Scientific journal

57 2018

Journal of Food and Nutrition Research
Summary No. 2 / 2018

Stanić, Z.
Improving therapeutic effects of curcumin – a review
Journal of Food and Nutrition Research, 57, 2018, No. 2, s. 109-129

Zorka Stanić, Department of Chemistry, Faculty of Science, University of Kragujevac, R. Domanović 12, P.O. Box 60, 34000 Kragujevac, Serbia. E-mail:

Received 7 August 2017; 1st revised 18 October 2017; 2nd revised 20 December 2017; accepted 22 December 2017; published online 12 March 2018

Summary: Curcumin, a naturally occurring polyphenol isolated from the rhizomes of Curcuma longa and widely used as a colouring agent as well as spice in many food items, is well-known in the scientific community as a simple molecule exhibiting multiple therapeutic, anti-inflammatory and anticancer properties. Its ability to overcome multidrug resistance in different cancer cell types provides a starting point for its implementation as a therapeutic agent. The application of nanomaterials as drug carriers improves the solubility of this drug and its accumulation at tumour sites. This article reviews the pharmacology of curcumin with its general chemical and therapeutic features, and provides additional evidence to support the improvement of its pharmacological effects.

Keywords: curcumin; synergy; antioxidant; chemoprevention; anticancer

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