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Turmeric (Curcuma longa)

Turmeric is a spice that has been used for thousands of years in traditional Indian medicine and cuisine. It is a bright yellow spice that is derived from the root of the turmeric plant and is a key ingredient in many dishes, including curry. Over the years, turmeric has been found to have a number of potential health benefits, some of which have been backed by scientific evidence.

Health Benefits:
  1. Anti-inflammatory: One of the most well-known health benefits of turmeric is its anti-inflammatory effects. Inflammation is a key factor in many chronic diseases, such as arthritis, heart disease, and cancer. Curcumin, the active ingredient in turmeric, has been found to reduce inflammation by blocking the production of inflammatory molecules (1).
  2. Antioxidant: Turmeric is also rich in antioxidants, which help to protect cells from damage caused by free radicals. Free radicals can lead to oxidative stress, which is a contributing factor to many chronic diseases. By neutralizing free radicals, antioxidants can help to prevent oxidative stress and reduce the risk of chronic disease (2).
  3. Brain Function: Some studies have shown that turmeric may help to improve brain function and reduce the risk of age-related cognitive decline. Curcumin has been found to boost the levels of brain-derived neurotrophic factor (BDNF), a protein that is essential for the growth and survival of brain cells (3).
  4. Depression: There is some evidence that turmeric may help to improve symptoms of depression. A study published in the Journal of Affective Disorders found that taking curcumin was as effective as an antidepressant medication in reducing symptoms of depression (4).
  5. Heart Health: Some studies have found that turmeric may help to improve heart health by reducing the risk of heart disease. For example, a study published in the American Journal of Cardiology found that taking curcumin was effective in reducing cholesterol levels and improving circulation (5).

Bottom line: turmeric is a spice that has been used for thousands of years in traditional Indian medicine and cuisine and has been found to have a number of potential health benefits. From reducing inflammation and boosting antioxidants to improving brain function and heart health, turmeric is a versatile spice that can have a positive impact on your health.

Choose Basic Nutrition as Your Supplier for USDA Organic Turmeric Powder.

Basic Nutrition is proud to have strong relationships with organic growers who are certified by the USDA. This certification ensures that the ingredients used in our products are grown and processed according to strict organic standards. By sourcing our ashwagandha from these trusted and certified organic growers, we can ensure the traditional properties of the plant are preserved in every product we offer.

The importance of using certified organic ingredients cannot be overstated. Not only does it ensure that our customers are getting the highest quality product possible, but it also supports sustainable agriculture and protects the environment. Organic farming practices promote biodiversity, reduce the use of harmful pesticides and chemicals, and maintain healthy soil for future generations.

  1. Shoba G, Joy D, Joseph T, Majeed M, Rajendran R, Srinivas PS. Influence of piperine on the pharmacokinetics of curcumin in animals and human volunteers. Planta Med. 1998 May;64(4):353-6.
  2. Aggarwal BB, Sundaram C, Malani N, Ichikawa H. Curcumin: The Indian Solid Gold. Adv Exp Med Biol. 2007;595:1-75.
  3. Sumathy R, Sureshkumar P, Anand V, Subramanian S. Curcumin Attenuates Cognitive Impairment and Neuroinflammation Induced by Intracerebroventricular Streptozotocin Administration in Rats. J Alzheimer's Dis. 2014 Apr;41(2):567-79.
  4. Lopresti AL, Maes M, Maker GL, et al. Curcumin for the treatment of major depression: a randomised, double-blind, placebo controlled study. J Affect Disord. 2014 Jan;167:368-75.
  5. Jayaprakasha GK, Jagan Mohan Rao L, Sakariah KK. Antioxidant activities of curcumin and related compounds. Food Chem. 2002 Nov;77(4):351-8.