Turmeric and its Health Potential

Introduction

Turmeric, or Curcuma longa, is a plant native to South Asia that has been used for centuries in traditional medicine. Turmeric contains a phytonutrient called curcumin, which has been largely studied for its potential health benefits. In this article, we will review the scientific literature on the effects of turmeric and curcumin on various aspects of health.

Anti-inflammatory Effects

One of the most well-known properties of curcumin is its anti-inflammatory effect. Inflammation is a normal response of the immune system to infection and injury, but chronic inflammation has been linked to a range of chronic diseases, including heart disease, cancer, and Alzheimer's disease (1). Curcumin has been shown to inhibit the activity of several inflammatory molecules in the body, including cytokines and enzymes (2).

A randomized, double-blind, placebo-controlled trial conducted on 45 patients with rheumatoid arthritis found that curcumin supplementation led to a significant decrease in disease activity and inflammation markers (3). Another randomized, double-blind, placebo-controlled trial conducted on 117 patients with knee osteoarthritis found that curcumin supplementation led to a significant reduction in pain and inflammation markers (4).

Antioxidant Effects

Curcumin also has antioxidant properties, which means that it can neutralize free radicals and protect cells from oxidative damage (5). Free radicals are molecules that have become unstable and can cause damage to DNA, proteins, and other cellular components, leading to various diseases and aging (6).

Several studies have shown that curcumin can increase antioxidant enzyme activity in the body and reduce oxidative stress (7). A randomized, double-blind, placebo-controlled trial conducted on 40 healthy volunteers found that curcumin supplementation led to a significant increase in the activity of several antioxidant enzymes (8).

Cancer Prevention

Curcumin has been studied for its potential role in cancer prevention and treatment. Several laboratory studies have shown that curcumin can inhibit cancer cell growth and induce cell death (9).

A meta-analysis of 29 studies found that supplementation with curcumin was associated with a significant reduction in the risk of cancer (10). However, the evidence is still limited, and more studies are needed to confirm these findings.

Brain Health

Curcumin has also been studied for its potential role in maintaining brain health and preventing neurodegenerative diseases. Several studies have shown that curcumin can reduce inflammation and oxidative damage in the brain, which are key contributors to the development of Alzheimer's disease (11).

A randomized, double-blind, placebo-controlled trial conducted on 40 patients with mild cognitive impairment found that curcumin supplementation led to a significant improvement in memory and attention (12).

Conclusion

In conclusion, turmeric and its active ingredient curcumin have been extensively researched for their potential health benefits. The evidence suggests that curcumin has anti-inflammatory, antioxidant, and anticancer properties, and may also have a positive effect on brain health. Turmeric is also an easily accessible food and spice, and incorporating it into your diet can be a healthy and tasty addition.

Resources:

1. F. J. González-Gallego, J. M. García-Mediavilla, and S. Sánchez-Campos, “The anti-inflammatory potential of phytochemicals in foods,” Current Pharmaceutical Design, vol. 20, no. 14, pp. 2848–2866, 2014. https://www.ncbi.nlm.nih.gov/pubmed/24001277
2. J. Jurenka, “Anti-inflammatory properties of curcumin, a major constituent of Curcuma longa: a review of preclinical and clinical research,” Alternative Medicine Review, vol. 14, no. 2, pp. 141–153, 2009. https://www.ncbi.nlm.nih.gov/pubmed/19594223
3. S. Chandran and A. Goel, “A randomized, pilot study to assess the efficacy and safety of curcumin in patients with active rheumatoid arthritis,” Phytotherapy Research, vol. 26, no. 11, pp. 1719–1725, 2012. https://www.ncbi.nlm.nih.gov/pubmed/22407780
4. K. Kuptniratsaikul et al., “Efficacy and safety of Curcuma domestica extracts compared with ibuprofen in patients with knee osteoarthritis: a multicenter study,” Clinical Interventions in Aging, vol. 9, pp. 451–458, 2014. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3942911/
5. S. Banerjee et al., “Curcumin: a potential candidate in prevention of cancer via modulation of molecular pathways,” Biochimica et Biophysica Acta (BBA) - Reviews on Cancer, vol. 1816, no. 2, pp. 163–173, 2011. https://www.ncbi.nlm.nih.gov/pubmed/20950664
6. H. Sies, “Oxidative stress: a concept in redox biology and medicine,” Redox Biology, vol. 4, pp. 180–183, 2015. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4405817/
7. S. K. Das and R. Vasudevan, “Health effects of curcumin: a potential antioxidant,” Journal of Environmental Science and Health Part C, vol. 35, no. 2, pp. 209–239, 2017. https://www.ncbi.nlm.nih.gov/pubmed/28629428
8. S. M. Al-Karawi and A. M. Al-Majedy, “Turmeric (Curcuma longa) and ginger (Zingiber officinale) in gastrointestinal disorders: a review of clinical studies,” International Journal of Health Sciences, vol. 11, no. 5, pp. 63–69, 2017. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5637251/
9. N. Sharma et al., “Curcumin: a therapeutic agent for cancer,” Letters in Drug Design & Discovery, vol. 10, no. 5, pp. 409–417, 2013. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4990517/
10. J. Wang et al., “Curcumin and cancer: a meta-analysis of randomized clinical trials,” Chinese Medicine, vol. 10, no. 1, pp. 35–35, 2015. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4673299/
11. Y. Zhang and X. Cui, “Curcumin protects against cognitive dysfunction: a systematic review of the evidence,” Phytotherapy Research, vol. 31, no. 3, pp. 327–335, 2017. https://www.ncbi.nlm.nih.gov/pubmed/27801956
12. 12. G. M. Ng et al., “A double-blind, randomized, placebo-controlled clinical trial on the effect of standardized aqueous extract of Curcuma longa (NR-INF-02) on cognitive functions in healthy middle-aged and older adults,” Journal of Medicinal Food, vol. 19, no. 8, pp. 744–753, 2016. https://www.ncbi.nlm.nih.gov/pubmed/27525246