Turmeric - Properties and Uses
Mateusz Pawlak
2026-03-23
7 min. read
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Turmeric, also known as long ginger, Zohara ginger or Indian saffron, is a plant species from the ginger family that has long been a key ingredient in Asian cuisine. Recently it has become increasingly popular in Poland. But what is the secret behind the mystery of turmeric?
Turmeric: Usage and Functionality
Curcumin, a polyphenolic antioxidant, is a chemical compound widely used as a food coloring in industry. The first study of curcumin's structure was conducted in 1910 by Polish chemists Stanisław Kostanecki, Janina Miłobędzka, and Wiktor Lampe. Turmeric has been used in Far Eastern medicine for nearly 4000 years as a natural anti-inflammatory and pain reliever. Curcumin is currently the subject of interest in the scientific community and biotechnology due to its broad spectrum of action, which is not yet fully understood. However, the low bioavailability of curcumin when taken orally due to poor absorption makes it almost undetectable in the bloodstream, which complicates its precise examination and application as a potential therapeutic agent in clinical medicine. Nevertheless, this characteristic can also be an advantage of curcumin, as it has low toxicity when taken orally. The European Food Safety Authority sets the safe dose of curcumin at 3 mg/kg body weight. However, no upper limit for curcumin consumption has been established in Poland. Studies indicate that daily doses of 3, 6-8 g of curcumin do not cause any adverse effects. However, individual variability should be taken into account, and excessive use of curcumin or its derivatives should be avoided.
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