Curcumin is a bright yellow chemical produced by Curcuma longa plants. It is the principal curcuminoid of turmeric (Curcuma longa), a member of the ginger family, Zingiberaceae. It is sold as an herbal supplement, cosmetics ingredient, food flavoring, and food coloring. Chemically, curcumin is a diarylheptanoid, belonging to the group of curcuminoids, which are natural phenols responsible for turmeric's yellow color. It is a tautomeric compound existing in enolic form in organic solvents and in keto form in water turmeric is a spice that has received much interest from both the medical/scientific worlds as well as from the culinary world. Turmeric is a rhizomatous herbaceous perennial plant (Curcuma longa) of the ginger family.The medicinal properties of turmeric, the source of curcumin, have been known for thousands of years; however, the ability to determine the exact mechanism(s)of action and to determine the bioactive components has recently been investigated.
| Autorius: | Jasneet Kaur, Dileep Kumar, |
| Leidėjas: | LAP LAMBERT Academic Publishing |
| Išleidimo metai: | 2021 |
| Knygos puslapių skaičius: | 56 |
| ISBN-10: | 6203574023 |
| ISBN-13: | 9786203574029 |
| Formatas: | 220 x 150 x 4 mm. Knyga minkštu viršeliu |
| Kalba: | Anglų |
Parašykite atsiliepimą apie „Role of curcumin and its analogues in various diseases“
