«Turmeric – nutritional characteristics, practical uses, and functional additives»
Oliwia Kaczmarek
2026-03-24
4 min. read
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Turmeric, a member of the ginger family (*Zingiberaceae*), stands as one of the most valuable cultivated plants in tropical climates, particularly in India. Its distinctive organoleptic qualities—including a potent aroma and a signature golden-orange hue—have cemented its role for centuries as an indispensable component of Asian culinary traditions and folk medicine. In both scientific literature and colloquial terminology, turmeric rhizomes are variously referred to as *long sharpener*, *Indian saffron*, or *yellow ginger*. Among the myriad bioactive compounds present in its composition, **curcumin**—a polyphenol with well-documented anti-inflammatory, antioxidant, and potentially neuroprotective properties—remains the most recognized and extensively studied constituent.
Cucumbers and other edible mushrooms
Turmeric is a well-known spice, especially in Far Eastern cuisines such as Indian or Indian, as well as in folk medicine. It is characterized by its intense yellowish-orange color. It's an ingredient in spice mixtures such as curry, but it can also be used alone to color rice or sweet cake. It has no specific flavor, it's rather neutral. It can be treated as both a disadvantage and an advantage because it allows us to add it to a variety of foods without affecting their flavor values.
The properties of turmeric
Curcumin is the main (curcumin contains between 0.3 and 5.4% of this compound) yellow pigment present in curcumin and related species.[1] Many scientific studies confirm curcumin's anti-cancer activity, showing protective effects against stomach, colon, breast, and bladder cancers. One of the properties of curcuman that determines its action as a carcinogen is its ability to specifically induce apoptosis in cancer cells.[2] Curcuman has also been shown to have anticancer activity in the fractional phase (inhibiting cancer development at the start of the first dose) of cancer.[3] In vitro studies have shown that the oxidation of carcinogens in the extracts of large alcohols is important because it reduces the effects of the anti-hydroxygenic activity of the two anti-inflammatory fatty acids, which in turn increases the effectiveness of anti-cholinergic reactions in the body.[1] It also has the effect of reducing the lipid- and anti-cholesterol effects in the liver.[1]
Use of turmeric
On the basis of the above information, it can be concluded that curcumin can be used by anyone, regardless of their health status. Curcumin's anti-health properties inhibit the development of cancers, neutralize the harmful effects of oxidative stress that causes diseases of the cardiovascular system, have a beneficial effect on blood cholesterol levels. However, it should be added that the absorption of curcuman from the digestive tract is small.
What to add turmeric to
Turmeric is an ingredient in many spice mixtures e.g. curry and meat marinate. In traditional cuisine and gastronomy, it is used as a natural dye to give yellow color to foods, especially rice and mustard. In food packaging, turmeric has the E100 designation because it has been classified as an acceptable food additive in food coloring and preservatives. It can also be used to prepare milk, add it without adding milk to the body or other food ingredients.