Turmeric, specifically its active component curcumin, is increasingly studied for its potential role in supporting diabetes management. Traditionally, turmeric has been used in Ayurvedic and Chinese medicine for a variety of ailments, including metabolic and inflammatory conditions. However, in recent years, scientific interest has focused on curcumin’s anti-inflammatory, antioxidant, and hypoglycemic properties.

Several preclinical studies in animal models have shown that curcumin can improve insulin sensitivity, reduce blood glucose levels, and decrease oxidative stress associated with diabetes. Small-scale human trials have suggested that curcumin supplementation may help lower fasting blood sugar and HbA1c levels, and may also improve lipid profiles in people with type 2 diabetes. For example, a randomized controlled trial published in Diabetes Care (2012) found that curcumin could delay the onset of type 2 diabetes in people with prediabetes.

However, the overall quality of evidence is moderate to low. Most studies are relatively small, short-term, or have methodological limitations, and results are sometimes inconsistent. In addition, curcumin’s poor bioavailability in humans poses challenges for its practical use as a therapeutic agent. While promising, more robust and long-term clinical trials are needed before turmeric can be recommended as a standard treatment for diabetes.