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Antioxidant availability of turmeric in relation to its medicinal and culinary uses.
Phytother Res. 2004 Oct; 18(10):798-804.PR

Abstract

Turmeric (Curcuma longa) has been used in Indian cooking, and in herbal remedies. Its possible mechanism of action was examined in terms of antioxidant availability during actual cooking conditions and in therapeutic applications using standardized extracts. The assays involve different levels of antioxidant action such as oxygen radical absorbance capacity (ORAC), radical scavenging abilities using 1,1-diphenyl-2-picryl hydrazyl (DPPH), 2,2'-azobis-3-ethylbenzthiazoline-6-sulfonic acid (ABTS), ferric reducing antioxidant power (FRAP) and protection of membranes examined by inhibition of lipid peroxidation besides the content of phenols and total flavonoids. The aqueous and ethanol extracts of two major preparations of turmeric, corresponding to its use in cooking and medicine, showed significant antioxidant abilities. In conclusion, the studies reveal that the ability of turmeric to scavenge radicals, reduce iron complex and inhibit peroxidation may explain the possible mechanisms by which turmeric exhibits its beneficial effects in relation to its use in cooking and medicine.

Authors+Show Affiliations

Radiation Biology and Health Sciences Division, Bhabha Atomic Research Centre, Mumbai 400 085, India.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

15551376

Citation

Tilak, Jai C., et al. "Antioxidant Availability of Turmeric in Relation to Its Medicinal and Culinary Uses." Phytotherapy Research : PTR, vol. 18, no. 10, 2004, pp. 798-804.
Tilak JC, Banerjee M, Mohan H, et al. Antioxidant availability of turmeric in relation to its medicinal and culinary uses. Phytother Res. 2004;18(10):798-804.
Tilak, J. C., Banerjee, M., Mohan, H., & Devasagayam, T. P. (2004). Antioxidant availability of turmeric in relation to its medicinal and culinary uses. Phytotherapy Research : PTR, 18(10), 798-804.
Tilak JC, et al. Antioxidant Availability of Turmeric in Relation to Its Medicinal and Culinary Uses. Phytother Res. 2004;18(10):798-804. PubMed PMID: 15551376.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Antioxidant availability of turmeric in relation to its medicinal and culinary uses. AU - Tilak,Jai C, AU - Banerjee,Meenal, AU - Mohan,Hari, AU - Devasagayam,T P A, PY - 2004/11/20/pubmed PY - 2005/1/14/medline PY - 2004/11/20/entrez SP - 798 EP - 804 JF - Phytotherapy research : PTR JO - Phytother Res VL - 18 IS - 10 N2 - Turmeric (Curcuma longa) has been used in Indian cooking, and in herbal remedies. Its possible mechanism of action was examined in terms of antioxidant availability during actual cooking conditions and in therapeutic applications using standardized extracts. The assays involve different levels of antioxidant action such as oxygen radical absorbance capacity (ORAC), radical scavenging abilities using 1,1-diphenyl-2-picryl hydrazyl (DPPH), 2,2'-azobis-3-ethylbenzthiazoline-6-sulfonic acid (ABTS), ferric reducing antioxidant power (FRAP) and protection of membranes examined by inhibition of lipid peroxidation besides the content of phenols and total flavonoids. The aqueous and ethanol extracts of two major preparations of turmeric, corresponding to its use in cooking and medicine, showed significant antioxidant abilities. In conclusion, the studies reveal that the ability of turmeric to scavenge radicals, reduce iron complex and inhibit peroxidation may explain the possible mechanisms by which turmeric exhibits its beneficial effects in relation to its use in cooking and medicine. SN - 0951-418X UR - https://www.unboundmedicine.com/medline/citation/15551376/Antioxidant_availability_of_turmeric_in_relation_to_its_medicinal_and_culinary_uses_ L2 - https://doi.org/10.1002/ptr.1553 DB - PRIME DP - Unbound Medicine ER -