ESSENTIAL OILS Essential Oils are found naturally in turmeric rhizomes and have been often used for flavoring and coloring purposes. Essential Oils constitutes of various molecules such as ar-tumerone, α-tumerone, β-tumerone, etc.
These essential oils have been clinically proved to offer a wide array of health benefits including inflammatory and cellular. A study published in 2006 (H Kishida, et al, J Agric Food Chem 2006) suggested that the essential oil supported healthy blood glucose levels.
A study published in Food Chemistry 2012 (J Ling, et al.) used the essential oil to analyze its anti-hyperlipidaemic and antioxidant effect. Essential oils were shown to support healthy blood lipid levels. It also significantly suppressed oxidative reactions. The oils also prevented the damage of liver tissues induced by a high fat diet. On the basis of these observations, it was shown thatar-turmerone deserves further investigation as a natural agent for cellular health and prevention.
COMPOSITION OF TURMERIC ROOT Curcumin” which is widely used in the research field is a molecule that is found in rhizome of turmeric plant. Besides curcumin, the rhizome consists of many other chemical constituents. To date, at least 235 compounds have been identified in turmeric. “Curcumin” which is widely used in the research field is a molecule that is found in rhizome of turmeric plant. Besides curcumin, the rhizome consists of many other chemical constituents. To date, at least 235 compounds have been identified in turmeric. PHENOLIC COMPOUNDS
Over 300 diarylheptanoids have been identified from Zingiberaceae family, to which turmeric belongs. These are the yellow pigments giving the characteristic color of turmeric. Typically commercial curcumin consist of 71.5% of curcumin, 19.5% of demethoxycurcumin and 9.1% of bis-demethoxycurcumin. Phenylpropenes, vanillic acid, and vanillin have also been identified in turmeric
To date, at least 185 compounds of terpenes have been isolated from leaves, flowers, roots and rhizomes of turmeric. Dried rhizomes usually yield about 1.5 to 5% of essential oils the components of which are responsible for the aromatic taste and smell. Ar-turmerone, alpha turmerone and beta- turmerone are the major sesquiterpenes in turmeric oil and these together accounts for about 40% of the essential oil.