Functional bioactive compounds in ginger, turmeric, and garlic

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Abstract

Nutrition plays a very important role in the health promotion of individuals and brought about a global paradigm shift from pharmaceuticals to nutraceuticals. This is due to the high cost, non-availability, and side effects associated with the unregulated consumption of pharmaceuticals. Over the ages, nutraceuticals from food products were reported to contain bioactive compounds with great health and physiological benefits. This report reviews bioactive compounds in selected foods namely ginger ( Zingiber officinale), turmeric ( Curcuma longa), and garlic ( Allium sativum) as potential natural therapeutics for ailments of cancer and heart-related diseases. Analytical profiles, functional activities, and characterization of these compounds were discussed with possible recommendations for the prospective treatment of diseases using these nutraceuticals.

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Chemical Composition and Biological Activities of Essential Oils of Curcuma Species

Noura S Dosoky, William N Setzer (2018)

Members of the genus Curcuma L. have been used in traditional medicine for centuries for treating gastrointestinal disorders, pain, inflammatory conditions, wounds, and for cancer prevention and antiaging, among others. Many of the biological activities of Curcuma species can be attributed to nonvolatile curcuminoids, but these plants also produce volatile chemicals. Essential oils, in general, have shown numerous beneficial effects for health maintenance and treatment of diseases. Essential oils from Curcuma spp., particularly C. longa, have demonstrated various health-related biological activities and several essential oil companies have recently marketed Curcuma oils. This review summarizes the volatile components of various Curcuma species, the biological activities of Curcuma essential oils, and potential safety concerns of Curcuma essential oils and their components.

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Recent advances in subcritical water and supercritical carbon dioxide extraction of bioactive compounds from plant materials

Sinemobong O. Essien, Brent Young, Saeid Baroutian (2020)

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Recent advances in encapsulation of curcumin in nanoemulsions: A review of encapsulation technologies, bioaccessibility and applications

Tian Jiang, Wei Liao, Catherine Charcosset (2020)

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Contributors

Christiana Oluwatoyin Ajanaku: URI : http://loop.frontiersin.org/people/1953641/overview

Olabisi Theresa Ademosun: URI : http://loop.frontiersin.org/people/2113030/overview

Samuel Oluwakayode Ajayi: URI : http://loop.frontiersin.org/people/2110363/overview

Yemisi Dorcas Obafemi: URI : http://loop.frontiersin.org/people/1946035/overview

Olayinka Ayotunde Owolabi: URI : http://loop.frontiersin.org/people/1954321/overview

Paul Akinniyi Akinduti: URI : http://loop.frontiersin.org/people/643426/overview

Kolawole Oluseyi Ajanaku: URI : http://loop.frontiersin.org/people/2065242/overview

Journal

Journal ID (nlm-ta): Front Nutr

Journal ID (iso-abbrev): Front Nutr

Journal ID (publisher-id): Front. Nutr.

Title: Frontiers in Nutrition

Publisher: Frontiers Media S.A.

ISSN (Electronic): 2296-861X

Publication date (Electronic): 08 December 2022

Publication date Collection: 2022

Volume: 9

Electronic Location Identifier: 1012023

Affiliations

[1] ¹Department of Chemistry, Covenant University , Ota, Ogun State, Nigeria

[2] ²Department of Biological Sciences, Covenant University , Ota, Ogun State, Nigeria

[3] ³Department of Agriculture Economics and Extension, Landmark University , Omu-Aran, Kwara State, Nigeria

Author notes

Edited by: Marilena Antunes-Ricardo, Tecnologico de Monterrey, Mexico

Reviewed by: J. Fernando Ayala-Zavala, Consejo Nacional de Ciencia y Tecnología (CONACYT), Mexico; Sergio Serna Saldivar, Monterrey Institute of Technology and Higher Education (ITESM), Mexico

*Correspondence: Kolawole Oluseyi Ajanaku kola.ajanaku@ 123456covenantuniversity.edu.ng

This article was submitted to Food Chemistry, a section of the journal Frontiers in Nutrition

Article

DOI: 10.3389/fnut.2022.1012023

PMC ID: 9773837

PubMed ID: 36570131

SO-VID: 48c0bebd-c7bc-419d-9d66-d88c18e4f6cf

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This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

History

Date received : 04 August 2022

Date accepted : 08 November 2022

Page count

Figures: 1, Tables: 3, Equations: 0, References: 90, Pages: 11, Words: 8248

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Chemical Composition and Biological Activities of Essential Oils of Curcuma Species

Recent advances in subcritical water and supercritical carbon dioxide extraction of bioactive compounds from plant materials

Recent advances in encapsulation of curcumin in nanoemulsions: A review of encapsulation technologies, bioaccessibility and applications

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