Turmeric: the antioxidant miracle

Historical roots

The active ingredient of turmeric root, curcumin, has been occupying scientists for quite some time. More and more health-promoting properties of this yellow root are becoming known. In traditional Indian medicine, turmeric has been used for millennia as a medicinal spice with a cleaning and energizing properties. While Indians worship the plant as "sacred," it is still underestimated in the Western world. Europeans used the ginger-like plant with its intensely yellow-colored rootstock mainly as a colorant in the food industry. The spice powder is obtained by drying and grinding the rootstock, which gives food, foods and substances a bright yellow color. This is why turmeric is also known as yellow ginger, saffron root or yellow root.

Effect of curcumin

New scientific studies show why curcumin has such a diverse benefits on our health. The active ingredient of turmeric protects against viruses, bacteria and fungi, inhibits inflammation and has a strong antioxidant effect. Most lifestyle diseases have one thing in common: Oxidative stress caused by free radicals and inflammation. Inflammations damage cells by forming free radicals. Free radicals, in turn, damage our genetic information, DNA, thereby laying the foundation for the development of cancer. Curcumin has the ability to reduce inflammation while neutralizing free radicals. That is why curcumin can protect against so many different diseases.

Curcumin:
- protects the body cells
- supports liver function
- protects stomach and intestines
- strengthens our immune system
- protects brain and nerves
- promotes joint mobility
- supports heart and circulation
- counteracts inflammation

If you want to do something good for your health, cook more often with curry or pure turmeric powder. Plus they make the food taste really good. Curcumin is also offered as a dietary supplement. Special attention should be paid here to the bioavailability of the products.