Curcumin is derived from turmeric, the former being what gives the popular spice its bright orange-yellow color. Turmeric has been used for thousands of years, primarily in India, where it is a mainstay of Ayurveda, the traditional system of Indian medicine. Today, modern science is backing up what ancient Indians have known for centuries—that turmeric, and curcumin in particular, has many astounding uses.
Curcumin is also known as “poor man’s saffron,” since it is widely used in place of the expensive spice to add color and flavor to foods. Curcumin can be found in drinks, baked goods, sauces, rice dishes, preserved meats and other goods. In some cases, it is also used to provide yellow coloring to butter and margarine, which would otherwise be white.
Curcumin is widely available in supplement form, and it’s become very popular for its powerful antioxidant capacity. Studies have found curcumin to be highly effective at protecting the body’s cells against oxidative damage caused by free radicals.ayurveda ] [ curcumin ] [ health ] [ turmeric ]