Trendy turmeric in the age of functional foods

Turmeric is a spice commonly found in Southeast Asian cuisine that bestows a gorgeous yellow colour to its dishes. In addition to lending this saffron-like colouring to food, turmeric has also long been used in religious ceremonies and traditional medicines.[1]Prasad S, Aggarwal BB. Chapter 13: Turmeric, the Golden Spice. Herbal Medicine: Biomolecular and Clinical Aspects. 2nd edn. Boca Raton (FL): CRC Press/Taylor & Francis. 2011. In Southeast Asia as early as 250BC, for instance, turmeric is recorded as being a key component in medicines to relieve symptoms of food poisoning.[1]Prasad S, Aggarwal BB. Chapter 13: Turmeric, the Golden Spice. Herbal Medicine: Biomolecular and Clinical Aspects. 2nd edn. Boca Raton (FL): CRC Press/Taylor & Francis. 2011. And turmeric has historically been used in the treatment of an abundance of ailments from rheumatoid arthritis to conjunctivitis.[2]Dixit VP, Jain P, Joshi SC. Hypolipidaemic effects of Curcuma longa Linn., and Nardostachys jatamansi DC, in triton-induced hyperlipidaemic rats. Indian J Physiol Pharmacol. 1988;32:299-304. In recent years, turmeric has come to the attention of the modern mainstream community. A number of studies are beginning to form a scientific foundation for the functional use of the spice, and Google searches for turmeric increased 56% from 2015 to 2016.  Turmeric: are the health …

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