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A Short Overview on Anti-Diabetic Natural Products: Reviewing the Herbotherapeutic Potentials
Published in Debarshi Kar Mahapatra, Cristóbal Noé Aguilar, A. K. Haghi, Natural Products Pharmacology and Phytochemicals for Health Care, 2021
Mojabir Hussen Ansari, Debarshi Kar Mahapatra
Turmeric is scientifically known as Curcuma longa Linn, family Zingiberaceae (Figure 1.6). It is also known as Indian saffron, Haldi, Curcuma, etc., in India. India contributed 90% of the total output of the world. Worldwide Turmeric is tremendously implemented as a spice, food preservatives, and coloring material. Scientific studies elaborated that the pharmacological properties of this spice (turmeric) and interest is mainly focused on curcumin as it is a chief bioactive component in turmeric. However, recent chromatographic studies show three curcuminoids such as curcumin, demethoxycurcumin (DMC), and bisdemethoxycurcumin (BDMC) which is always present together in turmeric sample. The chief component of Curcuma longa is called curcuminoids (curcumin and its analog), which is responsible for yellowish color in some species of curcuma. Turmeric also contains ascorbic acid, galantamine, and genistein. Other constituents such as 5% volatile oil, resin, and starch are present in turmeric. Basically, turmeric is taken as spices and coloring agents. Moreover, the curcuminoids have potential anti-oxidant properties which have a beneficial role in autoimmune disease such as type-1 diabetes mellitus, the supplementation of diabetic rats with turmeric or its active ingredients show attenuated hyperglycemia. Curcuminoids and its analog also have choleretic, hydrocholagogic, hypocholesterolemic, anti-inflammatory, anti-carcinogenic, and anti-oxidative properties [30–34].
Compounds of Plant Origin as AMP-Activated Protein Kinase Activators
Published in Alexander V. Kutchin, Lyudmila N. Shishkina, Larissa I. Weisfeld, Gennady E. Zaikov, Ilya N. Kurochkin, Alexander N. Goloshchapov, Chemistry and Technology of Plant Substances, 2017
Daria S. Novikova, Gleb S. Ivanov, Alexander V. Garabadzhiu, Viacheslav G. Tribulovich
A large number of compounds that activate AMPK have been found among plant polyphenols and lignans. Curcumin (Fig. 9.3) is the major curcuminoid of turmeric rhizomes (Curcuma longa). Despite a poor solubility and low bioavailability, it is in phase II clinical trials for pancreatic cancer [36]. Curcumin induces the AMPK activation in a dose-dependent manner, probably, via LKB1 [37]. Antidiabetic effect of curcumin is manifested in suppression of gluconeogenesis gene expression and improvement of glucose uptake in peripheral tissues, which is realized by stimulation of the AMPK signaling cascade [38, 39]. Other curcuminoid, demethoxyc- urcumin (see Fig. 9.3), also found in turmeric rhizomes, showed greater AMPK activity compared with curcumin and 5-aminoimidazole-4-car- boxamide ribonucleotide (AICAR), a well-known direct activator, and turned out to be more stable in cellular conditions [40].
Curcuma Longa L.) Under Drip Fertigation
Published in Megh R. Goyal, B. J. Pandian, Management Strategies for Water Use Efficiency and Micro Irrigated Crops, 2019
Turmeric (Curcuma longa L.) is known as the “golden spice” or “spice of life” and it is a herbaceous perennial plant belonging to the family Zingiberaceae under the order Scitaminae. Turmeric originated in SouthEast Asia. Its underground modified stem (the rhizomes) are processed and used for various purposes. It is an ancient, most valuable, sacred spice of India containing carbohydrates (69.4%), fiber (2.6%) and appreciable quantity of protein (6.5%) and volatile oil (4.5%) (Manjunath et al., 1991). Curcuminoids in turmeric have anti-inflammatory, antimutagen, anticancer, antibacterial, antioxidant, antifungal, antiparasitic, and detoxifying properties (Uechi et al., 2000).
Extraction of curcuminoids from Curcuma longa: comparative study between batch extraction and novel three phase partitioning
Published in Preparative Biochemistry and Biotechnology, 2019
Sujata S. Patil, Siddhant Bhasarkar, Virendra K. Rathod
The dried rhizome of Curcuma longa L. is also known as turmeric and belongs to Zingiberaceae family. Curcuminoids are the active components of dried rhizome of C. longa L. which is widely cultured in tropical and subtropical regions of the world, namely Asia and Central America.[1] Curcuminoids consist of three most fundamental constituents, namely curcumin (75%), demethoxycurcumin (10–25%), and bisdemethoxycurcumin (5%) which belongs to the diferuloylmethane group of phenolic compounds.[2] Amongst the various phenolic compounds, curcuminoids have been extensively used as pigments in food processing to augment the nutritional and sensory values of foods.[3] Several studies have also been focused on the applications of curcuminoids in the pharmaceutical industry to treat numerous disorders such as cancer, hepatic ailments, inflammation, oxidative stress, and diabetes.[4–6] They also exhibit both in vitro and in vivo antimalarial activity.[7] Hence, in recent years, tremendous research has been focused on the extraction of curcuminoids and its applications.
Study on quality attributes and drying kinetics of instant parboiled rice fortified with turmeric using hot air and microwave-assisted hot air drying
Published in Drying Technology, 2020
Arkom Palamanit, Angelique Musengimana Sugira, Somchart Soponronnarit, Somkiat Prachayawarakorn, Patcharee Tungtrakul, Fatih Kalkan, Vijaya Raghavan
The rhizomes of turmeric (Curcuma longa L.) are one of the herbs widely used as an ingredient, additive and coloring agent in foods.[10–13] Curcuminoids, namely, curcumin, demethoxycurcumin and bisdemethoxycurcumin are the major active components of turmeric rhizomes. The curcuminoids are found to be a rich source of phenolic compounds which have high antioxidant capacity and are also stable to heat.[14] They are beneficial to the health of consumers since curcuminoids act as an antioxidant, anti-inflammatory, antitumor, antiviral, anticancer and antimutagen.[15,16] Thus, the application of turmeric rhizomes in food processing is of interest.
Exploring the antioxidant potential of fermented turmeric pulp: effect of extraction methods and microencapsulation
Published in Preparative Biochemistry & Biotechnology, 2022
Poorva Sharma, Piyush Kashyap, Akshay Dhakane
Turmeric (Curcuma longa) is a widely cultivated crop in India, China and other South Asian countries. It is used as a spice, natural coloring agent and food additives. It is also used as Ayurvedic medicine for the treatment of various diseases.[1] Therapeutic potential of turmeric is attributed to curcuminoids content which exist in dense structure of turmeric.[2] Many scientists have reported its potential to interact with various molecular targets in inflammation thus, showing anti-inflammatory ability.[3,4] Curcumin has been reported to inhibit NF-κB and AP-1 which are the pro-