Curcuma

Curcuma longa originally comes from Southeast Asia and India, although today it is cultivated more or less in almost all tropical regions. The plant is used, among other things, in traditional Indian medicine in various forms of administration, but is also used in dried form as a powder in the kitchen. Curcuma forms rhizomes growing underground, which serve the plant for nutrient storage or overwintering. For both therapeutic and culinary purposes, only the rhizome of the plant is used.

Traditionally, curcuma is used for example for toothache, menstrual cramps, stomach and liver problems, intestinal disorders, gastritis, inflammation or for example rheumatic diseases. The curcuma rhizome contains a group of active ingredients that have been studied very intensively in recent decades. The yellow color of the rhizome is due to the active ingredient curcumin, which is also the most biologically active representative of this group of substances. Curcumin is with a large lead the most investigated natural active substance at all - not without reason!  

Results from many studies show an extremely broad spectrum of positive effects on the human body, which can be attributed in particular to the biological activity of curcumin. For example, curcumin appears to have a protective effect on the nerves, liver and cardiovascular system, while studies have confirmed anti-diabetic, antioxidant, immunoregulatory and anti-inflammatory effects. In addition, curcumin has the potential to increase the activity of detoxifying enzymes in the liver. 

To date, more than 100 clinical studies have been conducted with Curcuma longa or curcumin, which not only show very promising results, but also confirm an extremely good safety profile.