Abstract
The curry spice turmeric and its major constituent curcumin have been used in the human diet for centuries. Their use in Asia dates back more than 2000 years where Curcuma longa. L was used in cooking, medicine, cosmetics and fabric dyes. In recent years the number of biomedical publications on the beneficial effects of curcumin has been growing exponentially and mostly constituted by in vitro, pharmacological and epidemiological studies. However, the few reliable studies in experimental animals and humans have revealed that curcumin is provided with a very low oral bioavailability mainly due to poor absorbability, very high presystemic metabolism and rapid clearance.
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