Turmeric, a popular ingredient in the food and beverage industry, is known for its numerous health benefits. The naturally-occurring chemical in turmeric, called curcumin, provides the distinct yellow color and has been found to possess anti-inflammatory and anti-oxidative properties. Studies indicate that curcumin can inhibit the growth of bacteria and fungi, as well as potentially boost the immune system. However, it is important to note that there have been reported cases of autoimmune hepatitis and drug-induced liver injury among some individuals using turmeric as a medicine.
A recent groundbreaking study suggests that turmeric may be as effective in treating indigestion as conventional drugs that target excess stomach acid. While turmeric has long been used as a medicinal remedy in South East Asia, there has been a lack of head-to-head studies comparing its efficacy to standard medications for indigestion. To fill this gap, researchers in Thailand conducted a randomized trial involving 206 patients with recurrent upset stomach of unknown cause.
The participants were divided into three treatment groups: one group received turmeric (with curcumin capsules four times a day), another group received omeprazole (a commonly used medication for indigestion), and the third group received a combination of turmeric and omeprazole. Over a period of 28 days, all three groups showed similar clinical characteristics and indigestion scores at the beginning of the trial, as assessed by the Severity of Dyspepsia Assessment score (SODA).
The study findings revealed significant reductions in symptom severity by day 28 for pain and other symptoms in all three treatment groups. These improvements were even more pronounced by day 56. Notably, the satisfaction scores among curcumin users remained relatively unchanged, possibly due to taste and odor preferences. The researchers also reported no serious side effects, but they did observe some liver function deterioration among curcumin users who were overweight.
Despite the study’s limitations, such as its small size and short intervention period, the researchers concluded that their findings provide highly reliable evidence for the treatment of functional dyspepsia with turmeric. They suggested that curcumin could be considered in clinical practice. Further larger and long-term studies are needed to confirm these results.
In a separate study, researchers successfully incorporated a highly purified form of curcumin into yogurt. This achievement ensured that the curcumin remained dissolved in the dairy product, preserved its properties, and provided potential health benefits. The use of purified curcumin in probiotic yogurt offers a natural alternative to artificial additives while maintaining an extended shelf life. This innovative approach opens up opportunities in food and beverage manufacturing, especially in the area of food and drink sustainability and consumer trends.
In conclusion, turmeric and its active compound curcumin have garnered attention for their potential health benefits, including their efficacy in treating indigestion. The scientific community acknowledges the need for further research to solidify these findings. Moreover, the successful incorporation of curcumin into yogurt demonstrates the potential for incorporating natural ingredients into food and beverage products. As the food and beverage industry evolves, it is crucial to stay updated on the latest food and beverage industry trends, food processing technology, food and drink regulations, packaging innovations, and consumer preferences.
