origin

Turmeric (called “Haridra” in Sanskrit and “turmeric root” in Germany) with the botanical name “Curcuma longa” belongs to the ginger family and has been found for over 5000 years, particularly in India and Southeast Asia. Turmeric is one of the most important spices in TCM and Ayurveda and is the most common ingredient in Indian cuisine. It is recognized as a food additive with the number E 100 and gives many foods their color (margarine, jam, mustard, curry powder, etc.). Turmeric is hot and bitter and is considered a warming spice in Ayurvedic teachings. Its root is used in cooking and naturopathy. It is not only visually very similar to ginger and is therefore also known as “yellow ginger.” The turmeric root is a little smaller and thinner than ginger, but not pale, but bright yellow. Both roots can be used fresh or as a powder.

In medicine, turmeric is further differentiated: Curcuma longa, which comes from India, and Curcuma xanthorrhiza, the Javanese turmeric. There is a monograph for both types of turmeric from the so-called “Commission E”; this is the approval authority that tests medicinal plants.

One teaspoon of turmeric contains the following vitamins and minerals in mg as follows (only those minerals and vitamins that are contained in a proportion of >= 1.0 mg are mentioned):

• Potassium: 1260
• Magnesium: 208
• Phosphorus: 172
• Calcium: 120
• Vitamin E: 62
• Selenium: 60
• Choline: 44
• Manganese: 36.4
• Vitamin A: 32
• Folic acid: 17
• Niacin: 9.12
• Vitamin C: 1.1
• Vitamin K: 1.0

Benefits and Effects

In the Ayurveda Turmeric has a balancing effect on all three doshas (Vata, Pitta, Kapha): The heating effect balances Vata and Kapha, and the bitter taste balances Pitta. Turmeric has been used in Ayurveda for some time as diuretic, stomachic and liver tonic recommended.

In the Traditional Chinese Medicine Curcuma is used to regulate the energy flow of Qi, to dissolve stagnant blood and menstrual pain to eliminate.

But also in the Western herbal medicine Curcuma has always played an important role. The pharmacist Pahlow writes in “The Big Book of Medicinal Plants”, pages 394 - 395:

"The yellow pigment, curcumin, promotes emptying of the gallbladder. The essential oil is said to increase bile production in the liver. Consequently, turmeric can be used successfully for stomach and intestinal complaints caused by reduced bile excretion. The BGA (Federal Health Office) certifies that turmeric root has an anti-inflammatory, choleretic effect and promotes bile production in the liver."

Scientifically proven curcuma antispasmodic and anti-inflammatory and promotes the production and secretion of bile. Both types of curcuma mentioned above are therefore approved by Commission E for the treatment of digestive disorders. Especially for older people, in whom digestive power and appetite Curcuma is therefore particularly suitable as a dietary supplement.

The active ingredients in Curcuma are mainly Curcumin, xanthocyanin, calcium, potassium, magnesium, iron and phosphorus. Turmeric and its active ingredients, dhvaCurcuminoids and water-soluble peptides have been shown to effectively inhibit free radicals both in vitro (in the test tube) and in vivo (in the body). The properties of curcuminoids in preventing the build-up of tissue that damages free radicals (especially the lipid peroxides responsible for cardiovascular diseases) are among the best known. antioxidant properties.

According to studies, the antioxidant mechanisms of curcuminoids could be one or more of the following interactions include:

• Intervening in oxidative attacks to limit or prevent their occurrence – e.g. inhibiting oxidative enzymes such as cytochrome P-450
• Intercepting or neutralizing free radicals, e.g. superoxide and peroxide radicals
• Breaking up the oxidative chains formed by free radicals

Curcuminoids are classified into three groups: Curcumin I, II and III, with curcumin I being the most abundant in turmeric. All three curcuminoid groups are biologically active and have an antioxidant effect independently of one another. The antioxidant effect of curcuminoids against free radicals is, for example, 5x stronger than that of vitamin E.

The hypothesis of many studies that curcumin also tumor-inhibiting properties is based on the empirical finding that certain types of cancer occur less frequently in India than elsewhere, where significantly less turmeric is consumed. In addition, initial laboratory and animal experiments are promising, but cannot be transferred 1:1 to humans. Further clinical studies are pending: https://www.medizin-transparent.at/curry-gewurz-gegen-krebs/

In addition, a certain effect of curcumin is prevention of Alzheimer's disease and neurodegenerative processes in general by inhibiting the formation of amyloid beta-bloomers in rodents. However, further studies are needed here.

What should you consider when buying turmeric?

Turmeric products should have a high proportion of curcuminoids as the main active ingredient of turmeric through the use of turmeric extract in addition to the powder. You should also pay attention to high bioavailability, otherwise the turmeric will not reach anywhere in the body and will be completely excreted. This bioavailability is achieved by adding piperine from black pepper. With these tips you will find a high-quality product.

Legal Consumer Information

German and European law aims to protect consumers from allegedly misleading claims of effectiveness. The statements made here refer to the original Ayurvedic and TCM texts. This knowledge, which has been passed down for thousands of years, is based on experience passed down from generation to generation. It is not intended to claim that the products described here have an effect in the sense of Western medicine. All products are food supplements; they are not medications and have no medical effect. If you are ill and need medical care, please contact your doctor or pharmacist.