Turmeric (Long Turmeric, Curcuma longa) is a type of plant belonging to the ginger family that grows along the southern and southwestern tropical Asia. Turmeric occupies an important place in the cuisines of Iran, Malaysia, India, China, Polynesia and Thailand, where it is often used as a spice. It is also known that turmeric has been used for centuries in India and China to treat diseases such as dermatological diseases, infections, stress, and depression. Health effects of turmeric are typically concentrated in the orange-yellow lipophilic polyphenolic molecule called "curcumin", which is obtained from the plant’s rhizomes. It is known that curcumin has an antioxidant, anti-inflammatory, antitumor effect and, thanks to these properties, plays an important role in the prevention and treatment of various diseases, in particular cancer, neurological, cardiovascular diseases and diabetes, etc. In addition, its effects are aimed at increasing the adaptive potential of the organism. Curcumin is the most widely studied chemical among curcuminoids. It is a natural phenol responsible for the yellow color of turmeric (Curcuma longa), a member of the ginger family, Zingiberaceae.