Anti-Carcinogenic Properties of Turmeric

Turmeric is produced from the herb, Curcuma longa, which belongs to the ginger family. It is very commonly used in India and many parts of Asia. The yellow pigment extracted from this plant is known as Curcumin (diferuloylmethane). This pigment has been well studied for its anti-cancerous properties. It is also chemoprotective in nature. Its medicinal value has been recognized in case of a large number of diseases like arthritis, gastrointestinal infections stomach infections, etc.

This spice is rich in minerals like Magnesium, phosphorus and calcium and certain vital vitamins like niacin, vitamin E and K, thiamin and folic acid. This spice shows wonderful health benefits. A consumption of 8,000 mg of turmeric per day is considered to be safe [1].

Curcumin shows rich antioxidant properties and increases the levels of vitamin C and E within saliva. When tested on patients suffering from oral submucous fibrosis and oral leukoplakia, Curcumin, displayed anti-pre-cancer activities. The underlying mechanism was found to be the promotion of the increase in the levels of antioxidants and prevention of lipid peroxidation, which later protects the DNA from getting damaged [2]. Pancreatic cancer proves to be fatal, claiming life in most of the cases. Anti-cancer drugs like erlotinib and gemcitabine have shown positive effects only within <10% cases. When Curcumin was tested on patients suffering from pancreatic cancers, it showed significant biological activity. It was absorbed minimally by these patients but was well tolerated [3]. It stimulates the process of apoptosis within human glioblastoma cells by activating caspase 9 and 3. It has also been found to be effective in case of colon cancers and brain tumors.

A complex between Curcumin and phosphatidylcholine improvises the functioning of the joints and reduces the pain. This complex known as Meriva, has shown excellent results in patients suffering from osteoarthritis [4]. Curcumin controls the inflammation within the renal region and hence, can be effective in case of kidney disorders. Its antiseptic properties promote its use externally on cuts and burns. It helps in the digestion of fats.

It can be consumed in the raw form or may be sprinkled on the curries and other items during the process of cooking. It can be taken along with hot tea for a soothing effect on the throat. Turmeric powder should be stored in air-tight containers. The health benefits are best preserved till six months and hence should be consumed before that. It does not lose its properties by cooking and hence, can be used in a large number of dishes.

Turmeric is a well researched spice which should form a part of our daily diet to keep a check on a number of deadly diseases.

1. Lao CD, Ruffin MT 4^th, et al. Dose escalation of a curcuminoid formulation. BMC Complement Altern Med, 2006 Mar 17, 6, 10. PMID: 16545122.

2. Rai B, Kaur J, et al. Possible action mechanism for curcumin in pre-cancerous lesions based on serum and salivary markers of oxidative stress. J Oral Sci, 2010 Jun, 52(2), 251-6. PMID: 20587949.

3. Dhillon N, Aggarwal BB, et al. Phase II trial of curcumin in patients with advanced pancreatic cancer. Clin Cancer Res, 2008 Jul 15, 14(14), 4491-9. PMID:18628464.

4. Belcaro G, Cesarone MR, Efficacy and safety of Meriva®, a curcumin-phosphatidylcholine complex, during extended administration in osteoarthritis patients. Altern Med Rev, 2010 Dec, 15(4), 337-44. PMID: 21194249.