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한국식품과학회지
→ 한국식품과학회지2021 ; 53(5): 509-513
Effects of curcumin on human health − A reassessment
커큐민이 건강에 미치는 효과 − 재평가
Dae-Ok Kim1 and Chang Y. Lee2,*
1Department of Food Science and Biotechnology, Kyung Hee University 2Department of Food Science, Cornell University
김대옥1 · 이창용2,*
1경희대학교 식품생명공학과, 2코넬대학교 식품학과
ABSTRACT
Curcumin is known to possess diverse beneficial physiological effects including antioxidant, anti-inflammatory, anti-depressant, anti-microbial, and anti-neoplastic activities, as well as immune-modulating, metabolism-regulating, and neuroprotective effects. However, despite more than 13,000 research papers published during the last ten years regarding the health benefits of curcumin, curcumin has not been introduced in the market as a pharmaceutical agent in any country. Despite the abundance of positive findings, most investigations that tout its health benefits are based on in vitro and in vivo studies that fail to consider the protean chemical behaviors of curcumin, which is known to be a pan-assay interference compound and an invalid metabolic panacea. Therefore, human clinical trials, despite rigorous study design, have been unable to prove specific benefits. This article reviews the pleiotropic properties of curcumin so that they can be balanced against its beneficial effects and suggests potential research avenues to better understand its health benefits.
KEYWORD
bioavailability, hormesis, pan-assay interference compound, polyphenol, turmeric
한국식품과학회지 2021 Oct; 53(5): 509 - 513
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