Spices are used as both flavor and color agents, but they’re also used to vamp up a food or beverage’s health perks, too. Curcumin, an active component of turmeric popular for its anti-inflammatory properties and widely used in ethnic dishes, was recently studied for its non-traditional cardiovascular risk factors.
In this randomized, double blind placebo-controlled clinical study, published in the Iranian Journal of Pharmaceutical Research, Curcumin C3 Complex® (from Sabinsa) showed promising results in reducing the serum levels of triglycerides, low-density lipoprotein cholesterol and VLDL cholesterol in subjects with coronary artery disease (CAD). During eight week study, 33 subjects with CAD were administered four 500 mg/d capsules of Curcumin C3 Complex or matching placebo for two months in addition to conventional therapies. After two months, curcumin supplementation significantly reduced the serum levels of LDL and triglycerides compared to the baseline.
The authors of study said curcumin seems to be a potential candidate for decreasing cholesterol and triglycerides levels. Curcumin may be a good addition to foods geared toward heart health such as hearty bars.