Curcumin is nearly a household name in 2019 and is available as both a standalone supplement and an ingredient within supplement blends. Curcumin is a polyphenol derived from turmeric (Curcuma longa): a botanical which, according to the National Institutes of Health’s National Center for Biotechnical Information (NCBI), “aids in the management of oxidative and inflammatory conditions, metabolic syndrome, arthritis, anxiety, and hyperlipidemia.” It may also offer some defense against muscle inflammation and soreness, and cognitive decline.
Curcumin itself, “combined with enhancing agents” such as piperine, offers multiple health benefits, NCBI asserts. Indeed, turmeric has been used in Ayurvedic medicine in South Asia, especially, for centuries, for such conditions as rheumatism, fatigue, pain, and breathing problems.
In addition to its manufacture and branding for oral supplements, curcumin is produced for the cosmetics industry and as a food additive.
Conventional curcumin is grown in India, Asia, and Central America and is widely available. Organic extractions are available, too: But are they better? And to what extent is curcumin adulteration a problem? Ahead, we examine the challenges of producing organic curcumin and discuss issues curcumin processors and branders face
