{
  "abstract": "Ulgeum is a Korean-cultivated variety of Curcuma longa L. that is commonly consumed after heat processing, such as drying or decoction. Although the bioactivity of unheated or mildly heated C. longa extracts (CLEs) has been widely investigated, the functional consequences of high-temperature processing remain poorly understood. Heat treatment at 180°C markedly reduced curcuminoid levels, while sesquiterpenoids, such as ar-turmerone, exhibited comparatively greater thermal resistance, and these changes were accompanied by the formation of low-molecular-weight phenolic degradation products. Despite these compositional shifts, heat-treated CLEs retained substantial biological activity. In LPS-induced RAW 264.7 macrophages, CLEs suppressed nitric oxide production through the selective attenuation of NF-κB signaling, without significantly affecting MAPK pathways. In parallel, antioxidant activity was preserved across heat-treatment durations up to 90 min, as evidenced by a sustained suppression of intracellular reactive oxygen species production and activation of Nrf2-dependent antioxidant responses. Collectively, these findings demonstrate that the bioactivity of ulgeum is resilient to high-temperature processing and is maintained through a coordinated modulation of inflammatory and redox signaling pathways rather than through the preservation of curcuminoids alone.",
  "abstract_shown": true,
  "affiliations": [
    "Department of Food Science and Biotechnology, Sungkyunkwan University, Suwon 16419, Republic of Korea",
    "Research Institute of Food and Biotechnology, Seoul National University of Science and Technology, Seoul 01811, Republic of Korea",
    "School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea",
    "Research Institute of Tailored Food Technology, Kyungpook National University, Daegu 41566, Republic of Korea",
    "Department of Food Science and Biotechnology, Seoul National University of Science and Technology, Seoul 01811, Republic of Korea"
  ],
  "article_type": "research article",
  "arxiv": null,
  "author_total": 5,
  "authors": [
    {
      "affs": [
        0,
        1
      ],
      "name": "Choong-In Yun"
    },
    {
      "affs": [
        2
      ],
      "name": "Ye Seol Shin"
    },
    {
      "affs": [
        2
      ],
      "name": "Min Jeong Kim"
    },
    {
      "affs": [
        2,
        3
      ],
      "name": "Sung Keun Jung"
    },
    {
      "affs": [
        4,
        1
      ],
      "name": "Young-Jun Kim"
    }
  ],
  "bibtex": "https://research.draconitic.com/paper/8n8a1x6nknhdg.bib",
  "cited_by": 0,
  "doi": "10.4014/jmb.2606.06010",
  "fulltext_url": "https://pmc.ncbi.nlm.nih.gov/articles/PMC13696954/",
  "id": "8n8a1x6nknhdg",
  "issns": [
    "1017-7825",
    "1738-8872"
  ],
  "landing_url": "https://doi.org/10.4014/jmb.2606.06010",
  "language": "en",
  "licence": "CC-BY-4.0",
  "licence_label": "CC BY 4.0",
  "licence_source": "article",
  "licence_url": "https://creativecommons.org/licenses/by/4.0/",
  "metadata_licence": null,
  "native_subjects": [
    [
      "heading",
      "Bioactive Compounds and Functional Foods"
    ],
    [
      "heading",
      "Food Microbiology and Biotechnology (FMB)"
    ],
    [
      "heading",
      "Research article"
    ],
    [
      "openalex",
      "1313|Curcumin's Biomedical Applications"
    ]
  ],
  "openalex": "W7223371704",
  "pdf_url": "https://europepmc.org/articles/PMC13696954?pdf=render",
  "pmcid": "PMC13696954",
  "pmid": "42922125",
  "published": "2026-09-18",
  "publisher": "Korean Society for Microbiology and Biotechnology",
  "ris": "https://research.draconitic.com/paper/8n8a1x6nknhdg.ris",
  "sources": [
    {
      "first_seen": "2026-10-30T12:18:13Z",
      "native_id": "PMC13696954",
      "source": "pmc",
      "url": "https://doi.org/10.4014/jmb.2606.06010"
    },
    {
      "first_seen": "2026-10-30T12:21:02Z",
      "native_id": "MED:42922125",
      "source": "europepmc",
      "url": "https://europepmc.org/article/MED/42922125"
    }
  ],
  "subjects": [
    {
      "field": "medicine",
      "origin": "openalex:1313|Curcumin's Biomedical Applications",
      "subfield": "general"
    }
  ],
  "title": "Bioactivity of Heat-Processed Korean Curcuma longa is Preserved Despite Extensive Curcuminoid Degradation",
  "title_text": "Bioactivity of Heat-Processed Korean Curcuma longa is Preserved Despite Extensive Curcuminoid Degradation",
  "type": "peer-reviewed",
  "updated_at": "2026-10-30T12:34:12Z",
  "url": "https://research.draconitic.com/paper/8n8a1x6nknhdg",
  "venue": "Journal of Microbiology and Biotechnology",
  "versions": []
}