Food Science and Technology

Curcumin is a poly-phenol active compound of Curcuma Longa (Turmeric). It belongs to the Zingiberaceae family. In developing countries, turmeric and its products are consumed to overcome many ailments because of cost effectiveness. It is frequently used in herbal medicine. It shows strong therapeutic potential as an antioxidant, anti-fungal, anti-bacterial, anti-inflammatory, and anti-cancerous. It plays a prominent role in management of many diseases and disorders i.e. arthritis, diabetes, diabetic micro-angiopathy, diabetic nephropathy, psoriasis, gastro-Intestinal diseases, acute cardiac diseases, anxiety, hyper-lipidemia, bacterial infection and inflammation. It is safe to use and shows no side effects or toxicity but sometimes it can cause low fertility, bleeding disorders, low glucose level and heavy menstruation. Curcumin acts as an anti-oxidant and also helps to fight against diseases.

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