Curcumin is a constituent (up to ∼5%) of the traditional medicine known as turmeric. Interest in the therapeutic use of turmeric and the relative ease of isolation of curcuminoids has led to their extensive investigation. Curcumin has recently been classified as both a PAINS (pan-assay interference compounds) and an IMPS (invalid metabolic panaceas) candidate. The likely false activity of curcumin in vitro and in vivo has resulted in >120 clinical trials of curcuminoids against several diseases. No double-blinded, placebo controlled clinical trial of curcumin has been successful. This manuscript reviews the essential medicinal chemistry of curcumin and provides evidence that curcumin is an unstable, reactive, nonbioavailable compound and, therefore, a highly improbable lead. On the basis of this in-depth evaluation, potential new directions for research on curcuminoids are discussed.

The Essential Medicinal Chemistry of Curcumin

Ageing results from complex genetically and epigenetically programmed processes that are elicited in part by noxious or stressful events that cause programmed cell death Here, we report that administration of spermidine, a natural polyamine whose intracellular concentration declines during human ageing, markedly extended the lifespan of yeast, flies and worms, and human immune cells In addition, spermidine administration potently inhibited oxidative stress in ageing mice In ageing yeast, spermidine treatment triggered epigenetic deacetylation of histone H3 through inhibition of histone acetyltransferases (HAT), suppressing oxidative stress and necrosis Conversely, depletion of endogenous polyamines led to hyperacetylation, generation of reactive oxygen species, early necrotic death and decreased lifespan The altered acetylation status of the chromatin led to significant upregulation of various autophagy-related transcripts, triggering autophagy in yeast, flies, worms and human cells Finally, we found that enhanced autophagy is crucial for polyamine-induced suppression of necrosis and enhanced longevity

Induction of autophagy by spermidine promotes longevity

Curcumin, a pigment from turmeric, is one of the very few promising natural products that has been extensively investigated by researchers from both the biological and chemical point of view. While there are several reviews on the biological and pharmacological effects of curcumin, chemistry reviews are comparatively scarcer. In this article, an overview of different aspects of the unique chemistry research on curcumin will be discussed. These include methods for the extraction from turmeric, laboratory synthesis methods, chemical and photochemical degradation and the chemistry behind its metabolism. Additionally other chemical reactions that have biological relevance like nucleophilic addition reactions, and metal chelation will be discussed. Recent advances in the preparation of new curcumin nanoconjugates with metal and metal oxide nanoparticles will also be mentioned. Directions for future investigations to be undertaken in the chemistry of curcumin have also been suggested.

/pdf/the-chemistry-of-curcumin-from-extraction-to-therapeutic-3i2ua7g7ok.pdf

The Chemistry of Curcumin: From Extraction to Therapeutic Agent

For years, there have been studies based on the use of natural compounds plant-derived as potential therapeutic agents for various diseases in humans. Curcumin is a phenolic compound extracted from Curcuma longa rhizome commonly used in Asia as a spice, pigment and additive. In traditional medicine of India and China, curcumin is considered as a therapeutic agent used in several foods. Numerous studies have shown that curcumin has broad biological functions particularly antioxidant and antiinflammatory. In fact, it has been established that curcumin is a bifunctional antioxidant; it exerts antioxidant activity in a direct and an indirect way by scavenging reactive oxygen species and inducing an antioxidant response, respectively. The renoprotective effect of curcumin has been evaluated in several experimental models including diabetic nephropathy, chronic renal failure, ischemia and reperfusion and nephrotoxicity induced by compounds such as gentamicin, adriamycin, chloroquine, iron nitrilotriacetate, sodium fluoride, hexavalent chromium and cisplatin. It has been shown recently in a model of chronic renal failure that curcumin exerts a therapeutic effect; in fact it reverts not only systemic alterations but also glomerular hemodynamic changes. Another recent finding shows that the renoprotective effect of curcumin is associated to preservation of function and redox balance of mitochondria. Taking together, these studies attribute the protective effect of curcumin in the kidney to the induction of the master regulator of antioxidant response nuclear factor erythroid-derived 2 (Nrf2), inhibition of mitochondrial dysfunction, attenuation of inflammatory response, preservation of antioxidant enzymes and prevention of oxidative stress. The information presented in this paper identifies curcumin as a promising renoprotective molecule against renal injury.

https://cyberleninka.org/article/n/470093.pdf

Renoprotective effect of the antioxidant curcumin: Recent findings

The beneficial role of curcumin on inflammation, diabetes and neurodegenerative disease: A recent update.

