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Research: TILAK and colleagues,
Listed in Issue 111
Abstract
TILAK and colleagues, Radiation Biology and Health Sciences Division, Bhabha Atomic Research Centre, Mumbai 400 085, India, have studied the antioxidant properties of turmeric used both as a spice and as a medicine.
Background
Turmeric (Curcuma longa) has been used in Indian cooking, and in herbal remedies. The aim of this study was to examine its possible antioxidant activity during actual cooking conditions and in therapeutic applications using standardized extracts.
Methodology
In vitro assays were performed of different levels of antioxidant action. Oxygen radical absorbance capacity, radical scavenging abilities, ferric reducing antioxidant power and protection of membranes examined by inhibition of lipid peroxidation were measured in cells exposed to both aqueous and alcoholic extracts of turmeric.
Results
The aqueous and ethanol extracts of two major preparations of turmeric, corresponding to its use in cooking and medicine, showed significant antioxidant abilities.
Conclusion
The studies show that the ability of turmeric to scavenge radicals, reduce iron complex and inhibit peroxidation may explain the beneficial effects of turmeric in cooking and medicine.
References
Tilak JC, Banerjee M, Mohan H, Devasagayam TP. Antioxidant availability of turmeric in relation to its medicinal and culinary uses. Phytotherapy Research 18 (10): 798-804, Oct 2004.
