Comprehensive Assessment of Curcumin as a Functional Food

  • Aditi Jain
  • Sharad Saxena
  • Vibha RaniEmail author


The importance of bioactive compounds present in natural sources has withdrawn ample attention in human nutrition and established as “functional food” in the field of food chemistry and as “preventive medicine” in the field of pharmacology and healthcare. Curcumin is one such promising and well-studied natural bioactive plant compound that is present in Curcuma longa and known for providing various protective effects in different diseased states. This chapter highlights the present understanding of various protective effects of curcumin in wide range of diseases including cancer, cardiovascular diseases, diabetes, obesity, Alzheimer’s disease, etc. The major emphasis is on the molecular pathways associated with curcumin-mediated effects. The significance of its unique structure attributing to its function and present advances in curcumin applications to overcome its limitations has also been discussed in detail.


Curcumin Functional food Anticancer Antioxidant Diabetes Cardiomyopathy 



We acknowledge the Jaypee Institute of Information Technology for providing the infrastructure and literature support for conducting the detailed study presented in the chapter.


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© Springer Nature Singapore Pte Ltd. 2018

Authors and Affiliations

  1. 1.Department of BiotechnologyJaypee Institute of Information TechnologyNoidaIndia

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