Turmeric is a strong-taste component of spices characteristic of Indian cuisine. It is obtained
from the turmeric rhizome (Curcumae longae rhizoma) and has been used for thousands of …

Ethnopharmacological relevance: The genus Curcuma, which is the most important source
of curcumin, has been widely used in different traditional medicines. Various species of …

In the present scenario, there has been a lot of consideration toward the field of free radical
chemistry. Free radicals responsive oxygen species are produced by different endogenous …

Spices have broadly been used as food flavoring and folk medicine since ancient times.
Numerous phytochemicals have been identified in spices, namely thymol (ajowan and …

Turmeric is a known spice indispensable for food preparation and is reported to possess
different chemical properties and biological activities. The objective of this study was to …

Subositi D, Wahyono S. 2019. Study of the genus Curcuma in Indonesia used as traditional
herbal medicines. Biodiversitas 20: 1356-1361. Research into local knowledge is very …

Aging and losing cell survival is one of the main problems in cell therapy. Aging of
Mesenchymal Stem Cells (MSCs) is associated with a rise in intracellular reactive oxygen …

Curcumin is a natural yellow pigment extracted from dried roots of turmeric, used in food
applications. Despite its applicability in food products, this phenolic compound is also used …

Turmeric (Curcuma longa) has been a famous root crop for its medicinal properties since pre-
historical times. Lack of effective therapeutics for most viral diseases, higher cost of some …

Curcumin exhibits efficient antimicrobial activity; nevertheless, its effect on the postharvest
decay of fruit has not been examined. Here, effects of curcumin on the fruit gray mold of …