Spice Highlight: Turmeric

As this blog looks at the effects of nutrition on gene expression, I have been taught the effects of spices, and how they serve as a crucial component in our diet. They serve to enhance the taste of food, provide health benefits, and act as food preservatives prior to the advent of refrigeration (Heber 198). In these posts, I will be highlighting certain spices and their health benefits.

Today's spice is turmeric. Turmeric is a spice often found in curry powder. Curcumin (diferuloylmethane) is an orange-yellow component of turmeric (Curcuma longa). 

Health Benefits:
Traditionally known for its anti-inflammatory effects, curcumin has been shown in the last two decades to be a potent immunomodulatory agent that can modulate the activation of the various cells of the immune system including:

• T cells
• B cells
• Macrophages
• Neutrophils
• Natural killer cells
• Dendritic cells

Curcumin can also down-regulate the expression of various pro-inflammatory cytokines including: TNF, IL-1, IL-2, IL-6, IL-8, IL-12, and chemokines. This is done most likely through inactivation of transcription factor Nuclear Factor kappa B (NF-kB). Curcumin at low does can also enhance antibody responses. This suggests that curcumin's reported beneficial effects in:

• Arthritis
• Allergy
• Asthma
• Atherosclerosis
• Heart disease
• Alzheimer's disease
• Diabetes
• Cancer

These effects might be due in part to turmeric's ability to modulate the immune system. (Heber 200-201)


Recommended Consumption:
Human consumption of curcumin as a dietary spice ranges up to 100 mg/day and recent clinical trials indicate that humans can tolerate a dose of curcumin as high as 12 g/day, without any toxic side effects. (Heber 201)

Potential in Alzheimer's Disease (AD):
AD is the most common cause of age-related dementia. This disease is associated with the development of special deposits of protein in the brain which are believed to trigger inflammation and damage to nerve cells. Drugs used in AD lessen some of the symptoms of AD such as memory loss, but they have not been shown to alter the course of the illness. In an animal model of AD, curcumin has been shown to inhibit the formation of the amyloid protein. (Heber 201)

How I Cooked with Turmeric for the First Time:
As I wanted to see the effects of tumeric and how it tastes, I decided to cook with turmeric for the first time yesterday. As I have a competition coming up (i.e. need to cut back on the starches for weight maintenance to make my weight class), I had to cut back on the rice and potatoes which I normally cook with. Instead, I cooked up grounded turkey, steamed (from frozen) mixed veggies and broccoli (which were much cheaper than fresh but just as good), chopped red bell peppers, minced garlic, and olive oil. I stir fried everything together and added turmeric - about 1 tablespoon. 

The result: awesomeness!

Overall, it definitely tasted like curry, but I love curry, so it was delicious. Turmeric definitely is a new spice to use for me, but I will use for the future when I cook for future meals. Not only is it healthy but it also puts a little kick to taste. I would definitely recommend it to my family and friends.

Information about turmeric was taken from Dr. Heber's course reader, Winter 2014. The pages have been cited. All photos were taken by me.