Turmeric is a rhizomatous herbaceous perennial plant growing up to 1m of height, belonging to the ginger family Zingiberaceae. It is native to tropical South Asia. Leaves are alternate, smooth, green & tapering at both ends and arranged in the pair of two. It has a highly branched, yellow to orange colored, cylindrical & aromatic rhizome. The rhizome has a rough and segmented skin. The rhizomes mature beneath the foliage in the ground. Curcumin, a polyphenol, is the active ingredient in turmeric which is known for its antioxidant, anti-inflammatory, antimutagenic, antimicrobial, and anticancer properties.
Turmeric is widely used as an antioxidant. Studies have shown that curcumin scavenges different forms of oxidative stress causing free radicals, such as reactive oxygen and nitrogen species. It modulates the activity of GSH, catalase, and SOD enzymes which helps in the neutralization of free radicals. Also, it can inhibit ROS-generating enzymes such as lipoxygenase/cyclooxygenase and xanthine hydrogenase/oxidase. Curcumin is a lipophilic compound, which makes it an efficient scavenger of peroxyl radicals.
- Rasa (taste): Katu, Tikta (Pungent, bitter)
- Veerya (nature):Ushna (Hot)
- Vipaka (taste developed through digestion): Katu (Pungent)
- Guna (qualities):Laghu, Ruksha (Light, Dry)
- Doshas (effect on humors): Balances Vata, Pitta & Kapha
Turmeric (Curcuma longa) Extract Curcuminoids 95% by HPLC
Common Name Turmeric Botanical Name Curcuma longa Standardization Curcuminoids 95% Test Method HPLC Part Used Rhizomes Application Anti-Oxidant