Antique Medical Folding

Turmeric – Indian LegendAry Herb



                     Turmeric – Indian LegendAry Herb

 

Turmeric (Curcuma longa L; family Zingiberaceae), native of India and southern & eastern Asia, is an essential spice deeply linked to Indian culture for its brilliant yellow coloured rhizome (underground part, Fig.1) used as dye, medicine, and flavoring agent since ages. The botanical genus, Curcuma, and its common name, Curcuma, are derived from the Arabic, kurkum, which means “saffron,” referring to the herb’s deep yellow/orange colour.

Turmeric plant has wide large lily-like leaves and yellow to yellowish white flowers. The rhizome from inside is deep yellow in colour having strong taste.

The antiquity of this treasured herb can be estimated from the fact that it finds mention in the Vedic texts of India. Its significance as a spice and as a religious symbol has been documented almost 4000 years back.  Since then it has been used as an important spice, beauty product and in religious ceremonies.  Turmeric was also highly valued by the ancient Indo-European people not only for its preservation properties, but for its energetic and spiritual qualities as well. This spice, obtained from a holy east Indian plant, has been cultivated, for centuries, in India. It is one of the classical examples of the three-fold holistic application of an Ayurvedic remedy used in India from ancient times.

In the holy books of India, the Vedas, the name given to Turmeric is Nisha. In later herbal compendiums of Ayurveda, it has another name, Mangalyaa -”Holy and Auspicious”. As Nisha, she is the Queen of the Night –pleasing to the husband after nightfall. Herbalists, in India, do not sell turmeric after nightfall, because, after nightfall, the herb overflows with occult power as the holy guardian of the chaste and the pure.

As Maangalyaa, turmeric protects the Sumangali: one whose husband is living .The tradition is that the sumangali should take the vow of the Pathivrataa (vow of absolute loyalty to her husband) and she invokes the holy occult properties of this herb to help her to fulfill her vow. The herb can achieve this by its mere contact.

 

 Turmeric in daily life

Popular in India as Haldi, it is considered as an auspicious plant, its application is almost sacrosanct with the South Indian women, resulting in beautiful skin, and hairless bodies. The turmeric plant is tied around the vessel used to make Sweet pongal on the harvest festival, which is celebrated on the Makarshankranti Day, universally celebrated on 14th of January, every year. In many North Indian traditional wedding ceremonies, haldi is applied to both, the groom and the bride, not only to make them look good with fresh  glowing skins, but to ward off the evil eye. It is considered by the Hindus as a symbol of prosperity and as a cleansing herb for the whole body. In Indonesia it is used to dye their bodies as part of their wedding ritual.

In India turmeric is used as a condiment. It gives Indian curries their characteristic bright yellow-orange color & flavour. It is also used to flavour and colour butter, cheese, margarine, pickles, mustard, liquor, fruit drinks, cakes, table jellies, fruit dishes, other foodstuffs and also as a food adjunct in many vegetables, meat and fish preparations. Turmeric oil and oleoresin is also used to impart the flavour in food and perfume industries. It adds a warm, mild aroma and distinctive yellow colour to foods. Kashmiri Hindus use it in some delicious non-vegetarian preparations to impart specific colour and taste.

Medicinal benefits

Turmeric has been a house-hold remedy in India for ages, well recognized as the best anti-oxidant, hypoglycemic, colorant, antiseptic and wound healer. It has been used for centuries in Ayurveda, the 5,000 year old natural healing system of India. It is called by 46 different synonyms, including: “pitta” (yellow), “gauri” (brilliant), and all words that indicate “night”. In Ayurveda, turmeric is believed to balance the three doshas (vata, pitta, and kapha). It has been used by Ayurvedic healers as medicine taken internally in the form of fresh juice, boiled tea, tinctures, or powder, and topically as creams, lotions, pastes, and ointments. There are many ancient Ayurvedic formulas utilizing turmeric. Milk boiled with turmeric and sugar was a popular cold remedy and turmeric juice was used to help heal wounds, bruises, and leech bites. A paste made from turmeric, lime, and salt was commonly applied to sprains and inflamed joints. The Charakra Samhita also provides a traditional remedy for jaundice: turmeric, triphala, neem bark, bala, licorice cooked in milk and ghee of buffalo. Pastes of turmeric were used for smallpox, chickenpox, shingles, ulcers, conjunctivitis, skin blemishes, malaria, and applied to the cut placenta after the birth of a child

 In Indian systems of medicine (Ayurveda, Unani, and Siddha) it was extensively used for its aromatic, stimulant, anti-inflammatory and carminative properties and continues to be used to treat anorexia, liver disorders, cough, diabetic wounds, and rheumatism, sinusitis and skin diseases. Besides, it is externally used as paste, oil, ointment and lotion, applied topically for ulcers, wounds, scabies and inflammations.

