Turmeric: its 4 main medical properties (and how to take it)

The turmeric, native to Southeast Asia and the main ingredient in curry, is one of the healthiest spices. It has an intense, bitter and somewhat spicy aroma, and a golden yellow color that is given by the curcumoids. These substances, together with curcumin, its main component, explain its remarkable therapeutic properties.

Turmeric: what is it and what is it for?

the spanish word turmeric comes from classical arabic kurkum, which means yellow. In India, depending on the area, it is known as haldi (in Hindi), halud (in Bengal), gauri, haridra or the English name: turmeric. The expression “Indian saffron” is also used.

Both the indian turmeric (Curcuma longa) as the java turmeric (Curcuma xanthorrhiza), less common but with identical culinary and medicinal properties, belong to the ginger family: the cingiberaceae.

In both cases the rhizome or underground root is used, with an ocher skin and shiny, dark orange flesh. This rhizome is made up of a thick part and several stubby “fingers” with which the best quality turmeric is produced.

The turmeric plant

They are perennial plants up to one meter tall. They grow best in a warm, humid climate.. They have tuberous roots, cylindrical rhizomes and large leaves, elliptical in shape and yellowish-green in color, with long petioles that start directly from the ground. The flowers, with colors ranging from yellow to maroon, have a long tube and are protected in a dense spike of bracts.

The entire bush is carefully lifted to prevent any damage, and “fingers” are cut from the largest rhizomes. Turmeric is boiled or steamed and then dried. The outer shell peels off and the rough brown fingers turn yellow-orange and waxy in texture.

In addition to a staple ingredient in curry powder, turmeric is a important seasoning in many oriental dishes. Indian vegetarian cuisine uses it extensively in legume-based recipes. But apart from its culinary use, turmeric is used as a tonic and as a remedy for liver conditions, while science is interested in analyzing its properties.

traditional medicinal use

Turmeric is an essential element in the practice of Ayurveda and also in the system siddha of traditional Indian medicine. It is intended to treat rheumatic pain, to relieve digestive and liver problems, including jaundice, as an antidiarrheal, anti-inflammatory, antibacterial and energy tonic.

Turmeric is also traditionally used to disinfect wounds. With it they still prepare liniments, creams and oils for different dermatological problems, otitis and fungal infections, among other disorders. In Asia it is combined for this with plants that reinforce or complement its action, such as aloe, neem, Chinese angelica or Chinese sage.

In 1993, two North American scientists, but of Indian origin, researchers from the Jackson Medical Center of the University of Mississippi, filed a patent for the use of turmeric on open wounds. It was accepted two years later and presupposed that the researchers demonstrated a novel use of turmeric.

When it became known in India, it caused widespread outrage. Up to 32 pieces of evidence were presented showing that this use of turmeric was already contained in ancient texts and that it was part of traditional practice. After a tough legal battle, the US patent office eventually withdrew the patent, marking the first documented victory for indigenous interests over the power of the pharmaceutical industry.

Demonstrated properties of turmeric

These are the four main properties for which turmeric is currently most frequently recommended:

1. Anti-inflammatory properties

The root and rhizome of turmeric contain curcumoids and curcumins, coloring matters to which clear antioxidant and anti-inflammatory effects are attributed. They also contain a essential oil with zingiberenepolysaccharides and mineral salts such as iron and potassium.

Curcumin, which is not soluble in water, does have a great ability to dissolve in fats and stimulate bile secretion. Therefore it contributes to metabolize fats and indirectly contributes to lowering cholesterol. Various studies have shown its ability to reduce histamine levels in inflammatory processes.

It acts on the modulation of eicosanoids, such as inflammatory prostaglandins, and can stimulate the activity of two enzymesglutathione transferase and glutathione peroxidase, responsible for regulating the body’s response to an inflammatory process, which facilitates the elimination of waste materials.

Its use in this regard is widespread in India, for the treatment of arthritic and osteoarthritis processes, with the added advantage that it does not cause gastric irritation.

