Lowering Cholesterol With Turmeric
Turmeric is a spice cultivated extensively in Asia, India, China and other tropical regions.
Curcumin, its main active ingredient, is what gives it its orange-yellow color.
The spice is a member of the ginger family.
Turmeric has long been used to flavor foods and as a food preservative.
It is perhaps best known in the United States as that strong-tasting spice found in curry.
Turmeric has a long tradition of use by the Chinese as an anti-inflammatory agent as well as other uses.
Recently research has been conducted to determine its abilities as an antioxidant and in lowering cholesterol.
As an anti-inflammatory turmeric is very heart-protective.
It is believed that inflammation in the circulating blood plays an important role in triggering heart attacks.
Inflammation is the body's response to injury, and blood clotting is often part of that response.
In this case the body's natural defenses may work against its own well being and the use of an anti-inflammatory is very helpful in preventing heart attacks.
Free radicals are charged chemical compounds which are byproducts of body processes such as breathing and smoking.
When these radicals join with LDL bad cholesterol particles through oxidation, the LDL particles become more virulent and can easily penetrate the artery-cell and accumulate there.
This accelerates the formation of plaque and progresses atherosclerosis (clogging and hardening of the arteries).
Turmeric acting as an antioxidant can neutralize free radicals thus it can discourage plaque accumulation by LDL cholesterol.
There are only a few studies of the effects of turmeric on cholesterol levels in humans.
A few studies have been done on rabbits and rats.
Rabbits fed a high-fat diet showed that turmeric appeared to lower LDL cholesterol levels and triglycerides.
It also prevented LDL from being oxidized.
The cholesterol lowering effects of turmeric have remained consistent in these studies.
In fact, one study even concluded that LDL cholesterol levels were lowered anywhere between one-half and one-third in those subjects consuming turmeric in comparison to those not receiving it.
A study done on rats showed that turmeric increased HDL cholesterol, lowered total cholesterol, and reduced triglyceride levels.
More research is needed to determine the exact mechanisms involved.
It has been suggested that the cholesterol lowering effect of turmeric might be related to its decreased cholesterol uptake in the intestines and increased production of bile acids in the liver.
Besides curcumin, turmeric consists of various natural materials such as minerals, dietary fiber, tannin, flavonoids, camphor, azulene and similar compounds.
Curcumin only makes up about 5% of turmeric.
The interrelated roles of all these different ingredients are not known.
Turmeric appears to be a highly underrated spice with much promise in reducing blood cholesterol.
Its history of use for many generations has demonstrated its numerous natural-healing abilities.
Further research is needed to fully interpret its value in lowering cholesterol levels.
Curcumin, its main active ingredient, is what gives it its orange-yellow color.
The spice is a member of the ginger family.
Turmeric has long been used to flavor foods and as a food preservative.
It is perhaps best known in the United States as that strong-tasting spice found in curry.
Turmeric has a long tradition of use by the Chinese as an anti-inflammatory agent as well as other uses.
Recently research has been conducted to determine its abilities as an antioxidant and in lowering cholesterol.
As an anti-inflammatory turmeric is very heart-protective.
It is believed that inflammation in the circulating blood plays an important role in triggering heart attacks.
Inflammation is the body's response to injury, and blood clotting is often part of that response.
In this case the body's natural defenses may work against its own well being and the use of an anti-inflammatory is very helpful in preventing heart attacks.
Free radicals are charged chemical compounds which are byproducts of body processes such as breathing and smoking.
When these radicals join with LDL bad cholesterol particles through oxidation, the LDL particles become more virulent and can easily penetrate the artery-cell and accumulate there.
This accelerates the formation of plaque and progresses atherosclerosis (clogging and hardening of the arteries).
Turmeric acting as an antioxidant can neutralize free radicals thus it can discourage plaque accumulation by LDL cholesterol.
There are only a few studies of the effects of turmeric on cholesterol levels in humans.
A few studies have been done on rabbits and rats.
Rabbits fed a high-fat diet showed that turmeric appeared to lower LDL cholesterol levels and triglycerides.
It also prevented LDL from being oxidized.
The cholesterol lowering effects of turmeric have remained consistent in these studies.
In fact, one study even concluded that LDL cholesterol levels were lowered anywhere between one-half and one-third in those subjects consuming turmeric in comparison to those not receiving it.
A study done on rats showed that turmeric increased HDL cholesterol, lowered total cholesterol, and reduced triglyceride levels.
More research is needed to determine the exact mechanisms involved.
It has been suggested that the cholesterol lowering effect of turmeric might be related to its decreased cholesterol uptake in the intestines and increased production of bile acids in the liver.
Besides curcumin, turmeric consists of various natural materials such as minerals, dietary fiber, tannin, flavonoids, camphor, azulene and similar compounds.
Curcumin only makes up about 5% of turmeric.
The interrelated roles of all these different ingredients are not known.
Turmeric appears to be a highly underrated spice with much promise in reducing blood cholesterol.
Its history of use for many generations has demonstrated its numerous natural-healing abilities.
Further research is needed to fully interpret its value in lowering cholesterol levels.
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