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@article{180414,
        author = {Shradha Markam and Uday Kumar Gupta and Umme Habiba Khan and Vedant Shukla and Vipin Malviya and Suryansh Priyadarshini and Tanu Singroli and Dr. Jagdish C Rathi},
        title = {Therapeutic Potential of Curcumin: Antimicrobial, Preservative, and Anti-Tanning Properties},
        journal = {International Journal of Innovative Research in Technology},
        year = {2025},
        volume = {12},
        number = {1},
        pages = {1576-1578},
        issn = {2349-6002},
        url = {https://ijirt.org/article?manuscript=180414},
        abstract = {Curcumin, the primary bioactive compound 
in Curcuma longa (turmeric), exhibits diverse 
pharmacological properties, including antimicrobial, 
antioxidant, anti-inflammatory, and UV-protective 
effects. This study evaluated curcumin's antimicrobial 
activity 
against bacterial and fungal strains, 
preservative efficacy in bread, and UV absorbance in 
an anti-tanning cream formulation. Antimicrobial 
assays demonstrated significant inhibition zones 
against Staphylococcus aureus (Gram-positive) and 
Candida albicans (fungi), with higher resistance 
observed in Gram-negative Escherichia coli. Curcumin 
(0.5%) extended bread shelf life by 9 days by 
inhibiting 
mold (Aspergillus, Penicillium). UV 
spectrophotometry revealed moderate UV-A/UV-B 
absorption in curcumin-based cream (SPF 4–6), 
though photostability required improvement. These 
findings highlight curcumin's potential as a natural 
antimicrobial, food preservative, and topical agent, 
with formulation enhancements needed for clinical and 
industrial applications.},
        keywords = {Curcumin, antimicrobial, preservative,  anti-tanning, UV absorbance, natural therapeutics},
        month = {June},
        }