Turmeric – another great healing spice

April 4, 2011


Here is a short excerpt from an article I read regarding new research on the health value of eating tumeric.

Turmeric, the spice that gives curry powder its yellow hue, is used in Indian medicine to stimulate the appetite and as a digestive aid. But lately it is receiving serious attention as a potentially powerful cancer fighter. The chemical responsible for turmeric’s golden color, called curcumin, is considered a top anticancer agent, helping to reduce the inflammation that contributes to tumor growth. It works in much the same way as broccoli and cauliflower to clear carcinogens away before they can damage cellular DNA and to repair already damaged DNA. Lab studies show turmeric helps stop the growth and spread of cancer cells that do form. Research suggests that it may protect against colon cancer as well as melanoma, the deadliest form of skin cancer. Researchers at Rutgers University are investigating a combination of curcumin and phenethyl isothiocyanate (the anticancer compound in cruciferous vegetables) as a possible treatment for prostate cancer.
Studies have also linked turmeric to reduced inflammation in a number of conditions, including psoriasis. In animal studies, curcumin decreased the formation of amyloid, that makes up the brain deposits characteristic in people with Alzheimer’s disease.

A little tumeric sprinkled on your vegetables, could be a very healthy idea.

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