[Latin Name] Curcuma longa L.

[Plant Source] Root From India

[Specification] Curcuminoids 95% HPLC

[Appearance] Yellow powder

Plant Part Used: Root

[Particle size]80Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

[What is Curcuma Longa?]

Turmeric is an herbaceous plant known scientifically as Curcuma longa. It belongs to the Zingiberaceae family, which includes ginger. Tumeric has rhizomes rather than true roots, which are the primary source of commercial value for this plant. Tumeric originates from southwest India, where it has been a stable of Siddha medicine for thousands of years. It is also a common spice in Indian cuisine and is often used as flavoring for Asian mustards.

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Introduction to Biological Chemistry, Part 2 by Professor Fink covers Polysaccharides and introduces Lipids (fats), including fatty acids, prostaglandins, and triglycerides. The lecture describes amylose (starch), cellulose, glycogen, saturated versus unsaturated fatty acids, prostaglandins, monoglycerides, diglycerides & triglycerides. Reference is made to indigestible fiber (“roughage”), liver glycogen, muscle glycogen, carbohydrate loading, hydrogenated vegetable oils, atherosclerosis, inflammation, anti-inflammatory drugs, fat cells & phospholipids.

Check-out professor fink’s web-site or additional resources in Biology, Anatomy, Physiology & Pharmacology: www.professorfink.com

Down-loadable e-Books of the Lecture Outlines by Professor Fink can be purchased from the WLAC Bookstore at: https://wlac.redshelf.com/

“Hard Copy” Lecture Outlines can be purchased from the WLAC Bookstore at: https://onlinestore.wlac.edu/fink.asp