Curcumin: A Culinary Herb and Its Health Benefits (JMMC v1 n1) - synergy - synergy

Curcumin: A Culinary Herb and Its Health Benefits Pages 2-9

Carlos K.B. Ferrari

Graduate Program on Basic and Applied Immunology and Parasitology, Institute of Biological and Health Sciences (ICBS), “Campus Universitário do Araguaia”, Federal University of Mato Grosso (UFMT), Av. Valdon Varjão, 6390, Barra do Garças, 78.600-000, MT, Brazil

DOI: http://dx.doi.org/10.12970/2308-8044.2013.01.01.1

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Abstract: Curcumin, present in Curcuma longa, a traditional Indian spice, has many important biological mechanisms to improve health of aging organisms. It inhibits nuclear factor kappa beta (NFkB) decreasing both inflammation and cell survival, which is important to avoid proliferation of cancer cells and decrease brain, endothelial and myocardial damage. Curcumin also decreases inflammation by other membrane systems, such as protein kinases. This traditional spice also elicites higher antioxidant activity that can potentially enhance neuronal survival, decreasing the risk of neurodegenerative disorders of the CNS (e.g. Alzheimer’s disease). By its capability to trigger apoptosis of different target tumoral cells, curcumin has been considered as a new promise anti-cancer quimiopreventive agent. It is speculated that dietary curcumin could perform many important biological mechanisms affording a better quality of life during human lifespan.

Keywords: NFkB, inflammation, heme-oxygenase, antioxidant, brain, Alzheimer’s disease, apoptosis, cardiovascular protection, cancer. Read more

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