Curcuma

Pianta perenne e robusta che può raggiungere i 90 cm di altezza. Le foglie sono grandi, verdi, oblunghe e affusolate. I fiori, di colore giallo pallido, sono riuniti in spighe. Il rizoma fresco ha la buccia beige e la polpa di colore arancione acceso.

Nome latino

Curcuma longa L.

Origine

Asia meridionale - India

Parte utilizzata

I rizomi.

Principi attivi

Curcumine: polifenoli ad azione antiossidante e antinfiammatoria
Caroteni: antiossidanti idrosolubili.
Olio essenziale: responsabile dell’aroma.

Uso

La curcuma è uno dei principali ingredienti di molti piatti asiatici ed anche del curry in polvere. Ha un sapore terroso, leggermente pepato e un odore simile alla senape.
La curcuma è un conservante e un colorante naturale.
Nell’Europa medioevale, la curcuma era nota con il nome di "zafferano delle Indie", siccome veniva ampiamente utilizzata come alternativa allo zafferano, spezia molto più costosa, per colorare i cibi. Oggi la curcuma è utilizzata per colorare formaggi, yogurt, burro e margarina. La curcuma è inoltre impiegata per accentuare il colore giallo di alcune senapi e altri prodotti alimentari.
La curcuma è attualmente utilizzata per tingere i tessuti per indumenti come i sari e le tuniche dei monaci buddisti. Presso alcune popolazioni, viene cosparsa sul corpo in occasione di particolari riti.
Da secoli la curcuma è utilizzata nella medicina ayurvedica e cinese.
In India, veniva tradizionalmente utilizzata per curare problemi di stomaco e disturbi epatici, nonché per guarire le ferite e regolarizzare il flusso mestruale.
Le curcumine, dei composti polifenolici, sono le principali responsabili della maggior parte degli effetti sulla salute. Studi clinici hanno dimostrato che l’utilizzo della curcumina non presenta controindicazioni, neppure a dosaggio elevato pari a ₁₂ g/giorno nell’uomo, ma presenta una lieve biodisponibilità. Questo è da imputare ad un modesto assorbimento orale dovuto alla sua solubilità nell’acqua estremamente bassa e a un metabolismo presistemico di questa molecola.
Per migliorare la biodisponibilità della curcumina, sono state adottate diverse possibili soluzioni. Questi approcci si basano, prima di tutto, sull’utilizzo di additivi come la piperina. Oggi si ottengono risultati decisamente migliori mediante microinclusione della molecola nella beta-ciclodestrina o nei fitosomi.
Grazie alle sua azione antiossidante, la curcumina offre una protezione cellulare all’organismo. _1-10 Aiuta a gestire le risposte antinfiammatorie. _11-63
Aiuta a mantenere una buona salute e un corretto funzionamento del fegato _64-98 e del sistema digestivo. _99-132
La curcumina contribuisce al corretto funzionamento del sistema locomotore. Aiuta a proteggere e a mantenere la flessibilità di articolazioni, tendini e muscoli e ad alleviare i dolori di natura infiammatoria. _133-153

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