharifi-Rad (Author), Youssef El Rayess (Author), Alain Abi Rizk (Author), Carmen Sadaka (Author), Raviella Zgheib (Author), Wissam Zam (Author), Simona Sestito (Author), Simona Rapposelli (Author), Katarzyna Neffe-Skocińska (Author), Dorota Zielińska (Author), Bahare Salehi (Author), William N. Setzer (Author), Noura S. Dosoky (Author), Yasaman Taheri (Author), Marc El Beyrouthy (Author), Miquel Martorell (Author), Elise Adrian Ostrander (Author), Hafiz Ansar Rasul Suleria (Author), William C. Cho (Author), Alfred Maroyi (Author), Natália Martins (Author)
• Format: Book
• Published: Frontiers Media S.A., 2020-09-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

Curcumin, a yellow polyphenolic pigment from the Curcuma longa L. (turmeric) rhizome, has been used for centuries for culinary and food coloring purposes, and as an ingredient for various medicinal preparations, widely used in Ayurveda and Chinese medicine. In recent decades, their biological activi...