Curcumin overview

The purpose of this chapter is to provide an overview of our present knowledge about the health benehts of pigments, particularly their effects on chronic diseases. We examine the effects of lipophilic (carotenoids, chlorophylls) and hydrophilic pigments (anthocyanins and flavones-flavonols), and curcumin. Descriptive and mechanistic studies are reviewed in regard to common chronic diseases. 

Mishra S, Palanivelu K. (2008) The effect of curcumin (turmeric) on Alzheimer s disease An overview. Ann Indian Acad Neurol 11 13-19. 

An area of considerable mleresi and the focus of many research projects is the antioxidant properties of spices. As was mentioned earlier, one of the earliest uses of spices was to help preserve foods. Little was understood at that time about the mode of action of the spices. It was simply known that they would help maintain the quality of the food to be stored. The area of antioxidant properties of spices is important for preserving the quality of foods but may also provide beneflcial health effects for people consuming the spices. This area will be covered in much more detail in an overview of the antioxidant properties of spices that is presented later in this book in the chapter by Madsen et a). One spice component in particular that lias received attention is curcumin. SeveraJ chapters address the eifectiveness of curcumin and possible ways to synthesize new curcuminoids. The investigators have looked at the various ways in which the compounds may be effective as an antioxidant in different sterns. This is an area that wifi continue to receive attention in the lesearch community as people continue to look for the specific health benefits that certain foods may offer. Spices will remain important for the flavor that they impart to foods and may also gain significance for other benefits they have to offer... 

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