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Curcumin is a major component of the Curcuma species, which is commonly used as a yellow coloring and flavoring agent in foods. Curcumin has shown anti-carcinogenic activity in animals. It has been considered by oncologists as a potential third generation cancer chemopreventive agent, and clinical trials using it have been carried out in several laboratories in Europe and the USA.

Read more about Curcumin by reading a book.

Curcumin: One Drug Multiple Target

Curcumin: Biosynthesis, Medicinal Uses and Health Benefits (Food Science and Technology)

Curcumin in Stress Induced Dysfunctional Homeostasis and Dementia: Free Radicals in Stress and Stress Induced Dementia-Targets For Action of Famous Indian Antioxidant Spice Turmeric

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