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Chemical constituents and biological research on plants in the genus Curcuma
Sun, Wen1; Wang, Sheng2; Zhao, Wenwen1; Wu, Chuanhong1; Guo, Shuhui1; Gao, Hongwei1; Tao, Hongxun1; Lu, Jinjian1; Wang, Yitao1; Chen, Xiuping1
2017
Source PublicationCRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
ISSN1040-8398
Volume57Issue:7Pages:1451-1523
Abstract

Curcuma, a valuable genus in the family Zingiberaceae, includes approximately 110 species. These plants are native to Southeast Asia and are extensively cultivated in India, China, Sri Lanka, Indonesia, Peru, Australia, and the West Indies. The plants have long been used in folk medicine to treat stomach ailments, stimulate digestion, and protect the digestive organs, including the intestines, stomach, and liver. In recent years, substantial progress has been achieved in investigations regarding the chemical and pharmacological properties, as well as in clinical trials of certain Curcuma species. This review comprehensively summarizes the current knowledge on the chemistry and briefly discusses the biological activities of Curcuma species. A total of 720 compounds, including 102 diphenylalkanoids, 19 phenylpropene derivatives, 529 terpenoids, 15 flavonoids, 7 steroids, 3 alkaloids, and 44 compounds of other types isolated or identified from 32 species, have been phytochemically investigated. The biological activities of plant extracts and pure compounds are classified into 15 groups in detail, with emphasis on anti-inflammatory and antitumor activities.

KeywordGenus Curcuma Chemical Constituents Bioactivities Antitumor
DOIhttp://doi.org/10.1080/10408398.2016.1176554
URLView the original
Indexed BySCI
Language英语
WOS Research AreaFood Science & Technology ; Nutrition & Dietetics
WOS SubjectFood Science & Technology ; Nutrition & Dietetics
WOS IDWOS:000395244300012
PublisherTAYLOR & FRANCIS INC
The Source to ArticleWOS
Fulltext Access
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Cited Times [WOS]:14   [WOS Record]     [Related Records in WOS]
Document TypeJournal article
CollectionInstitute of Chinese Medical Sciences
Affiliation1.a State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Macao, China
2.State Key Laboratory Breeding Base of Dao-di Herbs, National Resource Center for Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing, China
First Author AffilicationInstitute of Chinese Medical Sciences
Recommended Citation
GB/T 7714
Sun, Wen,Wang, Sheng,Zhao, Wenwen,et al. Chemical constituents and biological research on plants in the genus Curcuma[J]. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION,2017,57(7):1451-1523.
APA Sun, Wen.,Wang, Sheng.,Zhao, Wenwen.,Wu, Chuanhong.,Guo, Shuhui.,...&Chen, Xiuping.(2017).Chemical constituents and biological research on plants in the genus Curcuma.CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION,57(7),1451-1523.
MLA Sun, Wen,et al."Chemical constituents and biological research on plants in the genus Curcuma".CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION 57.7(2017):1451-1523.
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