Pharmacological Properties of Turmeric – A Review

Nisha, J.

doi:10.20959/wjpr20178-9218

Cited by 3 publications

(4 citation statements)

References 28 publications

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“…Studies have examined the antioxidant, hepatoprotective, cardioprotective, neuroprotective, antitumoral, and antimicrobial efficacy of this molecule across various administration routes and doses. [ 10 ] Research has demonstrated that 200 mg/kg enteral administration reduces liver injury in the steatohepatitis model induced by methionine-choline deficiency, 100 mg/kg intraperitoneal administration enhances liver regeneration, and 50 mg/kg intraperitoneal administration prevents H2O2-induced oxidative stress-related liver injury. [ 11 - 13 ]…”

Section: Discussionmentioning

confidence: 99%

The role of geraniol on hepatic ischemia-reperfusion injury model in rats

Tunç

2024

Ulus Travma Acil Cerrahi Derg

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Section: Discussionmentioning

confidence: 99%

The role of geraniol on hepatic ischemia-reperfusion injury model in rats

Tunç

2024

Ulus Travma Acil Cerrahi Derg

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“…Weight of oleoresin (g) Weight of sample (g) × 100 (5) where: Weight of oleoresin = (W 2 − W 1 ) g; W 1 = Weight of beaker with turmeric oleoresin content; W 2 = Weight of empty beaker.…”

Section: Oleoresin Contentmentioning

confidence: 99%

“…Its appearance is dark yellow and has a unique smell. Turmeric belongs to the Zingiberaceae family and is reported to possess numerous medicinal properties, including antioxidant [2], anti-protozoal [3,4], anti-tumor [5], anti-inflammatory [6] and antivenom activity [5,6]. The main component of Turmeric used in the pharmaceutical industry is curcuminoids, consisting of curcumin, demethoxy curcumin and bisdemethoxy curcumin [7].…”

Section: Introductionmentioning

confidence: 99%

Dynamics of Drying Turmeric Rhizomes (Curcuma longa L.) with Respect to Its Moisture, Color, Texture and Quality

et al. 2022

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Drying involves removing moisture from food. Therefore, to preserve the phenolic and bioactive compounds such as curcumin, dimethoxy curcumin and bisdemethoxi curcumin, etc., an efficient drying method is considered necessary. The primary drying methods are sun drying, hot air oven drying and fluidized bed drying. Traditional drying methods result in the loss of volatile oil (up to 25%) by evaporation and destruction of some light-sensitive oil constituents. Three methods of drying Turmeric with pretreatments boiled/unboiled and whole/sliced (2.5 cm long) were compared on physical and quality parameters. Texture analysis from sundry sliced boiled rhizomes achieved maximum peak force (45.40 kg), which was an indication of maximum uniform drying. Moisture content was strongly and significantly associated with drying time in different drying methods. Out of the three drying methods, in general, the sun drying showed a declining trend of L*, a* and b* values with drying time. Whereas a slower rate of decrease in L*, a* and b* values was predominant in the oven dry method. Interestingly, in the case of the fluidized method, almost static L*, a* and b* values were measured at 3 h of drying onwards after a declining trend of those values. In the case of sun and oven drying, the hue angle reached its peak at the fourth hour of drying, then gradually declined up to final drying. However, for fluidized bed drying, it had a continuous declining trend for other parameters such as chroma and total color change; there was a sharp decreasing trend for all throughout. Turmeric whole boiled dried in the sun produced the maximum curcumin (5.82%) and the sliced boiled ones produced the maximum oleoresin (8.10%), indicating good quality powdered product among all other drying treatments. Considering all the aspects, it is recommended that sun drying should be followed in post-harvest operations, as it produces a quality powder with comparatively more curcumin, despite its longer drying time.

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“…Kulit batang jamblang diketahui memiliki kandungan flavonoid, asam ellagic, asam galat, friedelin, epi-friedelanol, βsitosterol, eugenin, ester asam lemak epifriedelanol, β-sitosterol, quercetin kaempferol, myricetin, dan bergenin [4]. Daun jamblang mengandung glikosida flavonol terasilasi, tanin, quersetin, triterpenoid, myricetin, myricetin 3-O-4-acetyl-L-rhamnopyranoside, galloyl carboxylase, dan esterase [5]. Daunnya banyak digunakan sebagai antidiabetes, sembelit, keputihan, demam, gastropati dan untuk menghambat keluarnya darah dalam tinja.…”

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Potensi Antikanker Ekstrak Buah Jamblang (Syzygium cumini L.) sebagai Bahan Pangan Fungsional

Meivanti Diva Hapsari,

Eka Indra Setyawan

2023

WSNF

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Kanker merupakan suatu penyakit yang ditandai dengan terjadinya proliferasi sel-sel abnormal yang tidak terkendali. Berdasarkan data dari Global Cancer Statistics (GLOBOCAN) menunjukkan bahwa tahun 2020 terdapat jumlah kasus kanker sebanyak 19,3 juta dan kasus kematian akibat kanker sebanyak 10 juta di dunia. Penggunaan obat tradisional di Indonesia mulai berkembang pesat dan digunakan kembali oleh masyarakat sebagai alternatif pengobatan. Buah jamblang (Syzygium cumini L.) merupakan salah satu tumbuhan lokal Indonesia yang termasuk dalam golongan famili Myrtaceae yang memiliki banyak manfaat bagi kesehatan, salah satunya adalah sebagai antikanker. Tujuan dari penulisan ini adalah untuk memberikan informasi dan gambaran mengenai potensi buah jamblang sebagai agen antikanker dan potensinya sebagai bahan pangan fungsional. Metode yang digunakan dalam penelitian ini yaitu Systematic Literature Review (SLR). Penelusuran literatur yakni melalui Pubmed dan Google Scholar menggunakan sumber data elektronik yang terpublikasi dari tahun 2018-2023. Hasil dari pencarian literatur yang memenuhi kriteria inklusi ditemukan sebanyak 36 literatur dari 22.045 temuan. Dari beberapa hasil penelitian menunjukkan bahwa buah jamblang (Syzygium cumini L.) memiliki karakteristik kemopreventif dan kemoterapi. Ekstrak buah dari tanaman tersebut kaya akan antosianin, flavonoid, senyawa fenolik, dan karotenoid yang memiliki aktivitas sebagai antikanker. Selain itu, pada bagian buahnya kaya akan nutrisi penting seperti protein, karbohidrat, serat, dan vitamin yang berguna sebagai sumber nutrasetikal bagi tubuh. Oleh karena itu, buah jamblang (Syzygium cumini L.) berpotensi untuk dikembangkan menjadi bahan pangan fungsional sebagai pendamping terapi pada pasien kanker.

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Pharmacological Properties of Turmeric – A Review

Cited by 3 publications

References 28 publications

The role of geraniol on hepatic ischemia-reperfusion injury model in rats

The role of geraniol on hepatic ischemia-reperfusion injury model in rats

Dynamics of Drying Turmeric Rhizomes (Curcuma longa L.) with Respect to Its Moisture, Color, Texture and Quality

Potensi Antikanker Ekstrak Buah Jamblang (Syzygium cumini L.) sebagai Bahan Pangan Fungsional

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