Isolation of curcumin from turmeric

Turmeric, the dried yellow rhizome of Curcuma longa, is a common oriental spice that gives curry dishes their characteristic yellowish color and is used in Indian cooking. The active ingredient in turmeric is curcumin, which is approximately 0.5-6.0 % by weight of the root of turmeric. Since 1970, when curcumin first attracted the interest of scientific medical researchers, studies of curcumin have reported suppressive effects for the following medical conditions: High serum cholesterol levels. Free radical damage to tissues, Diabetic cataracts, Diabetic damage to pancreatic insulin-producing cells. Diabetic wounds, Rheumatoid arthritis. Inflammatory bowel disease, Crohn's Disease, Psoriasis, Cancer, Atherosclerosis, Inherited peripheral neuropathies. Liver damage by chemicals and drugs. Microbial infections. Other four medical conditions for which curcumin seems to hold especially exciting prospects: Alzheimer's Disease, Parkinson's Disease, Cystic fibrosis. Ailments related to Epstein-Barr Virus.