About the book
This book aims to describe the composition and therapeutic characteristics of turmeric. Turmeric (Curcuma longa) is root crop and is characterized as herb famous for its medicinal properties. Health benefits of turmeric are attributed to presence of bioactive compounds including curcumin (1,7-bis(4-hydroxy-3-methoxyphenyl)-1E,6E-heptadiene-3,5-dione or diferuloyl methane), a polyphenolic compound which possesses many therapeutic properties including antimicrobial, antioxidant, anticancer, antimutagenic, and anti-inflammatory. Curcumin consumption also exerts positive effects on the nervous system and has been reported in prevention of Parkinson disease. Yellow color of turmeric is attributed to presence of curcumin which further consists of three curcuminoids – curcumin I, curcumin II and curcumin III.
This book project will aim to include details about various health benefits of curcumin and its constituents, and also to provide very comprehensive and scientific approach for achieving these health benefits.