Turmeric, its distribution, as traditional ayurvedic medicine, limitation during consumption
Learn Turmeric, its distribution worldwide, as traditional ayurvedic medicine, storage methods, chemical compostion and limitation during consumption
Turmeric
Turmeric Introduction
Turmeric, or Curcuma longa, is a spice widely used for both culinary and medicinal purposes. It is commonly used as a flavoring agent in various cuisines and is popularly known as “Indian saffron.” Turmeric is easy to cultivate and has attracted considerable interest due to its numerous beneficial properties.
Turmeric (Curcuma longa) belongs to the Zingiberaceae family and is a rhizomatous, herbaceous, perennial plant. Its major secondary metabolite is curcumin, a polyphenolic compound, which is found in the rhizome of Curcuma longa and other Curcuma species.
The name “turmeric” is derived from the Latin word terra merita (meaning “meritorious earth”), referring to the color of ground turmeric, which resembles a mineral pigment.
In French, it is called terre merite, and in many other languages, it is simply referred to as “yellow root.” In many cultures, its name is based on the Latin word curcuma.
Distribution of Turmeric
In many Asian countries, turmeric is widely used in cooking for flavor and for its medicinal properties.
In India and Thailand, multiple species of turmeric are found. Globally, there are over 100 turmeric species, of which approximately 40–45 species are found in India and around 30 species in Thailand.
Traditionally, turmeric is used in many Asian, Southeast Asian, and Middle Eastern cuisines. Due to its golden-yellow color and unique flavor, turmeric is also known as the “Golden Spice.” It is a key ingredient in curry and is widely used as a food coloring agent and dietary supplement. In recent years, Western countries have also begun using turmeric because of its reported health benefits.
India is considered the leading global producer of turmeric, and Indian turmeric is renowned for its high quality. Erode, a city in Tamil Nadu, is also known as the “Yellow City,” “Turmeric City,” or “Textile City”, and it is the largest turmeric-producing region in India.
Turmeric as Traditional Medicine
Turmeric (Curcuma longa L.) has been extensively researched, and its use is well-documented in the history of Asian traditional medicine.
In India, turmeric has been used since 1500 BCE for culinary and religious purposes. It reached China by 700 AD and East Africa by 800 AD. In North India, turmeric is known as “Haldi”, while in South India, it is called “Manjal.”
In Ayurveda, turmeric is considered a treatment for respiratory conditions, liver disorders, anorexia, rheumatism, diabetic wounds, runny nose, cough, and sinusitis. It is also traditionally used for relieving sprains and swelling.
In China, turmeric has traditionally been used for abdominal disorders. In both Indian and Chinese traditional medicine, it is valued for improving digestion.
In Unani medicine, turmeric is used to expel phlegm (kapha) and promote better blood circulation by opening blood vessels. Additionally, in food, turmeric is used to aid digestion and relieve gas or bloating.
Chemical Composition of Turmeric
Turmeric contains several important components, including curcuminoids, essential oils, and polysaccharides.
Curcuminoids are polyphenolic compounds responsible for turmeric’s yellow color. The main curcuminoids include curcumin, bisdemethoxycurcumin, and demethoxycurcumin.
Essential oils in turmeric include turmerone, ar-turmerone, and curlone, which contribute to its flavor and aroma.
Polysaccharides are another major component of turmeric. The primary polysaccharides include curdlan, glycogen, and a turmeric-specific polysaccharide, which contribute to its biological activities.
How to Store Turmeric?
There are several methods for storing turmeric for long periods. Dehydration is the primary method recommended for preserving turmeric. The different techniques used for turmeric preservation include hot drying, freeze-drying, sun drying, low-temperature drying, and microwave-vacuum drying.
Limitation of Turmeric During Consumption
Low Bioavailability and Poor Water Solubility
Curcumin and turmeric extracts are generally considered nontoxic and show great promise for various biological applications when administered at appropriate doses. Turmeric has long been used in traditional medicine as well as in contemporary and alternative medicine to manage a variety of diseases.
