processed
Curcumin content provides powerful anti-inflammatory effects by blocking NF-kB pathways and reducing multiple inflammatory markers.
Curcumin
-2.5
Potent polyphenol that inhibits inflammatory enzymes and reduces cytokine production across multiple pathways.
Turmerone
-0.6
Aromatic compound with neuroprotective and anti-inflammatory properties.
Curcuminoids
-0.4
Additional bioactive compounds that enhance overall antioxidant and anti-inflammatory effects.
This score is ingredient-based and weighted by DII-inspired evidence. Foods with added sugar, refined starches, and heavy processing trend higher; foods with fiber, omega-3, and polyphenols trend lower.
Turmeric is low FODMAP and generally well-tolerated in typical culinary amounts.
Join the waitlist and get early access to ingredient-level inflammation scoring.