Health Benefits of Turmeric and Curcumin Against Food Contaminants

Yousefsani, Bahareh Sadat; Dadmehr, Majid; Shirani, Kobra; Jamshidi, A H; Sathyapalan, Thozhukat; Sahebkar, Amirhossein

doi:10.1007/978-3-030-73234-9_12

Cited by 2 publications

(2 citation statements)

References 164 publications

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“…The molecular formula of curcumin is C 2 H 20 O 6 . As a food additive, curcumin has a long history and many studies show that it has little side effects on the human body [12][13][14]. More and more studies have shown that curcumin has a strong antioxidant function, an anti-inflammatory effect, mediation of body immunity, protection of cardiovascular and other biological activities [15][16][17].…”

Section: Introductionmentioning

confidence: 99%

Curcumin Inhibits Bladder Cancer by Inhibiting Invasion via AKT/MMP14 Pathway

Wang,

Xiao,

Zeng

2024

Discovery Medicine

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Background: Bladder cancer is a malignant tumor of the urinary and reproductive tract that seriously threatens human health. It is urgent to develop new drugs for bladder cancer. This study aims to explore whether curcumin could inhibit bladder cancer and the potential mechanism. Methods: Firstly, network pharmacology was applied to explore the potential target of curcumin in bladder cancer. Among the potential target of curcumin on bladder cancer, the role of matrix metalloproteinase-14 (MMP14) was further explored by bioinformatic analysis and the expression of MMP14 was confirmed by immunohistochemistry staining. The effect of curcumin on bladder cancer was then studied using the cell counting kit-8 (CCK-8) assay, clone formation assay, apoptosis assay, and Transwell assay. Finally, AKT, MMP14, E-cadherin and N-cadherin were analyzed by Western blot assay to confirm whether curcumin could inhibit bladder cancer by inhibiting invasion via AKT/MMP14 pathway. Results: In the present study, we found that the target of curcumin for bladder cancer includes signal transducer and activator of transcription 3 (STAT3), AKT, cyclin A2 (CCNA2), epidermal growth factor receptor (EGFR), E1A binding protein p300 (EP300) and MMP14. MMP14 was highly expressed in bladder cancer than in normal tissues and was associated with a worse prognosis (p < 0.05). Curcumin could inhibit the proliferation and migration of bladder cancer cells (p < 0.05), while promoting cell apoptosis by inhibiting the AKT/MMP14 pathway (p < 0.05). Conclusion: Curcumin could inhibit bladder cancer by inhibiting invasion through the AKT/MMP14 pathway.

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Section: Introductionmentioning

confidence: 99%

Curcumin Inhibits Bladder Cancer by Inhibiting Invasion via AKT/MMP14 Pathway

Wang,

Xiao,

Zeng

2024

Discovery Medicine

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“…Turmeric is a rich source of most essential amino acids (6-8% of dry weight (DW)), dietary fiber and minerals (5-14% DW), and many phytochemicals including diarylheptanoids (1-6% DW), and the plant is reported to possess numerous health benefits including antidiabetic, antimicrobial, antioxidant, and anti-inflammatory properties [1,5,6], thus leading it to be dubbed a popular "superfood" in American marketing programs. Curcumin, Foods 2023, 12, 2323 2 of 13 or diferuloylmethane, is the primary phenolic compound in turmeric rhizomes, and has been studied intensively in cancer research, including its applications in radiotherapy and chemotherapy to reduce adverse side effects, as well as its effects in cancer development and proliferation [7,8].…”

Section: Introductionmentioning

confidence: 99%

Physical, Chemical, and Sensory Properties of a Turmeric-Fortified Pineapple Juice Beverage

Follett

Wall

Duff

et al. 2023

Foods

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Beverage mixtures based on pineapple (Ananas comosus) and turmeric (Curcuma longa) juice as a ready-to-drink product were developed, and their physicochemical, nutritional, and sensory properties were evaluated. Four different concentrations of turmeric juice (5%, 10%, 15%, and 20% (v/v)) were added to pineapple juice to make turmeric-fortified pineapple (TFP) juice samples. Pineapple juice without turmeric was the control. The L*, a*, b*, titratable acidity (TA), total antioxidant capacity, and %DPPH scavenging values, as well as the concentrations of the phenolic compounds curcumin and demethoxycurcumin, were significantly increased with increasing turmeric concentration. Thirty volatile compounds were detected in the mixed juice samples with turmeric. Most of the turmeric-specific compounds, including monoterpenes, sesquiterpenes and turmerones, were detected in the TFP juice samples. While the antioxidant activity of the juice samples increased with increasing turmeric concentration, the pineapple juice fortified with 10% turmeric (10%T) had the best overall quality as determined by panelists. Greater concentrations of turmeric were associated with decreased palatability due to reduced mouthfeel and sweetness and increased aftertaste and sourness. These results suggest that the 10%T juice could be developed into a commercial functional beverage with increased overall flavor and nutritional quality.

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Health Benefits of Turmeric and Curcumin Against Food Contaminants

Cited by 2 publications

References 164 publications

Curcumin Inhibits Bladder Cancer by Inhibiting Invasion via AKT/MMP14 Pathway

Curcumin Inhibits Bladder Cancer by Inhibiting Invasion via AKT/MMP14 Pathway

Physical, Chemical, and Sensory Properties of a Turmeric-Fortified Pineapple Juice Beverage

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