Curcumin is a compound in the roots of turmeric (Curcuma longa), is the most popular spice in Indian cuisine, and is responsible for the extract’s bright yellow / orange color. Turmeric has a long history of medicinal use in India and has been the subject of almost 3,000 pre-clinical investigations. The active ingredients in turmeric, responsible for the medicinal root’s abilities to support the body’s immune response and protect cells from free radical damage, are called curcuminoids. The three major curcuminoids identified in pre-clinical investigations as having the most biological activity are curcumin, demethoxycurcumin, and bis-demethoxycurcumin. Curcumin, in particular, is noted for its antioxidant properties and is one of the best studied products in biomedical literature at a pre-clinical level.
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