Turmeric (Curcuma longa) is a member of the ginger family and native to India and southeast Asia. The powdered root has a long history of use as a spice (especially in India and the Middle East), and it is also used as a natural food colorant and medicinal agent.
Turmeric contains three major phytochemical compounds – called curcuminoids – which give turmeric its bright yellow-orange color. (The most active component is curcumin.) These curcuminoids have been the focus of numerous clinical studies designed to investigate their long-term safety, antioxidant properties, and anti-inflammatory activity.
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