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Turmeric describes the perennial herb in the ginger family, Curcuma longa. Native to Asia, turmeric plant is cultivated in India, China, and Indonesia. The bright yellow root, used as a dye and food-coloring agent (especially curry), is the part used medicinally. Turmeric contains sugars, resins, proteins, and volatile oils including turmerone, atlantone, zingiberone; as well as the compound curcumin. Turmeric (curcumin) has been shown to have anti-inflammatory, antioxidant, cholesterol-lowering, platelet aggregation inhibition, hepatoprotective, carminative, and antimicrobial activities. Curcumin has been shown to inhibit leukotriene (major inflammatory mediators) formation, inhibit platelet aggregation, inhibit neutrophil responses under certain conditions, and stabilize lysosomal membranes. These activities have made curcumin one of the most useful anti-inflammatory agents in nature. Curcumin, as an anti-inflammatory agent, should be taken at a dose of about 400mg or more, three times a day.
The absorption of curcumin can be enhanced by concomitant ingestion of bromelain.
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