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.