Adcumin Capsules

Curcuma Longa/Cúrcuma is a small perennial herb native to India bearing many rhizomes on its root system which are the source of its culinary spice known as Turmeric (Cúrcuma rizoma secco in polvere) and its medicinal extract called Curcumin (Cúrcuma extracto refinado).

Adcumin Capsule contains Curcuma Longa 500mg as an active ingredient.

Key benefits/uses of Adcumin Capsule:

• Possess good antioxidant property and inhibits lipid peroxidation (Has role in causing inflammation, heart disease and cancer)
• Effective adjuvant to be used prophylactically along with chemotherapy

Direction for use / Dosage:
As directed by the physician

Safety information:
Read the label carefully before use
Do not exceed the recommended dose
Keep out of the reach and sight of children

Curcuma Longa/Cúrcuma is a small perennial herb native to India bearing many rhizomes on its root system which are the source of its culinary spice known as Turmeric (Cúrcuma rizoma secco in polvere) and its medicinal extract called Curcumin (Cúrcuma extracto refinado).

Botanical Classification by Carolus Linnaeus:

• Family: Zingiberaceae (Ginger, Zenzero, Gingembre, Jengibre, Gengibre)
• Genus: Curcuma
• Species: Longa
• Scientific Name: Curcuma Longa Linnaeus (curcuma longa l)

Distribution:

• India (especially Andhra Pradesh and Tamil Nadu): 600,000 tons annually .
• Southeast Asia

Traditional and Modern Uses of Curcuma Longa

• In India, Curcuma Longa has been in use as a culinary ingredient since 3000 BC. It is used as a food coloring for curry and as a preservative for food. As a medicine it is used to treat a wide variety of ailments including stomach ache, skin problems, muscular problems and arthritis. Curcuma Longa has also been used as a clothing dye and as a cosmetic. Indians are thought to consume between 80 and 200 mg per day of Curcuma Longa extract. India as a whole consumes 480,000 tons of turmeric annually.
• In China it has been used as a topical analgesic, and for colic, hepatitis, ringworm and chest pain.
• In Europe it is used in many foods as a coloring in mustard, cheese, margarine, beverages and cakes. In the recent past it has been used for dyspepsia, chronic anterior uveitis and Helicobacter pylori bacteria.