The Benefits Of Manjal (Turmeric)
Manjal (Turmeric) has been a part of Indians life for over centuries. They use it in their food, apply it on their face, use it for devotional purposes and in a lot many ways.
But what is the real science behind it?
Indians use Turmeric in cooking (though we add very little). Many people think they have to add Turmeric for colour. Yes, the colour brings a beautiful golden glow to the curries but apart from that, the main reason is that it acts as an anti-biotic which makes curries bacteria free for hours.
According to American Chemical Society, turmeric contains a wide range of antioxidant, antiviral, antibacterial, antifungal, anticarcinogenic, antimutagenic and anti-inflammatory properties. It is also loaded with many healthy nutrients such as protein, dietary fiber, niacin, Vitamin C, Vitamin E, Vitamin K, sodium, potassium, calcium, copper, iron, magnesium and zinc. Because of these various factors Turmeric has a prominent role in treating many problems such as:
1. Controls diabetes,
2. reduces cholesterol,
3. boosts the immunity,
4. heals wounds faster,
5. prevents memory loss,
6. improves digestion.
There are still a lot more things about the benefits of turmeric. There are also research on the possibilities it could cure cancer.
