Turmeric is a member of the Curcuma botanical group, which is part of the ginger family of herbs, the Zingiberaceae. The root and underground stem of the Curcuma longa L. plant is crushed and powdered into ground Turmeric. Ground Turmeric is used worldwide as a seasoning, to make curry, and for its medicinal properties. Curcumin, composing 3% of Turmeric, is the herbs most biologically active phytochemical compound. It is extracted and researched for its renowned range of therapeutic effects.
- Potent anticancer properties
- Reduces beta-amyloids which cause Alzheimer’s disease
- Lowers cholesterol levels in kidney and liver tissue
- Potent antioxidant properties
- Helps protect against or lessen the degree of kidney lesions
- Increase the production of digestive fluids and reduce gas
- Protected against free radical damage
- Neutralizing of free radicals
- Possesses anti-inflammatory actions
- Increases catabolism of cholesterol into bile acids
- Possesses hypolipidemic action. Helps prevent fatty liver associatted with obesity/diabetes/elevated leptin levels
- Reduces excess gas in the stomach and intestines
- Helps prevent oxidation of blood cholesterol
- Possesses anti-thrombotic activity
- Relieves pain and inflammation in mucosal tissue
- Acts as an anti-mutagenic and chemoprotective agent
- Possesses anti-viral, anti-microbial, and anti-parasitic activity
Curcumin’s documented choleretic effects support its historical use in the treatment of liver and gallbladder disorders.
Absorption from the digestive tract tends to be very poor, but is greatly enhanced when taken with bioperine.