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NutraCos, European and among pharmacists highly respected magazine, in one of its researches compared several branded curcumin products in EU and United States market. It also gave special emphasis to the bioavailability of the curcumin as many producers recommend reduced daily dosage of the Curcumin based on higher – amount of presumed bioavailability. This is not a healthy approach as these formulations are merely increasing the biologically insignificant phase II metabolites rather than increasing the active metabolites or Curcumin itself. Bioavailability is an important aspect of nutrient metabolism and its concept should not be used for just marketing purpose.

Turmeric has a peppery, warm and bitter flavor and a mild fragrance slightly reminiscent of orange and ginger, and while it is best known as one of the ingredients used to make curry, it also gives ballpark mustard its bright yellow color.

Turmeric comes from the root of the Curcuma longa plant and has a tough brown skin and a deep orange flesh. Turmeric has long been used as a powerful anti-inflammatory in both the Chinese and Indian systems of medicine. Turmeric was traditionally called “Indian saffron” because of its deep yellow-orange color and has been used throughout history as a condiment, healing remedy and textile dye.