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.