 Curcumin is a natural compound found in turmeric, which has been used for centuries for culinary and food coloring purposes and as an ingredient for various medicinal preparations. Recent studies have shown that it has many beneficial properties, including antioxidant, anti-inflammatory, neuroprotective, anti-cancer, hepatoprotective, and cardioprotective effects. It can be used in foods and supplements and has potential applications in health promotion and disease prevention. Its bioavailability, bioefficacy, and safety features are discussed, along with possible side effects and quality parameters. Additionally, curcumin's multifaceted applications, food attractiveness optimization, agro-industrial procedures to offset its unstable nature and health concerns are explored. Finally, emerging strategies for clinical application are outlined. This article was authored by Javad Sharifi Rad, Yusuf El Reyes, Alain Abi Rizik, and others. We are article.tv, links in the description below.