Turmeric is a spice that is widely grown 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-flavored spice found in curries.
Turmeric has a long tradition of use by the Chinese as an anti-inflammatory agent, as well as for other uses. Research has recently been conducted to determine its antioxidant and cholesterol-lowering capabilities.
As an anti-inflammatory, turmeric is very protective of 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 work against its own well-being and the use of an anti-inflammatory is very helpful in preventing heart attacks.
Free radicals are charged chemical compounds that are byproducts of bodily processes like breathing and smoking. When these radicals bind to bad LDL cholesterol particles through oxidation, the LDL particles become more virulent and can easily penetrate arterial cells and accumulate there. This accelerates the formation of plaque and progresses to atherosclerosis (blockage and hardening of the arteries). Turmeric acting as an antioxidant can neutralize free radicals, so it can discourage plaque build-up 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 and triglyceride levels. It also prevented LDL from being oxidized.
The cholesterol-lowering effects of turmeric have remained constant in these studies. In fact, one study even concluded that LDL cholesterol levels were lowered by half to a third in subjects who consumed turmeric compared to those who did not.
A study done in rats showed that turmeric increased HDL cholesterol, lowered total cholesterol, and lowered triglyceride levels. More research is needed to determine the exact mechanisms involved.
It has been suggested that the cholesterol-lowering effect of turmeric could 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, tannins, flavonoids, camphor, azulene, and similar compounds. Curcumin only makes up about 5% of turmeric. The interrelated functions of all these different ingredients are unknown.
Turmeric appears to be a highly underrated spice with great promise for lowering blood cholesterol. Its history of use over many generations has demonstrated its many natural healing abilities. More research is needed to fully interpret its value in lowering cholesterol levels.