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Turmeric (Curcuma longa L.) is a popular Indian spice that has been used for centuries in herbal medicines for the treatment of a variety of ailments such as rheumatism, diabetic ulcers, anorexia, cough and sinusitis. India is world's largest producer of turmeric, where it has been used as a home-remedy for several ailments for ages. The turmeric rhizomes contain 2.5–6.0 % curcuminoids which are responsible for the yellow colour. Curcuminoids comprise of Curcumin Ⅰ (Curcumin), Curcumin Ⅱ (Demethoxycurcumin) and Curcumin Ⅲ (Bisdemethoxycurcumin) which are found to be natural anti-oxidants. Curcumin (diferuloylmethane) the main curcuminoid present in turmeric and responsible for its yellow colour, has been found to possess many beneficial biological activities such as anti-inflammatory, anti-oxidant, anti-carcinogenic, anti-mutagenic, anti-coagulant, anti-diabetic, wound healing and anti-infective effects. The clinical use of curcumin is limited to some extent because of its poor water solubility and low bioavailability. Studies are in progress worldover to market the biological potential of this natural medicine.
