Abstract
“Turmeric” or “Indian saffron”, a member of the Curcuma longa L Zingiberaceae family, is a large-leaved, long-lasting herbaceous plant with yellow flowers. Turmeric’s homeland is South Asia; It is widely located in the tropical areas of China, Indonesia, India, Thailand and Africa. Curcumin is a yellow pigmented substance of Curcuma longa. It is generally used as a coloring agent in foods, it is odorless, heat-resistant and contains tetra-hydrocumin, an antioxidant compound. Curcuminoids (curcumin, demetoxicurcumin, bisdemetoxicurcumin) are the main ingredients of turmeric. Curcumin has been reported to have many other pharmacological properties, including anti-inflammatory, antioxidant and antiapoptotic effects [1,2].
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