Curcuma longa
Also Knows as: Curcuma aromatica, Turmeric
Turmeric (Curcuma longa) is a type of herb belonging to ginger family, which is widely grown in southern and south western tropical Asia region.Turmeric is a spice with warm, bitter taste and it is most commonly used to flavour or colour Asian foods. Turmeric is also widely used to make medicine as it contains a yellow-coloured lipophilic polyphenol substance called curcumin. Curcumin is known recently to have antioxidant, anti-inflammatory, anticancer effects and It has an important role in prevention and treatment of various illnesses ranging notably from cancer to autoimmune, neurological, cardiovascular diseases, and diabetic. It aimed to increase the biological activity and physiological effects of the curcumin on the body by synthesizing curcumin analogues.
Benefit
Benefits & Uses
- Anti-inflammatory: Curcumin found in turmeric is a natural Anti-inflammatory agent. Curcumin with its potent anti-inflammatory property, exerts chemo preventive effects on carcinogenesis.
- Osteoarthritis: Curcumin consumed alone or with some other herbal ingredients, can help with knee osteoarthritis by minimizing pain.
- NAFLD: Non-alcoholic fatty liver disease, NAFLD is buildup of fat in the liver of people who drink little or no alcohol. Turmeric Extract can prevent the buildup of fat in liver and reduce markers of liver injury in people who have a liver disease not caused by alcohol.
Alzheimer’s Disease
Cancer
Cholesterol
Diabetes
Depression
Hay Fever
Itching
Curcumin Extract
Specification
| Product Name | Turmeric Extract (Curcumin) | ||
| Botanical Name | Curcuma longa | ||
| Part Used | Rhizomes | ||
| Active Ingredient | Curcuminoids | ||
| Type | Water Insoluble / Water soluble | ||
| PARAMETER | Specification | Method | |
|---|---|---|---|
| Assay | 5% – 95% | HPLC / UV | |
| Appearance | Powder or Liquid | Organoleptic | |
| Colour | Light Yellow to Yellow | Organoleptic | |
| Odor & Taste | Characteristic | Organoleptic | |
| OTHERS | |||
| FFA Standard | 6% | USP<231> | |
| Curcuminoids | 82% | USP<231> | |
| Cadmium | 74% | USP<231> | |
| Lead | 7.5% | USP<231> | |
| Mercury | 2% | USP<231> | |
| MICROBIOLOGICAL AND PATHOGEN ANALYSIS | |||
| Standard Plate Count | NMT 5000 cfu/gm | USP<61> | |
| Yeast & Moulds | NMT 100 cfu/gm | USP<61> | |
| Coliforms | NMT 10 cfu/gm | USP<61> | |
| E. coli | Absent | USP<61> | |
| Salmonella | Absent | USP<61> | |
| Pseudomonas aeruginosa | Absent | USP<61> | |
| Staphylococcus aureus | Absent | USP<61> | |