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Turmeric is a genus of flowering plants belonging to the ginger family, with C. longa being the most commercially produced species. Turmeric is used as a spice in Middle Eastern and Asian cuisines and has medicinal properties due to the presence of curcuminoids. Curcumin, found in turmeric, has potential anti-cancer properties and may also be used in the treatment of Alzheimer’s disease and multiple myeloma.
Curcuma is the name of a genus of flowering plants representing approximately 80 species belonging to the family Zingiberaceae, more commonly known as the ginger family. The natural range of these plants includes tropical Southeast Asia, India, and the East Indies, but they are also widely cultivated in other parts of the world that offer a hot and humid climate. They are cultivated as ornamental plants, or for the harvest of culinary spices or raw botanical material from which herbal remedies and essential oils can be produced.
One of the most notable species of turmeric in terms of commercial production is C. longa, also known as turmeric. Like many of its cousins in the order Zingiberale, turmeric features a tuberous rhizome, which is boiled, baked, and then ground into the familiar mustard-colored, peppery-flavored spice. This spice is a staple of Middle Eastern and Asian cuisines, where it is a traditional addition to curries, soups, and stews.
Turmeric has a purplish-black rhizome, giving it the common name black turmeric, despite the fact that the species name literally translates to blue. This species is highly valued for its medicinal properties since at least 30 active compounds have been identified from oils extracted from its rhizome. It has been used to treat everything from leprosy to toothaches to allergies to cancer. Unfortunately, overexploitation of this species has led to its near extinction.
The properties of many turmeric species are due to the presence of a group of polyphenols called curcuminoids, namely desmethoxycurcumin, bis-desmethoxycurcumin, and curcumin. These agents are responsible for the vibrant color of the rhizomes. As such, they are used as food additives to color beverages, baked goods, orange juice, popcorn, ice cream, jellies, and many other foods. They also protect food from ultraviolet light. For this reason, curcuminoids, particularly curcumin, can also be found in various cosmetics and sunscreens.
Of all the turmeric species that exhibit medical properties, turmeric is probably the best known, as it is the most widely available commercial source of curcumin. The spice has long been important in Ayurvedic medicine, but it has also become increasingly popular in the West due to research results supporting its potential anti-cancer value. Traditionally, curcumin is used to treat various skin and gastrointestinal disorders due to its antiseptic and antibacterial qualities. However, this substance has also been found to kill esophageal cancer cells in vitro and has also shown potential in the treatment of colon and pancreatic cancer. Additionally, there is evidence to suggest that curcumin may play a future role in the treatment of Alzheimer’s disease and multiple myeloma.
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