Cúrcuma
Nombre latino
Origen
Parte utilzada
Ingredientes activos
Carotenos: antioxidantes hidrosolubles.
Aceite esencial: responsable del aroma.
Uso
La cúrcuma es uno de los principales ingredientes de muchos platos asiáticos, así como del polvo de curry. Tiene un sabor terroso, un poco amargo y picante, y un olor parecido al de la mostaza.
La cúrcuma es un conservante y colorante natural.
En la Europa medieval, la cúrcuma se convirtió en el “azafrán de las Indias”, ya que se utilizó mucho como alternativa a la especia del azafrán, mucho más cara, para dar color a la comida. En la actualidad, la cúrcuma se utiliza para dar color a quesos, yogures, mantequilla y margarina. La cúrcuma se utiliza también para dar un color amarillo a algunas mostazas y otros productos alimentarios.
La cúrcuma se utiliza habitualmente para colorear los tejidos de prendas como los saris y las túnicas de los monjes budistas. Algunos pueblos la aplican en el cuerpo durante determinados rituales.
La cúrcuma se utiliza en la medicina ayurvédica y china desde hace siglos.
En la India, se ha utilizado tradicionalmente para tratar las molestias de estómago y las afecciones hepáticas, así como para curar heridas y regular la menstruación.
De hecho, son sobre todo las curcuminas, compuestos polifenólicos, las responsables de la mayor parte de los efectos en la salud. Ensayos clínicos han demostrado que la curcumina se puede utilizar de forma segura, incluso en dosis altas de 12 g diarios en el ser humano, pero presenta una escasa biodisponibilidad. Esto se debe a una baja absorción oral, debido a su solubilidad en agua extremadamente baja y al metabolismo presistémico de esta molécula.
Ha habido muchos intentos de mejorar la biodisponibilidad de la curcumina. En estos casos se recurre en primer lugar al uso de adyuvantes como la piperina. En la actualidad se han podido obtener unos resultados mucho mejores gracias a la microinclusión de la molécula en la beta-ciclodextrina o los fitosomas.
Gracias a su acción antioxidante, la curcumina ofrece protección celular al organismo. 1-10 Ayuda a controlar las respuestas inflamatorias. 11-63
Contribuye a la buena salud y al funcionamiento correcto del hígado 64-98 y del sistema digestivo. 99-132
La curcumina contribuye a la salud del sistema locomotor. Ayuda a proteger y mantener la flexibilidad de las articulaciones, los tendones y los músculos, así como a aliviar los dolores inflamatorios. 133-153
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Las declaraciones de propiedades saludables relativas a las plantas que contienen los productos que figuran en nuestro sitio web son conformes a la lista de declaraciones de propiedades saludables en espera de evaluación definitiva por parte de las autoridades comunitarias (véase el sitio web de la Comisión Europea: http://ec.europa.eu/nuhclaims/). Sin embargo, pueden sufrir modificaciones tras su evaluación por las autoridades nacionales competentes.
Las declaraciones de propiedades saludables relativas a otros nutrientes o sustancias que contienen los productos que figuran en nuestro sitio web son conformes al Reglamento n.º 432/2012 de la Comisión, de 16 de mayo de 2012, por el que se establece una lista de declaraciones autorizadas de propiedades saludables de los alimentos distintas de las relativas a la reducción del riesgo de enfermedad y al desarrollo y la salud de los niños (véase el sitio web de la Comisión Europea: http://ec.europa.eu/nuhclaims/).