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Turmeric is eaten as a food both raw and cooked throughout Asia. While turmeric root looks much like ginger root, it is less fibrous and is more chewable, crunchy, and succulent. The exact origin of turmeric is not known but it is believed to be native to Southern India and Indonesia. In these parts of the world turmeric has been used for thousands of years and has become integral part of their food and traditional medicine.

1. Turmeric is high in Curcumin, a substance with powerful anti-inflammatory and antioxidant properties.
2. Chronic inflammation is known to be a contributor to many common Western diseases. Curcumin can inhibit many molecules known to play major roles in inflammation.
3. Curcumin has powerful antioxidant effects. It neutralizes free radicals on its own, and then stimulates the body’s own antioxidant enzymes.
4. Curcumin boosts levels of the brain hormone (Brain-Derived Neurotrophic Factor) BDNF, which increases the growth of new neurons and fights various degenerative processes in the brain.
5. Curcumin has beneficial effects on several factors known to play a role in heart disease. It improves the function of the endothelium and is a potent anti-inflammatory agent and antioxidant.
6. Curcumin leads to several changes on the molecular level that may help prevent and perhaps even treat cancer, contributing to the death of cancerous cells.
7. Curcumin can cross the blood-brain barrier and has been shown to lead to various improvements in the pathological process of Alzheimer’s disease.
8. Arthritis is a common disorder characterized by joint inflammation. Many studies show that Curcumin can help treat symptoms of arthritis and is in some cases more effective than anti-inflammatory drugs.
9. Curcumin has shown some promise in treating depression.
10. Curcumin may help delay ageing and fight age-related chronic diseases.