Abstract
Curcumin is derived from turmeric (Curcuma longa) and is a natural polyphenol. Curcumin has long been used as a food, a coloring agent, and a traditional medicine. It has been shown to possess potent anti-inflammatory and antioxidative properties and has a long history of dietary use as a food additive. Many patients suffering from different types of cancer have received curcumin in several preparations and at different dosages. Fifteen clinical trials focused on cancer patients receiving different dosages of curcumin have been reviewed systematically and critically to compare the effect of this antioxidant in the different groups. This minireview primarily focuses on the application of curcumin in the treatment of various forms of cancer in vivo and does not consider data from in vitro and experimental studies that are out of such focus. To establish direct evidence of a potential effect of curcumin treatment and its anti-tumor activity, further investigations should be conducted.
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