Turmeric

Figure 1. Tumeric rhizome and Tumeric powder.

Tumeric or Curcuma longa is a flowering plant of the ginger family Zingiberaceae. The plant is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast Asia region. Tumeric is harvested for its rhizome (or "root"), and its rhizomes are used fresh or boiled in water and dried, after which they are ground into a deep orange-yellow powder commonly used as a colouring and flavouring agent in many Asian cuisines such as curries. Curcumin, which is the bright yellow chemical produced by Tumeric have long been used in Ayurvedic medicine and is commonly used as a food additive today.

Tumeric is a popular dietary supplement mainly due to Curcumin's purported benefits. Curcumin has powerful anti-inflammatory effects and is a very strong antioxidant. Traditionally, Tumeric was used for disorders of the skin, upper respiratory tract, joints, and digestive system. Today, Tumeric is promoted for a variety of health benefits. Taken as a dietary supplement, Tumeric's anti-inflammatory and antioxidant properties are promoted to help with reducing the risk of heart diseases, cancer, metabolic syndrome, Alzheimer's disease, arthritis, liver disease, and other degenerative diseases.

Tumeric is also promoted as an aid to reduce the effects of depression. Studies have shown that Tumeric may increase the levels of a particular gene called BDNF (brain-derived neurotrophic factor), which is the gene responsible for promoting the life of neurons. As depression has been linked to decreasing BDNF levels in the brain, the consumption of Tumeric may help boost BDNF levels and potentially slow down or reverse some of the impacts of depression.

Tumeric is generally well tolerated in the human body. Nevertheless, potential side effects (especially when taken in large amounts) may include stomach irritation and gastritis. Tumeric also exhibits blood-thinning properties and may stimulate contractions. As such, pregnant women should take Tumeric with care.