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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].
Assigning Nanocouture to Phytochemical Nutraceuticals for Improved Biopharmaceutical Performance
Published in Bhupinder Singh, Minna Hakkarainen, Kamalinder K. Singh, NanoNutraceuticals, 2019
Indu Pal Kaur, Vandita Kakkar, Parneet Kaur Deol, Simarjot Kaur Sandhu
Curcumin, referred to as “yellow gold,” has gathered much attention due to its pleiotropic effects and more than 90 clinical studies (ongoing and recruiting) investigating its effects in a wide variety of human disorders such as Alzheimer’s disease, asthma, irritable bowel syndrome, cancers, osteoarthritis, rheumatoid arthritis, depression, ulcerative colitis, osteosarcoma, proteinuric chronic kidney disease, and cystic fibrosis. Curcumin is the principal curcuminoid of the popular Indian spice turmeric and comprises of curcumin (94%), demethoxycurcumin (6%), and bisdemethoxycurcumin (0.3%) (Figure 2.2).
paniculata (C.B. Clarke) Munir Leaves on Various Gastric Aggressive Factors
Published in Parimelazhagan Thangaraj, Phytomedicine, 2020
P. S. Sreeja, K. Arunachalam, Parimelazhagan Thangaraj
The compounds isolated from medicinal plants that have anti-ulcerogenic activity are characterized by several chemical structures belonging to the classes such as triterpenes, flavonoids, alkaloids, glycosides, saponins, and polysaccharides (Jain 2016). In addition, some medicinal plants with pharmacological properties can be partially conferred to volatile constituents, which are part of the essential oils (Takayama et al. 2011). Singh et al. (2018) have reported concise literature on the anti-ulcer properties of many plants like Abrus cantoniensis and Saussurea lappa with an inhibitory effect on Helicobacter pylori growth that have secondary metabolites like saponins, anthraquinones, alkaloids, flavonoids, and other aromatic compounds, sterols, alkaloids, etc. Also, several compounds identified in plant extracts with an anti-ulcer effect, e.g., betulinic acid and oleanolic acid from the plant Melaleuca bracteata stem bark extract have been reported (Singh et al. 2018). Recent data in the literature demonstrate the wide variety of plant-isolated chemical substances that have anti-ulcerogenic activity and are effective against gastrointestinal tract disorders, such as the work of Hiruma-Lima et al. (2002), who report the isolated trans-dehydrocrotonin and trans-crotonin from Croton cajucara Benth, and the work of Farzaei et al. (2013) reported about ternatin isolated from Egletes viscose. Bi et al. (2014) have reported the potent anti-ulcer properties of several isolated compounds, such as curcumin, glycyrrhetic acid, b-sitosterol, berberine, baicalin, ginsenoside, and bisdemethoxycurcumin by decreasing the acid secretion and inflammation, and these compounds furnished anti-oxidant action to protect the gastric tissues in the ulcer-induced animal models. Vimala and Gricilda Shoba (2014) have presented many active constituents isolated from various medicinal plants possessing anti-ulcer properties; namely, Mangiferin (Mangifera indica), Nimbidin (Azadirachta indica), Naringenin (Ficus religiosa), Chymopapain & Papain (Carica papaya), Luvangetin (Aegle marmelos), and Barbaloin & Isobarbolin (Aloe vera). Breviglieri et al. (2017) have reported the isolated compound 2-phenylquinoline, the main alkaloid of the plant Galipealongiflora, produced anti-ulcer activity as a result of regulating the histaminergic and gastrinergic pathways to reduce the acid secretion and also through providing cytoprotection from oxidative damage.
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
HPLC analysis was performed to quantify extracted curcumin from fermented turmeric pulp. Figure 3 represents the HPLC analysis for extracted curcumin using MAE (Figure 3c), UAE (Figure 3d) and CSE (Figure 3e) at 70% ethanol concentration for fermented turmeric pulp. Additionally, the HPLC chromatogram of non-fermented turmeric pulp (Figure 3b) and curcumin standard (Figure 3a) is also shown in Figure 3. It could be inferred from the chromatograms that the highest peak was obtained with MAE followed by UAE, CSE and non-fermented samples. The curcumin yield was 0.866 ± 0.05, 0.791 ± 0.09, 0.701 ± 0.06 and 0.541 ± 0.08 mg/g in MAE, UAE, CSE and non-fermented turmeric pulp extract. It was observed that fermented samples had higher curcumin content than non-fermented samples. The possible reason for the rise in curcumin content is the enzymatic conversion of other curcumin analogues, including bisdemethoxycurcumin or dimethoxycurcumin, by Lactobacillus during the fermentation process. Similar results were observed by Yong et al.[6] during the fermentation of turmeric by lactic acid bacteria. Mohamed et al.[37] also reported increased curcumin content by fermenting it with Trichoderma spp.
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.
Potential protective roles of curcumin against cadmium-induced toxicity and oxidative stress
Published in Journal of Toxicology and Environmental Health, Part B, 2021
Jae Hyeon Park, Byung Mu Lee, Hyung Sik Kim
Commercially, curcumin is readily available as a food supplement and functional food derived from a mixture of three curcuminoids. This classic mixture contains curcumin (77%), demethoxycurcumin (DMC, 17%), and bisdemethoxycurcumin (BDMC, 3%), which is responsible for the yellow color of turmeric (Figure 2). DMC has one methoxy group, whereas BDMC lacks a methoxy group on both aryl rings (Li et al. 2011; Sandur et al. 2007).