Open access peer-reviewed Edited Volume

Antimicrobial and Pharmacological Aspects of Curcumin

Rabia Shabir Ahmad

Government College University, Faisalabad

Dr. Rabia Shabir Ahmad won various research projects funded by Higher Education Commission (HEC) and was honored to receive the highest funded project under the National Research Programme for Universities (NRPU). She played an important role in the establishment and development of the Institute of Home and Food Science at GC University, Faisalabad, where she is active in developing laboratories and laying a strong foundation of research.

Covering

Curcumin Turmeric Golden Spice Root Crop Medicinal Properties Health Benefits Antioxidant Characteristics Human Health Pharmacology Antimicrobial Properties Antibacterial Properties Antiinflammatory Properties

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About the book

This book aims to describe the composition and therapeutic characteristics of turmeric. Turmeric (Curcuma longa) is root crop and is characterized as herb famous for its medicinal properties. Health benefits of turmeric are attributed to presence of bioactive compounds including curcumin (1,7-bis(4-hydroxy-3-methoxyphenyl)-1E,6E-heptadiene-3,5-dione or diferuloyl methane), a polyphenolic compound which possesses many therapeutic properties including antimicrobial, antioxidant, anticancer, antimutagenic, and anti-inflammatory. Curcumin consumption also exerts positive effects on the nervous system and has been reported in prevention of Parkinson disease. Yellow color of turmeric is attributed to presence of curcumin which further consists of three curcuminoids – curcumin I, curcumin II and curcumin III.

This book project will aim to include details about various health benefits of curcumin and its constituents, and also to provide very comprehensive and scientific approach for achieving these health benefits.

Publishing process

Book initiated and editor appointed

Date completed: October 6th 2021

Applications to edit the book are assessed and a suitable editor is selected, at which point the process begins.

Chapter proposals submitted and reviewed

Deadline for chapter proposals: November 3rd 2021

Potential authors submit chapter proposals ready for review by the academic editor and our publishing review team.

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Approved chapters written in full and submitted

Deadline for full chapters: January 2nd 2022

Once approved by the academic editor and publishing review team, chapters are written and submitted according to pre-agreed parameters

Full chapters peer reviewed

Review results due: March 23rd 2022

Full chapter manuscripts are screened for plagiarism and undergo a Main Editor Peer Review. Results are sent to authors within 30 days of submission, with suggestions for rounds of revisions.

Book compiled, published and promoted

Expected publication date: May 22nd 2022

All chapters are copy-checked and typesetted before being published. IntechOpen regularly submits its books to major databases for evaluation and coverage, including the Clarivate Analytics Book Citation Index in the Web of ScienceTM Core Collection. Other discipline-specific databases are also targeted, such as Web of Science's BIOSIS Previews.

About the editor

Rabia Shabir Ahmad

Government College University, Faisalabad

Dr. Rabia Shabir Ahmad has a strong academic, teaching, and research background, with a number of credits and honors received. During her academic career, she secured a merit scholarship from the University of Agriculture, Faisalabad for her Bachelor's and Master's degrees, and received a PhD Indigenous Scholarship during her PhD study. She played an important role in the establishment and development of the Institute of Home and Food Science at GC University, Faisalabad, and developed and taught courses to graduate and post-graduate level students, both in food science and technology, and human nutrition and dietetics. During her stay at the Government College University Faisalabad, she won various HEC-funded research projects and was also honored to receive the highest funded project under the NRPU scheme from HEC. Along with her teaching and research supervising responsibilities, she has also been working as the reviewer of several journals, and has published numerous research papers in high-impact international and national journals. She is active in developing laboratories and laying the strong foundation of research at the Institute of Home and Food Sciences.

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Book chapters authored 4

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