Turmeric/Curcumin

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Turmeric

Turmeric, Curcuma longa, is my favorite herb, so much so that my students

nicknamed me “Turmeric Doctor.†Though curcumin was isolated in 1842 as the

active constituent of turmeric, this fascinating spice has, until very

recently, been much neglected by Western herbalists. Turmeric is a tropical

plant

related to ginger; it grows in Asia and the West Indies as well as Hawaii where

it is known as olena. Turmeric is probably best known as the ingredient that

imparts to curry its yellow color. As its color may suggest, turmeric is high

in vitamin C. It also contains a significant amount of potassium. Though

many herbs have an effect on carcinogenicity, turmeric is the only culinary

spice to be considered in this section on herbs (galangal was mentioned mainly

in

reference to its external use in the escharotic pastes). As a seasoning,

turmeric is primarily bitter and only secondarily astringent and pungent.

It is the root of turmeric that is used in both cooking and medicine. The

root is boiled, dried, and then powdered. Clinical studies discussing the

medicinal properties of turmeric are just beginning to be published.

Preliminary

findings, based on studies with mice, showed that turmeric reduced the number

of tumors as well as their mutagenicity (tendency of cells to divide). This

should come as no surprise to Eastern herbalists because turmeric is known to

reduce fertility, i.e., to limit proliferation. In a Chinese study, turmeric

was shown to be 100 percent effective in preventing pregnancy in female rats.

CANCER SALVES 180

Turmeric also has a potent effect on fats and oils. As a digestive aid,

turmeric stimulates the flow of bile and hence fat metabolism. It also protects

DNA against oxidative injury. Turmeric can be added to oils to prevent

rancidity. Laboratory studies indicate that turmeric is a more powerful

antioxidant

than vitamins C and E. It is also a free radical scavenger or inhibitor of

free radical reactions. Turmeric has been shown to protect the liver from

damage, even damage caused by alcohol, drugs, prescription medicines, and

carcinogens.

Earlier in this book, it was noted that turmeric can be used to arrest

bleeding and reduce scar formation. Traditionally turmeric was used both

internally and externally to promote rapid healing and to reduce scar

formation. To

understand its action, it may be easiest to think of turmeric as preventing

clumping, clotting, and coagulation so that wherever there is a tendency for

tissue to thicken or adhere to other tissues, turmeric tends to break up this

stickiness. When applied externally, it is an effective topical

anti-inflammatory agent. In Hawaii , fresh turmeric root is used to treat

fungal infections.

In animal studies, turmeric was toxic to cancer cells within thirty minutes.

Clinically, turmeric has been found effective in inhibiting the growth of

lymphomas, perhaps because of its emulsifying properties. In addition, it gives

symptomatic relief (from itching and pain) when used externally on cancerous

lesions. Turmeric has also been shown to reduce the odor of cancer (in 90

percent of cases). Since

it is tasty and has no known harmful side effects, it can be used, freely as

a seasoning or medicine by anyone wanting to improve digestion and perhaps

also reduce the risk of cancer.

(Cancer Salves, Naiman, pgs 180, 181)