Turmeric is one of the most important herbs in Ayurvedic medicine. Its root has been used since ancient times as a coloring and flavoring agent in food. In medieval Europe, turmeric was known as the Saffron of India. India is the world leader in its production and consumption. It is widely used in dishes such as lentils, rice, fish and meat, and is the main ingredient in curry. It is also used in place of saffron to provide color and flavor. Curcumin is the active component of turmeric, it protects against free radical damage because it is a strong antioxidant. Many of the beneficial effects of this drug are related to the antioxidant capacity of its components. It has anti-inflammatory, antibacterial, antiviral and antifungal activity. Traditionally, it has been attributed activity on the gallbladder, as a choleretic and cholagogue, it increases bile secretion in the treatment of indigestion: a sensation of fullness, flatulence and slow digestion. It is also recommended as an appetite stimulant. How to use: Take 1 capsule a day. Contraindicated in cases of gastric and duodenal ulcer. In pregnancy, lactation, patients with gallstones, children under 12 years of age and anticoagulant treatments, consult your specialist before consuming the product.
