Abstract
Author(s): S. Dada Khalandar* , T. Naga Adithya, S. Jilani Basha, M. Koshma, U. Venkata Subbareddy and V. Jaya Sankar Reddy
Turmeric is a very important spice in India, which is obtained from rhizomes of plant Curcuma longa, a member of the Zingiberaceae family. Turmeric forms a part of most Indian curry powder. It is a natural antiseptic. The spice is sometimes also called the ‘Indian saffron’ thanks to its brilliant colour. Components of turmeric are named curcuminoids, which include mainly curcumin (deferulolylmethane), demethoxycurcumin and bis demethoxycurcumin. Turmeric with its active principles curcumin and curcuminoids seems to be much more than merely a yellow colorant for Indian curries. Due to its extra-ordinary molecular structure it shows strong anti-oxidative, as well as anti-inflammatory properties. It is extensively used for imparting color and flavor to the food in the traditional Indian medicine, turmeric powder is used to treat a wide variety of diseases.