Have you ever wondered why that curry you love has its yellow colour? Well, it’s all down to turmeric.
Now, you may have heard about the healing properties of turmeric, in fact it’s been used in India for healing purposes for centuries.
More recently research has shown that curcumin (the active ingredient in turmeric that gives it its yellow colour) may have anti-inflammatory and anti-cancer properties.
Research in laboratories has shown that curcumin:
Reduces the effects of damaging chemicals that cause inflammation. (inflammation is now seen as the root cause of many chronic diseases)
Can stop the development of cancer cells
Helps us deal with stress
May boost the effect of other antioxidants (they cleanse and repair your cells)
Give turmeric a boost
With all this evidence we should rightly be even more enthusiastic about our national dish of ‘curry’, but what you may not know is that the bioavailability (our bodies ability to absorb) of curcumin can be increased by up to 20 times by the addition of a classic seasoning ingredient!
Piperide (the active ingredient in pepper) has been shown to increase the bioavailability of curcumin by a whopping 2000%. Piperine also has some similar properties to curcumin so double bubble.
Hence the advice that when using to Always Pepper your Turmeric!
Source data – the Linus Pauling Institute and Wikipedia
Founder, nutrition expert, scientific researcher & data miner
I am responsible for the scientific research and data oversight at CheckYourFood.Ltd. A great journey of discovery for me as I uncover the myriad of goodness that natural food contains and facilitate others to promote health and wellbeing.
Love this? Get blogs and more in your inbox
Subscribe to receive our blogs plus each weeks featured ingredient, recipe and nutrient in your inbox