Curry to Prevent Alzheimer’s, Again

In 2001 Californian researchers published a study done in a transgenic mice model of Alzheimer’s disease which showed that giving curcumin in their feed reduced the oxidative damage and amyloid-beta accumulation in their brains. Curcumin is contained in the spice turmeric, which is commonly used in preparing curry dishes.

Early in 2006 Singapore scientists reported that in a population of 1,000 Asians aged over 60 those who ate curry “occasionally” and “often or very often” had significantly better test scores for mental functioning than those who ate curry “never or rarely”.

And finally, a lab experiment has been reported showing that addition of a curcumin complex to a culture of macrophage cells (scavenger blood cells) from Alzheimer’s patients restores the cells’ ability to remove the specific amyloid protein.

This line of experimentation begins to make the case for eating more curry – or at least taking more turmeric. Enjoy!