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Lower cholesterol with turmeric

Turmeric is a widely cultivated spice in Asia, India, China, and other tropical regions. Curcumin, its main active ingredient, is what gives it its yellow-orange 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 curries.

Turmeric has a long tradition of use by the Chinese as an anti-inflammatory agent, as well as other uses. Research has recently been conducted to determine its antioxidant and cholesterol-lowering abilities.

As an anti-inflammatory, turmeric is very protective for the heart. Inflammation in the circulating blood is believed to play 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 can act against its own well-being and the use of an anti-inflammatory is very useful to prevent heart attacks.

Free radicals are charged chemical compounds that are byproducts of bodily processes like breathing and smoking. When these radicals bind with the bad LDL cholesterol particles through oxidation, the LDL particles become more virulent and can easily penetrate into the arterial cell and accumulate there. This accelerates the formation of plaque and progresses atherosclerosis (blockage and hardening of the arteries). Acting as an antioxidant, turmeric can neutralize free radicals, thereby discouraging plaque buildup from LDL cholesterol.

There are only a few studies on the effects of turmeric on cholesterol levels in humans. Some studies have been done in 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 found that LDL cholesterol levels were reduced by half to one-third in subjects consuming turmeric compared to those not receiving it.

A study conducted on rats showed that turmeric increases HDL cholesterol, lowers total cholesterol, and lowers 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 decreased cholesterol absorption in the intestines and increased bile acid production in the liver.

In addition to curcumin, turmeric is made up 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 functions of all these different ingredients are not known.

Turmeric appears to be a highly underrated spice with much promise for lowering blood cholesterol. Its history of use over many generations has demonstrated its numerous natural healing abilities. More research is needed to fully interpret its value in lowering cholesterol levels.