Herb Of The Week - Turmeric - Monograph

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From the National Library Of Medicine .. they also have some really good

article links that anyone interested in the subject should check out!

http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=pubmed

<http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=pubmed & cmd=Display & dop

t=pubmed_pubmed & from_uid=11591174>

& cmd=Display & dopt=pubmed_pubmed & from_uid=11591174

http://tinyurl.com/cx53e

 

*Smile*

Chris (list mom)

 

http://www.alittleolfactory.com

 

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http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve

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st_uids=11591174 & dopt=Abstract>

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Curcuma longa (turmeric). Monograph.

 

Curcuma longa, a perennial herb, is a member of the Zingiberaceae

(ginger) family. The plant grows to a height of three to five feet, and

is cultivated extensively in Asia, India, China, and other countries

with a tropical climate. It has oblong, pointed leaves and bears

funnel-shaped yellow flowers. The rhizome is the portion of the plant

used medicinally; it is usually boiled, cleaned, and dried, yielding a

yellow powder. Dried Curcuma longa is the source of the spice turmeric,

the ingredient that gives curry powder its characteristic yellow color.

Turmeric is used extensively in foods for both its flavor and color.

Turmeric has a long tradition of use in the Chinese and Ayurvedic

systems of medicine, particularly as an anti-inflammatory agent, and for

the treatment of flatulence, jaundice, menstrual difficulties,

hematuria, hemorrhage, and colic. Turmeric can also be applied topically

in poultices to relieve pain and inflammation. Current research has

focused on turmeric's antioxidant, hepatoprotective, anti-inflammatory,

anticarcinogenic, and antimicrobial properties, in addition to its use

in cardiovascular disease and gastrointestinal disorders.