Curcumin, the natural yellow-colored active principle, also called turmeric yellow, extracted from the perennial herb Curcuma longa L., has potent biological and pharmacological properties such as antioxidant, anti-inflammatory, antifungal, antibacterial, anti-ischemic, antitumor, and anticancer actions. The molecular mechanism of the hepatoprotective action of curcumin is due to its antioxidant properties and inhibitory activity against nuclear factor (NF)-κB that regulates different proinflammatory and profibrotic cytokines. Overall, scientific reports demonstrate that curcumin has high therapeutic ability for treating hepatic disorders. Here is a systematic discussion of the hepatoprotective activity of curcumin and its possible mechanisms of actions.

Curcumin and Liver Disease: from Chemistry to Medicine / Nabavi, Sf.; Daglia, M.; Moghaddam, Ah.; Habtemariam, S.; Nabavi, Sm.. - In: COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. - ISSN 1541-4337. - 13:(2014), pp. 62-77. [10.1111/1541-4337.12047]

Curcumin and Liver Disease: from Chemistry to Medicine

Daglia M.;
2014

Abstract

Curcumin, the natural yellow-colored active principle, also called turmeric yellow, extracted from the perennial herb Curcuma longa L., has potent biological and pharmacological properties such as antioxidant, anti-inflammatory, antifungal, antibacterial, anti-ischemic, antitumor, and anticancer actions. The molecular mechanism of the hepatoprotective action of curcumin is due to its antioxidant properties and inhibitory activity against nuclear factor (NF)-κB that regulates different proinflammatory and profibrotic cytokines. Overall, scientific reports demonstrate that curcumin has high therapeutic ability for treating hepatic disorders. Here is a systematic discussion of the hepatoprotective activity of curcumin and its possible mechanisms of actions.
2014
Curcumin and Liver Disease: from Chemistry to Medicine / Nabavi, Sf.; Daglia, M.; Moghaddam, Ah.; Habtemariam, S.; Nabavi, Sm.. - In: COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. - ISSN 1541-4337. - 13:(2014), pp. 62-77. [10.1111/1541-4337.12047]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11588/767707
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