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Biological Properties of Curcumin-Cellular and Molecular Mechanisms of Action
Abstract
Curcuminoids, a group of phenolic compounds isolated from the roots of Curcuma longa (Zingiberaceae), exhibit a variety of beneficial effects on health and on events that help in preventing certain diseases. A vast majority of these studies were carried out with curcumin (diferuloyl methane), which is a major curcuminoid. The most detailed studies using curcumin include anti-inflammatory, antioxidant, anticarcinogenic, antiviral, and antiinfectious activities. In addition, the wound healing and detoxifying properties of curcumin have also received considerable attention. As a result of extensive research on the therapeutic properties of curcumin, some understanding on the cellular, molecular, and biochemical mechanism of action of curcumin is emerging. These findings are summarized in this review.
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Citations
Cited by
Thioredoxin Reductase Is Irreversibly Modified by Curcumin
Fang, J., Lu, J., & Holmgren, A. (2005) · Journal of Biological Chemistry · doi:10.1074/jbc.m414645200 · Cited by 521
Rattan, S. I. S. (2008) · Ageing Research Reviews · doi:10.1016/j.arr.2007.03.002 · Cited by 498
Viewpoint: Mechanisms of Action and Therapeutic Potential of Neurohormetic Phytochemicals
Mattson, M. P., Son, T. G., & Camandola, S. (2007) · Dose-Response · doi:10.2203/dose-response.07-004.mattson · Cited by 137
“Curcumin, the key component of curry spice, is a phenolic compound isolated from the roots of Curcuma longa (Joe et al., 2004).”
Patra, A. K., Amasheh, S., & Aschenbach, J. R. (2019) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2018.1486284 · Cited by 130
Dang, T. T., Thai, A. V., Cohen, J., Slosberg, J. E., Siniakowicz, K., Doloff, J. C., Ma, M., Hollister-Lock, J., Tang, K. M., Gu, Z., et al. (2013) · Biomaterials · doi:10.1016/j.biomaterials.2013.04.016 · Cited by 125
Metadata
- Authors
- JOE, B., VIJAYKUMAR, M., & LOKESH, B. R.
- Venue
- Critical Reviews in Food Science and Nutrition
- Publisher
- Informa UK Limited
- Published
- 2004-03
- Volume
- 44
- Issue
- 2
- Pages
- 97-111
- ISSN
- 1040-8398 (ISSN-L)
- 1549-7852
- OpenAlex
- W1991178530
- Cited by
- 816
- References
- 0
- FWCI
- 14.25
- Type
- journal article
- Language
- en
- Open access
- closed
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- JOE, B., VIJAYKUMAR, M., & LOKESH, B. R. (2004). Biological Properties of Curcumin-Cellular and Molecular Mechanisms of Action. Critical Reviews in Food Science and Nutrition. https://doi.org/10.1080/10408690490424702
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