Despite these beneficial effects, curcumin’s therapeutic potential is significantly limited by its low bioavailability and poor water solubility. Its rapid metabolism, limited absorption, and swift systemic elimination further reduce its concentration in blood plasma and tissues, restricting its clinical effectiveness. To overcome these challenges, it is essential to improve curcumin’s physicochemical properties, particularly its solubility and bioavailability.
Turmeric is difficult to absorbed in intestine
Curcumin the active compound of turmeric is difficult to absorbed in the intestine. Curcumin needs to be stable and dissolved in the intestine before entering the blood stream. However various physicochemical properties affect the stability of curcumin in intestine.
First, curcumin does not dissolve in intestine gastrointestinal fluids. Because of this poor solubility, it struggles to move through the mucus layer that coats the intestinal lining and not absorbed by epithelial cells.
Second, curcumin is lipophilic and like other fat-soluble compounds, only few amounts of curcumin is stable and soluble after digestion and absorbed by epithelial cells.
Finally, lipophilic compounds such as curcumin are absorbed through a different pathway than water-soluble (polar) nutrients, which further limits how much it absorbed.
Turmeric (Curcumin) Absorption at different Concentration
At low concentrations, curcumin mainly interacts with the polar surface of the cell membrane and crosses slowly via passive diffusion.
At higher concentrations, curcumin accumulates within the non-polar lipid core of the membrane, rather than passing through it. This accumulation stiffens the membrane (reduces membrane fluidity), which actually impairs further transport instead of enhancing absorption.
As a result, even when curcumin is taken in high doses, very little reaches the bloodstream. Most of it remains trapped in the small intestine or is metabolized before entering circulation. Overall, only about 1% of curcumin becomes bioavailable, mainly due to intestinal first-pass metabolism and retention inside intestinal cells.
How to Consume Turmeric?
Turmeric is a spice used worldwide, especially in Asian cuisine. The rhizome of turmeric gives a vibrant yellow color, making it a popular natural food coloring. It can be used fresh, cooked, or dried.
In India, turmeric is commonly added to curries, rice, dal, and other dishes. In Japan, it is consumed as tea; in Thailand, it is used in food and cosmetics; in Korea, it is served in drinks; in Malaysia, it is used as a medicinal antiseptic; in China, it is mainly used as a colorant; and in the United States, turmeric is added to mustard, cheese, chips, as well as available in capsule and powder forms.
Turmeric is also widely used in various forms, including capsules, tablets, ointments, energy drinks, soaps, and cosmetics, highlighting its versatility beyond culinary applications.
How to Enhance the Absorption of Turmeric?
To enhance the absorption of turmeric, consume it with black pepper and a fat source (like milk or oil). Common methods is mixing 1/4 to 1/2 teaspoon of powder in warm water, golden milk, smoothies, or directly into meals like eggs and soups with a pinch of black pepper.
Turmeric Application in Various Condition
Related article: 14 Benefits of Turmeric (Indian Saffron)
- Turmeric act as blood thinner
- Turmeric may increase or decrease the effect of chemotherapy
- Improves wound healing
- Reduce inflammation
- Protect from reactive oxygen species
- Protect from bacterial infection
- Protect from fungal infection
- Protect from viral infection
- Regulates blood sugar level
- Lowers cholesterol level
- Have Anti-cancer activity
- Regulate Alzheimer’s disease
- Enhance skin glow
- Psoriasis treatment
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Reference:
El-Saadony, M.T., Saad, A.M., Mohammed, D.M., Alkafaas, S.S., Ghosh, S., Negm, S.H., Salem, H.M., Fahmy, M.A., Mosa, W.F., Ibrahim, E.H. and AbuQamar, S.F., 2025. Curcumin, an active component of turmeric: biological activities, nutritional aspects, immunological, bioavailability, and human health benefits-a comprehensive review. Frontiers in immunology, 16, p.1603018.
Hewlings, S.J. and Kalman, D.S., 2017. Curcumin: A review of its effects on human health. Foods, 6(10), p.92.
