Turmeric

Curcuma longa, commonly known as Turmeric, is a flowering, perennial, herbaceous plant in the Zingiberaceae family, native to India and Southeast Asia. The rhizomes of the plant are used fresh or dried in many Asian cuisines as an ingredient in curry mixes, and also as a coloring agent.

Turmeric has been used for centuries and is an important part of Ayurveda, Siddha medicine, traditional Chinese medicine, Unani and the animistic rituals of Austronesian peoples. It is a powerful anti-inflammatory herb and a mild natural antiseptic with antibacterial agents. The active substance curcumin contained in the root of the plant protects the joints and can act as a complementary treatment for treating osteoarthritis and rheumatoid arthritis. It significantly reduces pain, stiffness and inflammation markers and improves joint functionality.

In addition, it has the ability to indirectly interact with fat cells and reverse insulin resistance, hyperglycemia and other symptoms associated with obesity. When combined with black pepper it greatly increases its effectiveness. Common side effects reported in clinical studies from prolonged consumption of turmeric include digestive upset, dizziness, nausea, vomiting, and loose stools.

Turmeric consumption is contraindicated in patients with biliary tract obstruction and should be administered with caution to patients with gallstones.

Herbs are and should be treated as medicines. We recommend that you always consult your doctor before taking them.