Turmeric (Curcuma longa, Zingiberaceae), the source of curcumin, has been used as a food, spice, and traditional medicine for thousands of years. This yellow pigment has been extensively researched to assess its efficacy in the treatment of chronic diseases, and especially inflammation, in over 2,500 preclinical investigations.
Traditionally, turmeric has been used for many ailments, particularly as an anti-inflammatory agent.
The most active component of turmeric is curcumin, which makes up 2–5% of the spice. Curcumin, a polyphenol, has a wide spectrum of biological and pharmacological activities. It has been shown to exhibit antioxidant, anti-inflammatory, antimicrobial, and anticarcinogenic activities, to name a few. Various animal models and human studies have proved that curcumin is extremely safe even at very high doses.
The following selected articles are only a few of the hundreds describing the beneficial effects of curcumin.