Journal of Nutraceuticals and Food Science

Turmeric and its health Benefits

Turmeric is a rhizomatous Indian herbal plant (Curcuma longa) belonging to the ginger family (Zingiberaceae) with well-known medicinal properties. Turmeric's therapeutic properties can be ascribed to the presence of active components known as curcuminoids. Curcuminoids are a group of compounds that include curcumin, demethoxycurcumin (DMC), and bisdemethoxycurcumin (BDMC). Curcuminoids, which are yellow in colour, are extracted from the rhizomes of Curcuma longa L. (turmeric). Curcumin, a tiny molecular weight polyphenolic molecule that is lipophillic in nature and hence insoluble in water and ether but soluble in ethanol, dimethylsulfoxide, and other organic solvents, is one of the most fascinating components of curcuminoid. Curcumin is stable in the stomach's acidic pH. Other components include volatile oils such as tumerone, atlantone, and zingiberone, as well as carbohydrates, proteins, and resins. Curcumin, the key ingredient in turmeric, is extracted from the curcuma longa plant and is responsible for its colour. A bioactive component of this nature has been widely researched. Curcumin is also known as diferuloylmethane (1, 7-bis (4-hydroxy-3methoxyphenyl)-1, 6-heptadiene-3, 5- dione). It's a tautomeric molecule that exists in both enolic and keto forms in organic solvents and water. Turmeric is a plant with a long history of therapeutic use, reaching back to 4000 BC in India's Vedic culture, when it was employed as a culinary spice and had religious importance. Turmeric is made from curcuma longa rhizomes that have been boiled, dried, cleaned, and polished. The complete rhizomes are collected after harvesting. They resemble fingers with bulbs and splits that are 2 cm to 8 cm long and 1 cm to 2 cm wide. To make turmeric powder, the dried rhizomes are further treated and reprocessed. It is known by various names in various cultures and regions

Author(s): Timothy Davis

Abstract | PDF

Share this