2021, Vol. 9, Issue 2, Part A

author(s)
Dr. Gitika Chaudhary

abstract
Turmeric is a significant spice in India, which is gotten from rhizomes of plant Curcuma longa, from the Zingiberaceae (ginger) family. The spice is at times additionally called the 'Indian saffron' because of its splendid tone. It is generally utilized in the Indian subcontinent, for medical care as well as additionally for the safeguarding of food and as a yellow dye for clothes. Since Ayurveda (1900 bc) various restorative actions have been allocated to turmeric for a wide assortment of sicknesses and conditions, including those of the skin, pneumonic, and gastrointestinal systems, torments, wounds, hyper-extends, furthermore, liver issues. Parts of turmeric are named curcuminoids, which incorporate predominantly curcumin (deferulolyl methane), demethoxycurcumin and bisdemethoxycurcumin. Turmeric with its most active extracts curcumin and curcuminoids is by all accounts substantially more than simply a yellow colorant for Indian curries. Due to its extra-conventional sub-atomic structure it shows solid enemy of oxidative, just as mitigating properties. It is broadly utilized for giving tone and flavor to the food in the conventional Indian medication, turmeric powder is utilized to treat a wide assortment of illnesses.