Turmeric (Curcuma longa) is a rhizomatous, herbaceous,
perennial plant of the ginger family called Zingiberaceae. When not used fresh,
turmeric rhizomes are boiled for several hours, dried in a hot oven and grinded
into a deep, orange-yellow powder commonly used as a spice in curries. When
used as a food additive, turmeric is mostly use in savoring dishes. Some of the
foods which turmeric can be used
include canned beverages, biscuits, sauces, yellow cakes, dairy products,
soups, yoghurts and so on.
Research studies have tried to investigate the food chemicals found in turmeric to evaluate their potential effects on diseases such as arthritis, diabetes, cancer and other clinical disorders.
According to a 2012 report by the US National Institute for Health, about 71
clinical trials are currently registered to use the food chemical in turmeric for various clinical disorders. One
research showed that this food chemical
in turmeric reduced the severity of pancreatic-associated lung injury in
mice.
