The Chemistry and Bioactive Components of Turmeric

Product Description


Turmeric is cultivated in tropical and sub-tropical regions around the world and used extensively as a colouring and flavouring agent. It is also one of the most popular medicinal herbs, with a wide range of pharmacological activities attributed mainly to curcuminoids and two related compounds, demethoxycurcumin and bisdemethoxycurcumin. This book brings together the research carried out in the area of the constituents obtained from turmeric such as curcuminoid, volatile oil, proteins and carbohydrates and their medicinal, nutraceutical and cosmetic applications. It starts from the isolation of components from turmeric and summarizes the chemistry of isolated compounds, the synthetic methodology to prepare them, various formulations of important components of turmeric to enhance the bioavailability and their biological activity. It is a comprehensive treatment of this important spice appealing to researchers and professionals in natural products and nutraceuticals and food chemists.


From the Inside Flap


Turmeric belongs to the family Zingiberaceae and is a yellow spice of high economic importance due to its medicinal value. Cultivated in tropical and sub-tropical regions around the world, it is used extensively as a colouring, flavouring and preserving agent. In recent years, several drugs derived from natural products have been developed and current drug research is actively investigating the possible therapeutic roles of many Ayurvedic medicines, most notable among those being examined is turmeric. The wide range of pharmacological activities attributed to turmeric come mainly from curcuminoids and two related compounds, demethoxycurcumin and bisdemethoxycurcumin.
This comprehensive book brings together the research carried out on the constituents obtained from turmeric and highlights their chemical and biological activities. Comprising 17 chapters, each written by experts in their respective field and curated by authorities, it will be invaluable to all those who are involved in the production, processing, marketing, and the use of turmeric. Appealing to researchers and professionals in natural products, nutraceuticals and food chemists, this book is exposing some of the myths and showing areas for possible future use.


From the Back Cover


Turmeric belongs to the family Zingiberaceae and is a yellow spice of high economic importance due to its medicinal value. Cultivated in tropical and sub-tropical regions around the world, it is used extensively as a colouring, flavouring and preserving agent. In recent years, several drugs derived from natural products have been developed and current drug research is actively investigating the possible therapeutic roles of many Ayurvedic medicines, most notable among those being examined is turmeric. The wide range of pharmacological activities attributed to turmeric come mainly from curcuminoids and two related compounds, demethoxycurcumin and bisdemethoxycurcumin.
This comprehensive book brings together the research carried out on the constituents obtained from turmeric and highlights their chemical and biological activities. Comprising 17 chapters, each written by experts in their respective field and curated by authorities, it will be invaluable to all those who are involved in the production, processing, marketing, and the use of turmeric. Appealing to researchers and professionals in natural products, nutraceuticals and food chemists, this book is exposing some of the myths and showing areas for possible future use.