Turmeric Curcumin

Also see commercial Turmeric Curcumin Supplements

Turmeric curcumin is the active ingredient of turmeric (curcuma longa), a spice commonly used in curries and other South Asian cuisine. It is a significant ingredient in most commercial curry powders. Turmeric itself is also used to give a yellow color to some prepared mustards, canned chicken broth, and other foods (often as a much cheaper replacement for saffron). It makes a poor fabric dye as it is not very lightfast (the degree to which a dye resists fading due to light exposure).

In Ayurvedic medicine, turmeric, through its active ingredient turmeric curcumin, is thought to have many healthful properties and many in India use it as a readily available antiseptic for cuts and burns. Turmeric curcumin is taken in some Asian countries as a dietary supplement, which allegedly helps with stomach problems and other ailments. Turmeric is popular as a tea in Okinawa, Japan.

Turmeric curcumin powder is bland, nothot, tangy or peppery. Turmeric curcumin tastes a little sour. Turmeric curcumin is pungent, bitter and astringent, not sweet like ginger.

Turmeric curcumin is currently being investigated for possible benefits in Alzheimer's disease, cancer and liver disorders. This is partially evidenced by the large numbers of scientific studies published on this topic. Turmeric curcumin has long been used in both Ayurvedic and Chinese medicine as an anti-inflammatory, to treat digestive disorders and liver problems, and for the treatment of skin diseases and wound healing. Turmeric curcumin has been shown, for example, to stimulate the production of bile and to facilitate the emptying of the gallbladder. It has also demonstrated in animals a protective effect on the liver, anti-tumor action, and ability to reduce inflammation and fight certain infections.

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