Turmeric Root is native to Southern Asia. In India, women with lovely, velvety skin often attribute it to consuming Turmeric. Turmeric is a close relative to Ginger Root, and is used as a dye and a cooking spice in India and other Asian countries. It has been used in traditional medicine for the treatment of jaundice and other liver ailments, ulcers, parasitic infections, various skin diseases, sprains, strains, bruises, inflammation of the joints, cold and flu symptoms, preserving food, and promoting digestion. The properties of this herb are cholagogue, hepatic, stomachic, carminative, anti-inflammatory, and antibacterial. The primary chemical constituents of Turmeric Root include curcumin essential oil, valepotriates, alkaloids, and protein. Modern interest in Turmeric began in 1971 when Indian researchers found evidence suggesting that the herb may possess anti-inflammatory properties. Curcumin was later found to possess antioxidant properties. Evidence also suggests that Turmeric is an herb that stimulates the gallbladder. Turmeric helps to stabilize the body's microflora, thus inhibiting yeast overgrowth. It also sensitizes the body's cortisol receptor sites, and its anti-inflammatory properties are considered at least equal to those of cortisones. Turmeric prevents blood platelet aggregation that can lead to dangerous blood clots. Turmeric Root also helps to protect the liver, and is excellent for those exposed to toxic chemicals. Turmeric is also anti-mutagenic, and helps protect the body from mutagens such as smoke and other pollutants. Studies on Turmeric have verified that the herb possesses cholagogue-type substances which increase the secretions of bile. It has also been suggested that Turmeric lowers blood cholesterol and helps with weight loss. Recent investigations suggest that curcuminoids may be active in the external treatment of certain cancerous conditions, this is presumably connected with the cytotoxicity of these substances, which has been demonstrated on cell cultures, including tumor cells. |
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Bromelain is the name given to a group of sulfhydryl proteolytic enzymes derived from the stems of the pineapple plant. Pineapple has been used medicinally by native cultures for centuries, but only in the last fifty years has its benefits been studied by western medicine. Many studies of Bromelain conducted in the early 1970s determined that it is a safe and effective compound for reducing platelet aggregation and tumor growth. It has also been found to speed the healing of wounds and burns when applied topically as a cream. Bromelain has also been used internally to speed the healing of ulcers. Bromelain helps to inhibit pro-inflammatory compounds, similar to non-steroidal, anti-inflammatory drugs reducing swelling and pain without side effects. And unlike aspirin, Bromelain doesn't inhibit the production of prostaglandins, which can have undesirable side effects. One study of 700 patients - mostly firemen with injuries - the group taking the Bromelain reported good or excellent results, healing in half the time as the non-Bromelain group. Other trials with oral Bromelain over a thirteen-month period showed a good response in over 70% of the patients. Bromelain has also exhibitied anti-mucosal properties in patients suffering from bronchitis and pneumonia. It also increases absorption of antibiotics and many nutrients. Bromelain is also a potent digestive aid, especially in regards to situations where the pancreas is insufficient. It has been determined to reduce certain types of diarrhea and flatulence. Bromelain also helps the body absorb protein. Bromelain has been studied in recent years for its potential in buffering the immune system and as an anti-viral agent.
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