Curcuma longa, also known as turmeric or Indian saffron, turmeric root, sun root, saffron or yellow ginger, is considered a medicinal plant because it is a root with benefits that can help balance the body or benefit various diseases. The root, which looks similar to common ginger, belongs to the Zingiberaceae family and is widely used in Eastern dishes, especially in India.
In Brazil, it is used in curry seasonings and is even found in cosmetics, perfumes, body oils, and medicines. A 100g serving of turmeric contains good amounts of vitamin C, iron, potassium, niacin, and phosphorus, totaling 354 calories.
Properties of Turmeric
The properties of turmeric (curcuma longa) have been used for thousands of years in Ayurvedic Medicine, as this form of medicine originated long before Western science and the production of medicines through chemical processes. Healing through Ayurveda is completely natural, based on the principles of foods such as turmeric.
The main component of turmeric is curcumin, an alkaloid responsible for the root’s yellow color. Its benefits for humans are numerous: it acts as an anti-inflammatory, antioxidant, antiasthmatic, anti-infective, detoxifier, and works as cancer prevention.
Curcuma in the Treatment of Diseases
Consumption of curcuma longa promotes proper functioning of the upper digestive system, that is, the stomach and small intestine. It can help fight infections in these organs. In the liver, it also stimulates the flow of bile and for this reason can aid in detoxification.
In chronic diseases such as arthritis, Crohn’s disease, high cholesterol, gastritis, and Alzheimer’s, curcumin can serve as an adjuvant treatment, as it is antioxidant. Bacterial or even fungal infections, such as candidiasis, can also benefit from the use of the spice, with its antifungal and antibacterial properties.
Thanks to its well-known antioxidant properties and its ability to combat premature aging, turmeric is used in cosmetics or skin medications. It strengthens fibroblasts, the skin components that provide firmness and cellular maintenance.
Studies in this area show that curcumin increases the production of the enzyme HO-1 and other natural antioxidant enzymes, which protect fibroblasts from oxidative stress, such as ultraviolet radiation, chemical stress, exercise, and so on. Thus, turmeric stimulates cellular maintenance and repair systems (MARS) and reduces free radicals. This same effect ultimately helps prevent or destroy cancer cells, avoiding the formation of tumors and metastasis.
How to Consume Turmeric
The root is widely sold as powdered turmeric. In this case, for medicinal use, it is recommended to use at least one teaspoon per day, about 5g. If you purchase the fresh root, similar to ginger, you can use one or two slices per day.
The slices can be used to prepare teas, juices, or grated over salads. In powder form, turmeric is a seasoning that can be used to taste in cakes, breads, soups, omelets, cookies, tapioca, cooked meats, beans, vegetables, among other options. It is not recommended to ingest the dry powder seasoning on its own, as it poses a greater risk of choking. It can be mixed into any liquid, even juices, as well as in sauces or oils.
Turmeric in Cooking
Turmeric combines perfectly with black pepper, which increases its absorption (bioavailability). That is why curry seasonings are basically made from turmeric and black pepper. Turmeric is aromatic and spicy, slightly bitter.
Apart from being a spice, powdered turmeric is used for the coloring of dishes and drinks, giving them an orange hue. The leaves of the same plant can also be used in cooking. Their aroma is similar to that of green mango, making them suitable as a natural flavoring, or they can be used to wrap dumplings and meats, such as baked fish.
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Photo: Simon A. Eugster
