Turmeric – spice or remedy?

Many discoveries in modern medicine rest on the back of traditional medicine and many others disprove the efficacy of such medicine. Turmeric has been used in some countries as a spice, but also a medicine, for many years. Does science support this usage?

What is turmeric?

Turmeric, also known as Curcuma longa, is a herbaceous perennial from the ginger family (Latin: Zingiberaceae). It originates in India and these days it continues to be mostly produced there and in southeast Asia. Due to its flavor and bright orange-yellow color it’s used as a spice in many dishes. It famously also constitutes a large part of the Indian spice mix known as curry.

The spice comes from the rhizome of the plant which is rich in beneficial chemical compounds. The standouts among these are curcumin, deoxycurcumin and bisdeoxycurcumin, collectively known as curcuminoids. Curcuminoids are lipophilic bioactive polyphenols which make up 3-5% of the rhizome, with almost 80% of this amount being made up by curcumin.

Other than its culinary role, turmeric also holds significance in traditional Chinese and Indian (Ayurvedic) medicine, where it’s used to treat inflammation, wounds, respiratory issues, as well as dermatological and hepatic disturbances.

The effects of curcumin

Many studies on the effects of turmeric constituents, especially curcumin, on disease have shown encouraging results. Curcumin binds to heavy metals, forms complexed with them and thus lowers their toxicity. It’s also a powerful free radical scavenger. These mechanisms make up a two-pronged approach that lowers oxidative stress.

Its anti-inflammatory effect is achieved by blocking the activation of a transcription factor which is responsible for the formation of inflammatory mediators. Consequently, it also has an analgesic effect, which has proven effective in treating muscle soreness. It also exhibits a significant effect on arthritis symptoms and aids in maintaining joint and bone health.

It has an antibacterial effect on several bacterial species, including E. coli and H. pylori. Through modulation of the signal pathways, it can modulate tumor growth and thus play a role in the treatment of several types of cancer. It lowers the overall level of serum cholesterol and is cardioprotective, as well as antioxidative, antidiabetic, hepato- and neuroprotective.

The shortcomings of curcumin

Curcumin’s main shortcoming is the challenge it poses when it comes to formulating drugs with it as an active ingredient. Curcumin is lipophilic and very poorly soluble in aqueous media, which results in poor bioavailability. Its solubility increases in neutral and alkaline media, but this environment also results in its rapid breakdown. It exhibits poor stability in physiological conditions.

A possible solution being studied is placing curcumin in liposomes, particles able to bridge its hydrophobic properties. Additionally, a significant increase in curcumin bioavailability has been noticed in simultaneous ingestion with piperine, a compound commonly found in black pepper.

Turmeric in food

Although further research is needed to conclusively confirm the potential effects of turmeric compounds, the general consensus is that these effects are positive. The inclusion of turmeric in a varied diet can result in a beneficial overall effect on health. To increase the effectiveness of turmeric, it should be consumed in conjunction with black pepper.