Origin and history

Curcuma longa L., Zingiberaceae family, an herbaceous species of tropical or subtropical climate, is one of the plants used in Ayurveda, which has received great attention to the diversity of biological activities presented. Curcuma or turmeric is obtained from the rhizome (root) of the plan by drying and grounding it. It is a powder of deep yellow sparingly soluble in water.

Curcuma is the main component of curry, a spice that has been used for centuries in Indian and Asian cuisines to add flavor and color to food. Traditionally, turmeric is utilized extensively as an agent for treating various diseases.

Currently, scientific evidence supports a number of pharmacological properties of the phytochemicals found in turmeric. The rhizomes of Curcuma longa L. have a variety of sesquiterpenes with biological activities. Along with these secondary metabolites, is found other group of important compounds of polyphenolic derivatives, called curcuminoids, responsible of the bright yellow color and many pharmacological properties. The curcuminoids, demethoxycurcumin, bisdemethoxycurcumin, 5’metoxicurcumina, dihidrocurcumina, and curcumin are diarylheptanoids, which two aromatic rings separated by a chain of seven carbons and substituents.

The most important qualities found in the curcumonoids, particularly in curcumin, which are powerful anti-inflammatory and antioxidant biological activities.

Botanical Name: Organic Turmeric Powder

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