Curcumin: From Chemistry to Chemistry-Based Functions

Abstract

Curcumin is a yellow pigment found in the spice turmeric and a main functional constituent of the rhizomes of Curcuma longa. The multi-functionality of curcumin has recently attracted much attention in various fields, including food, medicinal, and clinical industries. Three major curcuminoids, curcumin, demethoxycurcumin, and bis-demethoxycurcumin, are distributed in not only Curcuma, but also the Zingiber species; however, distribution of other curcuminoids is very limited in nature. The radical scavenging ability of curcumin, which is the basis of medicinal functionality, is its most important property. Herein, the structures of several rare curcuminoids that have been identified during the past four decades are summarized. Mechanistic studies of the radical trapping stage of curcumin are also comprehensively reviewed, and the studies on antioxidant effects derived from this radical trapping ability of curcuminoids are discussed. Various chemical reactions of curcumin, such as photo-oxidation, enzymatic oxidation, etc. are also summarized. In particular, antioxidation of curcumin in lipid media is introduced as a reaction unique to curcumin.

Postprandial Dysmetabolism and Oxidative Stress in Type 2 Diabetes: Pathogenetic Mechanisms and Therapeutic Strategies

“…Curcumin, another natural polyphenol, has been the subject of investigation for its antiinflammatory, antioxidant, and antimicrobial effects. [310][311][312] Recently, the curcumin analog C66 [(2E,6E)-2,6-bis(2-(trifluoromethyl)benzylidene)cyclohexanone] was shown to be a potent antioxidant; it can prevent diabetic upregulation of JNK function, resulting in the prevention of diabetes-induced cardiac fibrosis, oxidative stress, ER stress, and cell death; it also preserves cardiac metallothionein expression. 313 The same research group demonstrated the therapeutic potential of the JNK-targeting compound C66 in treating diabetic cardiomyopathy.…”

Curcuma longa L. as a Therapeutic Agent in Intestinal Motility Disorders. 2: Safety Profile in Mouse

“…Presently, a growing interest for herbal medicine has prompted a large amount of scientific investigations about the biological and pharmacological properties of curcuma extract main component, curcumin, which has been shown to exert several biological actions including anti-inflammatory [ 4 - 6 ], anti-infectious [ 7 ], antioxidant [ 8 ], antithrombotic [ 9 ], antiatherosclerotic [ 10 ], anticonvulsant [ 11 ] and anticancer [ 12 - 15 ] properties, cardio [ 16 ] and neuroprotective activities [ 17 - 20 ], in addition to improving memory [ 21 ], reducing aging [ 22 ], and determining benefits in psoriasis [ 23 ]. Moreover, curcumin seems to protect from metabolic syndrome [ 24 ] decreasing insulin resistance, obesity, hypertriglyceridemia, and hypertension [ 25 ] and to prevent the complications. Curcumin, due to its antioxidant and anti-inflammatory properties [ 8 ] is therefore a multifunction phytochemical [ 26 ] that can interact with multiple molecular targets, modulating cell growth, inflammation, and apoptosis signaling pathways [ 12 ].…”

Enhanced Curcumin Bioavailability through Nonionic Surfactant/Caseinate Mixed Nanoemulsions

“…As a consequence of all the health benefits of the nutraceutical value attributed to numerous different pharmacological effects (Wilken, Veena, Wang, & Srivatsan, ), there is an increasing interest toward the use of curcumin in foods and pharmaceutical formulations (Schneider, Gordon, Edwards, & Luis, ). Nonetheless, the poor solubility of curcumin in aqueous solution, its chemical instability, and low oral bioavailability have limited its integration in many food products (Anand et al., ; Fu et al., ; Jitoe‐Masuda, Fujimoto, & Masuda, ). Curcumin, moreover, has also a reduced solubility in gastrointestinal fluids and a propensity to experience chemical alterations within the gastrointestinal tract (GIT).…”

“…Nonetheless, the poor solubility of curcumin in aqueous solution, its chemical instability, and low oral bioavailability have JFDS-2019-0755 Submitted 5/17/2019, Accepted 7/9/2019, Univ. of Molise,Via De Sanctis,Campobasso, limited its integration in many food products (Anand et al, 2007;Fu et al, 2014;Jitoe-Masuda, Fujimoto, & Masuda, 2013). Curcumin, moreover, has also a reduced solubility in gastrointestinal fluids and a propensity to experience chemical alterations within the gastrointestinal tract (GIT).…”