Turmeric Defense against Toxins
- In lab experiments, adding as little as 0.2% of turmeric leaf extract significantly slows down the deterioration of cooking oil. This could help prevent the formation of acrylamide toxins. Acrylamide has been linked to the formation of breast tumors in animal studies. (vi.220, 229)
- Acrylamides are most commonly formed when starchy foods (such as potatoes and bread) are fried in oil at high temperatures. In an animal study, oral doses of turmeric's curcumin compound reduced DNA damage caused by acrylamides. (vi.189)
- Curcumin has also been shown to protect cells against the effects of toxic dioxin compounds. (vi.134)
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