It is from the rhizome of Curcuma Longa dried that we extract the turmeric, a spice known in our countries. This plant belongs to the family of zingiberaceae which includes nearly 700 species, most of which are aromatic and produce essential oils. Mainly cultivated in Asian countries (India, Indonesia, China, Tibet) and in Africa in humid tropical climates, this plant does not exist in the wild anymore. The root is harvested on average after nine months of cultivation when the leaves begin to wither. The rhizomes extracted from the soil are first cleaned, then boiled and dried in the sun. After drying, the root loses about 75% of its initial weight. It is then reduced to powder to be marketed as a spice.
The rhizome of turmeric
It is low in water and composed of 60-70% starch, 6-8% protein and about 5-10% fat. It contains mainly 2 minerals: iron and fluorine. Its vitamin A content is 50 IU for 100 g of roots. It is especially its concentration in polyphenols of 5 % on average (antioxidants) which makes it interesting. The main polyphenol in turmeric is curcumin (or diferuloylmethane). The curcumin molecule has a structural similarity to capsaicin, gingerol or caffeic acid. Not very soluble in water, it is lipophilic and therefore better assimilated if mixed with fatty acids. No structural changes were observed above 120°C, so it appears that this molecule is heat resistant.
As early as 600 BC, the Assyrians used turmeric to color clothes because of its beautiful golden yellow color. The name of this plant and its beneficial virtues were already engraved on certain stone tablets dated around 3000 B.C. In Ayurvedic or Chinese medicine, this root has been used for thousands of years to relieve rheumatism, jaundice, biliary sluggishness and stone formation. It was also known to stop bleeding and calm colic or as a stimulant and aphrodisiac. Once again, we see that tradition has preceded science...
In the West, it is in 1450 that its medicinal properties are mentioned for the first time. It is associated with ginger and zedoary, another herbaceous rhizomatous and perennial plant of the zingiberaceae family. In 1971, a study was published by Indian researchers, since then scientific research on this subject has intensified. Its hepatobiliary properties were already known, but recent discoveries have broadened the range of its applications. Studies show that when consumed on a regular basis, curcumin has proven preventive effects for diseases such as cancer and other inflammatory diseases, but that's not all. This molecule also has an antibacterial, antiviral and hepatoprotective role. Doctors have also found that turmeric prevents or slows brain degeneration such as Alzheimer's disease, a disease in which it prevents the spread of amyloid protein plaques suspected of being one of the origins of this dementia. Scientists explain this by the fact that curcumin's low molecular weight and clean chemical structure allow it to penetrate the blood-brain barrier. According to their opinion, curcumin would therefore be more effective than the many other currently known treatments for Alzheimer's disease.
In fact, it seems that combining curcumin with vitamin D3 optimizes the functioning of the immune system and performs a real prevention against degenerative diseases.
Whether it is piperine, enzyme or vitamin D3, these combinations all prove to be much more effective than each active principle alone.
Is it in reason of their higher consumption of numerous that thepopulation of Inde or Southeast Asia largely escape neurodegenerative or cancerous pathologies? Knowing that there are most certainly many other factors involved.
Currently, pharmaceutical companies are hard at work developing turmeric-based medicines. This is likely another sign of the power of this natural molecule.
One of the best preventions is to include fresh turmeric in your menu as often as possible. As usual, "Mother Nature" offers us all the tools we need to maintain or regain our health.
It should be noted that after ingestion of fresh or dried turmeric only 5 to 6% of the curcumin is absorbed by the intestinal mucosa. It is for this reason that it is associated with piperine, one of the active ingredients of black pepper, which considerably increases its bioavailability and multiplies its absorption rate by 20. It has also been found that when dissolved in a lipid solvent such as glycerin or vegetable oil, or when combined with bromelain, a natural enzyme extracted from pineapple, curcumin is better absorbed.
What could be more pleasant than combining business with pleasure by savoring delicious dishes spiced with spices or exotic condiments?