Curcuma Longa (turmeric root; source of curcumin) has been in our diet for centuries. The study of the useful properties of their components began more than 200 years ago. For example, scientists who worked in 1815 on Curcumin-biological and medicinal properties and in 1825 on Antioxidant properties of curcumin have been followed by more than 150,000 references to date.
The anti-inflammatory (>50,000 references) and analgesic (>15,000 references) effect is therefore no longer questioned. In an in vivo study, curcumin was more potent than ibuprofen and aspirin.
There are also numerous scientific publications for horses and dogs.
Curcumin usually occurs as curcuminoids, a mixture of curcumin and its derivatives. It is fat-soluble and, because of its chemical properties, very difficult to absorb (probably < 1%). Many studies are therefore aimed, even now, at improving this bioavailability. The best known example is probably a mixture with black pepper. Meanwhile, there are also other methods available that give much better results.