Turmeric

Curcuma longa

Turmeric is the source of the brilliant golden-orange spice that gives many curries their peppery, somewhat musky flavor and ballpark mustard its bright yellow hue. It comes from the rhizome of a stately, large-leafed perennial that belongs to the same family as ginger. The genus name of turmeric, Curcuma, comes from korkum, a word used in ancient Rome to mean “saffron,” which is a much costlier, more subtly flavored spice. Turmeric is mentioned in the Vedas, the oldest sacred texts of Hinduism, as being associated with purity and cleansing. Even today, orthodox Hindu brides and bridegrooms take part in a ceremony called haldi—the Hindi word for “turmeric”—in which their faces and hands are coated with turmeric paste before they take their vows. As a healing herb, turmeric has its roots deep in the medicinal traditions of India, China, and several Southeast Asian cultures. In Western herbal medicine, it has recently gained popularity as a potent but safe anti-inflammatory treatment for a host of digestive ailments and other conditions.

Therapeutic Uses

Inflammatory bowel disease

Rheumatoid arthritis (joint pain)

This ancient spice is one of the most intensely researched herbs in the marketplace. Interestingly, studies in animals suggest turmeric may offer protection from Alzheimer’s disease. Scientists have discovered that curcumin, a group of highly active, yellow-colored compounds in turmeric, stops the accumulation of plaque in the brain. Destructive protein fragments known as beta amyloid plaques build up in the brains of people with Alzheimer’s and lead to memory loss. Studies in humans are currently under way to confirm this preliminary finding.

Turmeric seems to have a special affinity for reducing inflammation in the body, particularly in the gastrointestinal tract. Curcumin has been shown to be beneficial for reducing symptoms in patients with Crohn’s disease and ulcerative colitis. These conditions are collectively referred to as inflammatory bowel disease. In studies, patients given doses of 1 to 2 g per day of curcumin experienced fewer symptoms and less systemic inflammation.

Curcumin may protect against colon cancer. A small pilot study in patients with familial adenomatous polyposis (FAP) disorder—characterized by the development of hundreds of benign tumors in the colon, eventually leading to colorectal cancer—garnered positive results. A combination of 480 mg of curcumin and 20 mg of quercetin taken orally 3 times a day reduced the number and size of tumors in patients by roughly 60 percent over a 6-month period. A larger study is currently under way at Johns Hopkins University.

Researchers around the world are showing a tremendous interest in turmeric. In the United States alone, the National Institutes of Health is currently funding studies on turmeric and curcumin for a variety of conditions, including colorectal cancer, pancreatic cancer, Alzheimer’s disease, psoriasis, inflammatory bowel disease (IBD), irritable bowel syndrome (IBS), and rheumatoid arthritis.

How to Use

Tea: Pour 2 cups boiling water over 1 teaspoon turmeric and steep for 10 minutes. Strain. Add honey and/or lemon if desired.

Capsules: 2 to 3 g turmeric per day provides 60 to 100 mg curcumin, the daily amount typically consumed in the diet in India.

Standardized extract: To replicate the levels of curcumin used in the clinical trials on turmeric, purchase an extract that guarantees a specific level of curcumin (sometimes written as curcuminoid on the label). Most studies used turmeric extracts providing 1 to 2 g per day of curcumin, taken in 2 to 3 divided doses.

Precautions

Eating turmeric is very safe. Scientists have shown that taking curcumin at doses of up to 12 g per day is also very well tolerated, though there is little reason to take that much. Some people may get indigestion when taking high amounts of turmeric/curcumin.