Turmeric’s magical benefits

Turmeric is a root in the ginger family, which is commonly used in Southeast Asian cuisine. Generally, these roots are dried and ground into an orange-colored powder, which is then used as a spice. Turmeric’s main bioactive agent is curcumin, which is characterized by powerful anti-inflammatory, antioxidant, and pro-regenerative properties.

These pro-regenerative properties are remarkable. Chinese researchers from Soochow University conducted a study on diabetic mice with poor blood circulation in their legs.1 On account of their diabetes these mice had a reduced number of endothelial progenitor cells in their circulation, in comparison with mice without diabetes. The diabetic mice were then administered curcumin, dissolved in olive oil, over a 2-week period. Following this 2-week curcumin-enriched diet, a two-fold increase in endothelial progenitor cells was noted in the diabetic mice, whose levels then approached those observed in the normal mice.

Consequently, blood flow in the diabetic mice’s legs increased significantly compared to baseline values. These findings are a noteworthy testimony of turmeric’s pro-regenerative potential. Given that this spice can add flavor to many of dishes, we recommend that both diabetic and healthy people incorporate turmeric into their daily cooking.

1 Pirro M, Bagaglia F, Paoletti L, et al. Hypercholesterolemia-associated endothelial progenitor cell dysfunction. Ther Adv Cardiovasc Dis. 2008;2:329-39.