The role of spices in human health has gained importance in modern food science and molecular nutrition. Turmeric is widely used spice from the rhizome of curcuma longa used in cookery, traditional medicine, cosmetics, and fabric coloring from ancient times.
For centuries turmeric has been used extensively as a traditional remedy to treat various disorders such as rheumatism, body ache, skin problems (e.g. wounds, burns and acne), intestinal worms, diarrhea, intermittent fevers, hepatic diseases, urinary discharges, dyspepsia, inflammations, constipation, leukoderma, amenorrhea, dental diseases, digestive disorders such as dyspepsia, acidity, indigestion, flatulence, ulcers, and colic inflammatory disorders such as arthritis, colitis and hepatitis.
The extensive use of turmeric in the treatment of a wide variety of disorders owes to its phytochemical composition. The major active principle of turmeric is curcumin, besides which it contains wide range of other essential phytocompounds.
Scientific studies recognize curcumin as the one responsible for most of the therapeutic effects. It has gained lots of interest in recent years for its valuable potential in the treatment of cancer, diabetes, cardiovascular diseases and other inflammatory-related diseases.