Editorial

, Volume: 14( 1) DOI: 10.37532/ 2320-1967.2022. 14(1).156

• View PDF
• Download PDF

Turmeric's Antibacterial Activity

*Correspondence:

Cloe WilliamsManaging Editor, ChemXpress, UK., E-mail:jchemxpress@medicineinsight.com

Abstract

Because of broad customary utilization and irrelevant secondary effects, Curcuma longa L. (Zingiberaceae family) and its polyphenolic part curcumin have been exposed to the scope of the antimicrobial examination. Curcumin and C. longa rhizome extricate has been displayed to show antimicrobial movement against various microscopic organisms, infections, growths, and parasites. Curcumin's potential antibacterial activity made it a decent choice for synergistically upgrading the inhibitory impact of existing antimicrobial medications. For sure, different examinations have been directed to work on curcumin's antimicrobial viability, including the development of different substance mixtures to build its water dissolvability and cell take-up. This study endeavors to depict existing curcumin antimicrobial examinations in anticipation of its utilization as a characteristic antibacterial in later investigations.

Keywords

Extensive, Curcumin, Antimicrobial

Introduction

Feasts Prepared to Eat (MREs) are turning out to be progressively normal in our regular routines. These pre-bundled food varieties are intended to keep going for quite a while, need negligible readiness, and are great for crisis endurance. During the readiness of feasts, food-borne microbes (Salmonella Enteritidis, Staphylococcus aureus, Campylobacter jejuni, Listeria monocytogenes) are regularly polluted and develop [1]. These diseases are turning out to be progressively impervious to anti-infection agents, which is a significant issue. Certain advancements, like warming, refrigeration, and the expansion of antimicrobial synthetic compounds, are utilized to protect food; by the by, these techniques are regularly connected to negative changes in organoleptic elements and supplement misfortune. Because of rising client requests for scrumptious, solid, normal, and simple to-deal with food items, the food business is anxious to explore the substitution of conventional food safeguarding strategies with new ones inside the expendable munititions stockpile of conservation procedures. Global exchanging of transient food sources is currently conceivable in light of cold circulation chains; yet, refrigeration isn't just costly, yet it likewise can't ensure the quality and wellbeing of every transitory product [2]. Also, the canning protection methodology is costly and affects products. [3]

Turmeric has generally been utilized to treat wounds and consumes, gastrointestinal and liver problems, respiratory framework sicknesses (e.g., asthma, hack, runny nose, sinusitis), anorexia, and stiffness as a clean, antibacterial, calming, choleretic, and carminative specialist. Curcumin, a compound tracked down in the flavor turmeric, is antibacterial. Curcumin, the compound that gives turmeric its dazzling yellow tone, is known for its antibacterial abilities. Curcumin has now been utilized to foster a food-safe antimicrobial surface by scientists. Curcumin, the head curcuminoid part tracked down in turmeric, has exhibited wide antibacterial action, restraining the replication of an assortment of parasite, microorganisms, and infections [4]. Curcumin and turmeric oil have antifungal properties against Fusarium solani and Helminthosporium oryzae, two phytophagous growths. Turmeric oil was the most effective antifungal specialist against F. solani and H. flu. Curcuma longa rhizome has been utilized as an antibacterial and bug repellant for quite a long time. Curcumin has been displayed to have wide range antimicrobial activity, including antibacterial, antiviral, antifungal, and antimalarial properties in a few examinations. Curcumin was utilized as a primary example to plan new antimicrobial specialists with changed and expanded antimicrobial exercises through the combination of different subsidiaries connected with curcumin [5]. It was utilized as an underlying example to plan new antimicrobial specialists with changed and expanded antimicrobial exercises through the blend of different subordinates connected with curcumin in view of its lengthy antimicrobial action and wellbeing property even at high portions (12 g/day) evaluated by clinical preliminaries in people. It was even explored as a potential antibacterial specialist for materials.

REFERENCES

1. Negi PS, Jayaprakasha GK, Jagan Mohan Rao L et.al. Antibacterial activity of turmeric oil: a byproduct from curcumin manufacture. Journal of agricultural and food chemistry.1999;47(10):4297-300.

   [Cross Ref] [Google Scholar]

2. Alsammarraie FK, Wang W, Zhou P et.al. Green synthesis of silver nanoparticles using turmeric extracts and investigation of their antibacterial activities. Colloids and Surfaces B: Biointerfaces. 2018;171:398-405.

   [Cross Ref] [Google Scholar]

3. Kebede BH, Forsido SF, Tola YB et. al. Free radical scavenging capacity, antibacterial activity and essential oil composition of turmeric (Curcuma domestica) varieties grown in Ethiopia. Heliyon. 2021;7(2):e06239.

   [Cross Ref] [Google Scholar]

4. Khatun M, Nur MA, Biswas S et.al. Assessment of the anti-oxidant, anti-inflammatory and anti-bacterial activities of different types of turmeric (Curcuma longa) powder in Bangladesh. Journal of Agriculture and Food Research. 2021;6:100201.

   [Cross Ref] [Google Scholar]

5. Ghoreishian SM, Maleknia L, Mirzapour H et.al. Antibacterial properties and color fastness of silk fabric dyed with turmeric extract. Fibers and Polymers. 2013;14(2):201-7.

   [Cross Ref] [Google Scholar]