Functional foods containing active ingredients have anti-inflammatory properties that modulate inflammation in chronic diseases, particularly hepatitis associated with cancers treated with chemotherapy, which are a worldwide concern due to the liver's importance in the detoxification process, but these active ingredients face poor bioavailability. Curcuminoids, the active compounds in the C. longa plant, have recently been identified as beneficial for improving the functional value of food, but their distribution is difficult due to their poor ability to dissolve, meaning much of their effectiveness is lost. The study's first goal is to improve the solubility, stability, and color intensity of turmeric dry extract during food processing by vigorously grinding it with sodium bicarbonate, and second, is converting the dry turmeric extract particles into nanoscale to increase its anti-inflammatory properties. According to the findings, adding sodium bicarb changes the curcuminoids into their salts and reduces their molecular size (approximately 155.2 nm), which enhances their stability, water solubility, and color intensity. Modified turmeric extract (MTE) was added to crackers at three different concentrations as a functional food additive. The cracker samples were investigated for sensory evaluation, which indicated general acceptance of all attributes. The effect of the addition of MTE alone or in combination with cisplatin in cracker samples on the levels of IL-6 in the HepG2 cell line was (1.60±0.22 µg/ml and 2.31±0.34 µg/ml, respectively) when compared to cisplatin was used alone (3.74±0.51 µg/ml). Overall, this approach to MTE nano-form may be a promising strategy for its use as a functional food that helps cancer-related liver inflammation cases.