Curcumin in Temulawak: Bioavailability, Health Benefits, and Potential Application

Abstract

Temulawak (Curcuma xanthorrhiza), a plant native to Indonesia, has long been utilized in traditional medicine and culinary applications for its rich bioactive profile. Curcumin, the primary bioactive compound, is well-known for its antioxidant, anti-inflammatory, and antimicrobial properties. This review aims to explore the challenges, benefits, and potential applications of curcumin in functional foods and pharmaceuticals. Although curcumin is known for its therapeutic properties in modulating inflammatory diseases, metabolic disorders, and cancer, its low water solubility and rapid metabolism limit its bioavailability. Current research has shown various strategies to enhance curcumin’s stability and absorption, including nanoemulsions, biopolymer encapsulation, and phytosome technology. However, despite its broad applications, optimization of curcumin’s industrial use remains a challenge. As advancements continue, curcumin’s role in product development and innovative applications across various industries should be further researched, with a focus on improving its solubility, controlled delivery systems, and compliance with food and pharmaceutical regulations.