New reports prove that the spice Turmeric (curcuma longa) may be a potent anti-cancer fighter. Recent studies have shown that turmeric, commonly used in curry dishes, is a powerful anti-oxidant and anti-inflammatory agent. Turmeric may also block the formation of cancer cells. According to CA: A Cancer Journal for Clinicians; pre-clinical trials revealed that turmeric can slow metastasis (the transmission of cancerous cells from an original site to one or more sites elsewhere in the body).

The active cancer-fighting ingredient in turmeric is called curcumin. Curcumin, naturally yellow in color, gives curry powder its vibrant color. It has been used safely as a natural food additive for years. Yellow mustard is one example.

Previous research shows that Curcumin is also effective against Crohns disease, psoriasis, atopic dermatitis, arthritis, and a slew of other illnesses. Curcumin is so effective for wound healing that Johnson & Johnson sells band-aids with curcumin (in India).

These initial studies are so promising that the University of Texas Anderson Cancer Center is funding additional trials on turmerics healing properties. Breast and pancreatic cancer patients will be studied later this year.

And even more good news-- curry tastes great, and has been used as a household spice for thousands of years. The only known side affect is stomach upset in some sensitive individuals. So add a little turmeric to your meal, its the spice with some major health benefits!