Turmeric Root

History:

Turmeric (also known as Curcumin, its main bioactive component) is an herbaceous perennial that is a native of India and southern and eastern Asia. It thrives in loose, alluvial, well-drained soil in full sun, growing to a height of about three feet. The plant has a slightly acrid taste (somewhat like Ginger) and is an aromatic and highly warming spice that has been used by Indian cooks to flavor food for thousands of years (it is the main ingredient in Curry). Turmeric has been cultivated in China and Malaysia, and has also spread to Australia, Central and South America, the West Indies and Africa. The herb has been around for at least four thousand years in the folk therapy literature of India, where it was called haridra in the ancient Sanskrit, the classical standard language of India many centuries ago; and the herb figured prominently in the earliest system of Indian medicine, dating back to about 3000 B. C. Turmeric is thought to be a symbol of prosperity and is revered as a prized charm in India, where small pieces are frequently suspended around the necks of newborn babies for protection. Women in India are often praised for their beautiful skin, and they, in turn, praise Turmeric as the reason for it. Turmeric was (and is) considered a very important herb in Indian Ayurvedic Medicine (in fact, the centerpiece) and was used for its aromatic, stimulant and digestive properties. Turmeric continues to be used in Indian medicine for liver, appetite, joints and muscles, blood glucose and respiratory support. The botanical genus, Curcuma, and its common names, Curcuma and Curcumin, are derived from the Arabic, kurkum, which means "saffron," referring to the herb's deep yellow/orange hue, and aside from its important service to herbal therapy and cuisine, Turmeric is also a rich yellow and orange dye and natural food coloring. It is an important pigment for dyeing silk and wool and provides the intense and brilliant orange color for the robes of Buddhist monks. Some of the constituents in Turmeric include Curcumin (its principal active ingredient), a volatile oil, gum, starch, calcium chloride, fiber, demethoxycurcumin and bisdemethoxycurcumin, caffeic-, cinnamic-, p-coumaric- and other acids, limonene, calcium, iron, manganese, phosphorus, potassium, zinc, beta-carotene, B-vitamins and vitamin C.

Recommended Dosage:
Take two (2) capsules, three (3) times each day with water.

Contraindications:
Those taking blood thinners (Coumadin, etc.) should avoid Turmeric Herbal Supplement, as it may add to their anti-clotting effects. Overuse (more than the recommended dosage) is not recommended, as it may result in stomach distress. Normal therapeutic doses of Turmeric protect from ulcers, but at very high doses, it may induce ulcers. Turmeric is not recommended for persons with biliary tract obstruction, as the curcumin stimulates bile secretion. People with congestive heart failure, whose cause remains unidentified, should avoid this herb. Turmeric is not recommended for people with painful gallstones, obstructive jaundice, acute bilious colic or extremely toxic liver disorder. This is why it is very important to take only the recommended dose of this herbal remedy. Since Turmeric is considered a uterine stimulant, pregnant women should not use it. Turmeric is said to work best when taken on an empty stomach.

Capsule Information:
Our Turmeric Root supplements are encapsulated in 100% Gluten-free, Vegetable Cellulose, Certified Kosher, size "00" Capsules.(click here for size comparison) Each capsule contains approximately 600 mgs.

Special Note:
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Disclaimer:
The information presented herein by Herbal Extracts Plus is intended for educational purposes only. These statements have not been evaluated by the FDA and are not intended to diagnose, cure, treat or prevent disease. Individual results may vary, and before using any supplements, it is always advisable to consult with your own health care provider.