A relative of ginger, turmeric is common in Indian, Southeast Asian, and Middle Eastern cooking. For centuries, this vividly colored spice has been used as food and traditionally because of its health benefits.*

Properties and mechanism of action

Turmeric—and especially its most active compound, curcumin—has been proven to possess antioxidant properties.1* It has been theorized that curcumin works by modulating multiple cell signaling pathways and modifying gene expression.2

Scientific support

The safety, tolerability, and nontoxicity of turmeric are well established by human clinical trials, and the United States Food and Drug Administration has approved turmeric as being GRAS (generally recognized as safe).1

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.