Health benefits, extraction and development of functional foods with curcuminoids

Turmeric (Curcuma longa) is an important condiment used in the culinary of several countries to spice and give a more intense yellow color food. The importance this root has gained attention due presence bioactive compounds known as curcuminoids (the main class phenolic found turmeric). health benefits attributed are mainly linked curcumin, major compound among curcuminoids. Scientific evidence from pre-clinical clinical trials indicate that turmeric extracts (rich curcumin) curcumin can effectively improve status subjects by reducing risk cardiovascular diseases diabetes well assisting management illness. present review aims highlight use green extraction technologies obtain curcuminoid-rich associated with consumption (as dietary supplements) against diseases, diabetes, metabolic syndrome, arthritis, mental disorders at trial level. current knowledge about development functional foods also discussed.