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Turmeric (Curcuma longa) is a flowering plant of the ginger family native to India and Southeast Asia. The most promising ingredient in turmeric is curcumin, which has been long used in Ayurvedic medicine. Curumin is under study as an anti-inflammatory, antioxidant and immune booster, inhibiting histamine release from mast cells.
Uses[edit | edit source]
Turmeric is often used as an edible spice in cooking, especially in Indian food. It is also available as an infusion (tea) and in capsule supplements.
One popular use is as golden milk mixing turmeric, coconut oil, and black pepper in with a milk (coconut, almond, or cow) with other sweeteners and spices.
Theory[edit | edit source]
Evidence[edit | edit source]
Risks and side effects[edit | edit source]
Costs and availability[edit | edit source]
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Learn more[edit | edit source]
References[edit | edit source]
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