Curcumin: from chemistry to chemistry-based functions

Area of Science:

• Natural Products Chemistry
• Medicinal Chemistry
• Food Science

Background:

• Curcumin, a pigment from turmeric (Curcuma longa), is a key functional compound with broad applications.
• Its radical scavenging ability is central to its medicinal and functional properties.
• Three major curcuminoids (curcumin, demethoxycurcumin, bis-demethoxycurcumin) are found in Curcuma and Zingiber species.

Purpose of the Study:

• To summarize structures of rare curcuminoids identified over four decades.
• To comprehensively review mechanistic studies on curcumin's radical trapping.
• To discuss antioxidant effects and unique reactions of curcuminoids, especially in lipid media.

Main Methods:

• Literature review of identified rare curcuminoids.
• Analysis of mechanistic studies on radical scavenging pathways.
• Compilation of studies on antioxidant effects and chemical reactions of curcuminoids.

Main Results:

• Identification and structural summary of several rare curcuminoids.
• Detailed review of the radical scavenging mechanisms of curcumin.
• Discussion of antioxidant activities and unique antioxidation in lipid media.

Conclusions:

• Curcuminoids possess significant radical scavenging properties crucial for their medicinal applications.
• Understanding rare curcuminoids and their mechanisms enhances knowledge of their therapeutic potential.
• Curcumin's unique antioxidation in lipid media warrants further investigation for food and clinical applications.