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Next time
you eat an Indian curry you may, surprisingly, be reducing your risk of
cancer. The ingredient that gives curry its rich colour comes from the spice
Turmeric and it is a compound contained in Turmeric called Curcumin that
gives curry its anti cancer properties.
Turmeric
contains about 5% Curcumin and a number of studies have been conducted using
higher doses of Curcumin with a number of different diseases. Hundreds of
studies have concluded that Curcumin has
anticarcinogenic,
anti-inflammatory, and antioxidant properties meaning that its potential
therapeutic applications are huge.
Recent studies suggest that
Curcumin can be used for the treatment of not only cancer but also liver
disease and also Cystic Fibrosis.
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