Recently, a Daily Perricone reader asked me my opinion on the spice, Turmeric and I thought it would be great information to share with all of you.

This brilliant yellow spice has been a culinary mainstay in many cultures for thousands of years. Turmeric, a member of the ginger family, is the ingredient that gives Asian curries their characteristic bright-yellow hue. The spice’s active compounds are potent anti-inflammatory antioxidant substances called curcuminoids.

Features & Benefits

  • Potent antioxidant that prevents free radical formation and neutralizes existing free radicals
  • May reduce risk of Alzheimer’s disease
  • Antiviral, noninflammatory, anti-cancer effects
  • Lowers bad cholesterol
  • Used in India’s ancient ayurvedic medicine as a stomach tonic, for cuts, wounds, poor vision, rheumatic pains, coughs, liver disease and to increase milk production
  • Protects the liver

Turmeric should also be stored in the freezer or refrigerator to keep the volatile oils fresh and active.

As an active researcher, I welcome your comments and suggestions.

2 thoughts on “Turmeric


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