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Description of  The Chemistry and Bioactive Components of Turmeric (Food Chemistry, Function and Analysis)

Turmeric is cultivated in tropical and sub-tropical regions around the world and used extensively as a colouring and flavouring agent. It is also one of the most popular medicinal herbs, with a wide range of pharmacological activities attributed mainly to curcuminoids and two related compounds, demethoxycurcumin and bisdemethoxycurcumin. This book brings together the research carried out in the area of the constituents obtained from turmeric such as curcuminoid, volatile oil, proteins and carbohydrates and their medicinal, nutraceutical and cosmetic applications. It starts from the isolation of components from turmeric and summarizes the chemistry of isolated compounds, the synthetic methodology to prepare them, various formulations of important components of turmeric to enhance the bioavailability and their biological activity. It is a comprehensive treatment of this important spice appealing to researchers and professionals in natural products and nutraceuticals and food chemists. Read more