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Radix Curcumae (Turmeric, Curcuma longa, Curcumino)

The root (radix) of this part of the East Indian and Chinese Herb Curcuma or turmeric is related to ginger, and used extensively as a flavoring herb in both Indian and Chinese cooking. Radix Curcumae has a bright yellow color and mustard like taste, and it is often used in the preparation of various curries. Lately, Radix Curcumae has received a great deal of scientific attention because of the many medicinal properties it yields. Clinical studies demonstrate that Turmeric and the curcuminoids it contains act as an antioxidant, anticarcinogenic and antimutagenic, (inhibiting carcinogenesis and mutagenesis in laboratory animals), antiinflammatory (comparable in strength to steroidal drugs and nonsteroidal drugs such as idomethacin and phenylbutazone), antimicrobial (inhibiting the growth of numerous gram positive and gram negative bacteria, fungi and the intestinal parasite entamoeba histolytica). Radix Curcumae also shows potential for reducing the risk of heart disease and slowing the degeneration often accompanying AIDS.

Curcumin, a curcuminoid, also exhibited antibacterial characteristics by inhibiting production of aflatoxins, a toxin produced by a mold of poorly preserved foods, which causes damage to the liver and could result in liver cancer. Turmeric is thought to be especially important in aiding the body's natural regenerative and restorative processes (especially in the liver) having been linked to protein production and metabolism recently by Asian science. It is also thought useful in clearing the circulatory system. The active agents, the curcuminoids, appear to preserve the life of critical biomolecules within the body either by shielding its activity, preventing their oxidation, or by the elimination of wastes which could destroy them. The same chemical process in which meat is preserved by Turmeric, preventing it from going rancid, appears to work on the body's tissues as well, preventing degradation of cellular tissues and systems.

Radix Curcumae is an ingredient in the following product(s):

Diabin




 


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