Wild Turmeric, Aromatic Turmeric, Curcuma aromatic rhizome …Củ Nghệ trắng, Nghệ rừng…..#6

Wild Turmeric, Aromatic Turmeric, Curcuma aromatic rhizome …Củ Nghệ trắng, Nghệ rừng…..#6
Natural Health Tips
Image by Vietnam Plants / Cây cỏ Vietnam
Vietnamese named : Nghệ trắng, Ngải trắng, Ngải mọi, Nghệ sùi
Common names : Wild Turmeric, Aromatic Turmeric
Scientist name : Curcuma aromatica Salisb
Synonyms :
Family : Zingiberaceae. Họ Gừng
Species:C. aromatica

Links :

**** caythuoc.chothuoc24h.com/cay-thuoc/9999/2432
Nghệ trắng, Ngải trắng, Ngải mọi, Nghệ sùi – Curcuma aromatica Salisb., thuộc họ Gừng – Zingiberaceae.

Mô tả: Cây thảo cao khoảng 20-60cm (1m), có thân rễ khỏe, với những củ hình trụ mọc tỏa ra có đốt, ruột màu vàng. Lá rộng hình giáo, nhẵn ở mặt trên, có lông mềm mượt ở mặt dưới, dài 30-60cm, rộng 10-20cm; cuống lá ngắn ôm lấy thân. Cụm hoa ở bên, mọc từ gốc, gồm một nón vẩy lõm, lợp lên nhau, màu lục, 3-6 hoa và ở phần trên có những vẩy khác lớn hơn, thưa, màu hồng, bất thụ; hoa màu tím ở phiến ngoài của tràng hoa, màu vàng trên phiến giữa; phiến này lớn hơn nhiều so với phiến ngoài.

Hoa tháng 4 tới tháng 6.

Bộ phận dùng: Thân rễ – Rhizoma Curcumae Aromaticae, thường gọi là Uất kim.

Nơi sống và thu hái: Loài của Á châu nhiệt đới, phân bố rừng hầu khắp nước ta. Cũng thường được trồng trong các vườn gia đình để lấy củ thơm và có bột như bột Hoàng tinh. Thu hoạch thân rễ vào mùa thu hay đông, loại bỏ rễ con. Rửa sạch, ngâm nước 2-3 giờ, ủ mềm, bào mỏng, phơi khô hay sấy khô.

Thành phần hoá học: Thân rễ chứa 6,1% tinh dầu, màu trắng vàng, nhớt, có mùi long não gồm hai chất dầu, một cái nhẹ, một cái nặng hơn nước, một chất nhựa mềm, đắng, và một chất chiết xuất cũng đắng, một chất màu là Curcumin.

Tính vị, tác dụng: Vị cay, đắng, tính mát; có tác dụng hành khí giải uất, lương huyết phá ứ lợi mật, trừ hoàng đản.

Công dụng: Thường dùng trị: 1. Tức ngực, trướng bụng; 2. Nôn ra máu, chảy máu cam, đái ra máu; 3. Viêm gan mạn, xơ gan đau nhức, hoàng đản; 4. Kinh nguyệt không đều, đau bụng kinh; 5. Động kinh.

Người ta còn dùng củ giã ra ngâm trong rượu hoặc sao lên và lẫn với những vị thuốc khác để trị đau thấp khớp.

Đơn thuốc: Nôn ra máu: Nghệ trắng, Địa long, Đơn bì, Chi tử, mỗi vị 10g, sắc uống.

**** www.khoahocphothong.com.vn/news/detail/6404/tac-dung-chua…


**** en.wikipedia.org/wiki/Curcuma_aromatica

Curcuma aromatica (common name: wild turmeric) is a member of the Curcuma genus belonging to the family Zingiberaceae. Botanically close to Curcuma australasica, wild turmeric has been widely used as a cosmetic herbal in South Asia and nearby regions.


Comon name in English: wild turmeric, aromatic turmeric
Hindi: जंगली हल्दी jangli haldi
Manipuri: লম যাঈঙাঙ lam yaingang
Gujarati: zedoari
Tamil: கஸ்தூதி மஞ்ஜள் kasturimanjal
Malayalam: കസ്തൂരി മഞ്ഞൾ / കാട്ടുമഞ്ഞൾ kasthoori manjnjaL / kaaTTu manjnjaL
Telugu: kasthuri pasupa
Kannada: kasthuri arishina
Wild turmeric has rhizomes with a peculiar fragrance and attractive deep yellow color. The rhizomes are often used in cosmetic herbal medicines and as a culinary ingredient in limited quantities as a food flavor. Leaves are broad and very decorative, elliptic with a leaf stem running as long to the tip of the blade. A fresh stalk with flowers and leaves, cut to proper size and shape, can be used as a floral indoor decoration in vase for up to 10 days.
Wild turmeric is recognised as a medical herb with strong antibiotic properties. It is believed to play a role in preventing and curing cancer in Chinese medicine. In an effort to remove cell accumulations such as a tumors, Curcuma aromatica is often used. There are two species commonly used in cancer therapy that, like ginger, have a spicy taste.It contains aromatic volatile oils that help to remove excessive lipids from the blood, reduce aggregation of platelets (sticking of the blood cells to form masses), and reduce inflammation.


