Turmeric, the golden-orange spice commonly known for imparting a yellow hue to curries and mustards, is now trending in golden milk lattes, juice bar boosts, and dietary supplements. This plant rhizome, which resembles ginger root, has been used in traditional medicine for centuries. Today, curcumin, a polyphenol compound partly responsible for turmeric’s color, is getting […]
To continue reading this article or issue you must be a paid subscriber
Subscribe to Tufts Health & Nutrition
Get the next year of Tufts Health & Nutrition for as little as $18. And access all of our back issues and online content free of charge.
Subscribe today and save 36% off the regular rate!