Curcuma

Turmeric and Natural Anti-Inflammatories Help Prevent Cancer

Scientific studies concerning turmeric and inflammation were initiated, because the spice, which is also called curry powder, has been used for centuries to treat inflammatory diseases, such as arthritis, colitis and gastric ulcers. To date, over 100 studies have been conducted using animal models and cell cultures, all have ended with positive results.

One of the most recent turmeric inflammation reduction studies compared the effect of the different yellow pigments found in the roots of curcuma longa, which is the Indian spice plant and differs from the Javanese variety. The pigments are called curcuminoids. The primary pigment is curcumin.

The researchers wanted to see if the other curcuminoids were as effective as curcumin for healing ulcers. For several years, it has been accepted that the connection between turmeric and inflammation reduction was due to curcumin, but these researchers showed that the other curcuminoids are just as effective.

In the US, the National Institutes of Health is currently sponsoring research into the turmeric inflammation reducing ability in people. These studies will provide more information concerning effective dosages and delivery methods. One of the problems that researchers have noted concerns the bioavailability of the compound. If it is to be effective for relieving inflammatory conditions that exist outside of the digestive system, it must be able to enter the bloodstream.

Compounds that can not pass through the intestinal wall to enter the bloodstream must be treated differently than those can. It has been seen that curcumin has low bioavailability. In order to see the benefit of turmeric inflammation reduction in arthritis or other painful conditions, the supplement would need to be protected from digestive acids by an enteric coating. Researchers have also seen that the inclusion of piperine, a compound found in black pepper, increased the bioavailability of curcumin by 2000%.

Piperine is also a natural anti-inflammatory agent. It isnýt just turmeric and inflammation that have been studied. Many different natural anti-inflammatories have been the subject of study. This is not just a matter of relieving or treating painful conditions. Chronic-inflammation contributes to cancer, heart disease and other life threatening diseases.

So, the turmeric inflammation benefits could include the prevention of cancer and possibly life extension. One of the things that causes cellular aging is chronic-inflammation, as is, oxidative stress. Curcuminoids have some anti-oxidant activity, but one of the strongest antioxidants is l-glutathione.

If you are interested in turmeric and inflammation, you may also be interested in other natural anti-inflammatories. Those include carnosine, glutathione, resveratrol and green tea catechins. All of which are also antioxidants.

The bottom line is that turmeric inflammation relievers are not your only natural choice. There are many. If you are interested in protecting the cells of your body from age and disease, take a multi-nutritional supplement that includes essential vitamins and minerals, as well as curcumin, green tea, resveratrol, piperine, glutathione and many other beneficial ingredients.

The results of the studies concerning turmeric and inflammation in people should be released within the next year or so. Until then, you can do many things to improve your overall health. Focusing on optimal nutritional intake is one of those things.

Valerie Rosenbaum has spent several years researching every anti aging supplement line of products she could find. As a result of that effort she has found what she believes to be the best natural anti-aging supplements available on the market today. Learn about what she discovered at her website NaturalBalanceSupplements.com


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Uses of Curcuma
Another name for curcuma longa is turmeric and most of us have this spice in our kitchen cabinets. Turmeric belongs in the family of ginger. Curcuma is used to give the bright yellow color to mustard and also is used for conserving and flavoring the mustard.

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