turmeric

Turmeric is a yellow-orange spice derived from the rhizome of the plant Curcuma longa. It has been used for thousands of years in traditional Ayurvedic and Chinese medicine for its purported health benefits. The primary active compound in turmeric is curcumin, a polyphenol with potent anti-inflammatory and antioxidant properties. Turmeric and curcumin have been studied for their potential roles in managing inflammation, arthritis (especially osteoarthritis), metabolic syndrome, hyperlipidemia, digestive disorders (such as indigestion and inflammatory bowel disease), depression, anxiety, degenerative eye conditions, skin diseases, wound healing, infections (antimicrobial/antiviral effects), cancer prevention/treatment adjuncts, liver health (including nonalcoholic fatty liver disease), and cardiovascular protection. However, most clinical evidence supports only modest benefits for some conditions like osteoarthritis pain relief; other uses require more research to confirm efficacy[1][2][3][4][5]. Turmeric’s bioavailability is low unless combined with piperine (from black pepper) or consumed with fat[3]. It can interact with several medications due to its blood-thinning properties and effects on drug metabolism[6][7][8].

Other names

Curcuma longaIndian saffronhaldijiang huang