Turmeric is used extensively in foods for both its flavor and color, as well as having a long tradition of use in the Chinese and Ayurvedic systems of medicine, Gastrointestinal systems, aches, pains, wounds, sprains, liver disorders, antiseptic anti-inflammatory, antioxidant, anti-tumor, antibacterial, and antiviral activities, diabetes, allergies, arthritis. Active constituents: d-alfa-pelandren, d-sabinen, cineol, borneol, zingiberen, turmeron, seskuiterpen alkohol, alfa-atlanton, gamma-atlanton, selulosa, curcuminoid , caffeic acid , protochatechuic acid, ukanon A, B, C, D
