Turmeric is a widely used spice - in cooking and medicine - in the Far East (particularly in India). Thanks to its numerous health properties, documented by a vast scientific literature, it is now very well known even in Western countries. The turmeric genus it belongs to the Zingiberaceae family (the same as ginger) and has more than 80 species. Among these, the most used is the Curcuma longa, which grows wild throughout South Asia. The root is used, a rhizome of considerable size and cylindrical shape, yellow-orange in color, with a very intense and aromatic smell.
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Turmeric and its use in the kitchen
Well known in the culinary field, because widely used in Indian and Pakistani cuisine (in the form of powder obtained by grinding) has a strong and slightly spicy flavor. Added at the end of cooking to dishes or sauces, it gives food a yellow color, similar to that given by saffron (it is not by chance that it is called Indian saffron). This feature makes turmeric a great one natural food coloring. This spice is also used as a basis for the formulation of curry and some sauces. Very famous in South Asia is also the golden milk ( “latte d’oro”), una bevanda a base di curcuma, miele e milk vegetale che può essere consumata calda (ad esempio a colazione), oppure fredda, come bevanda dissetante.
The therapeutic virtues of turmeric
In Ayurvedic medicine and in Traditional Chinese Medicine, turmeric has been used for millennia because it boasts numerous health properties. The benefits are to be found above all in its active ingredient: curcumin. This substance has in fact an antioxidant, anti-inflammatory, analgesic, antimicrobial and antitumor action. Tested on animal models, curcumin showed a strong standout anti-inflammatory and pain-relieving action with an efficacy comparable to some non-steroidal drugs such as ibuprofen (see e.g. this studio). For this reason, if taken in the form of supplements, it is indicated in the treatment of pains osteo-articular and acute and chronic diseases characterized by inflammation. This plant is also known for its purifying action (it is a hepatoprotector), because it facilitates digestion after fatty and abundant meals and because it reduces the excesses of LDL cholesterol (the so-called bad cholesterol).
Finally, turmeric is a excellent antioxidant, therefore it can be a valid ally in neutralizing i free radicals products e.g. during intense physical activities and competitive practices.
Contraindications and side effects of turmeric
One of the problems related to curcumin is given by the fact that this substance is poorly bioavailable (ie it is not well assimilated by the body). Fortunately, over the years some proprietary patented formulations (such as eg. Theracurmin, Meriva and BCM95) which greatly improve the bioavailability of curcumin, without having to resort to the association with piperine (it tends to be poorly tolerated by those who suffer from gastric disorders or are generally weak in the stomach).
Regarding tolerability, turmeric has proved to be a safe substance and, in general, well tolerated. No particular side effects are reported in the literature. It is however contraindicated in the presence of gallstones and peptic ulcer. Furthermore, caution should be exercised by women who wish to conceive and in the case of high dosages over time.
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