Curcuma


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Curcuma

 

a genus of herbaceous plants of the family Zin-giberaceae. They are perennial plants, 0.5–3 m tall, with thick rootstocks. The leaves are usually large and lance-shaped or oblong. The flowers are in dense, spike-like inflorescences surrounded by bracts that are sometimes brightly colored. There are more than 40 species, mainly in tropical Asia and a few in northern Australia and tropical Africa. Many species of Curcuma have long been cultivated as food, spice, and medicinal plants. The most important is turmeric (C. longa), whose aromatic rootstock is used as an ingredient in spicy seasonings. The yellow dye obtained from it is used to dye fabrics and color butter and cheeses. The rootstock of C. zedoaria is used in medicine and perfumery; a starchy meal (a substitute for arrowroot) is obtained from it and from other species.

References in periodicals archive ?
Antioxidant and anti-inflammatory activities of proteins isolated from eight Curcuma species.
Actividad antibacteriana y determinacion de la composicion quimica de los aceites esenciales de romero (Rosmarinus officinalis), tomillo (Thymus vulgaris) y curcuma (Curcuma longa) de Colombia.
New biological activity against phospholipase A2 by Turmerin, a protein from Curcuma longa L.
Key words: curcuminoid, curcumin, traditional uses of curcuma longa
Bhavani Shankar and Sreenivasa Murthy [79] observed that both curcumin and the oil fraction of Curcuma suppress growth of several bacteria such as Streptococcus, Staphylococcus, Lactobacillus, and so on.
Curcuma longa extract as a histologicaldye for collagen fibres and red blood cells.
Most of the methanol extracts of tested plants showed high amounts of total polyphenol and total flavonoid compared to other solvent extracts except for Curcuma domestica, where chloroform extract showed highest (Table 4).