2026 Volume 59 Issue 1 Pages 40-46
Curcuma zedoaria is a turmeric plant that lacks curcumin. We previously demonstrated that it inhibits maltase, a carbohydrate-degrading enzyme, and promotes adipocyte differentiation effects in 3T3-L1 preadipocytes, indicated by increased lipid accumulation and elevated PPARγ and adiponectin mRNA expression. This study focused on investigating the impacts of the bread-making process on C. zedoaria functionality to develop functional food products. C. zedoaria functionality was retained throughout the bread-making process. However, C. zedoaria affected the properties of bread. Future research should focus on fully characterizing the active ingredients and their mechanisms of action, improving bread-making properties, exploring other food applications, and investigating the effects of other cooking methods, including boiling, baking, steaming, and deep frying, on palatability. This will enable the development of food products with C. zedoaria-mediated properties and promote their integration into dietary habits.
