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The Chemistry and Bioactive Components of Turmeric
Hardcover
Series: Food Chemistry, Function and Analysis, Book 25
Medical ReferenceTechnology & EngineeringChemistry
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ISBN13: 9781788015554
Publisher: Royal Society of Chemistry
Published: Oct 20 2020
Pages: 386
Weight: 1.70
Height: 1.10 Width: 6.20 Depth: 9.30
Language: English
Turmeric belongs to the family Zingiberaceae and is a yellow spice of high economic importance due to its medicinal value. Cultivated in tropical and sub-tropical regions around the world, it is used extensively as a colouring, flavouring and preserving agent. In recent years, several drugs derived from natural products have been developed and current drug research is actively investigating the possible therapeutic roles of many Ayurvedic medicines, most notable among those being examined is turmeric. The wide range of pharmacological activities attributed to turmeric come mainly from curcuminoids and two related compounds, demethoxycurcumin and bisdemethoxycurcumin.
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