For years, turmeric, also known as Indian saffron, has been used in Asia not only as a spice, but as a medicinal herb to help treat fevers, colds, arthritis, bronchitis, and swelling of liver and kidney. The phytochemical curcumin is responsible for the yellow color of turmeric, which belongs to the ginger family. Turns out curcumin may soon become a household name as the ultimate disease fighter in helping to treat diabetes, allergies, arthritis, gastrointestinal diseases, and even cancer. A recent literature review concluded that curcumin seems to help soothe many types of inflammation, showing promising effects slowing down cancer growth and helping to treat inflammatory bowel diseases such as Crohn’s disease and ulcerative colitis.
With encouraging results from curcumin research as it relates to various diseases, researchers are now looking for ways to develop it into a medication, which is proving to be very difficult because of its properties.
So for now, enjoy the wonders of curcumin by adding turmeric to your diet. Spice up your standard recipes and experiment by sprinkling turmeric over eggs, meats, lentils, or even salads. You can, of course, always sit down to a plate of delicious curry, which is another great source of turmeric.