Abstract
An entirely unknown species of coronavirus (COVID-19) outbreak occurred in December 2019. COVID-19 has already affected more than 180 million people causing ~3.91 million deaths globally till the end of June 2021. During this emergency, the food nutraceuticals can be a potential therapeutic candidate. Curcumin is the natural and safe bioactive compound of the turmeric (Curcuma longa L.) plant and is known to possess potent anti-microbial and immuno-modulatory properties. This review paper covers the various extraction and quantification techniques of curcumin and its usage to produce functional food. The potential of curcumin in boosting the immune system has also been explored. The review will help develop insight and new knowledge about curcumin's role as an immune-booster and therapeutic agent against COVID-19. The manuscript will also encourage and assist the scientists and researchers who have an association with drug development, pharmacology, functional foods, and nutraceuticals to develop curcumin-based formulations.
Highlights
The human immune system is the key to our body’s defense against invading pathological microorganisms, extrinsic agents and conditions like cancer
The purpose of the present review is to discuss about the different extraction, isolation, and quantification methods of curcumin and its potential application in respiratory diseases such as COVID-19
In the development of functional food, curcumin was successfully added to different food matrices to develop functional food
Summary
The human immune system is the key to our body’s defense against invading pathological microorganisms, extrinsic agents and conditions like cancer. Many researchers are investigating various methods to conquer such hurdles and among that encapsulation technology is found to be one of the most significant means of improving the bioavailability, water solubility, and protecting curcumin against chemical degradation [72, 73] Both microencapsulation and nanoencapsulation have been found to be efficient processes to overcome the above problems. Because of its broadspectrum biological activity and low toxicity, it has been extensively researched as a nutraceutical component for use in functional foodstuffs [73] Such curcumin-incorporated food products will improve the immunity of the human body and may combat the viral infections including coronavirus. The objective of this review is to assess the immunomodulatory impact of curcumin on the novel coronavirus and its potential application in the prevention of COVID-19 It focuses on the use of curcumin to produce functional foods that can improve human body immunity to novel coronavirus.
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