The chemistry and bioactive components of turmeric /
The chemistry and bioactive components of turmeric /
edited by Sreeraj Gopi, Sabu Thomas, Ajaikumar B. Kunnumakkara, Bharat B. Aggarwal and Augustine Amalraj.
- 1 online resource
- Food chemistry, function and analysis ; 25 .
- Food chemistry, function and analysis ; no. 25. .
Includes index.
Intro -- Title -- Copyright -- Contents -- Chapter 1 Turmeric -- The Miraculous Herb from Ancient India and its Historical Background -- 1.1 Introduction -- 1.2 Turmeric (Haridra) -- in the Vedic Period -- 1.3 Haridra in Nighantus -- 1.4 Varieties of Haridra -- 1.5 Rasa Panchaka (Five Properties of Drug) of Haridra and its Therapeutic Effects -- 1.6 Haridra in Ayurveda Treatises -- Charaka Samhitha, Ashtanga Hrudayam, Susrutha Samhitha and Sarngadhara Samhitha -- 1.7 The Drug Groups of Haridra -- 1.8 The Main Named Formulations of Haridra 1.9 Other Sources where Haridra is Mentioned in Ayurveda Treatises -- 1.10 Conclusion -- References -- Chapter 2 Chemistry of Turmeric -- 2.1 Introduction -- 2.2 Conventional Stratification on Turmeric -- 2.3 Turmeric Oleoresin -- 2.4 Volatile Oil and/or Non-curcuminoid Component of Turmeric -- 2.5 Constituents and Structural Studies of Turmeric oil and/or Non-curcuminoids -- 2.6 Analysis of Turmeric Essential Oil and/or Non-curcuminoids -- 2.7 Biological Activities of Volatile and/or Non-curcuminoid Compounds of Turmeric -- 2.8 Non-volatile Components of Turmeric 2.8.1 Constituents and Structural Studies of Non-volatile Components of Turmeric -- 2.8.2 Analysis of Non-volatile Turmeric Compounds -- 2.9 Biological Activities of Non-volatile Compounds of Turmeric -- 2.10 Biosynthesis of Curcumin -- 2.11 Stability Studies of Curcumin -- 2.12 Conclusion -- References -- Chapter 3 Geographical Variations of Turmeric and Curcumin -- 3.1 Introduction -- 3.2 Studies on the Variations of Curcumin Content -- 3.3 Studies on the Variation in Essential Oil Content -- 3.4 Genetic Variations and Environmental Factors on the Yield and Quality of Turmeric 3.4.1 Factors with the Curcumin Synthase (CURS) Gene -- 3.4.2 Genetic Diversity in Different Agro-climatic Regions -- 3.4.3 Effect of Agro-climatic Zones in a Single Cultivar -- 3.4.4 Effect of Agro-climatic Zones on Different Cultivars -- 3.5 Agricultural Study Patterns -- 3.5.1 Experiments by Greenhouse Studies -- 3.5.2 Field Trials -- 3.6 Molecular Markers' Studies -- 3.7 Different Techniques and Technologies Regarding Curcumin Content -- 3.8 Effect of Maturity in Curcumin Content -- 3.9 Studies on Growth, Yield and Quality Parameters with Agro-climatic Zones in India 3.10 Agricultural Practices and Processing Methods -- 3.11 Conclusions -- References -- Chapter 4 Turmeric -- Active Ingredients Other than Curcuminoids -- 4.1 Introduction -- 4.2 Chemical Composition of Turmeric -- 4.2.1 Curcuminoids and Their Related Components -- 4.2.2 Terpenes -- 4.2.3 Flavonoids -- 4.3 Other Important Components in Turmeric -- 4.3.1 Polysaccharides -- 4.3.2 Starch -- 4.3.3 Dietary Fiber -- 4.3.4 Cellulose -- 4.3.5 Pectin -- 4.3.6 Turmeric Protein -- 4.4 Biological Activities of the Active Ingredients of Turmeric -- 4.5 Conclusion -- Acknowledgements -- References Chapter 5 Curcuminoids -- Isolation, Formulations and Bioavailability Problems
This comprehensive book brings together the research carried out on the constituents obtained from turmeric and highlights their chemical and biological activities for researchers and professionals in natural products, nutraceuticals and food chemistry.
9781788015936 1788015932 9781839160592 1839160594
5379:5228 Royal Society of Chemistry http://www.rsc.org/spr
GBC0C6613 bnb
019899771 Uk
Turmeric.
Turmeric--Health aspects.
Turmeric--Therapeutic use.