LebensmittelchemieVolume 76, Issue S1 p. S1-069-S1-069 Article Untersuchung der potenziell gesundheitsfördernden und antimikrobiellen Eigenschaften von roten Fruchtsaftextrakten Tina Kostka, Corresponding Author Tina Kostka kostka@lw.uni-hannover.de Institut für Lebensmittelwissenschaft und Humanernährung, Gottfried Wilhelm Leibniz Universität Hannover, Am Kleinen Felde 30, D-30167 Hannover kostka@lw.uni-hannover.de koepsel@lw.uni-hannover.de esatbeyoglu@lw.uni-hannover.de s.niesen@tu-braunschweig.de p.winterhalter@tu-braunschweig.deSearch for more papers by this authorSonja Niesen, Corresponding Author Sonja Niesen s.niesen@tu-braunschweig.de Institut für Lebensmittelchemie, Technische Universität Braunschweig, Schleinitzstraße 20, D-38106 Braunschweig kostka@lw.uni-hannover.de koepsel@lw.uni-hannover.de esatbeyoglu@lw.uni-hannover.de s.niesen@tu-braunschweig.de p.winterhalter@tu-braunschweig.deSearch for more papers by this authorMagdalena Köpsel, Corresponding Author Magdalena Köpsel kostka@lw.uni-hannover.de Institut für Lebensmittelwissenschaft und Humanernährung, Gottfried Wilhelm Leibniz Universität Hannover, Am Kleinen Felde 30, D-30167 Hannover kostka@lw.uni-hannover.de koepsel@lw.uni-hannover.de esatbeyoglu@lw.uni-hannover.de s.niesen@tu-braunschweig.de p.winterhalter@tu-braunschweig.deSearch for more papers by this authorPeter Winterhalter, Corresponding Author Peter Winterhalter p.winterhalter@tu-braunschweig.de Institut für Lebensmittelchemie, Technische Universität Braunschweig, Schleinitzstraße 20, D-38106 Braunschweig kostka@lw.uni-hannover.de koepsel@lw.uni-hannover.de esatbeyoglu@lw.uni-hannover.de s.niesen@tu-braunschweig.de p.winterhalter@tu-braunschweig.deSearch for more papers by this authorTuba Esatbeyoglu, Corresponding Author Tuba Esatbeyoglu esatbeyoglu@lw.uni-hannover.de Institut für Lebensmittelwissenschaft und Humanernährung, Gottfried Wilhelm Leibniz Universität Hannover, Am Kleinen Felde 30, D-30167 Hannover kostka@lw.uni-hannover.de koepsel@lw.uni-hannover.de esatbeyoglu@lw.uni-hannover.de s.niesen@tu-braunschweig.de p.winterhalter@tu-braunschweig.deSearch for more papers by this author Tina Kostka, Corresponding Author Tina Kostka kostka@lw.uni-hannover.de Institut für Lebensmittelwissenschaft und Humanernährung, Gottfried Wilhelm Leibniz Universität Hannover, Am Kleinen Felde 30, D-30167 Hannover kostka@lw.uni-hannover.de koepsel@lw.uni-hannover.de esatbeyoglu@lw.uni-hannover.de s.niesen@tu-braunschweig.de p.winterhalter@tu-braunschweig.deSearch for more papers by this authorSonja Niesen, Corresponding Author Sonja Niesen s.niesen@tu-braunschweig.de Institut für Lebensmittelchemie, Technische Universität Braunschweig, Schleinitzstraße 20, D-38106 Braunschweig kostka@lw.uni-hannover.de koepsel@lw.uni-hannover.de esatbeyoglu@lw.uni-hannover.de s.niesen@tu-braunschweig.de p.winterhalter@tu-braunschweig.deSearch for more papers by this authorMagdalena Köpsel, Corresponding Author Magdalena Köpsel kostka@lw.uni-hannover.de Institut für Lebensmittelwissenschaft und Humanernährung, Gottfried Wilhelm Leibniz Universität Hannover, Am Kleinen Felde 30, D-30167 Hannover kostka@lw.uni-hannover.de koepsel@lw.uni-hannover.de esatbeyoglu@lw.uni-hannover.de s.niesen@tu-braunschweig.de p.winterhalter@tu-braunschweig.deSearch for more papers by this authorPeter Winterhalter, Corresponding Author Peter Winterhalter p.winterhalter@tu-braunschweig.de Institut für Lebensmittelchemie, Technische Universität Braunschweig, Schleinitzstraße 20, D-38106 Braunschweig kostka@lw.uni-hannover.de koepsel@lw.uni-hannover.de esatbeyoglu@lw.uni-hannover.de s.niesen@tu-braunschweig.de p.winterhalter@tu-braunschweig.deSearch for more papers by this authorTuba Esatbeyoglu, Corresponding Author Tuba Esatbeyoglu esatbeyoglu@lw.uni-hannover.de Institut für Lebensmittelwissenschaft und Humanernährung, Gottfried Wilhelm Leibniz Universität Hannover, Am Kleinen Felde 30, D-30167 Hannover kostka@lw.uni-hannover.de koepsel@lw.uni-hannover.de esatbeyoglu@lw.uni-hannover.de s.niesen@tu-braunschweig.de p.winterhalter@tu-braunschweig.deSearch for more papers by this author First published: 01 March 2022 https://doi.org/10.1002/lemi.202253004AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat No abstract is available for this article. Volume76, IssueS1Supplement: Abstracts der Vorträge der Regionalverbände und die der Posterflashtalks der AG JLCMarch 2022Pages S1-069-S1-069 RelatedInformation 

