Antoni Sureda - Research Group in Community Nutrition and Oxidative Stress, University of Balearic Islands, Palma de Mallorca, Spain
Silvia Tejada - Laboratory of Neurophysiology, University of the Balearic Islands, Palma de Mallorca, Spain
Usman Mir Khan - Department of Food Science, University of Massachusetts Amherst, Massachusetts, USA
Zeliha Selamoglu - Department of Medical Biology, Faculty of Medicine, Nigde Ömer Halisdemir University, Nigde, Türkiye

Recently, treatment with antioxidants, especially herbal therapy, has been widely studied to prevent the occurrence of many diseases. Turmeric with the scientific name Curcuma longa from the Zingiberaceae family is one of the oldest plants that have been applied in traditional medicine. It has been abundant and it has been used to protect many tissues from different damage. Many researches have been reported on curcumin's antioxidant, anti-cancer and anti-inflammatory, features. Curcumin clearly shows antioxidant and free radical scavenging effects in vivo and in vitro conditions. This compound can protect normal cells from the attack of reactive oxygen species by neutralizing oxidative damage. The anti-inflammatory impacts of curcumin have been established in numerous researches via different pathways. Curcumin directly binds to small beta-amyloids and prevents the accumulation and formation of fibrils in vitro and in vivo. Thus it can be the cause of its effect in Alzheimer's disease. Curcumin significantly reduces the level of LDL and VLDL in the plasma and causes a decrease in the total level of cholesterol in the liver. In this study, we intend to describe the biological features of curcumin as a natural substance in processes such as oxidative stress, inflammation, nervous system, and lipid levels.

curcumin, Biological Function, oxidative stress, Inflammation