Research at New York Medical College and the University of Catania in Italy is the latest academic institution to back the findings that curries are good for your brain.
They report that curcumin, found in turmeric (the yellow colored food flavouring in most curries) has properties that induce an enzyme called hemeoxygenase to act as a defence mechanism against free radicals. Free radicals are known to damage DNA, damage brain and body cells, important in diseases such as Alzheimer’s.
Interest in diet of the people of India has been stimulated by the fact that few Indians get Alzheimer’s disease. Although this may be influenced by factors such as shorter life spans and rural areas with less sophisticated health care systems and programs, there is still a significant lack of people with the disease to make research important.
Dr Sally Frautschy of the University of California reporting her findings on curcumin has found that middle aged and elderly rats injected with amyloid to mimic Alzheimer’s disease, “reduced the accumulation of beta-amyloid and the associated loss of proteins in the synapses, which connect nerve cells and are crucial for memory”.
So, should you rush out for a Korma? Well there are certainly other antioxidant products around that are not as filling, but not as fantastic!
