Turmeric is used both as a spice and as a colorant in food preparations. There is also a major constituent of curry (curry), a special mixture of spices used in Indian cooking. Yet few studies have evaluated the effects of consumption of turmeric. Moreover, most of them have used turmeric (or its active ingredients) in quantities exceeding what could be commonly used, then falling more than supplement the usual spice
Active and properties
Antioxidants
Antioxidants are compounds that protect body cells from damage caused by free radicals. These are highly reactive molecules that are involved in the development of cardiovascular disease, certain cancers and other diseases related vieillissement1. In one study, turmeric is the fifth largest in its content of antioxidants among over 1 000 food analysés2 (calculated from 100g diet). As usual a portion of turmeric is closer to 2 g (5 ml), it still contributes less than other foods to our daily intake of antioxidants. Turmeric contains flavonoids and compounds phenoliques, but curcumin is considered the main antioxidant compound.
