It is said that the softness and shine of hair from the population of India, Pakistan, Peru, Iran, etc. is due to turmeric as it used as a condiment in their meals.
Turmeric is one the biggest known antioxidants. It is a powder extracted from the root of the plant, which proceeds from South Asia and it is used as a condiment in famous Indian and
Pakistani dishes such as curry, in the preparation of mustard and as colouring in a diverse range of products. The active ingredient in turmeric is curcumin, and scientific research has shown an interest in it.
The properties of turmeric that have been studied and highlighted are that:
• It acts as an anti-inflammatory in arthritis, traumas, etc.
• It is used for its healing properties, and due to its action on the skin it would also act in pathologies such as Eczemas, Psoriasis, Rosacea, Vitiligo, etc.
• It is an anti-carcinogenic, continuous studies conducted in Indian and Pakistani populations show that turmeric is always present in their foods, noting a lower number of incidences of cancer in these populations in comparison with others that were studied.
• Because of the increment in biliary secretion, it would aid digestion and it seems that acting in the growth of intestinal flora would activate the immune system.
• It acts as an anti-inflammatory, in addition to providing soothing relief from arthritis; it would also do so for asthma and bronchopulmonary diseases.
The National Institute for Health and Care Excellence (NICE) in the United Kingdom, declared in April 2015, that there is scientific evidence which show that turmeric decreases levels of LDL or ‘bad cholesterol’ protecting the body from arteriosclerosis and its consequences, cardiovascular diseases, and when added to pepper, it would also protect the body against metabolic syndrome or from insulin resistance, slowing the development of diabetes, fatty liver, etc.
Studies conducted by the University of Stanford and the University of California in Los Angeles (USA) among others, have observed that populations that use turmeric, present less occurrences of degenerative diseases such as Alzheimer’s, Parkinson’s and Huntington’s chorea. These studies are a turning point in the advancement of the newest treatments to treat these illnesses.
Although the studies that have been conducted are geared towards discovering many more properties possessed by turmeric, using turmeric of the best quality and in the kitchen will always help to maintain good health.
Source : Dr. J. Hurtado MartÃnez
Medical Director of HealthSalus
Turmeric is one the biggest known antioxidants. It is a powder extracted from the root of the plant, which proceeds from South Asia and it is used as a condiment in famous Indian and
Pakistani dishes such as curry, in the preparation of mustard and as colouring in a diverse range of products. The active ingredient in turmeric is curcumin, and scientific research has shown an interest in it.
The properties of turmeric that have been studied and highlighted are that:
• It acts as an anti-inflammatory in arthritis, traumas, etc.
• It is used for its healing properties, and due to its action on the skin it would also act in pathologies such as Eczemas, Psoriasis, Rosacea, Vitiligo, etc.
• It is an anti-carcinogenic, continuous studies conducted in Indian and Pakistani populations show that turmeric is always present in their foods, noting a lower number of incidences of cancer in these populations in comparison with others that were studied.
• Because of the increment in biliary secretion, it would aid digestion and it seems that acting in the growth of intestinal flora would activate the immune system.
• It acts as an anti-inflammatory, in addition to providing soothing relief from arthritis; it would also do so for asthma and bronchopulmonary diseases.
The National Institute for Health and Care Excellence (NICE) in the United Kingdom, declared in April 2015, that there is scientific evidence which show that turmeric decreases levels of LDL or ‘bad cholesterol’ protecting the body from arteriosclerosis and its consequences, cardiovascular diseases, and when added to pepper, it would also protect the body against metabolic syndrome or from insulin resistance, slowing the development of diabetes, fatty liver, etc.
Studies conducted by the University of Stanford and the University of California in Los Angeles (USA) among others, have observed that populations that use turmeric, present less occurrences of degenerative diseases such as Alzheimer’s, Parkinson’s and Huntington’s chorea. These studies are a turning point in the advancement of the newest treatments to treat these illnesses.
Although the studies that have been conducted are geared towards discovering many more properties possessed by turmeric, using turmeric of the best quality and in the kitchen will always help to maintain good health.
Source : Dr. J. Hurtado MartÃnez
Medical Director of HealthSalus
No comments:
Post a Comment