Botanical Name: Curcuma Longa
Turmeric is a herbaceous plant of Asian origin, ginger-like and cultivated in India, southern China, Taiwan, Japan, Indonesia, Africa.
It is used in Indian cuisine as a spice, with a bitter, aromatic flavour.
The turmeric root contains
- volatile oils,
- sesquiterpene (alpha and beta turmerone, alpha-curcumene, zincziberen),
- monoterpenes, a yellow color called curcumin,
- mineral salts,
- water soluble peptides (peptide turmeric)
Turmeric has collagogenic action, choleretic stimulates the release of the bile, increases the ability of the liver to eliminate toxins, antimutagenic action, anticancerogenic action, inhibits the development of cancerous tumors and metastases (breast, stomach, colon, lung, skin), anti-inflammatory, hepatoprotective, antioxidant, has antibiotic, antibacterial, antiviral properties, improves circulation, antiatherosclerotic, platelet antiaggregant, prevents formation of vascular thrombi, prevents infarction, purifies blood, reduces cholesterol, prevents Alzheimer's disease and its effects by dissolving microplates forms between brain neurons, increases the mobility of joints, tendons, reduces swelling, fever, calms cough, sore throat, soothes bronchial secretions, hemostatic action, healing.
Turmeric - Precautions and contraindications
Used in large quantities, the turmeric root can cause gastric irritation, and in areas where it is traditionally used to spice foods, the incidence of gastric ulcer is much more common. People undergoing anticoagulation therapy should use caution (and under the doctor's advice) such phytotherapeutic remedies with turmeric.