ABSTRACT Turmeric (Curcuma longa L.), a spice and food coloring agent in food preparation, contains a carotenoid pigment called curcumin. Curcumin has attracted extensive research interest owing to its health benefits, ranging from neuroprotection to chemoprevention and antioxidation. It also exhibits anti-cancer effects due to its capacity to inhibit cancer cell proliferation and stimulate apoptosis. However, the health-promoting effects of curcumin are limited by its poor aqueous solubility and low oral bioavailability. This article presents an overview of the latest understanding of the biological effects of curcumin and its use as a food additive in the development of functional food products.

Curcumin, found in turmeric, has health benefits and potential for use in functional food products, but its poor aqueous solubility and low oral bioavailability limit its health-promoting effects.

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Properties and Biological Effects of Curcumin in Food Product Development

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