Curcuma is known for centuries because of its powerful anti-inflammatory effects. According to scientific studies are its effects in combating the inflammation similar as after the take of hydrocortisone or medicine nurophen. It also helps to reduce rheumatic pains in rheumatic arthritis, and that is just the begin.
Benefits of Curcuma Longa
Curcuma, thus indian saffron is a spice from dried milled long curcuma (Curcuma longa), of yellow colour. Its origin is in south Asia, the largest producer is India.
Curcuma – is used in chinese and indian medicine for thousands of years to the mitigation of morbid conditions, from flatulence to irregular menstruation. In west countries is currently recognized as effective anti-inflammatory agent and an anti-cancer medicine.
Yellow flowering curcuma is related to the ginger. It is grown in China, Indonesia and India. Active ingredient of curcuma, curcumin, is orange-coloured oil, which has beneficial effects on a variety of diseases. Curcuma is a substitute of saffron, which is very rare spice and dye.
Recent studies published in Journal of Nutritional Biochemistry show that curcumin provide an unique solution to obese people by changing the composition of fat cells in their body. Obesity and overweight are currently a global problem. Thanks to western nutrition, consuming of genetically modified foods we have health problems, which we could not imagine 20 years ago.
Diets must not be guaranteed way in some cases. The problem is sometimes hidden elsewhere.This may be a change in endocrine system, an enormous surge of the stress which will develop into a chronical condition or lack of the movement. Every year are spent millions of finances for the development of synthetic substances that guarantee to help in the fight against obesity. Why, when the treasures are offered to us by nature.
Fat is currently the fear of large amount of people. It is very popular to include in the diet ,,good“ fats in the form of nuts or olive oil. Although many people do not know that also in our body is good fat (brown), but also bad fat (white).
Brown fat is colored because of high density of mitochondrias and content of the iron. Brown fat cells are able to transform a significant number of calories from the foods into the energy or heat production. On the contrary, the main task of white fat is to save the energy for future use, or saves this energy in the form of the fat.
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