Botanical name: Curcuma
longa
Family: Zingiberaceae (Ginger family)
Geographic Distribution:
Because of ancient trade, the origin of Turmeric cannot accurately be
reconstructed, probably South East Asia or South Asia.
Introduction: Turmeric is a rhizomatous herb, native to tropical
South Asia. Turmeric is a very important spice in India, which produces nearly
the whole world’s crop and uses 80% of it. The plant grows to a height of 3-5
ft. It has oblong, pointed leaves and bears funnel-shaped yellow flowers,
peeping out of large bracts. The rhizome is the portion of the plant used
medicinally. It is usually boiled, cleaned, and dried, yielding a yellow
powder. Dried Turmeric root is the source of the spice turmeric, the ingredient
that gives curry powder its characteristic yellow color. Turmeric is used
extensively in foods for both its flavor and color. Turmeric has a long
tradition of use in the Chinese and Ayurvedic systems of medicine.
Chemical Constituents: The active constituents of turmeric are the flavonoids
curcumin (diferuloylmethane) and various volatile oils, including tumerone, atlantone,
and zingiberone. Other constituents include sugars, proteins, and resins. The
best-researched active constituent is curcumin, which comprises 0.3–5.4 percent
of raw turmeric.
Pharmacokinetics: Pharmacokinetic studies in animals have
demonstrated that 40-85 percent of an oral dose of curcumin passes through the
gastrointestinal tract unchanged, with most of the absorbed flavonoid being
metabolized in the intestinal mucosa and liver. Due to its low rate of
absorption, curcumin is often formulated with bromelain for increased
absorption and enhanced anti-inflammatory effect.
Medicinal Uses:
Curcumin has antioxidant, anti-inflammatory, antiviral and
antifungal actions. Studies have shown that curcumin is not toxic to humans.
Curcumin exerts anti-inflammatory activity by inhibition of a number of
different molecules that play an important role in inflammation. Turmeric is
effective in reducing post-surgical inflammation. Turmeric helps to prevent
atherosclerosis by reducing the formation of bloods clumps. Curcumin inhibits
the growth of Helicobacter pylori, which causes gastric ulcers and has been
linked with gastric cancers. Curcumin can bind with heavy metals such as
cadmium and lead, thereby reducing the toxicity of these heavy metals. This
property of curcumin explains its protective action to the brain. Curcumin acts
as an inhibitor for cyclooxygenase, 5-lipoxygenase and glutathione
S-transferase. It is a common spice, known mostly for its use in Indian dishes
as a common ingredient in curries and other ethnic meals. Turmeric has also
been used for centuries in Ayurvedic medicine, which integrates the medicinal
properties of herbs with food. This extraordinary herb has found its way into
the spotlight in the west because of its wide range of medicinal benefits.
Turmeric is a potent antioxidant.
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