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The compounds which extracted from spices and herbs exhibit antiviral, anti-fungal and anti-cancerous effects having potential pharmacological uses. Curcumin, a component of turmeric, which has been used as a food additive and a coloring material in India and other Asian countries due to its potential medicinal properties. Earlier reports suggest that application of curcumin in foods is limited because of its low bioavailability and its high degradation in acid and alkaline medium. In thisdoi:10.13005/ojc/350235 fatcat:ch7cmi5rjnen5dc72qkf4krtlm