ON : TURMERIC ( CURCUMA LONGA )

Turmeric is also called as Curcuma longa, is used as a flavoring agent, medicinal herb, and dye in Asian countries. In India where Ayurveda is a system of herbal medicine, turmeric is known for strengthening and warming the whole body. The main component in turmeric is curcumin, which has a wide range of properties, such as anti-inflammatory, antioxidant, antimuta-genic, and antimicrobial. Experimental studies have shown the biological activities of the compound, but much more information on pharmacokinetics, bioavailability, and food content are needed. Whether the amount of curcumin in turmeric and curry powders is sufficient to suggest effects on biological activities and cancer risk is unknown. To determine and compare the quantitative amounts of curcumin that are present in several brands of turmeric and curry powders, a high performance liquid chromatography technique was used to analyze 28 spice products described as turmeric or curry powders and two negative controls. Pure turmeric powder had the highest curcumin concentration, averaging 3.14% by weight. The curry powder samples, with one exception, had relatively small amounts of curcumin present, and the variability in content was great. The curcumin content of these seasoning products that are consumed as a component of the diet should be considered in evaluating baseline tissue concentration and response to curcumin supplementation, which is under study in chemoprevention trials. KEYWORDSIntroduction, Adulteration, MOA and Pharmacological action. © 2021 JETIR June 2021, Volume 8, Issue 6 www.jetir.org (ISSN-2349-5162) JETIR2106327 Journal of Emerging Technologies and Innovative Research (JETIR) www.jetir.org c397 INTRODUCTIONTurmeric is a flowering plant, Curcuma longa of the ginger family, Zingiberaceae, the roots of which are used in cooking.[1] The plant is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast Asia, that requires temperatures between 20 and 30 °C (68 and 86 °F) and a considerable amount of annual rainfall to thrive. Plants are gathered each year for their rhizomes, some for propagation in the following season and some for consumption.The rhizomes are used fresh or boiled in water and dried, after which they are ground into a deep orange-yellow powder commonly used as a coloring and flavoring agent in many Asian cuisines, especially for curries, as well as for dyeing, characteristics imparted by the principal turmeric constituent, curcumin. Turmeric powder has a warm, bitter, black pepper–like flavor and earthy, mustardlike aroma. Curcumin, a bright yellow chemical produced by the turmeric plant, is approved as a food additive by the World Health Organization, European Parliament, and United States Food and Drug Administration.[2] Although long used in Ayurvedic medicine, where it is also known as haridra, there is no highquality clinical evidence for using turmeric or curcumin to treat any disease.[3] Synonnims of turmericDifferent names in different languages as Halda, Haldi, Hardee, Halad, Halede, Halada, Haldar, Aneshta, Bahula, Halud, Indian saffron, Turmeric, Lidar, Mannal, Halja, Manjal, Mancal.[4] Taxonomical ClassificationClassLiliopsida SubclassCommelinids