Turmeric benefits: A look at the evidence

Turmeric, the vibrant yellow spice derived from the rhizomes of the Curcuma longa plant, has garnered attention worldwide for its rich culinary and medicinal properties. 

Belonging to the ginger family, the plant thrives in warm climates and has been a staple in traditional medicine and cooking for centuries, reports Harvard Health. 

Curcumin, the active compound in turmeric, is credited with the spice's potential health benefits. Studies have associated curcumin with anti-inflammatory, antioxidant, anticancer, antidiabetic, and antimicrobial properties. A 2020 study further linked it to antiviral and antidiarrheal effects, sparking significant interest in its health-promoting potential.

For thousands of years, turmeric has played a vital role in Ayurvedic and traditional Chinese medicine, treating conditions like skin disorders, respiratory problems, joint pain, and digestive issues. Today, it is widely promoted as a dietary supplement for conditions such as arthritis, allergies, and even depression.

Recent human studies have suggested curcumin may help manage osteoarthritis pain, offering a natural alternative for pain relief. However, researchers caution that more studies are needed to confirm other potential benefits and determine effective dosages.

In addition to its medicinal uses, turmeric is a culinary favourite, particularly in South Asian cuisine. Commonly found in curries, the spice's earthy flavour and bright colour make it a versatile ingredient for enhancing dishes and beverages. 

Experts recommend consuming turmeric with fats like oils to boost curcumin absorption in the gastrointestinal tract.

With its unique combination of culinary appeal and promising health benefits, turmeric continues to hold a prominent place in kitchens and medicine cabinets alike.