Turmeric (aka curcumalonga) is a perennial plant of the ginger family ‘zingiberaceae’ that grows in South Asia and harvested for its rhizomes which are ground into a yellow-orange powder. This powder is commonly used as a replacement for saffron in curry as it is cheaper but tastes mostly the same. It is also used as a food dye to give many food stuffs such as mustard their colouring.

It has also long been used as a herbal remedy and is believed to have many health benefits. For years Indian Ayurvedic practices recommended its usage as a herbal remedy and much of South Asia used it as an antiseptic for cuts and burns. Today though modern science is beginning to discover the health benefits of turmeric and its popularity has soared leading to improved sales of the substance as a dietary supplement and lots of research being carried out. While the supplement requires further research to verify many of its touted benefits, it is certainly one of the more healthy herbs and a ‘super food’ in the same category as Omega 3 fatty acids etc.

The health benefits of turmeric come from its active ingredient ‘curcumin’, which also gives it its yellowy-orange colouring and its pungent taste and smell. Curcumin is also has powerful antioxidant, anti inflammatory and antibacterial properties among other health benefits making it a great addition to any diet.

The antioxidant affects of curcumin mean that turmeric can help protect the cell walls against free radicals. Free radicals are particles that bombard the cells in the body, slowly wearing down the cell walls and eventually causing mutations. This can lead to visible ageing as the cells become damaged, but can also eventually lead to damaged DNA and mutations which cause cancer. Two of the benefits of turmeric then are fighting ageing and preventing cancer. More recent studies are also suggesting that curcumin can fight cancerous cells and destroy clusters of lukemia cells which could help push back the spread of cancer.

Curcumin and so turmeric has also been shown to have nootropic properties (meaning that it can help brain function) by protecting neurons and facilitating the transmission of signals across synapses. These advantages have meant that turmeric is now taken as a supplement with the hope that it will help prevent Alzheimer’s disease and other age-related cognitive decline. The same process that helps prevent the plaques and tangles related to Alzheimer’s has also been implicated in preventing inflammation and swelling and for this reason the benefits of turmeric extend to anti-inflammatory properties. This works by stimulating the adrenal glands to produce anti-inflammatory hormones, and by lowering histamine levels. Through its anti-inflammatory properties, curcumin has also become popular among those suffering from joint pain and arthritis.

Another of the benefits of turmeric is its ability to prevent blood clots. In those with high blood pressure or cholesterol, this can be a significant risk and can lead to stroke or heart attack making turmeric a great supplement for those aiming to lower their blood pressure or with angina and other signs of clotting. It is not such a good supplement however from those who suffer from a lack of clotting which can cause problems with bleeding and bruising.

Turmeric also protects both the stomach and liver. By lining the stomach it can help protect against toxins such as alcohol and this combined with the positive effects on the liver make it useful as damage limitation for alcoholism. Turmeric can also aid digestion by stimulating the glands to produce bile.

Through all these mechanisms there are many many benefits of turmeric and modern science is beginning to validate the practices of its Ayurvedic and alternative uses. With 13,000 studies on the benefits of turmeric and counting its likely that as our understanding grows, more positive effects will be discovered.

Mack LeMouse

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