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Turmeric (Curcuma longa), a yellow food color and an ingredient in curry powder, has long been used in Asian traditional medicine as a stomach tonic and blood purifier, and for the treatment of skin diseases and wound healing. Today, it is considered potentially beneficial in treating or reducing symptoms associated with a wide range of health conditions, due to its antioxidant, antitumor, anti-inflammatory, and antibacterial effects.
Grown in the tropical regions of southern Asia, turmeric is an erect, perennial (returns each year) plant with trumpet-shaped dull yellow flowers. Turmeric is fragrant and has a bitter, somewhat sharp taste similar to ginger.
The dried aboveground and underground stems are used in medicinal and food preparations.
Turmeric is used to treat the following conditions and symptoms.
Turmeric is commercially available in the following forms.
How to Take It
The following are recommended doses.
Turmeric and curcumin are considered safe when taken in recommended doses. However, extended or excessive use of curcumin may produce gastrointestinal upset and, in extreme cases, ulcers. If you have been diagnosed with gallstones or obstruction of the bile passages, consult with your health care provider before using turmeric products.
No harmful drug interactions have been reported.
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