Curcumin is a substance from the turmeric plant (Curcuma longa), a spice
commonly used in East Asian curry dishes. A substantial number of
pre-clinical and human clinical trials have highlighted the
health-promoting effects of curcumin, namely its role as an antioxidant,
anti-inflammatory, and pain-relieving agent. Biochemical analysis has
shown that curcumin is insoluble in water and gastrointestinal fluid, is
rapidly metabolized and poorly absorbed by cells, has poor blood-brain
barrier permeability, and is rapidly eliminated from the body.