Curcumin curry’s secret agent
Nov 13
Curcumin curry’s secret agent: behind all great spices are powerful healing compounds. for the curry seasoning turmeric, that hidden gem is curcumin—a potent antioxidant that quells inflammation and keeps the mind sharp
Jack ChallemCurcumin is a potent antioxidant and anti-inflammatory with potentially far-reaching health benefits. Based on human, animal, and cell studies, it may be helpful in rheumatoid arthritis, inflammatory bowel disease, pancreatitis, Alzheimer’s disease, heart disease, diabetic retinopathy, and cancer. All of these diseases share underlying inflammation that curcumin can diminish.
ALIAS: If you have ever eaten curry or cooked with the spice turmeric (which gives curry its yellowish color), you’ve consumed curcumin. Curry uses turmeric, obtained from the roots of Curcuma longa. Curcumin, consisting of several curcuminoids, is the active constituent of turmeric. Biologically, turmeric is related to ginger.
HOW IT WORKS: Curcumin works through several well-established mechanisms. An antioxidant in its own right, it also boosts levels of glutathione S-transferase, one of the body’s principal antioxidants. It blocks the formation of prostaglandin E2 (PGE2), a compound that promotes inflammation within the body.
To get technical for a moment: Curcumin also inhibits activity of “nuclear factor kappa beta,” another substance involved in inflammation. In addition, it reduces the activity of cydooxygenase-2 (COX-2) and 5-lipoxygenase (5-LOX), two more inflammation-promoting enzymes. Finally, curcumin prevents mutations to DNA, in effect helping to maintain younger, healthier cells.
HEALTH BENEFITS: Supplemental curcumin can help with the following conditions and diseases:
* Rheumatoid arthritis. In a study conducted at the University of Arizona Health Sciences Center in Tucson, researchers used a curcumin-rich turmeric extract to treat rheumatoid arthritis in laboratory animals. The extract blocked joint inflammation and the breakdown of joint cartilage and bone. It worked by inhibiting genes involved in inflammation.
* Cancer. Curcumin holds tremendous promise in preventing cancer and as an adjunct treatment. Animal studies show that curcumin can protect against colon, intestinal, oral, and skin cancers. Its benefits derive from several mechanisms. First, it blocks the cell-growth cycle (a process called apoptosis) in cancer cells, leading to cell destruction. It also reduces free radicals and inflammation, both of which can lead to cancer-causing cell mutations.
* Liver and kidney protection. Studies have found that curcumin can protect the liver against a variety of toxic compounds–important news for people suffering from liver diseases, such as hepatitis or cirrhosis. In one recent study, researchers reported that curcumin increased the clearance of creatinine and urea, signs of improved kidney function. It also reduced liver damage from toxic chemicals and excess iron. Another study found that curcumin inhibited the activation and spread of the liver cells that play a role in the development of cirrhosis.
* Ulcerative colitis. Japanese doctors recently used curcumin, drags, or placebos to treat 89 patients with ulcerative colitis. A combination of curcumin and conventional medications led to the greatest benefits over six months of treatment. Patients took 1,000 mg of curcumin after breakfast and again after dinner.
* Other inflammatory diseases. Because inflammation is the underpinning of all chronic degenerative diseases, curcumin will likely be beneficial for many different conditions. Research so far has identified curcumin’s benefits for diabetic retinopathy, lung disorders, and such skin problems as psoriasis. A dose of 3.6 g (3,600 mg) of curcumin reduced PGE2 levels by two-thirds in just one hour. After one month of daily consumption, PGE2 levels were 57 percent lower than before supplementation began.
BACKGROUND CHECK: Turmeric, the source of curcumin, has been used as a culinary spice for at least 2,000 years. It was listed in an Assyrian herbal in 600 BC, used by ancient Greeks, and widely recommended in Ayurvedic medicine. It is native to India and other regions of South Asia.
GLEANINGS: Eating a lot of curry–rich in curcumin–may reduce the risk of Alzheimer’s disease and help maintain mental function. In a study published in the American Journal of Epidemiology, researchers reported that people who often ate curry had half the risk of becoming mentally impaired. Eating curry on occasion reduced the risk of mental decline by a little more than one third.
HEADS UP: Curcumin is safe in amounts from 500 to 8,000 mg daily.
WHAT YOU SHOULD TAKE: Most supplements provide 500 mg of curcumin. Turmeric is safe in even larger amounts, but is usually limited by taste as a spice. Look for a standardized supplement containing at least 90 percent curcumin. Use curry spice to flavor homemade chicken salad.
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