@article { author = {}, title = {Curcumin: From Food Spice to Cancer Prevention}, journal = {Asian Pacific Journal of Cancer Prevention}, volume = {10}, number = {6}, pages = {963-967}, year = {2009}, publisher = {West Asia Organization for Cancer Prevention (WAOCP), APOCP's West Asia Chapter.}, issn = {1513-7368}, eissn = {2476-762X}, doi = {}, abstract = {Curcumin [1, 7-bis (4-hydroxy-3-methoxyphenyl)-1, 6 heptadiene-3, 5-dione] is an orange-yellow componentof turmeric (Curcuma longa), a spice often found in curry powder. It is known to have a variety of biologic andpharmacologic activities, including anti-inflammatory, anti-oxidant, and anticarcinogenic potential. It is a potentinhibitor of cytochrome P450 with capacity to simultaneously induce detoxifying enzymes such as glutathioneS-transferase and as such may find application as a chemopreventive agent. Curcumin is a potent inhibitor ofcyclooxygenase-2, lipooxygenase, ornithine decarboxylase (ODC), nuclear factor-κB, c-Jun N-terminal kinaseand protein kinase C and has also been demonstrated to play a vital role against pathological conditions such ascancer, atherosclerosis, and neurodegenerative diseases.}, keywords = {curcumin,Antioxidant,Anticancer,anti-inflammatory,cancer chemoprevention}, url = {https://journal.waocp.org/article_25042.html}, eprint = {https://journal.waocp.org/article_25042_c68f85366664ca2437e9390aa59a90ac.pdf} }