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Curcuma longa

Turmeric (Curcuma longa) is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae. Turmeric is a popular spice in Asian cuisine and a key ingredient for many India dishes. Ancient Indian medicine, Ayurveda has recommended its use in food for its medicinal value, much of which is now being researched in the modern day.

Curcuminoids are natural phenols that are responsible for the yellow color of turmeric. Curcumin is the principal curcuminoid found in turmeric. Turmeric’s other curcuminoids are desmethoxycurcumin and bis-desmethoxycurcumin.

Plants rich in antioxidants support normal health by blocking damaging effects of reactive oxygen species on cells. Oxidative stress due to reactive oxygen species has been implicated in almost all the diseases. Thus plants rich in antioxidants are gaining more attention these days most popular among these is Turmeric. Turmeric is stealing the show because of its safety and tolerability, which is both time tested and scientifically confirmed.

Curcumin or curcumin extracts are sold as supplements in the form of capsules and tablets to avail its health promotional benefits. Due to its yellow color it is also used as food color. As a food additive, its E code is E100.

 
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