KUNYIT – MORE THAN A CURRY SPICE
Few tropical village gardens are found without this large-leaved relative of the ginger family growing. It is known by its scientific name of Curcuma longa, or Turmeric in English. Its underground stems or rhizomes, reveal the distinctive yellow / orange color for which most Asian food depends as the basis for curry. Kunyit itself provides the distinctive curry taste and color, while other spices provide the relative “hottness”.
Kunyit is an excellent example of where the line between a culinary herb and a medicine is very fine. At the same time that it is adding flavor and color to your food its antioxidant properties protects our digestive systems from dietary toxins and harmful fatty acids, it assists our immune systems in fighting infections and reduces problems of excessive inflammation throughout the body. In this sense, the inclusion of Kunyit in curries in Asia was certainly not by chance, especially seeing that in hot tropical countries food becomes rancid in a matter of hours.
The yellow pigment of Kunyit comes from the constituent, curcumin, which is also the most active medicinal principle. It is this principle that has made Kunyit a major medicinal herb since ancient times. It is listed in an Assyrian herbal dating from about 600 BC and is also mentioned by Dioscorides. In Indian Ayurvedic Medicine and Traditional Chinese Medicine it plays an important role, and has been a major commodity from Asia to the West since the earliest days of the “spice routes”.
Kunyit and its active principle, curcumin, have been shown to have a wide range of therapeutic actions in both animal and human studies without producing any toxicity. These studies have shown it to possess the following properties: antioxidant, anti-inflammatory, anti-platelet, cholesterol – lowering, anti-tumor / anti-cancer, wound healing, and possible anti-HIV effects.
ANTIOXIDANT
While a clearer understanding of the precise mechanism of action of the constituents of Kunyit are still being researched, it is understood that the mixture of powerful antioxidant nutrients protect against free radical damage and hence are useful in many disorders where free radicals play a part.
ANTI-INFLAMMATORY
In India, Kunyit is used traditionally for arthritis and asthma, with villagers consuming the powdered spice by the teaspoon during attacks. Research has found that Kunyit reduces inflammation both due to its antihistaminic action as well as by increasing the production of natural cortisone from the adrenal glands. In two double blind studies it was found to possess strong anti-inflammatory properties on patients with rheumatoid arthritis as well as for alleviating post-surgical inflammation.
LIVER PROTECTIVE
Traditionally in Asia, Kunyit is used for indigestion, jaundice, liver and gallbladder disorders. Studies have shown that curcumin possesses properties that protect the liver from a number of toxic compounds. Kunyit also has a strong effect on promoting bile flow and while it is helpful to prevent gallbladder disease, it should be used with caution in gallstones. Liver damage due to food poisoning was also reversed. In a double blind study in Thailand, Kunyit was studies for its effects on relieving indigestion and gas. An impressive 87 per cent of patients receiving Curcuma responded positively to the treatment, which resulted in several patent medicines for indigestion containing standardized curcumin being developed. Kunyit also contains natural compounds that act as a natural antacid, protecting the stomach lining from excess acidity and ulcer formation.
ANTI-ATHEROSCLEROSIS
Kunyit has also been shown to reduce platelets (a constituent of the blood involved in blood clotting) from clumping together, which in turn improves circulation and helps protect against atherosclerosis. Several studies have shown that a daily oral administration of Kunyit extract decreases significantly the LDL (bad cholesterol) and increases the HDL (good cholesterol) of healthy subjects. All the researchers concluded that Kunyit is useful in the management of atherosclerosis and cardiovascular disease.
IMMUNE ENHANCING AND ANTI-CANCER
Numerous cancer research institutes, including the Amala Cancer Research Centre in India have confirmed that curcumin significantly increased several parameters of immune activity in improving infection fighting and anti-tumor activity. Researchers have also initiated some studies on curcumin use for HIV infection, where it is found to have marked anti-HIV properties in the test tube. It was also found to protect from the subsequent infections from weakened immunity, such as Epstein-Barr virus (EBV). Numerous studies have also shown the cancer preventing action of curcumin in the following cancers; cervical, stomach, duodenal, colon, breast and skin, with an additional increase in the cancer-killing effects of radiotherapy and chemotherapy.
How much is usually taken? While Kunyit as a spice is certainly useful as a part of the diet, some of the properties are not water-soluble and others are sensitive to heat. A suitable daily dosage is 0.5 grams of dry powder three times per day. While the normal levels of curcumin found in the dry herb is between 1.5 to 4%, for better results a standardized extract of the herb is preferred. It is worth noting that Kunyit is hardly ever used on its own, but combined with other herbs in formulas.
PHYTONUTRIENTS
The next generation of herbal research is starting to look at herbs such as Kunyit as necessary “phytonutrients” that provide us with essential dietary protection and support. These unique herbal properties are not available in mineral or vitamin supplements and come from the herbs own complex chemistry. Only more research can tell exactly how much we may be benefiting each time we enjoy our favorite curries.
— with Jamu Book.
