Curcumin in Food, Pharma and Cosmetics covers basic features of curcuminoids, including the state-of the art novel technologies used to enhance the usability and biological performance of curcuminoids. Written with researchers in the food, pharmaceutical and cosmetics industries, as well as students studying related disciplines, this book is a useful resource in understanding the current role and future potential of curcumin in the food, pharma and cosmetic industries. Curcuminoids are known to have several therapeutic effects, including the treatment and prevention of infectious and non-infectious diseases such as malaria, tuberculosis, psoriasis, cancer, cardiovascular diseases, dementia, diabetics, etc.
Recent technological advancements have enhanced their pharmacokinetics properties relating to solubility, stability, bioavailability, thereby supporting the application of curcuminoids in the food, pharmaceutical and cosmetic industries.
- Addresses the application of curcumin in the food, pharmaceutical and cosmetics industries
- Covers a wide range of aspects surrounding curcumin, starting with the basics and then addressing new and advanced technologies
- Explores curcumin's chemical structure and its analogues, along with novel technologies, including nanotechnology, to enhance usability and performance
1. Curcumin an Indian gold - Overview about curcumin
2. Chemistry of curcumin and its synthetic analogues
3. Current state of clinical studies on curcumin (toxicity, regulatory
aspects etc.)
4. Fate of curcumin in gastro-intestinal tract
5. Curcumin, gut microbiota and health
6. Curcumin based colloidal delivery systems for food microstructure
engineering
7. Curcumin for food preservation (shelf life enhancement)
8. Curcumin based colloidal delivery systems for pharmaceutical application
9. Pharmaceutical process engineering techniques to enhance curcumin
solubility, stability and bioavailability
10. Curcumin in inflammatory and infectious diseases
11. Curcumin in cosmetics
12. Curcumin as an Adjunct in food, pharma and cosmetics
Aditya Nayak obtained his first degree and PhD in Biochemistry from Kuvempu University, India. Later, he joined Sejong University in South Korea as a Postdoctoral Scientist. In 2015, he moved to the University of Birmingham, UK and in 2018 to INRA, France to work for his Marie Curie Fellowship funded by the European Research Commission. Dr. Nayaks research is characterized by the creative integration of concepts and methods from multiple disciplines such as pharmaceutical science, food chemistry, nanotechnology, particle engineering and biology and it emphasizes the nanoscale design, fabrication and characterization of organic nanoparticles for application in the food and pharmaceutical sectors (drug and nutraceutical delivery, food microstructure engineering)
