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The versatile cytoprotective

Haridra (Turmeric/Curcuma longa) is a vital herb in Ayurvedic medicine, whose spice form can be recognized by its dazzling yellow color. The rhizome of the herb, used either fresh or dried, has a host of medicinal benefits. It acts as a carminative and also enhances the complexion and skin tone. Apart from that, Haridra can be used to combat liver damage, respiratory disorders and ulcers.

In the past decade, Haridra’s principal constituent, curcumin, has been extensively studied by Western researchers and scientists for its antioxidant activity. Researchers continue to study curcumin in relation to normal cell growth and normal brain function (‘Common Indian Spice Stirs Hope’, Wall Street Journal, 2005).

In a summary of Haridra studies done between 1978-2008, researchers at the Natural Products Research Laboratories, School of Pharmacy, University of North Carolina, noted many of the herb’s benefits, saying ‘recent studies on curcuminoids, particularly curcumin, have discovered not only much on the therapeutic activities, but also on mechanisms of molecular biological action’ (Chinese Medical Journal, September 2008, 17;3:11).

Faculty of Arts and Sciences researchers at the Department of Chemistry, Ataturk University, Turkey, studied the antioxidant properties of the curcumin in Haridra and found it to be effectively supportive of the body’s own natural peroxidation response to numerous free radicals (Chemico-Biological Interactions, July 2008, 10;174(1):27-37).

Haridra is cultivated in many parts of India for its aromatic rhizome, especially in Tamil Nadu, West Bengal and Maharashtra.