CURCUMIN – A SALUBRIOUS ASSET TO IMMUNE SYSTEM
Journal Title: Int J of Pharm Rev& Res - Year 2014, Vol 4, Issue 2
Abstract
Ayurveda is the holistic and philosophical system of medicine which has been developed over thousands of years with usage of different types of herbs to cure diseases and ailments. India is the home of Ayurveda promotes natural health by herbs and spices. Turmeric, traditionally called as “Indian saffron” common ingredient used as spice in Indian cooking derived from the rhizomes of Curcuma longa, which is a member of ginger family (Zingiberaceae). Turmeric is the dried ground rhizome of Curcuma longa Linn. Curcuminoids comprise about 2-9% of turmeric. Curcumin is the most abundant curcuminoid in turmeric, consisting 75% of the total curcuminoids, while demethoxycurcumin provides 10-20% and bisdemethoxycurcumin, the polyphenol natural product generally provides < 5%. Curry powder contains turmeric along with other spices, but the amount of curcumin in curry powders is variable and often relatively low. Curcumin extracts are also used as food-coloring agent. Turmeric, derived from the plant Curcuma longa, is a gold-coloured spice widely used in the Indian subcontinent for health care as well as for the preservation of food and as a yellow dye for textiles. Since from the time of Ayurveda (1900 Bc) wide enormous therapeutic activities have been allocated to turmeric for a different types of diseases and conditions, including those of the skin, pulmonary, and gastrointestinal systems, wounds, sprains, liver disorders, aches and pains. This review encompasses about the origin and growth of turmeric along with its wide usage and key biological activities of curcumin. Advancements in modern science paved the basis for the practice of using curcumin therapy against many human diseases.
Authors and Affiliations
R. Gowri , N. Narayanan , A. Maheswaran , G. Harshapriya , Siji Mathachan
Keywords
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