Curcumin: From extraction to utilization in functional foods and pharmaceutical formulations

Abstract Turmeric ( Curcuma longa ) has been extensively researched due to the wide spectrum of pharmacological properties and potential health benefits. Turmeric has been on the rise lately, largely due to its health-promoting properties. The present comprehensive review summarizes curcumin, starting from its extraction to its potential applications in pharmaceuticals and functional foods. Several extraction procedures, including their yields and efficiency, are also highlighted using both traditional and modern/advance extraction strategies. In spite of having several benefits, curcumin comes with a few drawbacks such as low stability and bioavailability, which appear to be primarily caused by poor absorption, fast metabolism, and rapid elimination, and prevent it from having the related health benefits when taken alone. These challenges are critically evaluated, and potential strategies to overcome such limitations are discussed. This comprehensive review discusses both the opportunities and constraints associated with curcumin, providing an in-depth foundation for researchers, food technologists, and pharmaceutical scientists. It encompasses aspects ranging from its physicochemical properties in the native form to its diverse applications in functional foods and pharmaceutical formulations.