Estudo bibliográfico das propriedades antibacterianas do açafrão-da-terra (Curcuma longa L.)

Abstract

Turmeric is a condiment of Asian origin very present in Brazilian cuisine, being part of the culture of some regions such as the Midwest and Southeast. In addition to being a food product, Curcuma longa L. stands out in different other activities, being also used in the pharmaceutical and aesthetic industry, thus being considered as a medicinal and phytotherapic plant of wide use in the health area, whether in the sense of prevention or treatment of some diseases. Among its potential uses are antibacterial, antioxidant, anti-inflammatory actions, among others, these actions are directly related to its active ingredient, curcumin, which is present in amounts greater than 70% in its composition. From this point of view, this work intends to analyze, through a systematic literature review, how turmeric is used to evaluate its antibacterial activities, as well as some of its applications as a phytotherapic in the period of 20 years in the platform of Periodicals - CAPES, briefly addressing the categorization of bacteria used, number of articles found over the years, results presented and complementary articles to studies on Curcuma longa L.