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Turmeric (Curcuma Longa L.) Usage in the Middle East a Comprehensive Review Publisher



Amini S1 ; Kiani Z1 ; Bagherniya M2 ; Askari G2 ; Tayaraninajaran Z3 ; Sahebkar A4
Authors
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Authors Affiliations
  1. 1. Department of Clinical Nutrition, School of Nutrition and Food Science, Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
  2. 2. Food Security Research Center, Department of Community Nutrition, School of Nutrition & Food Sciences, Isfahan University of Medical Sciences, Isfahan, Iran
  3. 3. Targeted Drug Delivery Research Center, Pharmaceutical Technology Institute, Mashhad University of Medical Sciences, Mashhad, Iran
  4. 4. Applied Biomedical Research Center Biotechnology Research Center, Pharmaceutical Technology Institute, Department of Biotechnology, School of Pharmacy, Mashhad University of Medical Sciences, Mashhad, Iran

Source: Ancient and Traditional Foods, Plants, Herbs and Spices used in the Middle East Published:2023


Abstract

The most active ingredient in turmeric is curcumin. In addition to using turmeric as a spice to improve the taste, aroma, and color of foods, it also has several health benefits. Considering the very beneficial effects of this plant polyphenol in scientific studies, the use of curcumin as a natural, inexpensive, and safe dietary supplement is gaining popularity. The present review summarizes the trials conducted in the Middle East using curcumin on different aspects of human health and conditions. © 2024 selection and editorial matter, Victor R. Preedy, Vinood B. Patel, and Rajkumar Rajendram; individual chapters, the contributors.
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