419: Turmeric - what does the science say about 'the Golden Goddess'?

<div>There are probably few spices that have been written about as much as turmeric.<br> <br> It is a fantastic thing to behold, the colour alone, a rich yellow or deep orange, makes it stand out from the crowd.<br> <br> Half of the world's turmeric is consumed in <a href="https://foodmatterslive.com/article/cargill-opens-its-first-innovation-centre-to-india/">India</a> where it is often referred to as "the golden goddess".<br> <br> It has been used in cooking for centuries and, in the UK at least, has long been regarded as merely a versatile, fragrant and colourful spice for many dishes.<br> <br> More recently, claims have been made about its health benefits.<br> <br> Perhaps it is just the UK catching up with the rest of the world; medicinal claims around turmeric go back hundreds of years.<br> <br> But why has turmeric captivated us for so long? Is there any truth in the medicinal claims? And what is next for the famous yellowy-orange powder?<br> <br> <strong>Guests:<br> Dr Vivien Rolfe, Head of Herbal Research, Pukka Herbs<br> Dr Kristopher Paultre, University of Miami</strong> </div>