Turmeric Root (Curcuma longa):
Curcuminoids, the main active ingredient of Turmeric has been shown in numerous studies to posses considerable anti-inflammatory properties, in part this is due to their ability to inhibit the synthesis of inflammatory prostaglandins. Studies show that when compared to corticosteroids, Tumeric extract displays equal anti-inflammatory capability in acute inflammation and is around 50% as potent in chronic inflammation.
Current research shows Turmeric inhibits pathogenic bacteria, viruses and fungi including candida.
Traditionally used in Chinese and Ayurvedic medicine to support liver function and treat jaundice. Shown to increase glutathione and glutathione-s-transferase activity in the liver, the key protectors against damaging free radicals and toxins.
The curcuminoids present in turmeric have been shown to exhibit potent cell protective actions. Studies show that the curcuminoids have the ability to inhibit cell damage by an average of 75%
Turmeric has a long history of use for digestive problems such as gastritis and hyperacidity. Curcuminoids are shown to increase bile flow improving the breakdown of dietary fats, they also increase mucous production and protect the stomach lining.
The bodies ability to absorb this product can be greatly increased by using some black pepper in the food along with the drops. Increases in absorption are estimated to be 200%