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Turmeric

Turmeric is a spice commonly used in Curry, which has Curcumin and the Curcuminoids as the main bioactive compounds. Turmeric itself is fairly healthy and has other bioactives in it.

Our evidence-based analysis on turmeric features 5 unique references to scientific papers.

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Things To Know & Note

Primary Function:

Also Known As

Indian Curry, Curry extract

Do Not Confuse With

Curcumin (main bioactive of Turmeric), Saffron (Turmeric is known as Indian saffron)

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Scientific Research on Turmeric

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Turmeric is a spice that has traditional usage worldwide, but is mostly known to be used in Indian dishes where it is primarily associated with curry.

It has names such as Indian saffron (unrelated to crocus sativa, or true saffron).[1]

Calorically, 100g Turmeric root contains:

  • 354kcal

  • 10g total fat (25% of calories) consisting of 3g saturated (7.6% total calories)

  • 38mg sodium

  • 2525mg potassium

  • 65g total carbohydrates; 21g of which are dietary fiber and 3g sugars

  • 8g total protein

Turmeric tends to have a 9% or greater moisture content

  • Curcuminoid compounds, including the prototypical Curcumin (5-6.6% dry weight) with Demethoxycurcumin, 5′-Methoxycurcumin, and Dihydrocurcumin[2][3]

  • Sequesterpenes germacrone, termerone, ar-(+)-, α- and β-termerones, β-bisabolene, a-curcumene, zingiberenel, β-sesquiphellanderene, bisacurone, curcumenone, dehydrocurdione, procurcumadiol, bis-acumol, curcumenol, isoprocurcumenol, epiprocurcumenol, procurcumenol, zedoaronediol, and curlone[4]

  • Volatile Oils (less than 3.5% dry weight) consisting of d-α-phellandrene, d-sabinene, cinol, borneol, zingiberene, and sesquiterpenes such as tumerones

  • (Rhizome) stigmasterole, β-sitosterole, cholesterole, and 2-hydroxymethyl anthraquinone

500mg of turmeric as a spice does not appear to interfere with iron absorption in young women.[5]