Journalartikel

Jahr der Veröffentlichung: 2012

Seiten: 5308-5332

Zeitschrift: Angewandte Chemie International Edition

Bandnummer: 51

Heftnummer: 22

ISSN: 1433-7851

DOI Link: https://doi.org/10.1002/anie.201107724

Verlag: Wiley

Abstract: 
Turmeric is traditionally used as a spice and coloring in foods. It is an important ingredient in curry and gives curry powder its characteristic yellow color. As a consequence of its intense yellow color, turmeric, or curcumin (food additive E100), is used as a food coloring (e.g. mustard). Turmeric contains the curcuminoids curcumin, demethoxycurcumin, and bisdemethoxycurcumin. Recently, the health properties (neuroprotection, chemo-, and cancer prevention) of curcuminoids have gained increasing attention. Curcuminoids induce endogenous antioxidant defense mechanisms in the organism and have anti-inflammatory activity. Curcuminoids influence gene expression as well as epigenetic mechanisms. Synthetic curcumin analogues also exhibit biological activity. This Review describes the development of curcumin from a traditional spice and food coloring to a modern biological regulator.

Harvard-Zitierstil: Esatbeyoglu, T., Huebbe, P., Ernst, I., Chin, D., Wagner, A. and Rimbach, G. (2012) Curcuminu - From Molecule to Biological Function, Angewandte Chemie International Edition, 51(22), pp. 5308-5332. https://doi.org/10.1002/anie.201107724

APA-Zitierstil: Esatbeyoglu, T., Huebbe, P., Ernst, I., Chin, D., Wagner, A., & Rimbach, G. (2012). Curcuminu - From Molecule to Biological Function. Angewandte Chemie International Edition. 51(22), 5308-5332. https://doi.org/10.1002/anie.201107724