Properties
The turmeric rhizome, the main component of curry, has been the subject of numerous studies that have helped to clarify the pharmacological properties. The anti-inflammatory activity of curcumin, the active ingredient of the phytocomplex, has been highlighted in both acute and chronic phases of inflammation. Alongside this it has antiviral, antibacterial, antifungal and anti-oxidant properties. In current usage the rhizome is prescribed for its choleretic and cholagogue properties as a protective of the liver, able to improve the metabolic processes and to assist in the disposal of cholesterol. Effective in cases of dyspepsia, bloating, flatulence from a hepatic origin.
Nutraceuticals
- Essential oil (2.5-6%): sesquiterne monocyclic: carbides (zingibrene, β- and δ-curcumene, ar-curcumene ...) and oxygenated derivatives (turmerone, ar-turmerone, curlone, α- and γ-atlantoni. Bisabolani and germacrani
- Starch (45-55%): arabino-galattini (ukonani)
- Curcuminoids (colouring substances) *: curcumin (diferuloylmethane)
*The content of curcuminoids varies depending on the cultivar and can be up to 8%