Medicinal plant focused on turmeric or holud

Based on medicinal plant.

1. Welcome

2. Name : NishatTasnimChaity
Student Id :0242310011091057
COURSE CODE : 09161103
COURSE TITLE : PHARMACOGNOSY -1
section : 29B
SUBMITTED TO: TAHMINA AFROZ
(Assistant Professor)

3. TURMERIC
Medicinal Plant

4. Halud
Scientific Name:Curcuma longa
Kingdom : Plantae
Clade : Tracheophytes
Order : Zingiberales
Family : Zingiberacee
Genus : Curcuma
Species :C.longa

5. Chemical Constituents
Halud is a Plant species and its chemical constituents vary
depending on the part of the plant and the stage of development.
Some of the compounds that have been isolated from halud include
alkaloids, flavonoids, terpenoids, tannins, and steroids. Further
research is needed to determine the exact chemical composition of
halud and its pharmacological properties.

6. Turmeric is a flowering plant, Curcuma longa, of the
ginger family, Zingiberaceae, the rhizomes of which are
used in cooking The plant is a perennial, rhizomatous,
herbaceous plant native to the Indian subcontinent and
Southeast Asia that requires temperatures between 20
and 30 °C (68 and 86 °F) and high annual rainfall to thrive.
Plants are gathered each year for their rhizomes, some
for propagation in the following season and some for
consumption.
About
Turmeric(Halud)

7. •Halud is used as an herbal medicine for
the rheumatoid arthritis, chronic anterior
uvetis.
•It promotes healthy blood pressure levels
•It improves skin complexion.
•It is used as a medicine for skin cancer.
•It improves immune system.
•It helps ease joint pain.
•It is also used as a medicine for chiken
pox and small pox.
Uses of Halud

8. Making Halud Powder:
Turmeric seeding Collecting Halud

9. Making Halud Powder:
Cleaning turmeric rhizomes with
boiling water
Drying turmeric rhizomes

10. Making Halud Powder:
Turmeric
powder

11. Turmeric is a spice known for adding color,
flavor and nutrition to foods. It is one of the
key ingredients in many Asian dishes and
herbal medicine. It is a very important
medicinal and traditional plant.
Conclusiion

12. ThankYou