Science of Spices and Culinary Herbs - Latest Laboratory, Pre-clinical, and Clinical Studies

Science of Spices and Culinary Herbs - Latest Laboratory, Pre-clinical, and Clinical Studies

Many herbs and spices, in addition to their culinary use for taste, contain chemical compounds which have medicinal uses. For this reason, herbs and spices have been used for treating various ...
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Pre-Clinical/Animal Studies Conducted on Turmeric and Curcumin and Their Formulations

Pp. 198-225 (28)

Rupesh K. Gautam, Disha Arora and Swapnil Goyal

Abstract

Turmeric or Curcuma longa a golden plant in Indian landmass has been used to give color and taste to food preparations since prehistoric times. Modern science has provided the scientific basis for the use of the plant against many different diseases. Many chemical constituents have been isolated from the spice, like sterols, alkaloids, polyphenols, diterpenes, triterpenoids, and sesquiterpenes. Curcumin (2-5% of turmeric), is possibly the most-studied constituent. Curcumin mimicked some of the activities of turmeric while some are curcumin-independent. A spice initially familiar in the kitchen is also showing activities in the clinic. This review was compiled to provide recent consolidated information covering different aspects of the plant, physiochemical, pharmacological, and its potential in the clinic to provide a basis of future studies and to promote sustainable uses of C. longa. This chapter has pre-clinical / animal studies conducted on turmeric and curcumin and their formulations.

Keywords:

Curcuma Longa, Curcumin, Pre-Clinical Study, Turmeric, Zingiberaceae.

Affiliation:

Department of Pharmacology, MM School of Pharmacy, Maharishi Markandeshwar University, Sadopur-Ambala-134007, India.