2. Properties for the liver

But the main virtue of turmeric is its hepatoprotective activity. It is a first-rate help to alleviate digestive problems, such as dyspepsia, flatulence and diarrhea, especially when they are related to hepatobiliary disorders.

Turmeric increases and fluidizes bile, thereby helps digest fatyes, reduces liver inflammation and restores its filtering functions to the liver. It is very useful as a liver repair agent in non-acute hepatitis and to prevent the formation of gallstones, but since it increases bile production, it is recommended to avoid it in case of biliary colic, as it could contribute to increasing pain.

Because of its ability to stimulate bile flow, it is also attributed a slight effect on LDL cholesterol. It helps to lower its concentration level in the blood if combined with other cholesterol-lowering plants.

Curcumin, assimilated in the diet, can limit the spread of fatty tissue, inhibiting the growth of new blood vessels or angiogenesis. For this reason it has been recommended in slimming therapies.

3. Properties for the heart

According to some authors, turmeric, taken orally, can reduce lipid peroxidation and oxidative damage to cellswhich would raise the level of protection of the membranes of different organs, not only the liver, but also the spleen, kidneys or the heart, before the appearance of possible pathological processes or cellular aging.

In this sense, this spice is revealed as an important ally of the heart, by exerting a not inconsiderable action as an antiplatelet agent. This can improve circulation and also be helpful in prevention of embolisms and arteriosclerosisand as a support to keep blood pressure levels at bay.

4. Properties for the skin

externally, turmeric is shown again as an anti-inflammatory and a moderate antiseptic. It has been shown to be very effective in reducing inflammation of the mucous membranes in oral inflammations, ulcers and infected wounds, boils, burns and against insect bites.

These indications, based on the traditional use of the plant, are precisely what led the United States to try to patent its topical use, without success.

In traditional Indian practice, turmeric powders are diluted in hot milk and gargled to relieve throat irritationor else a denser paste is made that is applied to inflamed wounds and open wounds, to promote healing.

Turmeric extracts are being the subject of different investigations in order to determine their antioxidant and anticancer activity on some types of cancer such as colon, duodenum or skin cancer, but further clinical trials are still needed to verify their efficacy on humans.

How to take turmeric

One way to take turmeric would be as a powder, diluted in a glass of water or in fruit juice. But turmeric is poorly absorbed when taken outside of meals. And it has been shown that combined with black pepper –as in so many traditional recipes from the East– it is assimilated up to two thousand times better.

1. As a spice in food

Therefore, it is possible and advisable to benefit from its restorative effects using it. to season food, in soups, creams of legumes or integrated into sauces such as curry. If its taste pleases, it can be quite a treat.

Since oral curcumin is not easily assimilated, it should be eaten in a meal with some percentage of fat contentor associated with unsaturated fatty oils, such as omega-3.

You will find fresh turmeric in more and more establishments, although you can look especially in Asian and natural food stores. You can also find it dry, in powder, with a more yellowish color and a matte texture.

To make turmeric powder, the rhizome is boiled or steamed and dried before grinding. The color of the powder usually indicates the quality of the turmeric: the darker the pigmentation, the better. It is often used as a cheap substitute for saffron or to give mustards extra color and “hotness”.

2. In supplement form

On the other hand, if it is not as seasoning, it is preferable to take it on an empty stomach.

In herbalists and in some pharmacies it can be purchased in the form of capsulesin some of them associated with a fatty nutrient to better absorb it. They are recommended up to 3 or 4 grams a day.

Turmeric is also sold as tincture. In this case, the usual daily dose is 0.5 to 1.5 ml per day: 10-15 drops a couple of times a day.

Precautions and contraindications

Turmeric has few side effects, especially when taken as a spice. However, experts advise against turmeric consumption at high doses or prolonged treatmentsbecause some cases of liver damage have been reported.

Since it can stimulate menstrual flow, it is contraindicated during pregnancy and lactation.

It is also not recommended to take it in case of biliary obstruction or gallstones. On the other hand, as it exerts a discrete anticoagulant action, it is not recommended if you are following anticoagulant and antiplatelet therapyto avoid possible interactions.