Turmeric, the yellow spice in curry and yellow mustard, has an active component called curcumin. This compound is the subject of more than 7,500 studies that show it has anti-inflammatory and anti-cancer activity.

Recently scientists discovered exactly how it boosts the activity of a treatment for colorectal cancer. We talk with one of the researchers about his study.

Many spices have effects on bodily functions beyond making our food taste good. Do you have favorites? Do you know what they might be doing for you?

Call in your questions and comments at 888-472-3366 or email [email protected] between 7 and 8 am EDT.

Ajay Goel, PhD, is director of the Center for Gastrointestinal Research and of the Center for Epigenetics, Cancer Prevention and Cancer Genomics at the Baylor Research Institute. He is professor of medicine at Baylor University Medical Center. His research was published in Carcinogenesis, March, 2015. He has also published research on preventing cancer with curcumin and boswellia in the journal Cancer Prevention Research, online Feb. 23, 2015.  The photo is of Dr. Goel.

Christopher Gardner, PhD, is professor of medicine at the Stanford Prevention Research Center. He is a nutrition scientist who has conducted randomized controlled human nutrition trials with more than 1,700 participants in the past 20 years and previously served on the American Heart Association’s Nutrition Committee.

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