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Open AccessJournal ArticleDOI

Chemical Composition and Biological Activities of Essential Oils of Curcuma Species.

Noura S. Dosoky, +1 more
- 01 Sep 2018 - 
- Vol. 10, Iss: 9, pp 1196
TLDR
This review summarizes the volatile components of various Curcuma species, the biological activities ofCurcuma essential oils, and potential safety concerns of curcuminoids and their components.
Abstract
Members of the genus Curcuma L. have been used in traditional medicine for centuries for treating gastrointestinal disorders, pain, inflammatory conditions, wounds, and for cancer prevention and antiaging, among others. Many of the biological activities of Curcuma species can be attributed to nonvolatile curcuminoids, but these plants also produce volatile chemicals. Essential oils, in general, have shown numerous beneficial effects for health maintenance and treatment of diseases. Essential oils from Curcuma spp., particularly C. longa, have demonstrated various health-related biological activities and several essential oil companies have recently marketed Curcuma oils. This review summarizes the volatile components of various Curcuma species, the biological activities of Curcuma essential oils, and potential safety concerns of Curcuma essential oils and their components.

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Citations
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Journal ArticleDOI

Green synthesis of silver nanoparticles from Curcuma longa L. and coating on the cotton fabrics for antimicrobial applications and wound healing activity.

TL;DR: It was concluded that the formulated AgNPs from C.longa coated cotton fabrics may be utilized for the variety of applications in hospital patients and even medical workers to prevent the microbial infection.
Journal ArticleDOI

Chemistry of Spices

Valtcho D. Jeliazkov
- 01 Dec 2009 - 
Journal ArticleDOI

An approach to natural insect repellent formulations: from basic research to technological development

TL;DR: Future research must be conducted to the use of nanotechnology in the development of extended release systems containing essential oils with repellent activity produced from natural and biodegradable materials.

Medicinal plants used for the prevention purposes during the Covid-19 pandemic in Morocco

TL;DR: This study identified a total of 23 medicinal plant species belonging to 11 botanical families used during the Covid - 19 pandemic in Morocco, and identified the most used plants were Allium Sativum, Olea europaea, Allium cepa, Zingiber officinale, Thymus maroccanus, Eucalyptus globules and Pimpinella anisum.
References
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Journal ArticleDOI

Essential oils: their antibacterial properties and potential applications in foods--a review.

TL;DR: In vitro studies have demonstrated antibacterial activity of essential oils (EOs) against Listeria monocytogenes, Salmonella typhimurium, Escherichia coli O157:H7, Shigella dysenteria, Bacillus cereus and Staphylococcus aureus at levels between 0.2 and 10 microl ml(-1).
Journal ArticleDOI

Comparative evaluation of 11 essential oils of different origin as functional antioxidants, antiradicals and antimicrobials in foods

TL;DR: Eleven essential oils, namely, Cananga odorata (Annonaceae), Cupressus sempervirens (Cupressaceae), Curcuma longa (Zingiberaceae), Cymbopogon citratus (Poaceae), Pinus radiata (Pinaceae), Piper crassinervium (Piperaceae), Psidium guayava (Myrtaceae), Rosmarinus officinalis (Lamiaceae), Thymus x citri
Book

Medicinal Plants of East and Southeast Asia: Attributed Properties and Uses

TL;DR: In "Medicinal Plants of East and Southeast Asia, " the medicinal properties of "Acanthus ilicifolius" are described along with those of hundreds of other plants.
Journal ArticleDOI

A status review on the medicinal properties of essential oils

TL;DR: A review of the bio-active properties of essential oils and their medicinal potential is presented in this article. But, the review is limited to essential oils extracted from plants by steam distillation and various solvents.
Journal ArticleDOI

Turmeric — chemistry, technology, and quality

TL;DR: This review critically appraises the existing knowledge on the chemistry of the functionally important constituents, the processing of the spice into wholes, powder, and oleoresins, and the objective methods and standards available for evaluation of quality.
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