Curcumin is the major yellow pigment extracted from turmeric, a commonly used spice in Asian cuisine that is used extensively in ayurvedic herbal remedies. A number of studies have shown that curcumin can be a prevention agent and a chemotherapeutic agent for colon, skin, oral and intestinal cancers. Curcumin is also well-known for its anti-inflammatory and antioxidant properties, showing high reactivity towards peroxyl radicals, and thus acting as a free radical scavenger. Recently, experimental study has demonstrated that curcumin prevent and more important may even be a cure for AD. Indeed, curcumin injected peripherally in vivo into aged Tg mice crossed the blood-brain barrier and bound to amyloid plaques, reducing amyloid levels and plaque formation decisively. The present review will resume the most recent developments in the medicinal chemistry of curcumin and curcumin-like molecules.

Curcumin And Curcumin-Like Molecules: From Spice To Drugs.

Carla Rozzo;Angela Fadda;Paolo Ruzza
2014

Abstract

Curcumin is the major yellow pigment extracted from turmeric, a commonly used spice in Asian cuisine that is used extensively in ayurvedic herbal remedies. A number of studies have shown that curcumin can be a prevention agent and a chemotherapeutic agent for colon, skin, oral and intestinal cancers. Curcumin is also well-known for its anti-inflammatory and antioxidant properties, showing high reactivity towards peroxyl radicals, and thus acting as a free radical scavenger. Recently, experimental study has demonstrated that curcumin prevent and more important may even be a cure for AD. Indeed, curcumin injected peripherally in vivo into aged Tg mice crossed the blood-brain barrier and bound to amyloid plaques, reducing amyloid levels and plaque formation decisively. The present review will resume the most recent developments in the medicinal chemistry of curcumin and curcumin-like molecules.
2014
Istituto di Chimica Biomolecolare - ICB - Sede Pozzuoli
Istituto di Chimica Biomolecolare - ICB - Sede Pozzuoli
Istituto di Scienze delle Produzioni Alimentari - ISPA
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/20.500.14243/171520
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