Vide etiam paginam fere homonymam: Curcuma.

Curcuma seu crocus Indicus[1] (ita ob colorem, minime ob formam, appellatus) est aroma, pigmentum et medicamentum quod e radice speciei Curcumae longae provenit. Phenola curcuminoidea tria continet, videlicet curcuminum, desmethoxycurcuminum et bisdesmethoxycurcuminum.

Rhizoma (radix) Curcumae longae unde provenit curcuma

Fontes antiqui et mediaevales recensere

Notae recensere

  1. "Crocus Indicus ... curcuma": Carolus Clusius, interpr., Aromatum apud Indos nascentium historia (Antverpiae: Plantin, 1567} lib. 1 cap. 39

Bibliographia recensere

Scientifica
  • Ishita Chattopadhyay, Kaushik Biswas, Uday Bandyopadhyay, Ranajit K. Banerjee, "Turmeric and curcumin: Biological actions and medicinal applications" in Current Science (Indian Academy of Sciences, 2004) vol. 87 pp. 44–53
  • M. Niu, S. Wu, L. Mao, Y. Yang, "CRM1 Is a Cellular Target of Curcumin: New Insights for the Myriad of Biological Effects of an Ancient Spice" in Traffic vol. 14 (2013) pp. 1042–1052 Epitome
Historiae generales
  • Andrew Dalby, Dangerous Tastes (Londinii: British Museum Press, 2000) pp. 95-96 et alibi
  • J. Innes Miller, The Spice Trade of the Roman Empire (Oxonii: Clarendon Press, 1969) p. 3 et alibi
Encyclopaediae et enumerationes
  • K. T. Achaya, Indian Food: a historical companion (Dilli: Oxford University Press, 1994) p. 213 et alibi
  • "Turmeric" in Andrew Dalby, Food in the Ancient World from A to Z (Londinii, 2003. ISBN 0415232597) p. 337
  • "Turmeric" in Alan Davidson; Tom Jaine, ed., The Oxford Companion to Food (2a ed. Oxonii: Oxford University Press, 2006)
  • Berthold Laufer, "Sino-Iranica: Chinese contributions to the history of civilization in ancient Iran, with special reference to the history of cultivated plants and products" (Field Museum of Natural History. Publications, Anthropological series vol. 15, 1919) pp. 185-630 textus pp. 309-323

Nexus externi recensere

 

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