Turmeric is a widely cultivated spice in Asia, India, China and other tropical regions. Curcumin, its main active ingredient, is what gives it its orange-yellow 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 other uses. Research has recently been conducted to determine its antioxidant and cholesterol-lowering abilities.

As an anti-inflammatory, turmeric is very protective for the heart. Inflammation in the circulating blood is thought to play a major 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 act against its own well-being and the use of an anti-inflammatory is very useful to prevent heart attacks.

Free radicals are charged chemical compounds that are byproducts of bodily processes like breathing and smoking. When these radicals bind to LDL bad cholesterol particles through oxidation, the LDL particles become more virulent and can easily penetrate the arterial cell and accumulate there. This speeds up plaque formation and progresses atherosclerosis (clogging and hardening of the arteries). Turmeric, which acts as an antioxidant, can neutralize free radicals, so it can discourage plaque buildup from LDL cholesterol.

There are only a few studies on the effects of turmeric on cholesterol levels in humans. Some studies have been conducted in rabbits and rats. Rabbits fed a high-fat diet showed that turmeric seemed to lower LDL cholesterol levels and triglycerides. It also prevented LDL from being oxidized.

The cholesterol-lowering effects of turmeric have remained consistent in these studies. In fact, one study even found that LDL cholesterol levels were reduced by half to a third in subjects taking turmeric compared to those not taking it.

A study conducted on rats showed that turmeric increases HDL cholesterol, lowers total cholesterol, and lowers 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 absorption of cholesterol in the intestines and increased production of bile acids in the liver.

In addition to curcumin, turmeric is made up of various natural materials such as minerals, dietary fiber, tannin, flavonoids, camphor, azulene, and similar compounds. Curcumin only makes up about 5% of turmeric. The interrelated functions of all these different ingredients are not known.

Turmeric appears to be a highly underrated spice with much promise for lowering blood cholesterol. Its history of use over many generations has proven its numerous natural healing abilities. More research is needed to fully interpret its value in lowering cholesterol levels.