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Turmeric: Publications and Research from SwissMixIt

Turmeric and Curcumin

Turmeric and Curcumin

Turmeric

Turmeric, a plant in the ginger family, is native to Southeast Asia and is grown commercially in that region, primarily in India. Its rhizome (underground stem) is used as a culinary spice and traditional medicine. Curcumin is a major component of turmeric, and the activities of turmeric are commonly attributed to curcuminoids (curcumin and closely related substances). Antioxidant, anti-inflammatory, improves liver function and more. Turmeric is a spice that can prevent the release of histamine from mast cells and can even inhibit anaphylactic reactions. Curcumin gives turmeric its yellow color. Recent studies have shown curcumin may be a electrode enhancer for hydrogen fuel cells and batteries.

Also known as: Curcuma longa, synonym Curcuma domestica; Curcuma aromatica. Turmeric is fat soluble—meaning it dissolves in fats. Without the fats binding it, the turmeric struggles to make it through the liver and stomach without being absorbed prematurely, and into the small intestines where it can be transferred through to the blood. Boil turmeric in water for 10 minutes or combine with fats for availability.

Publications for Turmeric

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