Alzheimer’s and Curry

The lowest incidence of Alzheimer’s disease in the world is in villages in India. Only about 1% of Indians over the age of 65 get the disease. Curcumin is an antioxidant found in turmeric. Turmeric is a perennial plant, botanically related to ginger that is native to India, China and Indonesia. It is a component of curry powder and prepared mustard. It is used in traditional Chinese medicine and in Indian (Ayurvedic) medicine for its anti-inflammatory properties. So, perhaps the consumption of curry may be the reason that there are so few cases of Alzheimer’s disease. Curcumin, found in turmeric, has been shown to fight the build up of the amyloid plaques found in Alzheimer’s disease. Dr. Sally Frautschy, of the University of California, Los Angeles, presented these findings at the 2005 annual meeting of the Society for Neuroscience in San Diego, California. Her paper was entitled: Curcumin Reduces Oxidative Damage and Amyloid Pathology in an Alzheimer Transgenic Mouse.

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