PMID- 29206254
OWN - NLM
STAT- MEDLINE
DCOM- 20180829
LR  - 20180829
IS  - 2042-650X (Electronic)
IS  - 2042-6496 (Linking)
VI  - 9
IP  - 2
DP  - 2018 Feb 21
TI  - Curcumin as a functional food-derived factor: degradation products, metabolites, 
      bioactivity, and future perspectives.
PG  - 705-714
LID - 10.1039/c7fo01242j [doi]
AB  - Curcumin is a polyphenol found in turmeric (Curcuma longa), used as a spice, in 
      food coloring, and as a traditional herbal medicine. It has been shown that 
      curcumin has health benefits such as antioxidant, anti-inflammatory, and 
      anticancer properties, improvement of brain function, and control of obesity and 
      diabetes. However, native curcumin easily degrades and has low oral 
      bioavailability, and a recent report has expressed doubt about curcumin's various 
      effects. To overcome its low bioavailability, various curcumin formulations with 
      enhanced bioavailability are currently being developed. This review discusses the 
      chemistry, metabolism, and absorption of curcumin, to which various reported 
      health benefits have been ascribed, as well as curcumin's degradation products 
      and metabolites and their possible functions. Moreover, the research trend 
      towards the obesity- and diabetes-preventing/suppressing aspects of curcumin and 
      the latest case studies on highly water-dispersible and bioavailable curcumin 
      formulations will be discussed. We summarize the challenges concerning research 
      on curcumin's health benefits as follows: clarifying the relationship between 
      curcumin's health benefits and the formation of curcumin-derived oxidation and 
      degradation products and metabolites, determining whether curcumin itself or 
      other components in turmeric are responsible for its effects, and conducting 
      further human trials in which multiple research groups employ the same samples 
      and conditions. High-bioavailability formulations would be useful in such future 
      studies.
FAU - Tsuda, Takanori
AU  - Tsuda T
AD  - College of Bioscience and Biotechnology, Chubu University, Kasugai, Aichi 
      487-8501, Japan. tsudat@isc.chubu.ac.jp.
LA  - eng
PT  - Journal Article
PT  - Review
PL  - England
TA  - Food Funct
JT  - Food & function
JID - 101549033
RN  - IT942ZTH98 (Curcumin)
SB  - IM
MH  - Animals
MH  - Biological Availability
MH  - Curcuma/*chemistry/metabolism
MH  - Curcumin/*chemistry/metabolism/*pharmacology
MH  - Functional Food/*analysis
MH  - Humans
EDAT- 2017/12/06 06:00
MHDA- 2018/08/30 06:00
CRDT- 2017/12/06 06:00
PHST- 2017/12/06 06:00 [pubmed]
PHST- 2018/08/30 06:00 [medline]
PHST- 2017/12/06 06:00 [entrez]
AID - 10.1039/c7fo01242j [doi]
PST - ppublish
SO  - Food Funct. 2018 Feb 21;9(2):705-714. doi: 10.1039/c7fo01242j.