Turmeric is a bright yellow spice that exhibits anticancer properties as well as antioxidant properties. Its primary active ingredient, curcumin, may be useful in the prevention and treatment of stomach, intestinal, colon, skin, and liver cancers. In studies, it has been shown that curcumin blocks the growth of human tumors and prevents tumor angiogenesis which essentially deprives the tumor of a nutrient source. Turmeric has been found quite useful in colon cancer because of its ability to reduce the levels of COX-2, the enzyme responsible for production of inflammatory molecules. This
anti-inflammatory effect is thought to decrease the risk for colon cancer.
A teaspoon of turmeric added to soup, salad, or pasta dishes is a quick and easy way to increase your curcumin intake. It should be noted that the body’s absorption of the
curcumin increases by 2000% when you add black pepper.
NIH link to TURMERIC.