The number of couples facing difficulties having children is increasing. Approximately 15 per cent of couples of reproductive age in Spain are affected by infertility. A significant factor in this increase is low-quality sperm.
Currently, a sperm test determines sperm quality and its properties, which are important in assisted fertilisation. Thanks to this test, pathologies and alterations, which can impede achieving pregnancy, can be detected.
Within the last ten years, male infertility increased by 9%. Analysing the results of sperm tests, we can see that up to 66% of males do not achieve the criteria for normal sperm established by World Health Organization.
Despite the semen analysis showing normal results, infertility can prevail due to integrity problems in the DNA of spermatozoids. The DNA of spermatozoids can be affected by single- or double-chain fragmentation. Both types of fragmentation complicate both natural and assisted fertilisation, increase miscarriage risk, and can result in implantation failure.
When a spermatozoid is not severely damaged, the oocyte can repair this damage upon merging the oocyte and the spermatozoid. When the fragmentation is more intense, the oocyte is incapable to repair the fragmentation in the spermatozoid. However, it is proven that fragmentation occurs due to oxidative stress and can be totally or partially restored by taking antioxidants and changing lifestyle and eating habits.
The antioxidants that reduce this fragmentation appear in turmeric. Besides, turmeric supports immunity, can fight free radicals, and protect and repair the DNA of spermatozoids. The beneficial effect is found after three months of daily use of 1 gram of turmeric.
Turmeric is a spice traditionally used in Asian cuisine since it originates from Asia and Africa and is grown in tropical areas. Turmeric root is similar to that of ginger, but peeling the skin reveals its distinct yellow-orange colour.
The key ingredient in turmeric is curcumin. Once peeled, the root is used fresh or dehydrated as a spice or colourant.
Turmeric obtained from the ground root is used in India for millennia and is even considered sacred. In Ayurveda, it is considered to have purifying and energetic properties. In Western cuisine, fresh turmeric is barely relevant. Dehydrated and ground turmeric is mostly used in the mixtures of powder curries, as a cheaper substitute for saffron or as a colourant in the food industry for mustard, pasta and rice.
IMAGE: https://www.elespanol.com/como/sirve-curcuma-propiedades-beneficios/487701525_0.amp.html
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