RRI.CO.ID, Jakarta - White turmeric (Curcuma mangga) is an Indonesian medicinal rhizome traditionally used in jamu preparations and herbal beverages. Despite its name, this plant differs from common turmeric and contains unique compounds including essential oils, curcuminoids, flavonoids, and terpenoids that have attracted scientific attention.
A study published in the journal Journal of Ethnopharmacology reported that Curcuma species contain diverse bioactive compounds with antimicrobial, anti-inflammatory, and antioxidant properties. Researchers continue investigating the chemical characteristics that distinguish each species.
One of the traditional uses of Curcuma mangga is supporting digestive comfort. Herbal preparations containing this rhizome have been used traditionally to maintain appetite and gastrointestinal function.
Scientific studies have also explored its antimicrobial potential. Essential oils and secondary metabolites from the rhizome have demonstrated biological activity in laboratory research, creating opportunities for pharmaceutical exploration.
In Indonesia, white turmeric remains an important component of traditional herbal culture. Its use in jamu reflects local knowledge of combining aromatic plants for maintaining wellness.
Although promising, research on Curcuma mangga is still less extensive compared with Curcuma longa and Curcuma xanthorrhiza. More clinical studies are needed to confirm therapeutic effects and safe dosage.
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