Turmeric and curcumin: the gold of spices

The turmeric plant(Curcuma longa), also known as turmeric, is a central component of Asian cuisine and traditional medicine. The focus of interest here is a specific group of secondary plant substances: the curcuminoids, of which curcumin is the best known and best studied.

Origin and tradition

Turmeric belongs to the ginger family and originally comes from South Asia. The rootstock (rhizome) of the plant is used.

• Spice: The rhizome is dried and ground into the bright yellow powder that we know as turmeric. It is an indispensable ingredient in many curry mixtures.
• Traditional use: In Ayurveda and Traditional Chinese Medicine (TCM), turmeric has been used for thousands of years, mainly due to its properties as described in the respective traditional teachings.

What is curcumin?

Curcumin is the main representative of the so-called curcuminoids and the ingredient responsible for the intense yellow color of turmeric powder. It usually only makes up around 2 to 5 percent of the dried turmeric rhizome.

Curcumin has attracted considerable attention in scientific research in recent decades. Studies, often in the laboratory (in vitro) or on animals, investigate a variety of molecular mechanisms, including medical applications, that may be associated with curcumin. ¹

Turmeric in the kitchen

Turmeric is a mild, slightly bitter and earthy tasting spice. It not only gives dishes an appetizing color, but also a delicate aroma.

• Bioavailability: An important topic is the so-called bioavailability of curcumin. This means how well the human body can absorb the substance. In its pure form, curcumin is poorly absorbed into the bloodstream via the intestine. A key problem with turmeric powder is its low solubility, poor intestinal permeability, instability at alkaline pH or rapid metabolism. These factors contribute to the low bioavailability of curcumin, which limits its potential for oral administration. In recent years, various formulations of dietary supplements have been increasingly developed to address these problems and thus enable significantly better bioavailability. ^{(2, 15, 16)}
• Tip for the kitchen: To improve absorption, turmeric is traditionally often used in Indian cuisine in combination with fat (oil) and black pepper. The ingredient piperine from the pepper can increase the bioavailability of curcumin in the body.

Current research

Research on turmeric and curcumin in particular is very active. Scientists are continuously investigating the role curcumin could play in various biological processes^.3-14,17

Important: Most of the promising results come from basic research and clinical studies on humans are still ongoing or in early phases. It is crucial to always view the results of research critically and not to transfer them prematurely to everyday human life.