Lai, W.-F. orcid.org/0000-0003-0585-6396, Zhang, D., Reddy, O.S. et al. (1 more author) (2023) Properties and Biological Effects of Curcumin in Food Product Development. Food Reviews International. ISSN 8755-9129
Abstract
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.
Metadata
Item Type: | Article |
---|---|
Authors/Creators: |
|
Copyright, Publisher and Additional Information: | This is an author produced version of an article published in Food Reviews International. Uploaded in accordance with the publisher's self-archiving policy. |
Keywords: | Curcumin; food products; bioavailability; oral administration; turmeric |
Dates: |
|
Institution: | The University of Leeds |
Academic Units: | The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) |
Depositing User: | Symplectic Publications |
Date Deposited: | 03 Jan 2024 15:25 |
Last Modified: | 06 Jul 2024 00:13 |
Published Version: | https://www.tandfonline.com/doi/full/10.1080/87559... |
Status: | Published online |
Publisher: | Taylor and Francis |
Identification Number: | 10.1080/87559129.2023.2221342 |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:206975 |