Guide to turmeric: the science behind this Indian spice

Turmeric for inflammation

The turmeric root contains a large amount of curcumin. Curcumin is a biologically active phenol compound, it is the chemical component in turmeric that delivers the health benefits. Curcumin acts as an anti-oxidant and shows the potential to reduce inflammation.

As an anti-oxidant, curcumin helps reduce the detrimental effects of free radicals (Fujisawa, 2004).

The use of turmeric for arthritis, osteoarthritis and other inflammation ailments is explored in clinical trials (Davis, 2006; Funk, 2006; Kuptniratsaikul, 2009). As an anti-inflammatory agent, curcumin has shown the ability to lower the levels of three proteins (COX-2, AP-1 and NF-kB), which would normally cause swelling, pain and inflammation (Davis, 2006; Handler, 2007).

This anti-inflammatory activity is the likely reason that turmeric has shown compelling clinical results with cardiovascular, diabetic and cancer patients (Dorai, 2001; Goel, 2008), however, many of these clinical trials need to be repeated with larger data sets.

Turmeric and Alzheimer’s disease

Alzheimer’s disease is a progressive disease that cripples memory and destroys mental functions. This disease can become so severe that it prevents people from enjoying their regular life. In the early stage, a person may appear healthy but toxic changes are happening in their brain. Brain cells accumulate protein deposits, which then form amyloid plaques and tau tangles. These unwelcome changes prevent the brain cells from performing their regular jobs. Soon, mental powers go downhill.

In the past decade, we have seen a healthy debate about the role of turmeric and inflammation in Alzheimer’s disease. It is thought that an inflammatory response in the brain may be partially responsible for the amyloid plaques and tau tangles that appear in the brains of people suffering from the disease. As discussed earlier in this article, turmeric seems to act to reduce inflammation. Therefore, scientists speculate that eating turmeric may help prevent Alzheimer’s disease (Begum 2008; Ma 2013; Ringman 2012).

Interestingly, India has a very low incidence of Alzheimer’s disease. This may be simply related to Indian genetics. However, it is intriguing to note that Indians also eat a lot of turmeric-rich foods, such as curry. It is possible that the reason so few Indians develop Alzheimer’s is because they also eat a lot of turmeric.

Clinical data

In February 2016, a group of Chinese scientists published an interesting result in The Journal of Alzheimer’s Disease. First, they demonstrated their new model system for Alzheimer’s disease, a rat that displays the symptoms of Alzheimer’s. Then, to test the ability of turmeric to reduce Alzheimer’s disease symptoms, they injected curcumin into the rat and measured brain cells and their behavior. The scientists observed a reduction in neuron deterioration and oxidative stress in the rats that received curcumin treatment (Huang, 2016).

In general, the authors concluded that brain and loco-motor ability improved in Alzheimer’s rats after treatment with curcumin. While this is intriguing, we still need to see large population trials in humans before making any conclusions.

Another concern is bioavailability. Bioavailability refers to the ease with which a compound will absorb into your body. In Phase I clinical trials, dietary curcumin (turmeric extract) displayed poor bioavailablity. This means that curcumin won’t readily absorb into your body without assistance. This is common with certain compounds, it means that an agent of absorption should be combined with your turmeric supplement.

Here, we review two options from two separate companies. Both companies are well respected and grow their herbs under organic conditions. They differ mostly in the manner they help turmeric absorb into our body. Gaia uses black pepper, while Organic India uses ginger.

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