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Curcumin is a hydrophobic polyphenol responsible for the yellow color of the turmeric. It is obtained from the rhizomes of Curcuma longa of family Zingiberaceae. It possesses various biological activities like antibacterial, antioxidant, anti-inflammatory, anticancer, anti-alzheimer etc. Curcumin has been used enormously in Ayurveda as well as in Traditional Chinese Medicine for inflammation, relieving pain both of inflammation or rheumatism, intermittent fever, skin disorders and also in cold remedy. Curcumin is unstable at high pH and oxygen; it degrades very easily and rapidly excreted out from the body. It is also insoluble in water that leads to decreased bioavailability which limits its use as a curcumin scaffold. This book will be helpful to the researchers working in the field of natural product and on the methods for the enhancement of bioavailability.