 Therapeutic Importance

A large number of chemical constituents have been reported in Turmeric. Out of these, at least 20 molecules  have  anti-biotic properties, 14  are known as cancer preventatives, 12  are anti-tumor, 12 are anti-inflammatory and about 10  have anti-oxidant activities.

The major bioactive compound in turmeric is called “curcumin”, which comprises 0.3 to 5.4 percent of raw turmeric and is best-researched active constituent having wide range of therapeutic attributes like anti-inflammatory, anti-oxidant, anti-carcinogenic, and anti-mutagenic activities. It acts as natural cyclooxygenase-2 (COX-2) inhibitors in the body, and inhibits the production of the prostaglandins that cause inflammation and swelling. Clinical and laboratory research indicates that diets that include turmeric or curcumin “stabilize and protect biomolecules in the body at the molecular level”, which is shown in its anti-oxidant, anti- mutagenic and anti-carcinogenic action. In the body these important disease-fighting substances remove unstable oxygen molecules (free radicals) that can otherwise damage cells and cause serious diseases. It has been proved that diseases  like Alzheimer and Parkinson happen due to oxidative damage to brain. Curcumin has proved to prevent the damage and save from conditions like dementia. Curcumin has previously been studied as a possible treatment for brain injury and disease, but until now could not be acclaimed for the simple reason that the body absorbs it too slowly to be effective in the case of a stroke attack where immediate effect of the administered drug is required . Based on the recent studies  at Cedars-Sinai Medical Center in Los Angeles, a new compound called CNB-001   derived from Curcumin , has shown to  affect  mechanisms that protect and help regenerate brain cells after stroke.Uniqueness of  CNB-001 is that it does not attack clots but instead repairs stroke damage at the molecular level that feed and support the all-important brain cells, neurons. *(The study results were presented at the 2011 American Heart Association International Stroke Conference in Los Angeles.)

 Curcumin is also known to reduce body weight and total body fat. Curcumin may relieve symptoms of digestive and menstrual cramping. It has been found to be extremely beneficial in Arthritis, Psoriasis.
Curcumin is considered responsible for the yellow colour and pungent taste of turmeric. 

 Another interesting compound extracted from turmeric is tetrahydrocurcuminoids (THC), colorless compound that might have antioxidant and skin-lightening properties and considered to be used in cosmetics formulations to treat skin inflammations.

The other constituents present in turmeric are-

Protein-8.6%, Fat-8.9%, Carbohydrates-63%, Fibre–6.9%, Total Ash-6.8%, Calcium – 0.2%, Phosphorous-0.26%, Iron-0.05%, Sodium – 0.01%, Potassium-2.555,Vitamin A(carotin)-175 I.U /100 gram, Vitamin B1-0.09/100g,Vitamin B2-0.19 mg/100gram, Vitamin C (ascorbic acid)-49.8 mg/100g, Niacin-4.8 mg/100 gram, Calorific value(food energy) – 390 calo ries/100 gram

Essential oils-The leaves and rhizome also contains essential oil which can be steam distilled. The dried rhizomes contain max.5% volatile oil composed of Sesquiterpene ketones and tertiary alcohols many of which are specific for the species. Most important for the aroma are turmerone (max. 30%), ar-turmerone (25%) and zingiberene (25%).

Oleoresin- is extracted from turmeric powder by solvent extraction and processed to produce Curcumin (95%).India is producing and exporting sizeable quantity of Curcumin 95%.

 Cosmetics/skin care

 Turmeric is very effective in removing blackhead. A pinch of turmeric powder mixed with one teaspoon of coriander juice is an effective remedy for pimples, blackheads and dry skin. To improve skin complexion, ladies, in particular, apply on face paste made of besan, curd, pinch of turmeric powder, few drops of lemon and keep until it is dry.  Presently, turmeric is extensively used in cosmetic products to prepare natural and herbal creams, lotion, hair dye and many other beauty products. As herb, turmeric has been used for centuries for seasoning, but through a series of complex extraction and isolation processes, it will soon be given further potential as a substance to support the medical as well as the cosmetics industries.

Are there any side effects of Turmeric?

The FDA classifies Turmeric as GRAS (General Recognition of Safety). From thousands of years Turmeric has been used with no side effects. Studies have also shown that Curcumin does not produce any known side effects in humans. However, quantity taken beyond permissible limit needs proper advice of health practitioners.

Production Status

India is considered as the largest producer, consumer and exporter of turmeric in the globe. Major producers of Turmeric besides India are China, Myanmar, Nigeria, Bangladesh, Pakistan, Srilanka, Taiwan, Burma and Indonesia. Other producing countries are Caribbean and Latin America: Jamaica, Haiti, Costa Rica, Peru, and Brazil. Global production is estimated around 11 -11.5 lakh tonnes. India, being major producer, accounts for about 78% of the world production.

