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Hrana u zdravlju i bolesti : znanstveno-stručni časopis za nutricionizam i dijetetiku, Vol. 6 No. 1, 2017.
Pregledni rad
NUTRITIONAL AND HEALTH BENEFITS OF CURCUMIN
Daria Jovičić
orcid.org/0000-0003-0951-4238
; Josip Juraj Strossmayer University of Osijek, Faculty of Agriculture in Osijek, Vladimira Preloga 1, HR-31000 Osijek, Croatia
Antun Jozinović
; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, HR-31000 Osijek, Croatia
Manuela Grčević
orcid.org/0000-0002-5760-621X
; Josip Juraj Strossmayer University of Osijek, Faculty of Agriculture in Osijek, Vladimira Preloga 1, HR-31000 Osijek, Croatia
Emilija Spaseska Aleksovska
; ZADA Pharmaceuticals d.o.o., Donji Bistarac bb, 75300 Lukavac, Bosnia and Herzegovina
Drago Šubarić
; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, HR-31000 Osijek, Croatia
| Puni tekst: engleski, pdf (536 KB) | str. 22-27 | citiraj | |
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APA 6th Edition Jovičić, D., Jozinović, A., Grčević, M., Spaseska Aleksovska, E. i Šubarić, D. (2017). NUTRITIONAL AND HEALTH BENEFITS OF CURCUMIN. Hrana u zdravlju i bolesti, 6 (1), 22-27. Preuzeto s https://hrcak.srce.hr/182925 MLA 8th Edition Jovičić, Daria, et al. "NUTRITIONAL AND HEALTH BENEFITS OF CURCUMIN." Hrana u zdravlju i bolesti, vol. 6, br. 1, 2017, str. 22-27. https://hrcak.srce.hr/182925. Citirano 16.09.2019. Chicago 17th Edition Jovičić, Daria, Antun Jozinović, Manuela Grčević, Emilija Spaseska Aleksovska i Drago Šubarić. "NUTRITIONAL AND HEALTH BENEFITS OF CURCUMIN." Hrana u zdravlju i bolesti 6, br. 1 (2017): 22-27. https://hrcak.srce.hr/182925 Harvard Jovičić, D., et al. (2017). 'NUTRITIONAL AND HEALTH BENEFITS OF CURCUMIN', Hrana u zdravlju i bolesti, 6(1), str. 22-27. Preuzeto s: https://hrcak.srce.hr/182925 (Datum pristupa: 16.09.2019.) Vancouver Jovičić D, Jozinović A, Grčević M, Spaseska Aleksovska E, Šubarić D. NUTRITIONAL AND HEALTH BENEFITS OF CURCUMIN. Hrana u zdravlju i bolesti [Internet]. 2017 [pristupljeno 16.09.2019.];6(1):22-27. Dostupno na: https://hrcak.srce.hr/182925 IEEE D. Jovičić, A. Jozinović, M. Grčević, E. Spaseska Aleksovska i D. Šubarić, "NUTRITIONAL AND HEALTH BENEFITS OF CURCUMIN", Hrana u zdravlju i bolesti, vol.6, br. 1, str. 22-27, 2017. [Online]. Dostupno na: https://hrcak.srce.hr/182925. [Citirano: 16.09.2019.] |
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Sažetak
Turmeric (Curcuma longa) belongs to the family Zingiberaceae and it has been traditionally used for centuries in Asian cuisine. India is the largest producer, consumer and exporter of turmeric. Its dried and ground tuber is used worldwide as a spice (the most famous spice which contains turmeric is curry) and as an additive for a variety of products that require medically acceptable intense yellow color. The most important part of the turmeric tuber is a group of bioflavonoids, i.e. curcumins (curcumin (77%), bisdemethoxycurcumin and demethoxycurcumin). The most common method for the isolation of curcumin is extraction with organic solvents, usually ethanol, by using Soxhlet, ultrasonic and microwave extraction, and more recently, due to increased use in the food industry (food supplements), triacylglycerol. Curcumin has significant anti-inflammatory, antioxidant, chemoprotective, anticancer, and gastroprotective properties. It affects the neurosystem and it is one of the most investigated bioflavonoids. The aim of this paper is to present the dietary and health benefits of turmeric and curcumin for both humans and animals.
Ključne riječi
turmeric; spice; food and health benefits
Hrčak ID: 182925
URI
https://hrcak.srce.hr/182925
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