Effect of Curcuma mangga and Curcuma longa on Oxidative Stress-related Diseases and ROS Level: A Recent Study
Keywords:
Antioxidant, ROS level, Curcuma mangga, Curcuma longa, Oxidative stressAbstract
Oxidative stress causes various disorders, and an imbalance between the generation of free radicals and the availability of antioxidants in the body increases oxidative stress. External antioxidants are needed to help prevent free radical reactions and cellular damage. Curcuma mangga (C. mangga) and Curcuma longa (C. longa) are plants often used as kitchen spices with several benefits such as anti-inflammatory and antidiabetic activities. This review aims to discuss the effect of C. mangga and C. longa in several oxidative stress-related diseases, their antioxidant activity, and the measurement of their ROS level. The research on C. mangga and C. longa was gathered using Scopus, PubMed, and Google Scholar in the last five years (2016-2021). Based on the reviews of the research results, the compounds that play a role in the pharmacological activity of C. mangga and C. longa are phenolic and flavonoid compounds, wherein curcumin is the most common compound found in C. longa. In the past five years, most researchers have used maceration extraction methods and ethanol solvents for C. mangga and C.longa extraction. Some pharmacological activities mentioned in this review include antioxidant, antidiabetic, anti-inflammatory, and anticancer activities. Several in vitro studies reported that C.longa and curcumin could decrease ROS levels in normal cells even if induced by hydrogen peroxide (H2O2) or virus and in cancer cells.
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