TURMERIC
(Curcuma
longa Linn.)
Turmeric is prepared rhizome of
curcuma longa Linn. (Zingiberaceae)
It is
perennial herb of ginger family, having thick rhizome; native to Southern Asia; extensively cultivated in India, China, Indonesia and other tropical countries.
Rhizome
is boiled, cleaned, sun dried (prepared turmeric) and polished. India is the
major supplier to the world market.
Chemical
constituents :
Turmeric contains 3-7% orange-yellow colored
volatile oil which is mainly composed of turmerone (60%), α, β-atlantone and zingiberene (25%) with minor amounts
of 1,8 cineole, α-phellandeene, dsabinene
and borneol. Others than above it contains yellow coloring matter including
0.3-5.4% curcumin, sugars (glucose 28%; fructose 12% and arabinnose 1%), fixed
oil, proteins, minerals (high in potassium) vitamin C and resin.
Turmeric water and alcoholic
soluble fraction have been reported to have antioxidant activities (which is
due to curcumin).
Health
Food :
Turmeric is the major ingredient of curry powder
(both for flavor and colour) to stimulate appetite. It is used as an antioxidant
in capsules, tablets and flavoring tea. It is recommended as food supplement to
treat numerous conditions like flatulence, liver problems, menstrual
difficulties, haemorrhage, chest pain, colic, skin diseases, constipation and
also in religious rituals.
Turmeric and turmeric oleoresin are used
extensively both for color and flavourt in many food products including baked
goods, meat and meat products. It is a major ingredient of curry powder and
also used in prepared mustard.
Pharmacy used turmeric rhizomes as a
constituent of phytopharmaceuticals with the following indications as a
choleretic and cholagoghe for functional dyspepsia attributed to hepatic origin
and as an appetite stimulant. It is also used for its broad-spectrum
antimicrobial activity. It has also been employed to stimulate biliary
secretion and to treat gallstones.
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