User's Guide to Antioxidant Supplements

Garlic: The Fragrant Healer

Another herb with a long history of both culinary and medicinal use, garlic often inspires either love or hate. Some will eat it in or on virtually everything, while others avoid it because they don’t like the taste or are concerned that it will cause them to have a less-than-pleasant odor. One thing’s for sure: the scientifically proven health benefits of garlic are nothing to sniff at

Curcumin (Curcuma Longa): Multifaceted Cancer Fighter

Turmeric (Curcuma longa), a bright yellow-orange spice that belongs to the ginger family, has been used as a culinary spice and a medicinal herb for thousands of years. Today, it is most commonly used as a flavoring in Indian and other Asian foods. Ayurvedic and Chinese traditional medical practitioners use curcumin—a derivative of turmeric—in their herbal medicines. Mainstream science has caught wind of the amazing health-promoting effects of curcumin, and studies of its various salutary effects are now in progress all over the world. A large body of research already indicates that curcumin may well be our most powerful natural ally in the fight against cancer

The most abundant class of plant pigments is known as the carotenoids. Flavonoids are another type of plant pigment. Both carotenoids and flavonoids are hugely beneficial for human health; many have been found to have benefits that go far beyond their ability to quench free radicals. These pigments turn up in all the foods you probably turned your nose up at as a kid, but they also appear in places where you might not expect them—including chocolate, red wine, and beer