If you’ve ever eaten an Indian curry, you’re probably familiar with turmeric. It is the yellowish spice commonly used in Indian cuisine. While it adds delicious flavor to your meals, it also offers many benefits to your health. Curcumin, the primary active ingredient in turmeric prevents the development of plaque in the brain and also has anti-pain and anti-inflammatory properties.
Protects against Brain Plaques
Research conducted by a medical team at a graduate school at Kanazawa University, Japan, demonstrated that curcumin found in turmeric prevents the development of a substance called amyloid beta (AB)–a type of plaque in the brain. This substance is linked as a causative factor for Alzheimer’s disease.
One of turmeric’s many properties is its ability to suppress pain through a similar mechanism as the pain-killing COX-1 and COX-2 inhibitor drugs primarily used for arthritis. However, turmeric lends its potent anti-pain properties without the harmful side-effects linked to the drugs. Research also shows that turmeric depletes nerve endings of substance P, a pain neurotransmitter, thereby reducing pain.
Turmeric also has powerful anti-inflammatory properties. Recent research indicates that ingesting 1200 mg of curcumin, the main therapeutic constituent of the spice turmeric, had the same effect as taking 300 mg of the potent anti-inflammatory drug phenylbutazone. Unlike phenylbutazone which is highly toxic, turmeric is safe for use.
Read more: Health, Aging, Alzheimer's, Arthritis, Ayurveda, Cancer, Diet & Nutrition, Eating for Health, General Health, Headaches, Healthy Aging, Heart & Vascular Disease, Mental Wellness, Michelle Schoffro Cook, Vegan, Vegetarian, alzheimer's, alzheimer's disease, brain disease, brain plaque, curry, food as medicine, healing spice, healthy eating, inflammation, Michelle Schoffro Cook, nutrition, nutritional healing, pain, spice, The Phytozyme Cure, The Ultimate pH Solution, turmeric
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