Turmeric is anti-inflammatory, making it effective in a lot of diseases such as those affecting the heart, avoiding seemingly random blood clots, plaque in the arteries and reduces levels of bad-cholesterol, reduces pain in arthritis and any other condition related to inflammation, because it reduces the enzymes responsible for producing inflammation.
Curcumin, the active ingredient of this plant also contains antioxidant properties, so we are protected twice: by destroying free radicals, it improves our immune system and the functioning of our body.
Turmeric comes from the Curcuma Longa plant and has been in India as a spice for centuries.
Traditionally, people use turmeric to add flavor to your dishes, with many cultures recognizing the spice for its many medicinal properties. Recipes with Turmeric
As the use of turmeric continues to grow in popularity, so does recognition of its many benefits. It is for this reason that many around the world have decided to start integrating Turmeric (mostly through food) in their daily life. Methods are simply consume it as a source of turmeric food, take turmeric extract in pill form, or eating of highly concentrated liquid extract of turmeric.
A major reason for the explosion of advertising and scientific research on turmeric has to do with your unique relationship with diseases such as cancer, disease Alzheimer, and more.
The powers of turmeric cancer in particular, however, have provoked great interest. Turmeric is a powerful anticancer agent and the best friend of your liver.
Turmeric and more specifically curcumin, its main active ingredient, continues to shine as a stunning spice a ‘super anti-cancer food’ with a wide range of tangible benefits for health, including its ability to induce death in cancer cells and prevent cirrhosis.