Curry ‘cure’ for dementia
EATING a lot of curry could prevent the onset of Alzheimer’s disease and dementia, US research has revealed.
A key ingredient of Indian food has been found to dissolve the deposits of amyloid protein in the brain which are commonly found in people with Alzheimer’s.
The substance which does this is curcumin, which is found in the spice turmeric.
Professor Murali Doraiswamy, of Duke University in North Carolina, said eating two or three curries a week could lower the risk of dementia.
He said: “There is evidence curcumin binds to plaques and research on animals has shown benefits.”
Dr Susanne Sorensen, of the Alzheimer’s Society, said: “Indian communities that regularly eat curcumin have a surprisingly low incidence of Alzheimer’s disease.”
