A Review on Turmeric (Curcuma longa L.) and Used in Seafood

Seafood stands out as an important protein source for human nutrition. Providing food safety, increasing production and processing, preventing nutrient losses, preserving the quality of food, extending shelf life have gained importance. Thus, use additives has been a technological must. Turmeric (Curcuma longa L., Zingiberaceae) is obtained from root Curcuma plant, fiber plant ginger family. It with polyphenolic effects. Curcumin (diferuloylmethane) most active ingredient turmeric. antioxidant effect. found to anti-inflammatory, anti-carcinogenic, antiatherogenic used in smoked meats, pickles some cakes, seafood, fish soup other soups, rice, cold cuts, various vegetable dishes. very role maintaining nutritional seafood products, its antimicrobial effect, attractiveness by adding color flavor obtaining healthy products.