Turmeric or Curcuma longa a golden plant in Indian landmass has been used
to give color and taste to food preparations since prehistoric times. Modern science has
provided the scientific basis for the use of the plant against many different diseases.
Many chemical constituents have been isolated from the spice, like sterols, alkaloids,
polyphenols, diterpenes, triterpenoids, and sesquiterpenes. Curcumin (2-5% of
turmeric), is possibly the most-studied constituent. Curcumin mimicked some of the
activities of turmeric while some are curcumin-independent. A spice initially familiar
in the kitchen is also showing activities in the clinic. This review was compiled to
provide recent consolidated information covering different aspects of the plant,
physiochemical, pharmacological, and its potential in the clinic to provide a basis of
future studies and to promote sustainable uses of C. longa. This chapter has pre-clinical
/ animal studies conducted on turmeric and curcumin and their formulations.
Keywords: Curcuma Longa, Curcumin, Pre-Clinical Study, Turmeric,
Zingiberaceae.
