Turmeric, Curcumin Shown to Prevent Numerous Cancers in Many Studies

Turmeric, the bright yellow root that is ground and put in foods for its deep flavor and beautiful color, is not only a tasty addition to curries and salads, but is also a known cancer-fighter. Turmeric is most often found in cuisines of the Middle East, Northern Africa, and Southeast Asian regions, but as the health benefits of this classic spice become more widely known, its popularity is growing.

Responsible for many of its benefits, curcuminoids are the active components of turmeric. Curcumin, one of these specific compounds, is frequently cited as the most potent component of the spice, though the term is also used applying to cucuminoids as a whole.

As Anthony Guicciardi reported more than three years ago, scientists studying the effects of curcumin found it to be a potent medicine when used against brain cancer cells. Glioblastoma (GBM) is a fatal form of brain cancer. The study published in the Journal of Nutritional Biochemistry found that curcumin was able to decrease these tumors by 81 percent in 9 out of the 11 studies.

Another study in 2008 looked specifically at the effects of curcumin on breast cancer cells. The researchers found the compound was able to inhibit the spread and growth of these cells by altering the function of alpha-6 beta-4. In addition, scientists revealed that curcumin is able to also go to the source of the cancer—inhibiting cancer stem cells.

As far back as 1996, scientists were reporting on the anti-cancer properties of turmeric, finding that “even low doses of turmeric inhibit the accumulation of DNA mutations, reduce DNA damage, repair precancerous lesions, lower the urine concentration of mutagenic chemicals in smokers and inhibit formation of tumors in the breast, gut, mouth and skin,” according to NaturalNews.

Continue reading at http://naturalsociety.com/many-anti-cancer-benefits-turmeric.

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