“Curcuma long” also known as turmeric is native to Southern Asia and has been used for over 5,000 years. It is commonly used in food as a coloring and flavoring agent in many popular Asian cuisines. Turmeric is multi-functional, it can be used in food, as a dye, chemical indicator and as medicinal or Ayurveda remedies.
It contains an active compound known as curcumin or curcumenoids which are highly anti-inflammatory. They contain numerous benefits which helps relieve pain due to its anti-inflammatory properties and can ease arthritis. It can also help diabetic with regulating their blood sugar levels. Another benefit for turmeric includes antimicrobial properties, which helps fight off microbes, which can also lead to faster wound healing. Including turmeric in your foods will help support liver detoxification and helps boost two antioxidants in the body that aid in cellular function. Curcumin is beneficial for individuals with heart conditions by preventing clogging of arteries and reducing cholesterol levels.
Source: Michigan State University Extension and Salon Jain GVSU Dietetic Intern