Turmeric (Curcuma Longa) Nutrition Research Assignment

Topic: Turmeric-Nutrition
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Turmeric (Curcuma longa) is a perennial plant a member of the Ginger family Zingaberaceae. The tubers when dried are ground into yellow powder with a bitter but sweet taste also has been extensively used in herbal remedies meant to treat diseases and maintain good health. Turmeric is a highly valuable herb in both Ayurvedic and ancient Chinese medicine because of its positive influence on the digestive system and the liver (Nasri et. al 2014). In nutritional basis, the herb is incorporated in foods such as rice, sauces, spice mixtures and other bean recipes to improve digestion and reduce other stomach abnormalities like bloating and gas (Chaturvedi, 2009). In addition, it has the ability to stimulate hepatocytes to secrete enough bile and subsequent excretion via the gallbladder thus enhancing fat digestion.
The major phytonutrients of turmeric include; Curcumin-responsible for the yellow color, curcuminoids, Sesquiterpenes, Zingeiberene and other essential oils containing linalool, alpha and beta pinene. The activities of these components have been found to be anti-inflammatory, antimicrobial, healing of wounds, antitumor, antiviral, and anticancer. The plant also has been reported to have a promising response against HIV infections (Labban 2014). The above properties make turmeric spice medicinal properties. The therapeutic action of curcumin is as follows.
First, curcumin is a strong antioxidant that protects vital organs like the liver against free radicals and oxidative damage. This activity can be compared to Vitamins C and E, it inhibits production of ROS like, superoxide and H2O2. It minimizes inflammatory responses due to these reactive oxygen species thus reducing joint pains and stiffness (Chaturvedi, 2009). Studies have shown that when turme...