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Antioxidant and Antitumorigenic Properties of Curcumin

  • Huang M
Springer Japan, (1997), 249-252
DOI: 10.1007/978-4-431-67017-9_50
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Abstract

Curcumin, the yellow pigment in turmeric and curry, has high antioxidant activity. Curcumin is capable of scavenging a variety of reactive oxygen species including superoxide anion radical, hydrogen peroxide, hydroxyl radical, singlet oxygen, nitric oxide, and other...

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Huang, M.-T. (1997). Antioxidant and Antitumorigenic Properties of Curcumin. In Food Factors for Cancer Prevention (pp. 249–252). Springer Japan. https://doi.org/10.1007/978-4-431-67017-9_50

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