Turmeric, scientifically named Curcuma Longa, is a part of the ginger family.  With a rich history stemming from both Ayurveda and Chinese medicines, turmeric has long been celebrated (for as many as 5000 years) for its bountiful health benefits and traditional medicinal properties.

The turmeric root contains as many as 100 compounds.  Curcuminoids are the components that offer the bright yellow colour to the turmeric root and are studied for their wide spread health benefits.  Studies have shown that curcumin, when eaten on a consistent basis, is effective against a wide range of diseases due to its anti-inflammatory, antioxidant, antiviral, immune-modulatory, neuroprotective, and antimicrobial properties.

Science is now proving what the ancient medicines knew, and that is that the interaction of curcumin within various cellular and molecular pathways make it a powerful spice for our bodies.

However, it is not just the curcumin working magic within the body.  It is now thought that all the natural compounds within the turmeric root can enhance the absorption of curcumin.  The suggestion would be to stay true to the turmeric plant by following a more nutritionally complete dose, comprising of both curcumin and a variety of the other natural compounds.  When consumed in this form the nutrients come together in the body, showcasing the powerhouse of health benefits that turmeric has. 

It is also known that when consumed with naturally fatty meals and drinks, like plant, fruit, nut and seed fats, along with the right amount of piperine (a substance found in black pepper), the turmeric will be much better absorbed and up to 2000% more bioavailable.


University of Maryland Medical Center (UMCC),
Zdrojewicz ZSzyca MPopowicz EMichalik TŚmieszniak B. “Turmeric – not only a spice.” Pol Merkur Lekarski. 2017 Jun 23;42(252):227-230.