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Turmeric: Biological Operations and Medicinal Applications
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Author(s): Mazia Ahmed (Center of Food Technology, University of Allahabad, India), Urvashi Srivastava (Center of Food Technology, University of Allahabad, India) and Chitra Gupta (Center of Food Technology, University of Allahabad, India)
Copyright: 2020
Pages: 10
Source title:
Ethnopharmacological Investigation of Indian Spices
Source Author(s)/Editor(s): Neha Mishra (Sam Higginbottom University of Agriculture, Technology and Sciences, India)
DOI: 10.4018/978-1-7998-2524-1.ch013
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Abstract
Turmeric (Curcuma longa) is a rhizomatous crop found in tropical regions and belongs to the family Zingiberaceae. It was used in the form of a spice, flavoring substance, coloring agent, and as a therapeutic agent for the treatment of several human ailments for centuries. Turmeric, along with its extracts, has a very broad and diverse field of application. It is an exclusive and versatile naturally occurring plant product having properties of not only a spice but also food colorant, medicine or drug, and cosmetics. In ethnic delicacies, turmeric is a commonly used flavoring ingredient. It is also a popularly used natural food color. It exhibits several biological activities such as having antioxidant, anti-inflammatory, anticarcinogenic, antimutagenic, antimicrobial, antiviral, and antiparasitic properties. It is well known as a skincare product and a healthy food ingredient. It is found to have the capability to prevent or retard a wide range of ailments.
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