Curcuma Xanthorrhiza CO2-se extract (organic), DE-ÖKO-013
Curcuma xanthorrhiza – Roots, dried, from organic farming
By supercritical fluid extraction with natural carbon dioxide, no solvent residues, no inorganic salts, no heavy metals, no reproducible microorganisms .
Curcuma xanthorrhiza is used in the traditional medicine for the relief of digestive disturbances, such as feelings of fullness, slow digestion and flatulence .*
Curcuma xanthorrhiza mainly is used as spice in the asiatic kitchen. It is ingredient of several spice mixtures, for example curry. Due its high content of essential oil extract is suitable for flavouring food and beverages . The xanthorrhizole contained in the extract has antibacterial effects against food-borne pathogens such as Clostridium perfringes or Listeria monocytogenes. Therefore, the product can also be used as a natural preservative against the growth of pathogens in food .*
In vitro and in vivo studies confirmed that the essential oil from Curcuma xanthorrhiza with xanthorrhizole as bioactive substance possesses a number of biological activities, such as cancer-inhibiting, antimicrobial, anti-inflammatory and antioxidant properties . Thus, the extract can be used in combination with vitamins in dietary supplements with various nutritional or physiological effects.*
Due to the antibacterial effect of xanthorrhizole against bacteria that cause caries and periodontitis and the ability to prevent plaque, Curcuma xanthorrhiza extract is particularly suitable for dental care products such as toothpaste, mouthwash and chewing gum .*
 P. Manninen, E. Häivälä, S. Sarimo, H. Kallio : Distribution of microbes in supercritical CO2 extraction of sea buckthorn (Hippophae rhamnoides) oils : Zeitschrift für Lebensmitteluntersuchung und -Forschung / Springerverlag (1997) 204: 202-205
 Committee on Herbal Medicinal Products (HMPC), European Medicines Agency (EMA) : Community herbal monograph on Curcuma xanthorrhiza Roxb. (C. xanthorrhiza D. Dietrich), rhizoma : (2014) EMA/HMPC/604600/2012
 V. A. Parthasarathy, B. Chempakam, T. J. Zachariah : Chemistry of Spices : Oxfordshire: CABI, 2008
 Lee LY, Shim JS, Rukayadi Y, Hwang JK : Antibacterial activity of xanthorrhizol isolated from Curcuma xanthorrhiza Roxb. against foodborne pathogens : J Food Prot. Sep,71(9):1926-30, 2008.
 Oon SF, Nallappan M, Tee TT, Shohaimi S, Kassim NK, Sa’ariwijaya MS, Cheah YH : Xanthorrhizol: a review of its pharmacological activities and anticancer properties : Cancer Cell Int (2015) 15:100