Turmeric (Curcuma longa L.) in Functional Foods: Medicinal Properties, Nanoparticle Applications and Enhanced Bioavailability: A Comprehensive Review

Abstract

Spices include vitamins, polyphenols, proteins, dietary fiber, and minerals including calcium, magnesium, iron, and zinc, which are essential for many biological functions. Cooks have used spices as food coloring since prehistoric times. Turmeric has phenolic and volatile compounds and other benefits. This paper summarizes turmeric's nutritional characteristics and examines clinical studies on its extracts and essential oils in humans and animals. They have also been tested for food safety and toxicity. Curcumin is a very active biological ingredient used to treat many diseases in modern medicine. The biological characteristics of curcumin are reviewed here. The most prevalent curcumin encapsulating methods are also explained. Successful curcuminoid encapsulation technologies include nanocomplexing, gelation, complex coacervation, electrospraying, and solvent-free pH-driven encapsulation. Curcumin's chemical properties are also covered in this review, helping readers understand its utilization in health-promoting functional items. Turmeric reduces insulin resistance and insulin signaling pathways in diabetics, reduces inflammation, and maintains gut flora, according to several studies. The food industry has begun marketing turmeric as a healthy food due to its health benefits. This article also discusses how nanotechnology may enhance turmeric's properties and utilize its ingredients, such as cellulose and starch, to create food nanostructures.