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

Author:

GÜNERİ Nilgün

Publisher

Marine Science and Technology Bulletin

Subject

General Earth and Planetary Sciences,General Environmental Science

Reference81 articles.

1. Abbas, N.M.S. & Halkman, K. (2003). The effect of irradiation on spice microflora. Orlab On- Line Journal of Microbiology, Volume: 01, Number: 03, 43-65.

2. Aggarwal, B. B., Kumar, A. & Bharti, A. (2003). Anticancer potential of curcumin: preclinical and clinical studies. Anticancer Res. 23: 363–398.

3. Aggarwal, B.B., Kumar, A., Aggarwal, M.S. & Shishodia, S. (2005). Curcumin derived from turmeric (Curcuma longa): a spice for all seasons. In: Preuss H, ed. Phytopharmaceuticals in Cancer Chemoprevention. Boca Raton: CRC Press; 349-387.

4. Aggarwal, B.B. (2013). Curcumin-free turmeric exhibits anti-inflammatory and anticancer activities: Identification of novel components of turmeric. Mol Nutr Food Res; 57, 1529- 42.

5. Ak, T. & Gülçin, İ. (2008). Antioxidant and radical scavenging properties of curcumin Chemico-Biological Interactions 174, 27–37.

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