강황의 노란 빛깔은 강황 속에 풍부하게 든 커큐민(curcumin)이라는 알칼로이드 성분 때문으로, 예로부터 아시아에서는 노란색의 천연 염료로 쓰였다.
오늘날에는 커큐민의 항산화 물질로서의 기능이 발견되어 의학적으로도 연구되는데, 특히 밀크씨슬처럼 간 해독에 효과를 보인다.
이 때문에 일본에서는 울금이 들어간 ‘우콘노 치카라(ウコンの力)’라는 숙취해소제가 발매되었는데
일본에서는 한국의 여명 808 수준으로 유명하다.
강황(薑黄, Turmeric)은 제2종 염증에 효과가 있다고 한다.
Source: Yahoo
9/30/2026
Turmeric is a perennial herb belonging to the ginger family; native to South Asia, it thrives in regions with temperatures between 20°C and 30°C and high rainfall. It is a root-bearing perennial plant.
It is primarily cultivated in the high-rainfall subtropical regions stretching from southern China to Southeast Asia. It also grows abundantly in the wild within the forests of South and Southeast Asia.
It is well known as a spice used in dishes such as curry.
While it has a mustard-like aroma, it also possesses a spicy kick; this versatility allows it to pair well with various foods and serve as a seasoning for dozens of different dishes.
Turmeric’s characteristic yellow hue comes from an abundance of curcumin, an alkaloid compound; historically, it has been used in Asia as a natural yellow dye.
In modern times, curcumin is being studied for its medicinal properties—specifically its function as an antioxidant—and has been shown to be effective for liver detoxification, much like milk thistle.
This has led to the release of a hangover cure in Japan called “Ukon no Chikara” (Power of Turmeric), which contains the ingredient;
it enjoys a level of fame in Japan comparable to that of the popular Korean hangover drink “Yeomyung 808.”
Turmeric is also said to be effective against inflammation.
Source: Yahoo
9/30/2026