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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 icon 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 icon 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 preuzimanja: 4.840* citiraj
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 21.04.2021.
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: 21.04.2021.)
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 21.04.2021.];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: 21.04.2021.]

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

Posjeta: 5.925 *