Curcumin and breast cancer
There is new research being done about the beneficial effects of curcumin for preventing breast cancer.
Curcumin is a secondary metabolite of turmeric. Turmeric is a member of the ginger family.
Turmeric has long been used in Asian cultures as food flavoring and color additive.
Asian countries, in general, have been shown to have lower rates of breast cancer.
Curcumin has been found to have anti-inflammatory and antioxidant effects.
These effects are likely what allows curcumin to have anti-cancer and anti-microbial benefits.
Research on curcumin was long delayed due to its poor bioabsorption.
However, its been found that if curcumin is combined with an enhancer such as piperine, an active component of black pepper, it can increase bioavailability significanrly.
This has led to more research being done on curcumin and its beneficial effects.