Due to extensive traditional usage and negligible side effects, Curcuma longa L. (Zingiberaceae family) and its polyphenolic component curcumin have been subjected to a range of antimicrobial research. Curcumin and C. longa rhizome extract have been shown to exhibit antimicrobial activity against a variety of bacteria, viruses, fungi, and parasites. Curcumin's potential antibacterial action made it a good option for synergistically enhancing the inhibitory effect of existing antimicrobial drugs. Indeed, various studies have been conducted to improve curcumin's antimicrobial effectiveness, including the production of various chemical compounds to increase its water solubility and cell uptake. This study attempts to describe existing curcumin antimicrobial investigations in preparation for its use as a natural antibacterial in future studies.
