Antioxidant availability of turmeric in relation to its medicinal and culinary uses

Abstract

Turmeric (Curcuma longa) has been used in Indian cooking, and in herbal remedies. Its possible mechanism of action was examined in terms of antioxidant availability during actual cooking conditions and in therapeutic applications using standardized extracts. The assays involve different levels of antioxidant action such as oxygen radical absorbance capacity (ORAC), radical scavenging abilities using 1,1-diphenyl-2-picryl hydrazyl (DPPH), 2,2'-azobis-3-ethylbenzthiazoline-6-sulfonic acid (ABTS), ferric reducing antioxidant power (FRAP) and protection of membranes examined by inhibition of lipid peroxidation besides the content of phenols and total flavonoids. The aqueous and ethanol extracts of two major preparations of turmeric, corresponding to its use in cooking and medicine, showed significant antioxidant abilities. In conclusion, the studies reveal that the ability of turmeric to scavenge radicals, reduce iron complex and inhibit peroxidation may explain the possible mechanisms by which turmeric exhibits its beneficial effects in relation to its use in cooking and medicine.

Antioxidant Properties of Popular Turmeric(Curcuma longa)Varieties from Bangladesh

“…Turmeric from Malaysia (Curcuma longa) has been reported to contain 0.094 mg/g of TFC of dry sample [24], while Sumazian et al [25] reported the presence of 4.05 mg/g of TFC of dry sample of Curcuma domestica. Similarly, Tilak et al [26] reported a TFC of turmeric from India ranging from 3.58 to 7.86 mg/g of turmeric. Polyphenols including flavonoids are extensively investigated in turmeric for their wide range of pharmacological activities [27].…”

“…These nonenzymatic antioxidants (phenolics and flavonoids) react with the prooxidants leading to inactivation. In the redox reaction, the antioxidants act as reductants and serve as the first-line defense to suppress the formation of free radicals [26]. According to previous reports, turmeric is a good source of natural flavonoids, which have been shown to have antioxidant activity, free radical-scavenging capacity, coronary heart disease preventive activities, and anticancer activities [28].…”

Cardioprotective and Other Beneficial Effects of Some Indian Medicinal Plants

“…In another set of experiments, the results obtained showed that the ORAC values of turmeric extract ranging from 10 to 25 µmoles of Trolox equivalent per gm fresh weight, are similar to or higher than the values observed for some fruits and vegetables including those for garlic (19.4), spinach (12.6) and onion (4.5) [69]. Ethanolic preparations of both raw and processed turmeric are effective in giving antioxidant protection at various levels [33].…”

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“…[14] Turmeric is also used in the treatment of dental diseases, digestive disorders such as dyspepsia and acidity, indigestion, flatulence, ulcers, antioxidant, antifertility as well to alleviate the hallucinatory effects of hashish, and other psychotropic drugs. [16][17][18] In food and manufacturing, curcumin is currently used in perfumes and as a natural yellow-coloring agent, as well as an approved food additive to flavor various types of curries and mustards. [19,20] Recent emphasis on the use of natural and complementary medicines in western medicine has drawn the notice of the scientific community to this ancient remedy.…”