Functional foods.
Safran des Indes.
Safran des Indes--Emploi en th�erapeutique.
Nutraceutiques.
Functional foods
Turmeric
RS165.T8 / C44 2021
664/.532
Includes index.
Intro -- Title -- Copyright -- Contents -- Chapter 1 Turmeric -- The Miraculous Herb from Ancient India and its Historical Background -- 1.1 Introduction -- 1.2 Turmeric (Haridra) -- in the Vedic Period -- 1.3 Haridra in Nighantus -- 1.4 Varieties of Haridra -- 1.5 Rasa Panchaka (Five Properties of Drug) of Haridra and its Therapeutic Effects -- 1.6 Haridra in Ayurveda Treatises -- Charaka Samhitha, Ashtanga Hrudayam, Susrutha Samhitha and Sarngadhara Samhitha -- 1.7 The Drug Groups of Haridra -- 1.8 The Main Named Formulations of Haridra 1.9 Other Sources where Haridra is Mentioned in Ayurveda Treatises -- 1.10 Conclusion -- References -- Chapter 2 Chemistry of Turmeric -- 2.1 Introduction -- 2.2 Conventional Stratification on Turmeric -- 2.3 Turmeric Oleoresin -- 2.4 Volatile Oil and/or Non-curcuminoid Component of Turmeric -- 2.5 Constituents and Structural Studies of Turmeric oil and/or Non-curcuminoids -- 2.6 Analysis of Turmeric Essential Oil and/or Non-curcuminoids -- 2.7 Biological Activities of Volatile and/or Non-curcuminoid Compounds of Turmeric -- 2.8 Non-volatile Components of Turmeric 2.8.1 Constituents and Structural Studies of Non-volatile Components of Turmeric -- 2.8.2 Analysis of Non-volatile Turmeric Compounds -- 2.9 Biological Activities of Non-volatile Compounds of Turmeric -- 2.10 Biosynthesis of Curcumin -- 2.11 Stability Studies of Curcumin -- 2.12 Conclusion -- References -- Chapter 3 Geographical Variations of Turmeric and Curcumin -- 3.1 Introduction -- 3.2 Studies on the Variations of Curcumin Content -- 3.3 Studies on the Variation in Essential Oil Content -- 3.4 Genetic Variations and Environmental Factors on the Yield and Quality of Turmeric 3.4.1 Factors with the Curcumin Synthase (CURS) Gene -- 3.4.2 Genetic Diversity in Different Agro-climatic Regions -- 3.4.3 Effect of Agro-climatic Zones in a Single Cultivar -- 3.4.4 Effect of Agro-climatic Zones on Different Cultivars -- 3.5 Agricultural Study Patterns -- 3.5.1 Experiments by Greenhouse Studies -- 3.5.2 Field Trials -- 3.6 Molecular Markers' Studies -- 3.7 Different Techniques and Technologies Regarding Curcumin Content -- 3.8 Effect of Maturity in Curcumin Content -- 3.9 Studies on Growth, Yield and Quality Parameters with Agro-climatic Zones in India 3.10 Agricultural Practices and Processing Methods -- 3.11 Conclusions -- References -- Chapter 4 Turmeric -- Active Ingredients Other than Curcuminoids -- 4.1 Introduction -- 4.2 Chemical Composition of Turmeric -- 4.2.1 Curcuminoids and Their Related Components -- 4.2.2 Terpenes -- 4.2.3 Flavonoids -- 4.3 Other Important Components in Turmeric -- 4.3.1 Polysaccharides -- 4.3.2 Starch -- 4.3.3 Dietary Fiber -- 4.3.4 Cellulose -- 4.3.5 Pectin -- 4.3.6 Turmeric Protein -- 4.4 Biological Activities of the Active Ingredients of Turmeric -- 4.5 Conclusion -- Acknowledgements -- References Chapter 5 Curcuminoids -- Isolation, Formulations and Bioavailability Problems
This comprehensive book brings together the research carried out on the constituents obtained from turmeric and highlights their chemical and biological activities for researchers and professionals in natural products, nutraceuticals and food chemistry.
9781788015936 1788015932 9781839160592 1839160594
5379:5228 Royal Society of Chemistry http://www.rsc.org/spr
GBC0C6613 bnb
019899771 Uk
Turmeric.
Turmeric--Health aspects.
Turmeric--Therapeutic use.
Functional foods.
Safran des Indes.
Safran des Indes--Emploi en th�erapeutique.
Nutraceutiques.
Functional foods
Turmeric
RS165.T8 / C44 2021
664/.532