Turmeric is one of the most popular herbs in Asian food and medicine. Contrary to popular knowledge, there is not just one type of turmeric, but rather four types used in Asian Medicine. In order to get the best therapeutic results, it is important to use the correct species with the correct processing. Curcuma longa (jiang huang), when processed correctly, has powerful anti-inflammatory effects, black turmeric shan nai (Kaempferia parviflora) has a mechanism of action similar to resveratrol, making it a novel ingredient for diabetes, anti-aging, and to inhibit the production of AGEs (advanced glycation end products.) In TCM, yu jin (Curcuma aromatica) is used to treat pain and gallbladder disease, and e zhu (Curcuma zedoaria) is used in integrative cancer treatment.
In this webinar, Andrew Gaeddert, RH, founder of Health Concerns, discusses indications for the four turmeric’s, as well as how processing relates to clinical efficacy. We will also discuss the latest scientific research.