Saturday, February 2, 2013

Curcumin: Food Chemical with Anti-Cancer ability in a Tumeric Diet



Turmeric (Curcuma longa) is a rhizomatous, herbaceous, perennial plant of the ginger family called Zingiberaceae. When not used fresh, turmeric rhizomes are boiled for several hours, dried in a hot oven and grinded into a deep, orange-yellow powder commonly used as a spice in curries. When used as a food additive, turmeric is mostly use in savoring dishes. Some of the foods which turmeric can be used include canned beverages, biscuits, sauces, yellow cakes, dairy products, soups, yoghurts and so on.

Research studies have tried to investigate the food chemicals found in turmeric to evaluate their potential effects on diseases such as arthritis, diabetes, cancer and other clinical disorders. According to a 2012 report by the US National Institute for Health, about 71 clinical trials are currently registered to use the food chemical in turmeric for various clinical disorders. One research showed that this food chemical in turmeric reduced the severity of pancreatic-associated lung injury in mice.

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