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  Latin Name Curcuma longa
English Name Turmeric
Hindi Name Haldi
Part Used Rhizome

Turmeric (Curcuma longa), a flowering plant in the ginger family, is widely used as a food coloring and is one of the principal ingredients in curry powder. The aboveground and underground roots or rhizomes of the turmeric are used in medicinal and food preparations.

1Turmeric has long been used in Ayurveda as a blood purifier, antiallergic, anti-inflammatory, appetite stimulant, antiarthritic, antibacterial, liver stimulant, and antibacterial and as an antiseptic agent. The major chemical constituents are curcuminoids (approx. 6%), the yellow coloring principle of which curcumin constitute 50-60%; essential oil (2-7%) with high content of bisabolane derivatives.

2Curcumin, the active ingredients in turmeric, induces the flow of bile, which helps break down fats. Extracts of turmeric root reduced secretion of acid from the stomach and protect against injuries such as inflammation along the stomach (gastritis) or intestinal walls and ulcers from certain medications, stress, or alcohol. Early studies suggest that turmeric may prove helpful in preventing the atherosclerosis (blockage of arteries that can eventually cause a heart attack or stroke) in one of two ways. First, in animal studies an extract of turmeric lowered cholesterol levels and inhibited the oxidation of LDL ("bad") cholesterol.

3Curcumin, derived from rhizomes of the plant Curcuma longa has potent chemopreventive properties and has been shown to inhibit nuclear factor kappaB-mediated inflammatory signaling in many cell types, including chondrocytes.


References:

 

1. Database on medicinal plants, CCFRAS, Dept. of ISM & H, Ministry of Health and Family Welfare Govt. of India, Vol-1, Page-152-154
2. The Wealth of India, First supplement series (Raw Materials) Vol- 2; Ci-Cy, edition,2004, page-286-289
3. PMID: 19723086, Ann N Y Acad Sci. 2009 Aug;1171:428-35.


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