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Chemical constituents and biological research on plants in the genus Curcuma

Authors Sun, Wen; Wang, Sheng; Zhao, Wenwen; Wu, Chuanhong; Guo, Shuhui; Gao, Hongwei; Tao, Hongxun; Lu, Jinjian; Wang, Yitao; Chen, Xiuping

Journal CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION , JAN 2003,1:3

DOI 10.1016/S1567-5769(02)00212-6 PubMed 12538034

Abstract Curcuma, a valuable genus in the family Zingiberaceae, includes approximately 110 species. These plants are native to Southeast Asia and are extensively cultivated in India, China, Sri Lanka, Indonesia, Peru, Australia, and the West Indies. The plants have long been used in folk medicine to treat stomach ailments, stimulate digestion, and protect the digestive organs, including the intestines, stomach, and liver. In recent years, substantial progress has been achieved in investigations regarding the chemical and pharmacological properties, as well as in clinical trials of certain Curcuma species. This review comprehensively summarizes the current knowledge on the chemistry and briefly discusses the biological activities of Curcuma species. A total of 720 compounds, including 102 diphenylalkanoids, 19 phenylpropene derivatives, 529 terpenoids, 15 flavonoids, 7 steroids, 3 alkaloids, and 44 compounds of other types isolated or identified from 32 species, have been phytochemically investigated. The biological activities of plant extracts and pure compounds are classified into 15 groups in detail, with emphasis on anti-inflammatory and antitumor activities.

Species covered 姜黄属 Curcuma