Knowing the turmeric (Curcuma longa L.) And its beneficial properties for health
DOI:
https://doi.org/10.32870/rayca.v3i3.5Keywords:
Turmeric, curcumina, antimicrobial activity, industry applicationsAbstract
This review presents a broad overview of the Curcuma longa L. (C. longa) plant, from its taxonomy, chemical composition of the rhizome and physicochemical characteristics, antipara-sitic, antimicrobial and anti-inflammatory properties. In medicine, turmeric can be used in preventive or therapeutic strategies due to its efficacy and pharmacokinetic safety, contributing to the treatment of cardiovascular, neurovegetative, metabolic, joint and digestive system protection diseases. Curcumin, one of the main components of C. longa, has a strong inhibitory potential to different microorganisms. Gel or emulsion formulations and nanotechnological products have been developed that allow greater absorption for different treatments in humans, since turmeric has little solubility in water and to increase its bioavailability and absorption it is supplied dissolved in lipids that protect it from the acidic conditions of the stomach. In the food industry turmeric is used as a spice and colorant and in textiles as a natural colorant. The objective of this work was to analyze the characteristics, functional properties and antimicrobial capacity of C. longa, in order to provide recent information on the health benefits provided by its consumption.
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