In India there are many popular varieties of turmeric like ‘Alleppey Finger’ in Kerala, ‘Erode and Salem turmeric’ in TamilNadu, ‘Rajapore’ and ‘Sangli turmeric’ in Maharashtra, ‘Nizamabad Bulb’ in Andhra Pradesh. Alleppey is more popular in American Markets. It is deeper in color and more flavorful. As regards the cultivation requirements of Turmeric, it can be grown in diverse tropical conditions from sea level to 1500 m above sea level, at a temperature range of 20-35 °C with an annual rainfall of 1500 mm or more, under rain fed or irrigated conditions. Though it can be grown on different types of soils, it thrives best in well-drained sandy or clay loam soils with a pH range of 4.5-7.5 with good organic status.

Turmeric is a seasonal and annual kharif crop. Its crop duration is generally 7-9 months depending on the variety. In major producing states of India, sowing takes place in the month of July and harvesting commences from December to February. March-April months are peak arrival period in turmeric. In India, it is cultivated in the states of Andhra Pradesh, Maharashtra, Orissa, Tamil Nadu, West Bengal, Karnataka and Kerala. Andhra Pradesh is called as turmeric bowl of India as it has highest share of 40% in total India’s turmeric area followed by Tamil Nadu, Orissa, Assam and West Bengal each accounting for 15%, 14%, 7% and 7%, respectively. India has 1.81 Lakh hectares under turmeric cultivation with a total production of 8.9 lakh tonnes during 20007-08. In India, increasing trend in production is witnessed in last 2-3 years due to increase in acreage. In India, average yield of turmeric during 2006-07 is 4952 kg/hactre. Arrivals to the physical market starts from the month of February onwards and continue till end of the May in major producing areas. Huge arrivals can be seen in the months of March and April and it slowly declines there onwards, lean period begins from August onwards. Major Trading Centres includeNizamabad, Dugirala in Andhra Pradesh, and Sangli in Maharashtra, Salem, Erode, Dharmapuri, and Coimbatore in Tamil Nadu.

In the global market, India is a dominant player as far as turmeric export is concerned. Other major exporters are Thailand, other Southeast Asian countries, pacific islands, Central & Latin American countries and Taiwan.

United Arab Emirates (UAE) is the major importer of turmeric from India accounting for 18 percent of the total exports followed by United States of America (USA) with 8 percent. The other leading importers are Bangladesh, Japan, Srilanka, UK, Malaysia, South Africa, Netherland and Saudi Arabia. All these countries together account for 75% of the world trade, and Asian countries supplies to the entire world. Remaining 25% is met by Europe and North America, Central and Latin American countries. United States imports 97% of its turmeric requirement from India and remaining portion from the Islands of the Pacific and Thailand. According to Spice Board of India, major share is taken by U.A.E accounting for 18%, followed by U.S.A (11%), Japan (9%), Srilanka, UK, Malaysia together accounting for 17%. From India’s total turmeric exports, 65% is taken by these countries.

Future Scope  

Turmeric is a legendary plant bearing umpteen properties of utilization in daily life in cooking, health promotion and cosmetics. The increasing demand for natural products as food additives makes turmeric an ideal produce as a food colorant. Additionally, anti-cancer and antiviral activities of turmeric may also increase its demand from pharmacy industry.

To enlarge its scope in the global market, certain issues need to be addressed to.

As per the research findings, curcumin is believed to have poor solubility thus resulting in low bio-availability. Pharmacokinetic studies in animals demonstrate that 40% – 85% of an oral dose of curcumin passes through the gastrointestinal tract unchanged, with most of the absorbed flavonoid being metabolized in the intestinal mucosa and liver. To enhance the therapeutic effects of turmeric, studies are being carried out to design the polymer in such a way that turmeric gets dissolved. According to an article published in Wall Street Journal (2005) Nanotechnology is found to enhance the therapeutic effect of Turmeric. I understand, this study is receiving greater attention in Indian research on Turmeric. Current research has also to focus on turmeric’s antioxidant, hepatoprotective, anti-inflammatory, anti-carcinogenic, and anti-microbial properties, in addition to its use in cardiovascular disease and gastrointestinal disorders. Turmeric may play a vital role in fighting HIV/AIDS, particularly HIV, Type 1.

India having a large Turmeric production base is poised to emerge as the most important destination in the global herbal market. Proper R&D efforts in developing elite strains with high curcumin percentage and improvization in the processing technology to meet the internatonal standards need to be addressed. Development of new products is another key area to be looked into. Safety evaluation studies indicate that both turmeric and curcumin are well tolerated at a very high dose without any toxic effects. Thus, both turmeric and Curcumin have the potential for the development of modern medicine for the treatment of various diseases.

About the Author

Dr.Santosh Kumar Bakshi, Ph.D.(Botany) is a freelance consultant in the area of Herbal Developement. Dr. Bakshi, an ex-Senior Scientist, Regional Research Laboratory, Jammmu (CSIR New Delhi,India) brings with him more than three decades of experience in the area of Research and Developemen of Medicinal, Aromatic and High value plants of alpine, temperate and tropical regions of India.During his tenure with RRL, he has brought several publications.

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