When it comes to Thai cuisine, the first thing that comes to mind for many is curry, such as curry chicken rice and curry noodles, both of which are delicious dishes. In fact, turmeric powder in curry plays a crucial role, giving the curry its distinctive yellow color. Turmeric, as a versatile seasoning, can be used not only in various curry dishes but also in turmeric rice, turmeric latte, turmeric-roasted cauliflower, and more. The delicious and enticing golden color not only stimulates the appetite but also conceals its role as a hidden anti-inflammatory expert.

I. Identity Card of Turmeric

Turmeric is currently both a food and a traditional Chinese medicine. With its golden color and pungent taste, it belongs to the ginger family and is derived from the dried roots and rhizomes of the turmeric plant. It is most commonly used to make curry. The main components of turmeric are volatile oils and curcumin. Curcumin, a polyphenolic substance with a small relative molecular mass that is insoluble in water, is the most effective ingredient in turmeric and is commonly used as a food coloring agent. Curcumin is currently one of the hot topics in medical research, showing pharmacological effects such as antioxidant, anti-inflammatory, and anti-diabetic properties.

For those familiar with traditional Chinese herbs, turmeric may be recognized, but most people may associate it with the everyday ginger. However, turmeric and ginger are not the same. The former belongs to the ginger family and the turmeric genus, while the latter belongs to the ginger family and the ginger genus. Fresh ginger rhizomes are commonly used as a seasoning.

II. The Origin of Turmeric’s Anti-Inflammatory Properties

Inflammation is a complex process, and the formation of many inflammatory conditions is related to the production of inflammatory factors. The continuous presence of inflammatory factors damages tissues, leading to inflammation in the body. Therefore, reducing inflammatory factors is a crucial breakthrough in anti-inflammatory action.

Prevention of Inflammatory Diseases

Many diseases originate from chronic inflammation, and curcumin can prevent inflammatory diseases such as small intestine, colon, breast, and pancreatic diseases.

In certain situations, arachidonic acid can trigger inflammation by converting into prostaglandins (PGs). Cyclooxygenase (COX) is a crucial enzyme in this process. Prostaglandins (PGs) play a clear role in the proliferation and migration of cells involved in inflammation. Curcumin can inhibit the subtype of cyclooxygenase (COX-2), acting as a natural inhibitor. Overexpression of COX-2 is associated with the occurrence of small intestine, colon, breast, and pancreatic diseases. Inhibiting the activity of cyclooxygenase is beneficial for preventing or alleviating inflammation.

Additionally, curcumin can prevent the occurrence of inflammatory diseases such as colitis and gastritis by selectively inhibiting the abnormal expression of inducible nitric oxide synthase (iNOS). Curcumin can also inhibit the expression of tumor necrosis factor (TNF) protein, indirectly inhibiting the activation of nuclear factor-kappa B (NF-KB), thereby exerting a strong anti-inflammatory effect.

Curcumin also has a preventive effect on colitis, which is an inflammatory lesion of the colon caused by various reasons. Under normal circumstances, a balance is maintained between pro-inflammatory factors and anti-inflammatory factors in the body. Once the balance is disrupted, it can lead to inflammatory damage. Research has shown that regulating the balance between these factors can alleviate mucosal damage. Curcumin can maintain the balance between pro-inflammatory factors and anti-inflammatory factors, reducing inflammatory reactions.

Alleviation of Rheumatoid Arthritis

Rheumatoid arthritis is a chronic systemic inflammation, affecting 0.8% of the world’s population. Studies have found that curcumin can inhibit the signaling pathways in joint chondrocytes to suppress the activity of inflammatory cytokines and matrix metalloproteinases, providing a certain therapeutic effect on rheumatoid arthritis and improving the quality of life for patients.

Treatment of Atherosclerosis

Atherosclerosis is a chronic progressive disease caused by inflammation, oxidative stress, lipid imbalance, and epigenetic diseases. The symptoms of atherosclerosis depend on the degree of vascular lesions and the ischemia of affected organs. Curcumin has excellent anti-inflammatory, lipid-lowering, and antioxidant abilities, reducing lipid peroxidation and the generation of oxidized low-density lipoprotein, slowing down or alleviating inflammation and the further development of atherosclerosis.

Effective Improvement of Chronic Obstructive Pulmonary Disease (COPD)

Corticosteroids are one of the drugs for various acute and chronic inflammatory diseases, such as chronic obstructive pulmonary disease (COPD). The expression of histone deacetylase-2 in the lung tissues of these pulmonary diseases is low, and this enzyme is a key factor in the anti-inflammatory effect of corticosteroids. Curcumin can positively promote the expression of this enzyme in lung tissues, enhancing the effectiveness of corticosteroid drugs and exerting anti-inflammatory and lung-protective effects.

In addition to its anti-inflammatory effects, curcumin can significantly increase high-density lipoprotein levels, promote lipid metabolism, thereby reducing blood lipids and combating lipid peroxidation. Furthermore, the antioxidant effect of curcumin is stronger than that of conventional vitamin-like substances. Research has shown that curcumin mainly exerts its antioxidant effects by eliminating free radicals and enhancing the activity of antioxidant enzymes.

III. Applications of Curcumin: From Dietary Supplements to Seasonings

Turmeric-Containing Foods

As its application field continues to expand, turmeric-related products are being introduced globally, from food and beverages to specialized dietary supplements. According to a survey by SPINS, the sales of turmeric-related products in the United States reached $12 million in 2018. In 2019, companies like Wahaha launched a hangover remedy and liver-protecting drink called Turmeric Awakening, while Golden Brew introduced Turmeric Apple Cider Vinegar, and Tongcheng Beijian produced a turmeric sobering drink. Turmeric is not only used in the beverage sector but also shows significant growth in the cold and hot cereal category. Consumers are more interested in products labeled with turmeric, especially those combining turmeric with probiotics, creating nutritional packages to maintain daily immune function.

Food Preservatives

Curcumin has strong antioxidant and anti-corrosion properties. Studies have shown that using different concentrations of curcumin can significantly inhibit the germination of fungal spores and the growth of mycelium in both in vitro and in vivo conditions, reducing the diameter of kiwi fruit lesions.

Experiments also indicate that substances such as microcapsules, electrospinning, nano-complexes, and colloids containing curcumin can utilize its antioxidant properties to extend the shelf life of food.

Food Seasonings and Colorings

Curcumin is a natural dye specified in the “National Food Safety Standard Food Additive Use Standard” (GB2760—2014). It is allowed for use in frozen drinks, batter, and other foods. Countries like the United States, Japan, and South Korea permit its use as a coloring agent in food. China began researching and applying curcumin in the mid to late 1980s and has since developed two forms: water-soluble and oil-soluble products. Curcumin, as a compound seasoning, is an indispensable colorant in curry foods and is widely used in puffed foods, seasonings, rice and noodle products, and beverages.

Curcumin, with its significant anti-inflammatory and antioxidant effects, is bound to play an increasingly important role in preventing and alleviating chronic diseases. It is hoped that in the future, more people suffering from chronic diseases can benefit from it.

References

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