In culinary spice popularity, Turmeric is ranked one of the best! Most commonly known for Curry and responsible for its spicy flavor and bright yellow-orange color, Turmeric is also used as a preservative in foods as well as natural coloring-examples found in mustard, cheese, cotton, paper, wood, and sometimes in cosmetics.
The herbal medicinal use of turmeric is also legendary because of many important roles, such as anti-inflammatory, digestive, immune, and liver support, skin repair, and treating wounds. According to research, turmeric has shown potential to reverse some damage caused by free radicals. Turmeric is one of the most powerful antioxidants for regenerative support and to protect cells from damage, genetic mutation, and blood clots. It may also prevent cardio plaque build-up that can clog arteries and help maintain healthy cholesterol (LDL) levels in blood vessels. Curcumin, an antioxidant in Turmeric, shows promise and potential against cancer cell development and continual research is needed. The University of Maryland’s Medical Center has shown that Curcumin helps inhibit some cancer cells and slows the spread (animal studies).
Curcumin is well known to protect the liver and stimulate bile production in the gallbladder (bitter principle). The German Commission E has approved Turmeric for many digestive problems. Research has shown that Turmeric reduces bloating/gas or symptoms of indigestion. It has also been used with sensitive and inflammatory bowel concerns and parasite/bacterial toxicity. There are many uses for this important spice.
To learn more about Turmeric and Curcumin, read: