Cucrumin (turmeric)

Cucrumin (turmeric)

“The evidence base for Western herbal and food medicine, known as phytotherapy, involves the use of plant-containing phytochemicals (chemical compounds in plants) in the treatment and prevention of disease. But it lags behind other nutritional sciences. This is because phytochemicals are ingested as complex mixtures that are incompletely characterized. Only recently have scientists begun to scrutinize their properties…” Turmeric as medicinal food “(Curcuma longa) of the ginger family that reaches up to 3 feet tall. It is highly branched, yellow/orange in color, and cylindrical in shape. Major medicinal properties are based on turmeric’s curcuminoids, the most important of which is curcumin, usually taken as an extract in combination with black pepper to increase bioavailability.

Sufficient research evidence supports turmeric (curcumin) as an anti-inflammatory agent. It demonstrates strong antioxidant capacity and assists in boosting a brain-derived neurotropic factor linked to improved brain function. It has been shown to be effective in lowering the risk of developing heart disease, treating some cancers, helping symptoms of arthritis, and alleviating symptoms of depression.”

Food as medicine

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