A Review on Medicinal Benefits of Turmeric

Abstract

Turmeric is a Zingiberaceae (ginger) family herbaceous evergreen plant. Turmeric (Curcuma longa) is widely used in India, China, and Southeast Asia as a spice, food preservative, and coloring agent. Turmeric powder is well recognized as one of the primary components in curry spice; it also contributes to the vivid yellow color of ballpark mustard. Turmeric has long been utilized in traditional medicine throughout the globe, in addition to its culinary applications. The primary yellow bioactive component of turmeric, curcumin (diferuloylmethane), has been demonstrated to have a broad range of biological effects. Anti-inflammatory, antioxidant, anticarcinogenic, antimutagenic, anticoagulant, antifertility, antidiabetic, antibacterial, antifungal, antiprotozoal, antiviral, antifibrotic, antivenom, antiulcer, hypotensive, and hypocholesteremia properties are only a few of them. Turmeric was a great natural antibacterial, disinfectant, anti-inflammatory, and painkiller for ancient Ayurveda’s, and it was also often used to assist digestion, enhance intestinal flora, and cure skin irritations.