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nutrition to foods. A relative of ginger, turmeric comes from the rhizome (root) of a native Asian plant and has been used in cooking for hundreds of years. It has also been used in ayurvedic and other forms of traditional medicine in China and India.
Mary-Eve Brown, an oncology clinical dietitian/nutritionist at Johns Hopkins Medicine, provides information on health benefits of turmeric, how to use it in your cooking and two recipes that feature the spice.
What is turmeric good for?
Brown explains that the active ingredient in turmeric is a natural compound (polyphenol) called curcumin, which has both antioxidant and anti-inflammatory properties.
“Curcumin has many biological activities, not all of which are understood,” Brown says. “Like other colorful plant-based foods, turmeric is rich in phytonutrients that may protect the body by neutralizing free radicals (pollution, sunlight) and shielding the cells from damage.” Diets rich in plant-based foods are associated with prevention of medical conditions such as cancer and heart disease.
Brown says, “Anyone who’s trying to manage inflammation could benefit from adding some turmeric to their foods.” She cites inflammatory conditions such as arthritis and other join disorders, colitis, allergies and infections.
Science Behind Turmeric
Turmeric and its components, including curcumin, have been the subject of scientific studies.
“Some research results show that people who have osteoarthritis reported less joint pain when eating turmeric in recipes,” Brown says. “Turmeric’s effect on mood disorders, depression and dementia have also been explored, but studies are small, so more research will reveal if there is a benefit.”
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