Curcumin is a bright yellow-orange spice commonly used in curries and sauces. Curcumin is also known as “Golden spice” due to many medicinal and other beneficial properties. It has a rich and colorful history that dates back to about 4000 years. This ancient spice has been used for centuries as both food and medicine. It comes from the Turmeric root and is a member of the Ginger family and can be seen as a Herbal Supplement, Cosmetics Ingredient, Food Coloring, and Food Flavoring.
Curcumin is a Root, but it is used in Powdered and Dried forms. With its Mild Taste and as a Coloring Agent, it is often used in Food, cuisine and other Mild Spices.
- Curcumin’s Anti-inflammatory properties can help ease Inflammation in people with Arthritis.
- Curcumin can modulate the Activities of Tissues, Enzymes, Catalase, and the Neutralization of Cells. Its Anti-inflammatory property works on many Chronic diseases, which reduces Painful Symptoms.
- Curcumin can reduce Synaptic marker loss and the accumulation of Amyloids linked to Alzheimer’s development.
- Curcumin consumption effectively maintains the normal function and structure of Cerebral Vessels, Mitochondria, and Synapses, and reduces risk factors for a variety of Chronic Diseases.
- Curcumin has many Medicinal Properties, including Antioxidant and Anti-inflammatory properties, and could contribute to Cancer Prevention.
- Curcumin Biological effects are attributed to its Anti-inflammatory and Antioxidant activities and can be recommended as a Novel Drug for Ulcerative Colitis Treatment.
- Curcumin is also very Beneficial for Boosting the Brain-derived Neurotrophic factor. Which enhances the proper working of the Brain in Learning, Playing, Eating, Drinking, and Other Activities.
Consumption of Curcumin in large amounts in the Diet may Upset your Stomach, Diarrhea, Cause Acid Refluxes, Dizziness and Headaches. It can enhance the Active Production of Oxalate in the body, which may lead to Stone Formation in the Kidneys. It also acts as a Blood Thinner and must be avoided in Blood-Related Conditions.