Turmeric, a shrub related to ginger, is grown throughout India, other parts of Asia, and Africa. Known for its warm, bitter taste and golden color, turmeric is commonly used in fabric dyes and foods such as curry powders, mustards, and cheeses.
In traditional Chinese medicine turmeric has been used to aid digestion and liver function, relieve arthritis pain, and regulate menstruation. Turmeric has also been applied directly to the skin for eczema and wound healing. Today, turmeric is used for conditions such as heartburn, stomach ulcers, and gallstones. It is also used to reduce inflammation, as well as to prevent and treat cancer.
Seasoning your food generously with herbs and spices isn't just a great way to make your meals tastier -; new research found it may have benefits for your heart's health, as well.
The Chula Science students team recently won the "ASEAN Food Innovation Challenge 2021" with the imitation Wagyu beef -; "The Marble Booster" made from 100 percent high-protein plants.
Scientists discovered that aromatic turmerone and its derivatives have a direct effect on the dopaminergic nerves.
Researchers have discovered a psychrophilic bacterial strain, called Rhodonellum psychrophilum GL8, at the high altitude Pangong Tso Lake in the Himalayas.
New research has revealed that the natural compound curcumin, which is present in the spice turmeric, can potentially eliminate specific viruses.
Adding an array of spices to your meal is a surefire way to make it tastier, but new Penn State research suggests it may increase its health benefits, as well.