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Turmeric is a member of the ginger family recognized by a thick rhizome. The plant is cultivated throughout Asia, India, China, and other tropical countries. The primary bulb and rhizomes are collected, cleaned, boiled, and dried The dried rhizome forms the basis for the culinary spice.
What is it used for?
It has a warm, bitter taste and is a main component of curry powders and mustards. The powder is also used as food flavorings in the food industry. The spice has a long history of traditional use in medicine. The Chinese used it to treat flatulence and hemorrhage. It also has been used topically as a poultice, an analgesic, and to treat ringworms. The spice has been used for the management of jaundice and hepatitis. The oil sometimes is used as a perfume component.
It is also used as a spice. Recent studies show that the strong antioxidant effects of several components result in a slowing of carcinogenesis, and may play a role in limiting the development of cancers. Study on animals show that it has anti-inflammatory and anti-arthritic properties. Other properties include hypotensive, antibacterial, insecticidal, anti-edema, choleretic, and stimulating bile flow.
What is the dosage?
Powdered root has been used as a stimulant and carminative at doses of 0.5 to 3 g/day. Higher doses of 6 g/day were investigated for protective effects against ulcer.
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