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Science
points to possible benefits of turmeric
Nov. 1, 2007
Suzanne Havala Hobbs
Is
it possible for your spice cabinet to double as a medicine
cabinet?
Some people think that’s the case. Around the world,
herbs and spices commonly used in cooking have also been applied
or eaten, sometimes for thousands of years, for their medicinal
effects.
One spice – turmeric – is of particular interest.
A relative of ginger and native to South Asia, turmeric is
the deep, golden-yellow ingredient that gives Indian curries
their characteristic color. There and throughout South Asia
it’s used to flavor and color many foods, including
stews, stir-fries, soups, desserts, dry mixes and snacks.
Turmeric has a bitter, peppery flavor. If you’ve never
used turmeric yourself in cooking, you’ve probably eaten
it in prepared foods such as plain yellow mustard, pickles,
relish and popcorn. It’s even used to color butter and
cheese.
Traditional uses of turmeric, though, go beyond flavoring
and coloring foods. If you’ve cooked with it and gotten
the spice on your clothes or a dish towel, you might guess
(correctly) that it can be used to dye fabric. In Ayurveda,
an ancient Indian system of medicine, as well as in traditional
Chinese medicine, turmeric has also been used for a wide range
of medicinal purposes. These include:
* As a topical ointment. Turmeric powder or paste is sprinkled
or rubbed on the skin as a home remedy to treat a variety
of skin conditions and to help minor cuts and wounds heal.
* As an anti-inflammatory agent. For example, it’s been
used to help relieve pain from arthritis.
* As a digestive aid. Turmeric has been used to treat a variety
of stomach and gastrointestinal problems such as gastritis
and heartburn and to promote liver function. It’s available
in capsules and liquid form today, or it can be taken as a
powder or tea.
Turmeric has been used for these and so many other therapeutic
purposes that it could almost be said that it’s good
for whatever ails you. That assumes, of course, that the science
holds up.
And at this time, that’s the big question: What does
the science say?
The science doesn’t say much. Not today, anyway. But
turmeric is one of many herbs and other botanicals being examined
by scientists at the National Center for Complementary and
Alternative Medicine, a unit of the National Institutes of
Health.
That’s because in recent years, researchers have gotten
interested in active substances in turmeric that may have
beneficial health effects. One of those substances is an antioxidant
called curcumin. Curcumin is being studied for possible uses
in the treatment of Alzheimer’s and Parkinson’s
diseases, breast, bone and pancreatic cancers and in cystic
fibrosis.
Enough research hasn’t been conducted yet, though, to
enable scientists to make solid recommendations about using
turmeric for anything more than flavoring and coloring food
and fabric. Most of the studies conducted to date have been
confined to the laboratory or used animals, and more research
is needed testing turmeric on humans.
Still, the good news is that turmeric appears to be safe for
most adults, with the possible exception of concentrated doses
in people with gallbladder disease. If you do use more than
liberal amounts in cooking, it’s best to let your health
care provider know. Supplements, herbs and other botanicals
can interact with each other or with medications you may be
taking.
A series of fact sheets on turmeric and other herbs is available
online from the National Center for Complementary and Alternative
Medicine at http://nccam.nih.gov/health/herbsataglance.htm.
Herbs and spices add to the appeal of the foods we eat. It’s
nice to know that in many cases, they probably confer some
health benefits, too.
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