Importance of curcumin, an active compound in turmeric (Curcuma longa L)
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Dr Nellisha Ngoruw Moyon*, Dr Jonah Dakho1 and Dr Ps Mariam Anal
Introduction
Turmeric of commerce comes from the roots of Curcuma longa Linn, a member of the Zingi- beraceae family, and is one of the important major spice crops which is grown in India for its perennial underground rhizomes and this is also known as Golden Spice which is predominantly cultivated in the tropical and sub-tropical zones of India. In India Andra Pradesh, Orissa, Tamil Nadu, Maharashtra, Karnataka, Gujarat, and the North Eastern States are the primary growing regions for turmeric. Considering that India is the world’s top producer and the exporter of turmeric, this crop is significant to the country’s econo- my. Turmeric is a highly commercial spice of India, condiments, a dye stuff in drug and cosmetic industry. The rhizome of turmeric spice contains yellow pigments called ‘curcumin’ which is the main active compound. Turmeric rhizome contains a variety of pigments among which ‘curcumin’ is the major pigment responsible for its colour and varies from 3.5 to 9.0 per cent in different genotypes. Due to the high curcumin content, Indian turmeric is very popular as compared to other countries. Curcumin is the main colouring agent which also has certain therapeutic properties. Turmeric is part of Indian's culture. It forms an essential ingredient in Indian culinary as it tends to colour and add aroma to various dishes. It is also used in pickles and curries, as colouring agent in textile and confectionary industries. It is also used in many religious observances. Also, turmeric has lots of medicinal properties. It is tradi- tionally used as a medicine for stomachic, carminative, a blood purifier, a vermicide and also as an antiseptic in India and it enters in the composition of many traditional remedies.
The Curcuma species has a long history that stretches back 5,000 years to Ayurvedic medicine and 2,000 years to Athar Vedic medicine. Curcumin, which was initially isolated in 1815 and the pure crystalline component published in 1870, is the most active of the curcuminoids discovered in C. longa. Polish scientists originally postulated the curcumin structure in 1910. However, because to its limited bioavailability, turmeric is rarely used in medical clinics and is still not commercially regarded as a medicinal drug however curcumin is used in food and cosmetic, as well as in promoting health and preventing disease.
Rhizomes are horizontal underground stems that send out shoot as well as roots. Turmeric is sometimes also called the 'Indian saffron' and it is a natural antiseptic. Turmeric has high nutritive and medicinal values. Turmeric contains phytochemical constituents so it is considered as medicinal plant. The presence of non-nutritive plant che- mical (phytochemical constituents) possesses disease preventive properties. In the form of root powder, turmeric is used for its flavouring properties as a spice, food and medicine as it is associated with a variety of important beneficial properties.
Curcumin belongs to a group of polyphenolic compounds called curcumi- noids, which include curcumin itself, dimethoxy curcumin, and bisdeme-thoxycurcumin. Together, these compounds provide powerful antioxidant properties and the distinctive golden hue that makes curcumin so valuable as both a natural colouring agent and a functional ingredient in food appli- cations.
Curcumin, the bioactive compound in turmeric, offers a unique dual func- tionality that makes it highly valuable for food formulators. As a natural polyphenolic compound, curcumin offers food manufacturers a multifaceted solution that serves as both a vibrant colorant and a functional preservative, aligning perfectly with clean-label expectations while providing technological benefits.
Curcumin represents an opportunity to align with clean-label trends and enhance product portfolios. Its versatility enables applications ranging from bevera- ges and dairy alternatives to snacks and functional foods, making it a strategic ingredient for next-generation product development.
Applications in the Food industry
Curcumin is a globally recognized natural pigment.
(To be contd)
Introduction
Turmeric of commerce comes from the roots of Curcuma longa Linn, a member of the Zingi- beraceae family, and is one of the important major spice crops which is grown in India for its perennial underground rhizomes and this is also known as Golden Spice which is predominantly cultivated in the tropical and sub-tropical zones of India. In India Andra Pradesh, Orissa, Tamil Nadu, Maharashtra, Karnataka, Gujarat, and the North Eastern States are the primary growing regions for turmeric. Considering that India is the world’s top producer and the exporter of turmeric, this crop is significant to the country’s econo- my. Turmeric is a highly commercial spice of India, condiments, a dye stuff in drug and cosmetic industry. The rhizome of turmeric spice contains yellow pigments called ‘curcumin’ which is the main active compound. Turmeric rhizome contains a variety of pigments among which ‘curcumin’ is the major pigment responsible for its colour and varies from 3.5 to 9.0 per cent in different genotypes. Due to the high curcumin content, Indian turmeric is very popular as compared to other countries. Curcumin is the main colouring agent which also has certain therapeutic properties. Turmeric is part of Indian's culture. It forms an essential ingredient in Indian culinary as it tends to colour and add aroma to various dishes. It is also used in pickles and curries, as colouring agent in textile and confectionary industries. It is also used in many religious observances. Also, turmeric has lots of medicinal properties. It is tradi- tionally used as a medicine for stomachic, carminative, a blood purifier, a vermicide and also as an antiseptic in India and it enters in the composition of many traditional remedies.
The Curcuma species has a long history that stretches back 5,000 years to Ayurvedic medicine and 2,000 years to Athar Vedic medicine. Curcumin, which was initially isolated in 1815 and the pure crystalline component published in 1870, is the most active of the curcuminoids discovered in C. longa. Polish scientists originally postulated the curcumin structure in 1910. However, because to its limited bioavailability, turmeric is rarely used in medical clinics and is still not commercially regarded as a medicinal drug however curcumin is used in food and cosmetic, as well as in promoting health and preventing disease.
Rhizomes are horizontal underground stems that send out shoot as well as roots. Turmeric is sometimes also called the 'Indian saffron' and it is a natural antiseptic. Turmeric has high nutritive and medicinal values. Turmeric contains phytochemical constituents so it is considered as medicinal plant. The presence of non-nutritive plant che- mical (phytochemical constituents) possesses disease preventive properties. In the form of root powder, turmeric is used for its flavouring properties as a spice, food and medicine as it is associated with a variety of important beneficial properties.
Curcumin belongs to a group of polyphenolic compounds called curcumi- noids, which include curcumin itself, dimethoxy curcumin, and bisdeme-thoxycurcumin. Together, these compounds provide powerful antioxidant properties and the distinctive golden hue that makes curcumin so valuable as both a natural colouring agent and a functional ingredient in food appli- cations.
Curcumin, the bioactive compound in turmeric, offers a unique dual func- tionality that makes it highly valuable for food formulators. As a natural polyphenolic compound, curcumin offers food manufacturers a multifaceted solution that serves as both a vibrant colorant and a functional preservative, aligning perfectly with clean-label expectations while providing technological benefits.
Curcumin represents an opportunity to align with clean-label trends and enhance product portfolios. Its versatility enables applications ranging from bevera- ges and dairy alternatives to snacks and functional foods, making it a strategic ingredient for next-generation product development.
Applications in the Food industry
Curcumin is a globally recognized natural pigment.
(To be contd)