Turmeric (Curcuma longa, also known as tumeric or curcumin) is a spice commonly used
in curries and other south Asian cooking. It is a significant ingredient in most
commercial curry powders. Turmeric is also used to give a yellow color to some
prepared mustards, canned chicken broth, and other foods, and is also used as a
fabric dye.
Turmeric is a member of the ginger family, Zingiberaceae.
In traditional medicine, turmeric is thought to have many healthful properties. It is
taken in some Asian countries as a dietary supplement, which allegedly helps with
stomach problems and other ailments. It is popular served as a tea in Okinawa,
Japan.
A 2004 UCLA-Veterans Affairs study involving genetically altered mice suggests that
curcumin, the yellow pigment in curry spice, might inhibit the accumulation of
destructive beta amyloids in the brains of Alzheimer's patients and also break up
existing plaques. "Curcumin has been used for thousands of years as a safe
anti-inflammatory in a variety of ailments as part of Indian traditional medicine,"
Gregory Cole, Professor of medicine and neurology at the David Geffen School of
Medicine at UCLA said.
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