Untersuchung der potenziell gesundheitsfördernden und antimikrobiellen Eigenschaften von roten Fruchtsaftextrakten

Einfluss der Verarbeitung und der Lebensmittelmatrix auf den In‐vitro ‐Verdau sowie die Bioverfügbarkeit phenolischer Verbindungen des Gewöhnlichen Schneeballs ( Viburnum opulus )

LebensmittelchemieVolume 77, Issue S1 p. S1-053-S1-053 Aritlce Überprüfung der Eignung des Tresters der Aronia melanocarpa zur WasserkefirHerstellung A. D. S. Legler, A. D. S. Legler Hannover/DSearch for more papers by this authorH. Wolken, H. Wolken Hannover/DSearch for more papers by this authorM. Köpsel, M. Köpsel Hannover/DSearch for more papers by this authorT. Esatbeyoglu, Corresponding Author T. Esatbeyoglu [email protected] Hannover/DProf. Dr. Tuba Esatbeyoglu, Leibniz Universität Hannover, Institut für Lebensmittelwissenschaft und Humanernährung, Am Kleinen Felde 30, Hannover/D.Search for more papers by this author A. D. S. Legler, A. D. S. Legler Hannover/DSearch for more papers by this authorH. Wolken, H. Wolken Hannover/DSearch for more papers by this authorM. Köpsel, M. Köpsel Hannover/DSearch for more papers by this authorT. Esatbeyoglu, Corresponding Author T. Esatbeyoglu [email protected] Hannover/DProf. Dr. Tuba Esatbeyoglu, Leibniz Universität Hannover, Institut für Lebensmittelwissenschaft und Humanernährung, Am Kleinen Felde 30, Hannover/D.Search for more papers by this author First published: 01 March 2023 https://doi.org/10.1002/lemi.202352034AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL No abstract is available for this article. Volume77, IssueS1Supplement: Abstracts der Vorträge der Regionalverbände und die der Posterflashtalks der AG JLCMarch 2023Pages S1-053-S1-053 RelatedInformation 

Überprüfung der Eignung des Tresters der
 Aronia melanocarpa
 zur WasserkefirHerstellung

Untersuchungen zu potenziellen protektiven Effekten von Apfelsaftinhaltsstoffen auf die Darmbarriere

Due to the various hazards of using synthetic chemical compounds in pharmaceutics, agriculture, and industry, scientists and researchers do their best to explore and assess new green natural compounds from natural resources with potent activity. The essential oil (EO) from the resin collected from Araucaria heterophylla Salisb. was extracted by the microwave technique and chemically characterized via GC-MS analysis. Furthermore, the extract EO was assessed for its antioxidant and phytotoxic activities. The EO has 33 compounds, mainly terpenes (98.23%), and the major compounds were α-pinene (62.57%), β-pinene (6.60%), germacrene D (5.88%), and β-caryophyllene (3.56%). The extracted EO showed substantial antioxidant activity, where it showed IC50 values of 142.42 and 118.03 mg L−1 for DPPH and ABTS, respectively. On the other hand, the EO revealed considerable phytotoxicity against the weed Chenopodium murale, where the EO showed IC50 values of 304.0, 230.1, and 147.1 mg L−1, for seed germination, seedling shoot growth, and seedling root growth, respectively. Moreover, the EO showed the same pattern of allelopathic inhibition against the weed Sonchus oleraceus, where it showed IC50 values of 295.7, 224.5, and 106.1 mg L−1, for seed germination, seedling shoot growth, and seedling root growth, respectively. The present study showed that the extraction technique affects the constituents of the EO, particularly the quantitative composition. The EO of A. heterophylla resin also revealed considerable antioxidant and phytotoxic activity against weeds. Therefore, it can be considered a promising natural resource that could be integrated into the weed management approach. However, further study is recommended for deep characterization of their authentic compounds and evaluation of their mode of action(s) on a wide spectrum of weeds.

/pdf/chemical-profiling-of-significant-antioxidant-and-phytotoxic-2auq0c22.pdf

Tuba Esatbeyoglu

Papers

Untersuchung der potenziell gesundheitsfördernden und antimikrobiellen Eigenschaften von roten Fruchtsaftextrakten

Einfluss der Verarbeitung und der Lebensmittelmatrix auf den In‐vitro ‐Verdau sowie die Bioverfügbarkeit phenolischer Verbindungen des Gewöhnlichen Schneeballs ( Viburnum opulus )

Überprüfung der Eignung des Tresters der Aronia melanocarpa zur WasserkefirHerstellung

Untersuchungen zu potenziellen protektiven Effekten von Apfelsaftinhaltsstoffen auf die Darmbarriere

Chemical Profiling of Significant Antioxidant and Phytotoxic Microwave-Extracted Essential Oil from Araucaria heterophylla Resin