Curcuma (CAD$)

Description

Curcuma is the root of the plant commonly known as Turmeric, which is a very well-known herb in both traditional medicine and cooking. It is a relative of ginger, and grows in the tropical regions of Southern Asia. Among many other traditional uses, it is often said to “invigorate the blood”, which is another way of saying that it helps improve blood circulation. Improved blood circulation can improve your overall health in myriad ways.

Benefits

• Yu Jin is the primary ingredient in our Curcuma tincture, which is also known as Curcumae Radix. This is the root (radix) of the Curcumae plant, which is widely known because its stem (the rhizome) is also known as Turmeric: a common food spice. According to medical research, the active constituents of yu jin are a family of chemicals known as curcuminoids. Curcuminoids have been studied and found to have many beneficial effects[1][2]. In traditional Chinese medicine, Yu Jin is believed to “stimulate the movement of chi” in the heart, liver, and gallbladder.
• Bupleurum is the secondary ingredient in our tincture, which is also known as Chai Hu or Bupleuri Radix. The literal English translation of the name is “Twigs of the Barbarians”. In traditional Chinese medicine, Chai Hu is believed to strengthen the immune system and “open the liver”[3].
• Scutellaria is the third ingredient of Curcuma, which is also known as Huang Qin, Baikal Skullcap, or Scutellaria Baicalensis. In traditional Chinese medicine, Huang Qin is believed to “clear heat”, particularly in the abdomen[4].

Directions

1 tablespoon (about 15 mL) once daily on an empty stomach before bedtime.

Caution

Avoid use during pregnancy or breastfeeding.

References

1. From PubMed: Journal of Natural Products, 2006 Mar;69(3):351-5
2. From Curcumin: Linus Pauling Institute
3. Chinese Herbal Medicine Materia Medica 3rd Edition, D Bensky & S Clavey & E Stöger, Eastland Press 2004, pp.73-78.
4. Ibid, pp.131-134.