Q1. _________ is the principal curcuminoid found in turmeric, is generally considered its most active constituent.

1. Curcumin
2. Demethoxycurcumin
3. Bisdemethoxycurcumin
4. All of the above

ANSWER: A. Curcumin

• Explanation: Curcumin is the principal curcuminoid found in turmeric. Turmeric gets its distinctive yellow-orange color from curcuminoids, which are fat-soluble polyphenolic pigments. Curcumin, the main curcuminoid present in turmeric, is thought to be the most active component. Demethoxycucurmin and bisdemethoxycurcumin are two more curcuminoids discovered in turmeric. Turmeric has been used in India for millennia as a medicinal herb because of its antioxidant, antiantimutagenic, antibacterial, and anticancer characteristics. It is also utilized in Asian countries as a medical herb.

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Q2. The bright yellow-orange color of turmeric comes mainly from fat-soluble, polyphenolic pigments known as____________.

1. Carotenoids
2. Flavonoids
3. Curcuminoids
4. Lycopene

ANSWER: C. Curcuminoids

• Explanation – Turmeric is a spice made from the rhizomes of Curcuma longa Linn., a tropical plant that belongs to the ginger family (Zingiberaceae). Rhizomes are horizontal underground stems that produce both shoots and roots. Turmeric gets its distinctive yellow-orange color from curcuminoids, which are fat-soluble polyphenolic pigments.

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Q3.  _____________ can be used to increase the activity and bioavailability of Curcumin.

1. Encapsulation in liposomes
2. polymeric nanoparticles
3. cyclodextrin encapsulation
4. All of the above

ANSWER – D. All of the above

• Explanation: Several formulations, including nanoparticles, liposomes, micelles, and phospholipid complexes, have been developed to improve curcumin bioavailability, circulation, permeability, and resistance to metabolic processes. Encapsulation in liposomes, polymeric nanoparticles, cyclodextrin encapsulation, lipid complexes, or production of polymer-curcumin complexes has all been studied in connection to the administration form. They’ve all contributed to boosting the compound’s activity and bioavailability, as well as its positive effects.

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Q4. Curcumin loss from heat processing of turmeric was ___________ with maximum loss in pressure cooking for 10 min.

1. 27- 53%
2. 12-30%
3. 0%
4. 55-75%

ANSWER: A. 27- 53%

• Explanation: When spices were heated, they lost a considerable amount of their active ingredients. Heat processing of turmeric resulted in a loss of 27–53 percent of curcumin, with the greatest loss occurring when the turmeric was pressure cooked for 10 minutes. Even in the presence of red gram, the loss of curcumin from turmeric was identical. The loss of Curcumin from turmeric was 12–30% in the presence of tamarind.

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Q5. Some curcumin preparations contain _____________which may increase the bioavailability of curcumin.

1. Piperine
2. Capsaicin
3. Eugenol
4. Carotene

ANSWER: A. Piperine

• Explanation – Curcuminoid extracts are accessible as over-the-counter (OTC) nutritional supplements in the majority of nations. Although the US Food and Drug Administration does not closely control such claims, the labels of a number of these extracts declare that they are standardized to contain 95 percent curcuminoids (FDA). Piperine, found in some curcumin formulations, may boost curcumin bioavailability by blocking its metabolism. Piperine, on the other hand, has the potential to alter medication metabolism.

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