Turmeric, a spice commonly used in cooking, has been traditionally used in Ayurveda and other medical systems for skin conditions. It contains curcumin, a major component responsible for its yellow color and various biological activities. However, the health effects of turmeric and curcumin remain uncertain due to challenges in studying their bioavailability and stability.
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Turmeric and conventionally formulated curcumin products are probably safe when taken orally or applied to the skin in the recommended amounts. However, efforts to develop curcumin products with increased bioavailability may lead to increases in harmful effects as well as desirable ones. Turmeric may be unsafe for use during pregnancy in amounts greater than those commonly found in food.
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Turmeric is a plant in the ginger family, native to Southeast Asia. Its rhizome (underground stem) is used as a culinary spice and traditional medicine.
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Turmeric and curcumin have a variety of interesting biological activities, but they’re challenging to study because curcumin is unstable and has low bioavailability when it’s taken orally. In addition, curcumin products may differ in composition or contain more substances than expected, which makes the results of research on these products difficult to understand and compare.
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