Curry could help improve mental agility and stave off Alzheimer’s disease. It is thought that curcumin, the part of the spice turmeric which gives curry its distinctive yellow color, was responsible for the effiects. Dr Tze-Pin Ng from the National University of Singapore, who led the research, told New Scientist magazine it was remarkable “that apparently one needs to consume curry once in a while” to improve mental performance. Previous research has suggested curcumin inhibits the build-up of amyloid plaques – harmful protein deposits – in the brains of those with Alzheimer’s disease.

Moreover, compounds found in curry and onions may help prevent colon cancer in those at risk. Patients with pre-cancerous polyps in the colon who took a pill containing a combination of curcumin and quercetin, an antioxidant found in onions – experienced a marked reduction in both the size and number of polyps.

The potential of  curcumin to prevent and/or treat cancer in the lower intestines surfaced in studies in lab rats fed curry, as well as observations of Asians who consume a lot of curry. Quercetin has also been shown to have anti-cancer potential.

[eminimall]

 

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