Turmeric is one of the most potent healing spices in the world. It is one the most researched plants in the world. There are so many reasons to eat turmeric. The medicinal properties of turmeric have been the subject of over 6000 peer-reviewed and published biomedical studies.
New research form Korea shows that turmeric helps boost weight loss in a unique way. Turmeric may be able to change bad fat cells into good fat.
Fat used to be a scary word, but nowadays health experts are realizing the importance of good fats. Our bodies have two different types of fat: white fat, which is bad fat, and brown fat, which is considered good fat. Diet, environmental factors, and activity levels influence the ratio of good to bad fats in the body.
The role of white fat is to be stored as energy, while brown fat is more able to be metabolized. Most fat in people with obesity is white fat.
The study abstract outlines the following ways in which turmeric helps change bad fat to good fat:
• By increasing protein levels of hormone-sensitive lipase and p-acyl-CoA carboxylase, two markers that play a role in increasing fat-degrading processes (lipolysis) and the suppression of new fat production (lipogenesis).
• By increasing the activity AMP-activated protein kinase (AMPK). AMPK activity is something of a cellular metabolic master switch that improves metabolic homeostasis, which is often out of balance in overweight and obese individuals.
The study authors conclude: “Our findings suggest that curcumin plays a dual modulatory role in inhibition of adipogenesis as well as induction of the brown fat-like phenotype and thus may have potential therapeutic implications for treatment of obesity.”
The study showing that turmeric helps boost weight loss was published in the journal The Journal of Nutritional Biochemistry.
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1. “Turmeric’s “Weight Loss Secret”: It Turns Bad Fat Good.” GreenMedInfo.com. GreenMedInfo.com, n.d. Web. 23 Oct. 2015.
2. “Curcumin Induces Brown Fat-like Phenotype in 3T3-L1 and Primary White Adipocytes.” Science Direct. The Journal of Nutritional Biochemistry, n.d. Web. 23 Oct. 2015.