Turmeric
|
Botanical Name |
Curcuma longa |
|
Family |
Zingiberaceae |
|
Other Names |
Amomoum curcuma, C. domestica, curcuma, Indian saffron, Indian yellow root |
|
Description |
Perennial herb up to 1m/3ft, thick rhizome herb, dull yellow flowers |
|
Native to |
Asia |
|
Parts Used |
Rhizome |
|
Actions |
Analgesic, anti-arthritic, anti-inflammatory, anti-oxidant, bactericidal, cholagogue, digestive, diuretic, hypotensive, insecticidal, laxative, rubefacient, stimulant |
|
Extraction |
Steam distillation of cured rhizome |
|
Constituents |
Cineol, sabinene Curcuminoids known as curcumin consisting of phenolic diarylheptanoids: curcumin I, II and III, curcumenone, curlone, cyclocumene, curcumenol, turmerin, curzerenone Volatile oil; tumerones (60%)-sesquiterpene ketones including arturmerone, alpha atlantone, zingiberene, borneol, alpha phellandrene Polysaccharides: glycans, the ukonans A-D Sugars, ascorbic acid, coumaric acid, phytosterols |
|
Circulatory, muscle joint |
Arthritis, rheumatism |
|
Digestive |
Anorexia, liver |
|
Caution |
Use in moderation and with care |