RESEARCH PAPER
TOPIC: Turmeric
Submitted by: Deeksha
System ID: 2022557055
BSc. Nutrition and Dietetics
DEPARTMENT
Sharda School of Allied Health Science
FACULTY MENTOR/GUIDE
Dr Zoobia Islam
DECLARATION
I, hereby declare that the research paper titled “Turmeric”submitted herein has been carried
out by me in the School of Allied Health Science, Sharda University, Uttar Pradesh. The
work is original and has not been submitted earlier as a whole or in part for any other
Institution/ University.
I also hereby assign to Sharda University, Uttar Pradesh all rights under copyright that may
exist in and to the above work and any revised or expanded derivatives work based on the
work as mentioned.
ACKNOWLEDGEMENT
I owe an indeed thanks to many people who helped and supported me during the making of
this dissertation who all put their faith in me and supported directly or indirectly throughout
the research and study made in this regard.
I would like to express my gratitude to Sharda University, Greater Noida, Uttar Pradesh,
for providing me the foundation and opportunity to be part of the university.
Foremost, I would like to express my sincere gratitude to my supervisor Zoobia Islam ma’am
for the continuous support of my research paper throughout my study and research, for her
patience, motivation and enthusiasm and immense knowledge. Her guidance helped me in all
times of research and writing of this paper. I could not have imagined having a better advisor
and mentor for my research paper.
LIST OF CONTENT
#Abstract
#Introduction
#Examples
#Discussion
#Conclusion
# References
ABSTRACT
Turmeric is a mild digestive, being aromatic, a stimulant and a
carminative Turmeric is one of nature’s most powerful healers. The
active ingredient in turmeric is curcumin. Tumeric has been used for
over 2500 years in India, where it was most likely first used as a dye.
The medicinal properties of this spice have been slowly revealing
themselves over the centuries. Long known for its anti-inflammatory
properties, recent research has revealed that turmeric is a natural
wonder, proving beneficial in the treatment of many different health
conditions from cancer to Alzheimer’s disease. An ointment base on
the spice is used as an antiseptic in India. Turmeric water is an Asian
cosmetic applied to impart a golden glow to the complexion.
Curcumin has been shown to be active against Staphlococcus aureus
(pus-producing infections). Anemia, cancer, diabetes, digestion, food
poisoning, gallstones, indigestion, IBS, parasites, poor circulation,
staph infections, and wounds. Turmeric decreases Kapha and so is
used to remove mucus in the throat, watery discharges like
leucorrhea, and any pus in the eyes, ears, or in wounds, etc.
INTRODUCTION
1.CONSUMPTION AND IMPORTANCE OF TURMERIC
Turmeric has been put to use as a foodstuff, cosmetic, and medicine. It is widely
used as a spice in South Asian and Middle Eastern cooking. It lends curry its
distinctive yellow color and flavor. It is used as a coloring agent in cheese,
butter, and other foods . As a result of Indian influence, turmeric has made its
way into Ethiopian cuisine. In South Africa, turmeric is traditionally used to
give boiled white rice a golden color. Turmeric is also used in manufactured
food products such as canned beverages, dairy products, baked products, ice
cream, yellow cakes, yogurt, orange juice, biscuits, popcorn, sweets, cake
icings, cereals, sauces, and gelatins. It is a significant ingredient in most
commercial curry powders.
Turmeric is used as an herbal medicine for rheumatoid arthritis, chronic anterior
uveitis, conjunctivitis, skin cancer, small pox, chicken pox, wound healing,
urinary tract infections, and liver ailments. It is also used for digestive disorders;
to reduce flatus, jaundice, menstrual difficulties, and colic; for abdominal pain
and distension ; and for dyspeptic conditions including loss of appetite,
postprandial feelings of fullness, and liver and gallbladder complaints. It has
anti-inflammatory, choleretic, antimicrobial, and carminative actions
2.TURMERIC AS A TRADITIONAL MEDICINE
In folk medicine, turmeric has been used in therapeutic preparations over
the centuries in different parts of the world. In Ayurvedic practices,
turmeric is thought to have many medicinal properties including
strengthening the overall energy of the body, relieving gas, dispelling
worms, improving digestion, regulating menstruation, dissolving gallstones,
and relieving arthritis. Many South Asian countries use it as an antiseptic
for cuts, burns, and bruises, and as an antibacterial agent. In Pakistan, it is
used as an anti-inflammatory agent, and as a remedy for gastrointestinal
discomfort associated with irritable bowel syndrome and other digestive
disorders.
In Ayurvedic medicine, turmeric is a well-documented treatment for
various respiratory conditions (e.g., asthma, bronchial hyperactivity, and
allergy), as well as for liver disorders, anorexia, rheumatism, diabetic
wounds, runny nose, cough, and sinusitis . In traditional Chinese medicine,
it is used to treat diseases associated with abdominal pain . From ancient
times, as prescribed by Ayurveda, turmeric has been used to treat sprains
and swelling
Examples
There are many values added products that can be made using turmeric
that have huge commercial acceptability in the market as well as health
benefits. Some of the examples are Turmeric Oleoresin/Extract, Haldi
Drops, Curcumin Powder, Turmeric Milk etc.
Value Added Products Manufactured Using Turmeric
1. Turmeric Oleoresin
Turmeric Oleoresin is a resin-like viscous material obtained when
a spice is extracted with a hydrocarbon solvent. Turmeric
oleoresin is being used increasingly by the processed food
industries in the West to impart colour and aroma. Oleoresin is a
mixture of compounds, namely curcumin, volatile oil, and other
active ingredients, non-volatile fatty and resinous material
extractable by solvents, used singly, in sequence, or in
combination. Turmeric oleoresin is orange–red in colour and
consists of an upper oily layer and a lower crystalline layer.
Turmeric oleoresin is often used for flavoring and coloring in a
wide range of beverages and food products and it has very wide
acceptance among consumers.
