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Turmeric

Background 

Turmeric is a root plant, which originates from the same family as ginger. Traditionally, the plant has been used for flavouring, colouring, food preservation and medicinal applications. It is most commonly found in a golden-yellow powder form for usage in the creation of South Asian curries and Middle Eastern dishes. It can also be used as a spice in savoury dishes, such as soups, vegetable mixes and tofu scrambles. In recent health trends, the spice has been popularly consumed as a supplement in products such as turmeric teas, juices and capsules. Currently, there is no evidence supporting the use of turmeric as a health treatment agent, however, research surrounding the role of turmeric on cancer prevention and memory treatment for Alzheimer’s patients is undergoing development.  

Benefits of Turmeric 

  • Turmeric contains a phytonutrient called curcumin, which provides the spice with its vibrant yellow colour.  Alpha and beta turmerones, which are found in curcumin, have been associated with ongoing research investigating antioxidant and anti-cancer properties.  
  • An excellent source of potassium. Potassium assists in the regulation of fluids in the body and prevention of hypertension. 
  • A good source of magnesium. Magnesium plays an essential role in the proper functioning of nerves and supports cardiovascular health.  

Did You Know? 

More than 30 different species of turmeric have been identified in India, however, only two main forms of the spice are most commonly consumed and distributed in North America. It is also interesting to note that the distinct ‘earthy’ aroma presented by turmeric is credited to alpha and beta turmerones, which can be extracted from turmeric oil. 

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