White turmeric (Curcuma zedoaria) has long been widely recognized for its effectiveness in fighting cancer and tumors.
White turmeric is indeed not as well known as yellow turmeric. In fact, this herb is not commonly used as a cooking spice, unlike yellow turmeric. Most people are familiar with the benefits of white turmeric primarily as an herb used in traditional medicine.
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In fact, white turmeric itself differs significantly from yellow turmeric. The rhizome of white turmeric is more similar to that of kencur than to yellow turmeric. You’ll notice a closer resemblance between the rhizome of temu mangga and yellow turmeric, which is why many people mistakenly confuse temu mangga with white turmeric. White turmeric has a fibrous appearance with small, grain-like rhizomes.
However, it turns out that the chemical composition of white turmeric is actually closer to that of yellow turmeric. White turmeric does contain a type of mucilage that is also found in kencur. And because of this mucilage, boiling white turmeric usually produces a thick decoction.
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The benefits of white turmeric include its antitumor, anti-inflammatory, and antioxidant properties, as well as its ability to help maintain digestive health and boost the immune system. White turmeric contains various bioactive compounds, such as curcuminoids, flavonoids, and essential oils, which possess strong antioxidant and anti-inflammatory activity. These compounds help protect the body’s cells from damage caused by free radicals and may inhibit the growth of tumor cells.
In addition, white turmeric is also beneficial for maintaining digestive health by helping to relieve stomach disorders, improving gastrointestinal function, and supporting the balance of gut microorganisms. Its immunomodulatory properties also help boost the immune system, making the body better able to fight infections and various diseases. Therefore, white turmeric is widely used as a raw material in the traditional medicine and health supplement industries.
