Portland, OR -- (SBWIRE) -- 10/03/2014 -- Scientific research continues to reveal the modern day potential of herbs and other botanicals used for centuries in the practice of traditional and alternative medicine. One of those herbs is turmeric, a plant that contains curcumin. Extensive research has documented curcumin’s properties as a potent antioxidant.
“Many of the plants that science once viewed as part of 'folk medicine' are finding new uses,” said VitaBreeze spokesperson, Michelle O’Sullivan. “As our technology provides new ways of examining these plants, science is demonstrating that they contain substances that have real and immediate value in today’s world.”
Used in food coloring and as a spice, turmeric is also found in a variety of cosmetics and medicinal preparations. The curcumin found in turmeric is believed to seek out free radicals at the cellular level within the body and neutralize them. Free radicals affect the body’s ability to repair itself efficiently and curcumin is thought to render them harmless. That property has led to intense study into its therapeutic uses.
Research has clearly demonstrated curcumin’s antioxidant qualities and new research is being focused on the substance as a preventative. In traditional East Indian medicine, one of its uses was to boost the immune system. Science has determined that a black pepper extract enhances the effect of curcumin, allowing the body to make better use of the substance when ingested.
In the UK, studies conducted by the Northwick Park Institute for Medical Research show that curcumin neutralizes free radicals and enhances the ability of cells to resist the damage they cause. Researchers believe that resistance could potentially provide a means of pre-emptively addressing diseases ranging from HIV to cancer.
A study published in the BioFactors journal goes so far as to hypothesize that curcumin could have the potential for delaying age-related diseases due to its ability to neutralize free radicals that are directly related to the aging process. The outlook for the future of curcumin is shared by researchers at the Jean Mayer-USDA Human Nutrition Research Center on Aging at Tufts University.
Curcumin research around the world has undeniably demonstrated the herb’s therapeutic use as an antioxidant that inhibits the damage done to the body by free radicals. When used as a culinary spice, turmeric's taste can range from peppery to bitter depending upon the concentration.
Researchers recommend a curcumin dietary supplement of 750mg per day to obtain the benefits of the herb without the strong flavor www.amazon.com/Turmeric-Curcumin-Complex-BioPerine-Bio-availability/dp/B00JA4TLTI/
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