Researchers at Britain’s University of Southampton are investigating a link between an ingredient in the spice curry and a low level of occurence of Alzheimer’s disease in certain Indian communiities.
The ingredient, curcumin, is found in turmeric, which gives curry its yellow color.
“Indian communities that regularly eat curcumin have a surprisingly low incidence of Alzheimer’s, but we do not know why,” said Amrit Mudher lead researcher on the project for the university. “Part of our research will investigate how curcumin may help protect the brain and prevent the disease.”
The goal of the research will be to see if scientists can head off some of the changes that occur in the brain and which are commonly associated with Alzheimer’s disease by using drugs with curcumin. The research will be conducted on fruit flies that have been geneticall altered to exhibit the brain changes seen in Alzheimer’s patients.
This won’t be the first time curcumin has been investigated for medicinal uses. It is already sold throughout the west as a dietary supplement. Additionally, scientists have researched it for possible effectiveness in preventing breast cancer from spreading to the lungs.
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