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פותח על ידי קלירמאש פתרונות בע"מ -
NANOCURCUMIN for food safety and quality
Year:
2017
Source of publication :
וולקני וויס
Authors :
בוסלוביץ', אביבה
;
.
דרובי, סמיר
;
.
וינוקור, יעקב
;
.
חורב, בתיה
;
.
פוברנוב, ילנה
;
.
פרידלנדר, א' (המכון לאחסון)
;
.
רודוב, ויקטור
;
.
שלאר, איליה
;
.
שמש, משה
;
.
Volume :
4
Co-Authors:

R. Choudhary, P. Kohli, J.D. Haddock, G. Amirian, I. Perelshtein, A. Gedanken

Facilitators :
From page:
26
To page:
29
(
Total pages:
4
)
Abstract:

WHAT IS CURCUMIN?

Curcumin (diferuloylmethane) is a bright-yellow natural polyphenolic phytochemical compound, the major active constituent of turmeric, a spice prepared from dried ground rhizomes of Curcuma longa L. (Zingiberaceae). Turmeric has been an integral part of India’s cultural and culinary heritage for thousands of years. Historical evidence says that turmeric was first cultivated in India as early as about 3000 B.C., and for the first time its medicinal potential was documented in 250 B.C. It has been highly valued by Eastern medicinal systems, including Ayurveda and traditional Chinese medicine for its healing properties for wounds, ulcers, skin diseases, inflammations, etc. Curcumin was first isolated by Vogel in 1842. It was structurally characterized in 1910, synthesized and confirmed in 1913 (Hatcher et al., 2008). In the last 20 years, extensive evidence shows that this phenylpropanoid derivative exhibits a wide range of antimicrobial, anti-inflammatory, antitumor and antiangiogenic activities. Number of scientific publications dealing with curcumin is steadily growing, from 100- 150 publications/year in the first half of 1980-ies to 19,400 in 2016 (Figure 1).

Note:
Related Files :
anti-bacterial substances
curcumin
food quality
food safety
nanotechnology
עוד תגיות
תוכן קשור
More details
DOI :
Article number:
0
Affiliations:
Database:
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
55609
Last updated date:
02/03/2022 17:27
Creation date:
15/07/2021 14:38
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Scientific Publication
NANOCURCUMIN for food safety and quality
4

R. Choudhary, P. Kohli, J.D. Haddock, G. Amirian, I. Perelshtein, A. Gedanken

NANOCURCUMIN for food safety and quality

WHAT IS CURCUMIN?

Curcumin (diferuloylmethane) is a bright-yellow natural polyphenolic phytochemical compound, the major active constituent of turmeric, a spice prepared from dried ground rhizomes of Curcuma longa L. (Zingiberaceae). Turmeric has been an integral part of India’s cultural and culinary heritage for thousands of years. Historical evidence says that turmeric was first cultivated in India as early as about 3000 B.C., and for the first time its medicinal potential was documented in 250 B.C. It has been highly valued by Eastern medicinal systems, including Ayurveda and traditional Chinese medicine for its healing properties for wounds, ulcers, skin diseases, inflammations, etc. Curcumin was first isolated by Vogel in 1842. It was structurally characterized in 1910, synthesized and confirmed in 1913 (Hatcher et al., 2008). In the last 20 years, extensive evidence shows that this phenylpropanoid derivative exhibits a wide range of antimicrobial, anti-inflammatory, antitumor and antiangiogenic activities. Number of scientific publications dealing with curcumin is steadily growing, from 100- 150 publications/year in the first half of 1980-ies to 19,400 in 2016 (Figure 1).

Scientific Publication
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