Turmeric: A holistic Solution for Biochemical malfunction

• Published in: Research journal of pharmacy and technology 2021-10, Vol.14 (10), p.5540-5550
• Main Authors: R., Badmanaban, Saha, Dhananjoy, J. Sen, Dhrubo, Biswas, Arpita, Mandal, Supradip, Basak, Susmita
• Format: Article
• Language: English
• Subjects: Antioxidants; Bioavailability; Clinical trials; Cooking; Drug dosages; Free radicals; Herbs; Inflammation; Maple syrup; Oils & fats; Recipes; Salt; Traditions
• ISSN: 0974-3618; 0974-360X; 0974-306X
• DOI: 10.52711/0974-360X.2021.00966

Most of us know turmeric (Curcuma longa) as the vibrant orange powder located in the spice section between thyme and vanilla beans. And many of us use turmeric root powder in our cooking, particularly if we have an affinity for preparing Indian–inspired dishes. Similar to the root–like component of its cousin ginger, turmeric has been a staple of Indian food traditions for millennia and has a long history of healing use (over 4000 years) in Ayurvedic, Traditional Chinese, and Siddhic medicinal traditions. Turmeric’s role in Hindu devotional and sacred ceremonies is alluded to by one of its Sanskrit names: Kanchani, the “Golden Goddess,” perhaps so called because its beautiful golden hue generously bestows healing to a wide range of ailments (Gallant, n.d.). Indeed, traditional Ayurvedic use includes turmeric as healing agent for skin abrasions, GI tract inflammation, aches and pains, and liver disorders, while modern research confirms the anti–bacterial, anti–inflammatory, and antioxidant properties of turmeric. The characteristic golden hue is produced by curcumin, the constituent in turmeric most isolated and studied by scientists, but the whole herb is used in herbal traditions and has also been the subject of many favorable studies. Turmeric’s Herbal Actions: Antioxidant and Anti–Inflammatory: Antioxidants scavenge free radicals and help to reduce or prevent damage and inflammation caused by free radicals, and anti–inflammatory agents block enzymes that promote inflammation and pain. Turmeric is often used in an Ayurvedic approach to reduce inflammation of the throat and tonsils, and as an anti–inflammatory herb for many other aches and pains. You will find that a number of culinary herbs also have antioxidant and anti–inflammatory properties, including sage, ginger, and garlic. Antimicrobial: Antimicrobial herbs inhibit the growth of pathogens like bacteria, viruses, and fungi. Cholerectic: Cholerectics stimulate production of bile, thereby supporting digestion. In Ayurveda, turmeric is a warming herb that kindles digestive fire, or agni. Like other bitter–flavored herbs that stimulate bile production, turmeric is used to promote digestion and alleviate symptoms in the GI tract. Turmeric offers such a dynamic array of health benefits that it’s even being studied in regards to its potential effect on serious diseases like cancer, Alzheimer’s, and heart disease. Cardiac specific benefits are its effects on cholesterol, triglycerides, and blood sugar. Wh