This species is found in the south Asian region, predominantly in eastern Himalayas and in the warm forests of the Western Ghats (India).

Life cycle

The wild ginger is one among the 80 members of Zingiberaceae family of plants. The perennial foliage dies down in late autumn and the rhizomes remain dormant in winter. The inflorescence appears in early spring from the base of the rhizomes. During summer monsoon season and the immediately following weeks, the plant grows fast and vigorously. The stalk grows to about 20–30 centimetres (7.9–11.8 in) tall, and is crowned with enlarged coloured bracts with pink tips. Leaves often appear even after the flowers. When in full growth the plants can reach a height of about 40 cm (16 in) tall.

**** www.imperialextracts.com/curcuma-aromatica-oil.htm

**** www.bitterrootrestoration.com/perennials-plants/curcuma-a…

**** www.flowersofindia.in/catalog/slides/Wild Turmeric.html

**** www.efloras.org/florataxon.aspx?flora_id=3&taxon_id=2…

**** www.paradisemoon.com/herbal/Siam-Natural_wan_nang_kham_he…
Wan Nang Kham (Curcuma aromatica belonging to the genus Zingiberaceae) produces yellow zeodary stout underground rhizomes
containing anti-cancer and powerful antibiotic properties that have been associated with the components of various natural
products including green tea polyphenols, resveratrol, capsaicin, taxol, berberine and curcumin.

Wan Nang Kham is used for various types of health afflictions traditionally to invigorate and promote blood circulation and relieve muscle and joint pain in holistic massage therapy in Asia using the burred tuber in compound substances as an therapuetic traditional medicine. Wan Nang Kham is antiseptic, aromatic, uplifting, relaxing, refreshing, and a soothing skin conditioner.

This native herb has a long history as a remedy dating back to ancient times. In holistic & Ayurvedic medicine, Wan Nang Kham has been prescribed for poor vision, rheumatic complaints, and to increase breast milk production. Because it aids in the digestion of proteins and the absorption of nutrients, as well as stimulating the flow of bile, Wan Nang Kham with it’s high content of curcumin is used as a treatment for certain stomach ailments, diarrhea, and flatulence.

Due to its antiseptic qualities, it has been used to treat bronchial asthma and coughs. It’s also a powerful antioxidant and anti-inflammatory. It can lower cholesterol levels and protect against certain cancers and heart disease. Through studies, it has been found to protect against Alzheimer’s. As a beauty aid, eating this colorful herb has been said to give your skin a natural glow

Numerous sequiterpines have been reported from Curcuma aromatica and the inhibition of angiogenesis (a physiological process involving the growth of new blood vessels from pre-existing vessels) has been shown to be the most common anti-cancer mechanism conjoint by many cancer therapies.

Wan Nang Kham is a wild plant of the forests of western Nepal, China, Bhutan, India, Burmma (Myanmar), and Sri Lanka and has long been used in traditional holistic medicine as an antibiotic, and anti cancer agent. Oil extracted from Curcuma aromatica has been shown to exert anti-tumor activity on various cancer cells in vitro and in vivo. Anti-cancer molecule A- elemene has been isolated from volatile oil of
Curcuma. aromatica.

**** www.ncbi.nlm.nih.gov/pubmed/21287405

Curcuma species (Zingiberaceae) are used as both food and medicine in Asia. Ten sesquiterpenes (1-10) and two curcuminoids (11 and 12) were isolated from the rhizomes of Curcuma aromatica Salisb. and identified. The compounds were evaluated for their ability to inhibit cytochrome P450 (CYP). Among them, the sesquiterpene (4S,5S)-(+)-germacrone-4,5-epoxide (7) inhibited certain subtypes of CYP more potently than or at levels comparable to the curcuminoids curcumin (11) and demethoxycurcumin (12); 7 (IC(50) = 1.0 ± 0.2 μM) > 12 (IC(50) = 7.0 ± 1.7 μM) > 11 (IC(50) = 14.9 ± 1.4 μM) for CYP3A4 inhibition; 12 (IC(50) = 1.4 ± 0.2 μM) > 11 (IC(50) = 6.0 ± 1.4 μM) > 7 (IC(50) = 7.6 ± 2.5 μM) for CYP2C9 inhibition; and 7 (IC(50) = 33.2 ± 3.6 μM) = 12 (IC(50) = 34.0 ± 14.2 μM) > 11 (IC(50) > 100 μM) for CYP1A2 inhibition. These results suggest the possibility that Curcuma aromatica Salisb. may cause food-drug interactions via cytochrome P450 inhibition by sesquiterpene 7 and curcuminoids 11 and 12.