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Functional bioactive compounds in ginger, turmeric, and garlic

Ajanaku, C. O. and Ademosun, Olabisi Theresa and Atohengbe, Prudence Osahenomanse and Ajayi, O.S and Obafemi, Yemisi Dorcas and Owolabi, Olayinka Ayotunde and Akinduti, P. A. and Ajanaku, K. O. (2022) Functional bioactive compounds in ginger, turmeric, and garlic. National Library of Medicine, 9.

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Nutrition plays a very important role in the health promotion of individuals and brought about a global paradigm shift from pharmaceuticals to nutraceuticals. This is due to the high cost, non-availability, and side effects associated with the unregulated consumption of pharmaceuticals. Over the ages, nutraceuticals from food products were reported to contain bioactive compounds with great health and physiological benefits. This report reviews bioactive compounds in selected foods namely ginger (Zingiber officinale), turmeric (Curcuma longa), and garlic (Allium sativum) as potential natural therapeutics for ailments of cancer and heart-related diseases. Analytical profiles, functional activities, and characterization of these compounds were discussed with possible recommendations for the prospective treatment of diseases using these nutraceuticals.

Item Type: Article
Uncontrolled Keywords: ginger, garlic, nutraceuticals, nutrition, therapeutics, turmeric
Subjects: Q Science > Q Science (General)
Q Science > QH Natural history > QH301 Biology
Divisions: Faculty of Medicine, Health and Life Sciences > School of Biological Sciences
Depositing User: AKINWUMI
Date Deposited: 10 Feb 2023 11:02
Last Modified: 08 Mar 2023 08:13

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