Friday , September 25 2020

Turmeric and Turmeric: Understand their differences and health benefits


When it comes to food, we know that spices give "extra flavor" to our food can also have therapeutic properties. Turmeric and turmeric, besides aroma, color and taste, are very nutritious. Do you know the difference between them?

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Who are they?

They are two different plants, but with very similar colors and similar healing properties. Curcuma longa is also known as turmeric, has an underground rhizome and is of the same family as ginger. Saffron comes from the flower stigmas of the plant. crocus sativus.

Many studies indicate that the properties found in turmeric are attributed in particular to carotenoids – crocin and saffron – with antioxidant properties and selective free radical scavengers. "Saffron shows positive effects even in broader applications, including antidepressants and anticonvulsants, pain killers, anticancer carriers and other therapeutic effects on different parts of the body, such as cardiovascular, immune, visual, respiratory, respiratory, and respiratory, disorders, ”explains Dr. Elisha Urban.


In health, curcumin, with its vibrant golden-yellow hue, acts as an anti-carcinogen, helps reverse insulin resistance, balances cholesterol levels by lowering low-density lipoprotein cholesterol (LDL) and triglycerides. It also acts as a selective free radical scavenger (preventing oxidative DNA damage), reduces systemic inflammation by regulating inflammatory markers, and improves arthritis symptoms.

In recent decades, researchers have found that major depression is associated with chronic inflammation, oxidative stress, and microscopic nerve damage. Due to the anti-inflammatory and antioxidant action of turmeric and turmeric, both have been shown to protect against various degenerative conditions.

How to get the most turmeric

For turmeric to bring healing benefits through curcumin, form and concentration are essential. Traditionally, when cooking, when bought at markets and fairs for spice powder, the plant rhizome is dry and ground. The taste is a bit bitter and is often used in curry powder, mustard, butter and color. In such cases, curcumin represents only about 3% of the concentration – not enough for significant gains.

It is already possible to find standardized turmeric extract with 95% concentration. The origin and standardization of the extract are fundamental, as quality has a price and well-defined characteristics.

"The bioavailability of Curcumin is very low because it is rapidly metabolized and eliminated by the liver, so its binding to piperine, a naturally occurring compound found in black pepper, aids absorption. Good sources of fat, such as coconut, also increase absorption because turmeric is a lipophilic substance, ie. it is better absorbed in the fat medium, ”the doctor explains.

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