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Turmeric and curcumin: what science says, recommended doses, and a recipe for turmeric latte

Digestive Health and Microbiota
Turmeric (Curcuma longa) is a bright yellow root widely used in Indian cuisine, Ayurvedic medicine, and traditional Chinese medicine. Today we know that its main active compound, curcumin, has anti-inflammatory and antioxidant effects that have sparked great scientific interest. But beware: not everything that has been seen in the laboratory has been proven in humans. Turmeric is not a panacea, nor should we all take supplements. What we can do is use it as part of an anti-inflammatory lifestyle, incorporating it into our daily cooking.

1. What active compounds does turmeric contain?

Turmeric contains:

Curcumin → the most important polyphenol, responsible for the color and most of the described effects.

Curcuminoids → including curcumin, demethoxycurcumin, and bisdemethoxycurcumin.

Essential oils (such as turmerone), which also modulate its properties.

(A “polyphenol” is a compound with the ability to neutralize free radicals and modulate inflammation.)

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