Curcuminoids from Turmeric: A Therapeutic Functional Food

Abstract

Curcuminoids are polyphenolic compounds responsible for the characteristic yellow color and diverse biological activities of turmeric (Curcuma longa). Curcumin, the principal bioactive component, has demonstrated promising therapeutic potential against several chronic non-communicable diseases, including diabetes, cardiovascular disorders, arthritis, metabolic syndrome, and neurological conditions. The growing interest in natural bioactive compounds has accelerated research on curcuminoid-rich extracts for use in functional foods and nutraceuticals. However, their practical use remains limited due to poor aqueous solubility, rapid metabolism, and low bioavailability. Recent advances in environmentally sustainable extraction technologies such as supercritical carbon dioxide extraction, microwave-assisted extraction, ultrasound-assisted extraction, and subcritical water extraction have significantly improved extraction efficiency while reducing solvent consumption and processing time. In addition, modern formulation approaches including nanoencapsulation, nanoemulsions, and lipid-based delivery systems have been developed to enhance the stability and bioavailability of curcumin. This review summarizes the extraction technologies, mechanisms of action, and therapeutic potential of curcuminoids in chronic diseases and discusses their emerging applications in functional food systems.